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Beranda / THE BEST EVER #Recipes >> Nutella Macarons (Chocolate Hazelnut French Macarons)

THE BEST EVER #Recipes >> Nutella Macarons (Chocolate Hazelnut French Macarons)






THE BEST EVER #Recipes >> Nutella Macarons (Chocolate Hazelnut French Macarons)

#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)



Fixings :

  • 6.7 ounces powdered sugar 
  • 1 tablespoon cocoa powder 
  • 4 ounces almond flour 
  • 4 ounces egg whites (around 4 substantial egg whites) 
  • 1/8 teaspoon cream of tartar 
  • 3 1/2 ounces granulated sugar 
  • 1 container Nutella 
  • Nutella Macarons - An exemplary chewy french treat made with chocolate hazelnut spread (Nutella). 



Guidelines :

  1. Plan two heating sheets by putting two macaron formats on each sheet. You can print the formats above. Spot material paper over the formats. Put preparing sheets aside. 
  2. Spot broiler rack in the lower half of the stove, yet not the whole distance to the base. Preheat broiler to 300 degrees. 
  3. Include powdered sugar, cocoa powder, and almond flour to the bowl of a sustenance processor. Procedure the elements for around 30 seconds with the goal that the blend is very fine. 
  4. Sifter the flour and sugar blend multiple times. Put blend aside. 
  5. In the bowl of a stand blender with a whisk connection, include egg whites and cream of tartar and start to beat on medium-high until it starts to froth. When it begins to get frothy, start to gradually sprinkle the granulated sugar into the egg whites until it's everything been consolidated. Increment the speed to high to whip the meringue into firm pinnacles. The meringue ought to have the consistency of shaving cream, NOT delicate serve. 
  6. When the meringue is done, include 33% of the filtered flour blend to the meringue and overlap with a spatula. Do this progression very cautiously and gradually, chopping the blend down the center and swooping around. When it's joined, include a second-third and delicately overlay in. At that point, include the last third. Blend just until it's fused. Don't over blend. The consistency ought to resemble moderate moving magma. To check for consistency, the player should spill out of your spatula like thick magma and hold a lace for two or three seconds. In the event that it falls into clusters and doesn't fall gradually, it isn't sufficiently blended. Continue blending gradually so the hitter flattens a bit and the best possible consistency is come to. 
  7. Exchange player to a funneling sack fitted with a smooth, cycle 1/2 inch tip. Holding the sack in two hands straightforwardly over the material, pipe a little measure of player into the main circle stencil. Quit pipping perfectly fine hitter achieves the edge of the circle. The hitter will spread so don't include excessively. Proceed onward to alternate circles until all the player is no more. When you get as far as possible of the hitter, a great deal of it will adhere to the sack. To drive it down, utilize the edge of a seat scrapper. 
  8. After you've pipped every one of the circles, smack the preparing sheets on the counter two or multiple times to discharge air bubbles. Utilize a toothpick to pop all the air bubbles. In the event that you don't do this progression, the air pockets will discharge steam while preparing and split the shells. 
  9. Give them a chance to sit to dry out until the tops are smooth to the touch, around 30 minutes. They are done when you rub your finger over the best and your finger doesn't stick. 
  10. Heat macarons in preheated stove, one sheet at any given moment for 14-16 minutes. Make a point to turn the sheet part of the way through, for heating. Expel from broiler and let them cool for 5 minutes before exchanging material sheet to a wire rack to get done with cooling. 
  11. While macarons cool, add Nutella to a funneling sack without a tip. 
  12. Lay portion of the macarons level side up on a heating sheet. Pipe a little cherry-sized measure of Nutella in the focal point of one shell. Top with the other shell and tenderly press sufficiently only to drive the rounding out to the edges. Do this for all the macaron shells until done. 
  13. When filled, macarons can be refrigerated in a water/air proof holder for as long as three days



Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)





Click ==> Original recipe here :

http://www.certifiedpastryaficionado.com/nutella-macarons/