Check out the Chef's Circle kitchen scale here: Promo Code: 4CHEFM Link: vanityplanet.com/chefs-circle-digital-kitchen-scale Sale price $39.99 (50% Discount off $39.99 retail price) Final Cost-$19.99 Free US Shipping Recipe: 110 g (3.85 oz) ground almonds (finer the better) 200 g (7oz) powdered sugar (minus 2 tbsp or 18g: so really 182g) 2 tbsp (15g or 0,55oz) cocoa powder 90 g egg whites (3.05 oz) about 3 large eggs worth (I used 2 extra large with a part of a third) PINCH OF CREAM OF TARTAR (*****FORGOT TO MENTION THIS IN THE VIDEO!!! SORRY!!******) 30 g (1.1oz) white granulated sugar Filling: 1/4 cup (60 ml) heavy cream 2 oz (57g) semi sweet chocolate chips or chopped chocolate 1/4 cup (70g) nutella Sift dry ingredients and then weigh them (ground almonds, powdered sugar, cocoa). Stir or sift them together and set aside. Beat egg whites on medium high until they are frothy (no more liquid in the bowl, all bubbles) Add granulated sugar and a pinch of cream of tartar. Beat the egg whites until stiff peaks form. Do not overbeat (this means don't beat the egg white until they are dry looking) Pour the dry ingredients all at once into the beaten egg whites. Begin to fold in the dry ingredients until the mixture is thick and lava like. This will take about 45 foldings. It should ooze off the spatula into the bowl slowly. Any batter in the bowl that drops in should settle down and become part of the whole within 30 seconds or so. Transfer batter into a piping bag with a large round tip. Pipe batter onto a cookie sheet covered with a silicone mat or parchment paper. Pipe the batter into equal round shapes, holding the tip at an angle to the cookie sheet and pulling up and toward the cookie the end so that the little peak goes onto the cookie instead of onto the cookie sheet. Leave at least 1.5" between circles. Rap the cookie sheet sharply against the counter or table top 5-6 times to even and flatten the cookies out and to make the little peaks on the cookies flatten. Allow to rest for 15 minutes to 1 hour until when the tops of the cookies are touched they feel dry and nothing sticks to your fingers. Bake in a pre-heated 300 F (149C) for 15-18 minutes or until when you wiggle the top part of the cookie (the dome above the "feet") it doesn't move from side to side and seems firmly attached. Allow to cool completely before removing from cookie sheet. FILLING: Place chocolate in a bowl and pour hot cream over top of them (I heated the cream in the microwave, but you can heat it on the stove on low) Allow to sit for a few minutes and then stir until smooth and melted. Stir in nutella until smooth. Spoon a small amount of filling on a cookie (bottom) and top with another. Refrigerate for several hours or overnight to allow them to "mature" and the filling to set. Recipe found here: www.culinarycoutureblog.com/2014/05/chocolate-macarons-with-nutella-ganache.html I received one or more of the products or services mentioned above for free and was paid a fee in exchange that I would mention it on my youtube channel. It was an honest review of this product. INFO ABOUT ME :) My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son. Contact me here: yoyomax12.weebly.com/contact-me.html Facebook www.facebook.com/TammyYoyomax12?ref=hl Pinterest pinterest.com/yoyomax12 Google Plus: google.com/+yoyomax12 Twitter: twitter.com/YoyomaxTwelve Instagram: instagram.com/yoyomaxtwelve I LOVE comments and I read each and every one of them. I try very hard to answer questions when I can, but there is an excellent chance your question has been answered in the description box or in the comments, so please take a look. My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :) www.youtube.com/cookingandcrafting

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