Step 1: Measure out all of the ingredients
Measure out 100g of Almond Flour and 170g of confectioners sugar and sift through a fine sieve discarding the remaining almond pieces that are left in the sieve.
Whisk the almond flour and confectioners sugar together to combine.
Step 2: Whip the egg whites
Add the egg whites into a stand mixer and begin whisking on medium speed until you begin to see tracks from the whisk. Then begin to add the sugar 1 tablespoon at a time.
After you've added all of the sugar, bring up the speed to high and whip the egg whites just until stiff peaks form. The peak needs to stand right up without drooping.
Step 3: The Macaronage
Transfer the egg whites to a bigger bowl and sift in the dry ingredients in 3 parts fully incorporating with a spatula EACH time.
A macaronage is a french term that means the action of mixing the batter a certain way. Be delicate, and mix it continuously around the bowl and cut through the middle until you get the texture of a ribbon-like flow.
You know you need to stop mixing when your batter flows down from your spatula like a ribbon and the ribbon disappears in the bowl after about 10 seconds.
Step 4: Pipe
Transfer the batter into a piping bag using a round tip and pipe quarter size circles 1/2"-1" apart and tap the baking sheet firmly against the counter to release any air bubbles.
Leave them out on the counter to rest and form a skin on the outer shell that is dry to the touch. (about 30-40 min)
Step 5: Baking
Bake at 325F for about 16-18 minutes.
The baking time and temperature will all depend on your oven and the size of a baking sheet that you are using. (It may help to use an extra oven thermometer to be sure)
My baking sheet is extra large that fits exactly one portion on it, i bake mine at 325F for about 18min rotating half way through.
You can use any filling you can come up with , but keep in mind the filling should not overwhelm the overall construction of the macaron by being over stuffed or under stuffed. Pipe the filling until it reaches close to the edge of the shell but leave some room for it to expand once you assemble the macaron. The filling should not run past the the outer rim of the shell. Too much filling and it will be hard to eat it without the filling squishing out, making for one messy treat.
Chocolate Nutella Ganache:
1/2cup dark chocolate
1/2cup heavy whipping cream
1-2 tablespoons of nutella.
Place finely chopped chocolate or chocolate chips into a heat-proof glass or metal bowl.
Heat cream on the stove-top until just simmering. (Once you see little simmers around the edges) turn off the heat and immediately pour the warm cream over the chocolate.
Add nutella, let it sit for a few minutes before stirring.
Stir until smooth and let the ganache cool completely so that it will be pipe-able. (about 2-3hours) (Can put it in the fridge or make the day before and leave it on the counter overnight)
Crush peppermint candy and dip the sides into the candy after assembling.