Wednesday, August 19, 2009

Chocolate Macaroon

1 1/4 cup confectioners' sugar
2/3 cup hazelnut (use a food processor to make fine powder)
1 1/2 tablespoon unsweetend cocoa powder
3 large egg whites
2 tablespoon sugar
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (Nutella)

looks like very hard to make it , but it is really not hard at all,if you make your ingredients ready on your countertop before start to mix ,you'll save a lot of time :)) also instead of pastry bag you can use ordinary plastic bag or big size ziplock too,but pastry bag and tips only $7 dollar @ safeway ,just buy one of'em and use forever...again and again ...

Combine confectioners' sugar, hazelnuts, and cocoa powder in a food processor; process until nuts are finely ground and mixture is powdery. Spoon mixture into a medium sieve set over a bowl or a flour sifter.
In large bowl of a stand mixer, beat egg whites on medium until soft peaks start to form. Gradually beat in sugar. Continue to beat on high speed until stiff peaks form. Beat in vanilla until blended.(not too long)
Sift nut mixture over egg whites, in three additions, folding with a rubber spatula after each, until incorporated. Scrape batter into pastry bag. Pipe 28 (1 1/4-inch) mounds of batter on prepared baking sheets (means with waxing paper, do not bake w/out paper and do not substitude with butter and flour mix), about 2 inches apart (they will spread to about 1 3/4-inch rounds). Let air-dry at room temperature for 30 minutes.
Heat oven to 300 degrees F. Bake 1 sheet at a time 16 minutes, or until puffed and tops are shiny and firm to the touch. Remove from oven; let cool on sheet placed on a wire rack 3 minutes. Transfer macaroons with a spatula to wire rack to cool completely
To assemble macaroons, spread about 1½ tsp nutella spread onto the flat side of half the cookies; sandwich with the remaining macaroons, flat side onto filling. Filled cookies can be kept in an airtight container in the refrigerator up to 3 days.

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