Heat the cream on the stove in a heavy bottom pot until it is just below a simmer. Place the chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for five minutes. Stir the chocolate until all of the chips are melted. Add in the hazelnut spread and stir to combine. Pour the ganache into a piping bag and let it cool at room temperature. It will be the perfect piping consistency by the time the macarons are finished baking and cool.
PREPARE THE EGG WHITES
For best results, separate the egg whites at least a day before you plan to make the macarons. Store in a sealed container on the counter overnight so it’s at room temperature when you are ready to begin.
PREPARE THE DRY INGREDIENTS
Measure out the dry ingredients. It is important to have everything ready to go before you start whisking the egg whites.
Sift the almond flour, powdered sugar, and cocoa powder into a large bowl and stir to combine. Discard the large pieces left in the sieve-they will make the tops of your macarons look lumpy!
MAKE THE MERINGUE
In a stand mixer with the whisk attachment, beat the egg whitess on low until foamy (speed 4 on a KitchenAid stand mixer).
Add the cream of tartar, salt, then gradually pour in the granulated sugar. Increase the speed to high (speed 9 on a KitchenAid stand mixer) and whip until it reaches the stiff peak stage.
Pour half of the almond flour/powdered sugar mixture on top of the meringue. Gently fold it in with a spatula. Once it is incorporated, add the remaining almond flour/sugar. Continue to mix until it flows off of the spatula like magma.
Transfer the batter to a pastry bag fitted with a 1/4 inch round tip (size 10). Before snipping off the tip of the bag, firmly grasp the opening and shake the batter down to force any large bubbles to the surface.
PIPE THE MACARONS
Pipe 1/2 inch rounds onto silicone baking sheets.
Firmly tap the tray on the counter five times and then five times on each side. If any bubbles come to the surface or pop, use a toothpick to gently fill the areas in.
Let the trays rest for one hour before baking so the tops can dry out slightly. The tops will turn matte when ready to bake.
BAKE THE MACARONS
Preheat the oven to 300ºF. Bake in the center rack of the oven, one tray at a time, for 18 minutes. Wait 5 minutes before placing the next tray in the oven-this allows the humidity in the oven to level out. Let the macarons cool before removing from the silicone baking mats or trays. Chocolate macarons have a tendency to be more fudge-like than traditional macarons. Let the macarons cool slightly before trying to lift one of the macarons from the silicone mat. If it sticks, you may need to bake it for an additional two minutes.
FILLING THE MACARONS
Once the shells are completely cool, pair matching shells and pipe on the chocolate ganache.
Top with the matching macaron shell, cover, and refrigerate. The macarons are best after 24 hours-the filling and shells meld together to form the perfect texture. Enjoy!