I attempted to make chocolate macarons with a nutella mousse filling. However, I shouldn’t have attempted to use this recipe. It’s a fine recipe, but I do not have a kitchen scale. And I do not feel like purchasing one for the sole purpose of making these cookies. While my mousse turned out fine, the cookies were more like… very thin chocolate cookies with a crisp outside, chewy inside, and a brownie-like taste. Still delicious, but not-so-macron-y. The nutella mousse turned out lovely though.
This can be attributed to many things. As mentioned above, I have no kitchen scale, which most likely led to me combining the wrong amount of ingredients. I also failed to make a sturdy meringue, which probably is what led to me not being able to create the cookie texture I desired. This may have been due to the non-weighing-cup-conversion-in-my-head based approach I took to the ingredient amounts, or a tiny bit of yolk in my egg whites because I’m not practiced in separating them. But, if you’d like to knowhow to create what I’d like to call crisp brownie cookies, read on!
Ingredients for cookies:
1 cup almond flour
3/4 cup powdered sugar
2 T. cocoa powder
3 egg whites (from large eggs)
1/4 cup granulated sugar
1. (Preheat oven to 300 degrees Fahrenheit.) Sift your almond flour and combine with your powdered sugar and cocoa powder.
2. Beat egg whites in another bowl until foamy.
3. Add granulated sugar and whisk until meringue-y. In my case, this never happened. (It was goopy and would not form peaks, but that’s ok if you’re not making macarons!)
4. Add the dry ingredients and fold in with a spatula.
5. Add contents of bowl to pastry piping bag (or non-fancy plastic Ziploc bag that you will cut the corner off of) and pipe even circles onto your wax paper or Silpat.
As you can see, mine are *not so even* but this turned out to be fine. I also have an odd number, so I could eat one outside of a cookie-sandwich situation. Let these sit out for about 1 hour.
6. Bake for about 15 minutes, then check. Mine took a long time, essentially 45 minutes to bake, but as they were uneven, some were done before others, so check frequently. Leave on a wire rack to cool. These are not the prettiest cookies.
7. Done! Now make your mousse.
1/2 cup heavy cream
2 oz. bittersweet chocolate
3 T. nutella
1. In a small saucepan, heat heavy cream on medium low until simmering.
2. Spoon out your nutella into a bowl and top with the broken-up chocolate.
3. Pour your heavy cream over the nutella & chocolate. Leave for 20 seconds, then whisk until smooth.
4. Place in fridge for 30-45 minutes (I had to leave mine for an hour) until still pourable/mixable but hardened overall. Remove and whisk until lightened in color.
5. Scoop (or pipe) a dollop of this mousse onto the flat side of a cookie, and sandwich it with another cookie.
Enjoy your cookie sandwiches! I think this would also be a good type of cookie to put ice cream inside of, in order to make ice cream sandwiches!
Post by: Melissa
Photos by: Melissa