Chocolate Macarons with Nutella Ganache Filling

WOW...51 Porter may have crossed into chocolate heaven with these classic French meringue cookies. A crisp chocolate meringue outside with a gooey, brownie-like center dipped in a velvety chocolate/nutella ganache...introducing the macaron...a chocolate paradise.

Ingredients

For the macaron:

*1 cup powdered sugar

*1/2 cup almond powder (ground almonds

*3 Tbs. Cocoa Powder

*2 egg whites

*5 Tbs. sugar

For the ganache:

*1/2 cup semisweet chocolate chips

*1/4 cup heavy cream

*2 Tbs. Nutella

(Rough measurements)

1. Preheat oven to 350 degrees. Toast almond powder in a dry skillet over medium heat for about 2 minutes, stirring often. (This is not necessary, but it gives the almonds an even more delicious flavor).

2. In a food processor, combine powdered sugar, almond powder, and cocoa. Blend until no lumps.

3. Beat egg whites until frothy. Slowly add the granulated sugar and beat until stiff peaks.

4. Fold 1/2 the almond-cocoa mixture into the egg whites. Gently fold in the other half. Fold until just combined.

5. Pour the batter into a large Ziploc bag. Line cookie sheets with parchment paper and pipe batter in 1-inch rounds. Tap the tray to settle the batter and back at 350 for 15 minutes. Cool completely.

6. Meanwhile, prepare the ganache by heating the heavy cream over medium heat or in the microwave. Pour warm cream over the chocolate chips and stir in nutella. Mix to combine. Dip cookie bottoms in the ganache and place on a cookie sheet bottom-side up to dry. You can store these in the refrigerator for the ganache to set! Enjoy! :)

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