Chocolate praline macarons with nougatine bits.

Start by preparing the praline ganache. Weigh the liquid cream. Bring to a boil.

Remove from heat, pour over the praline chocolate. Mix until you achieve a smooth consistency. Let cool, then store in the refrigerator covered with plastic wrap touching the surface. (Ideally for 4 hours).

In a mixing bowl, sift the almond flour and powdered sugar.

Weigh the egg whites (about 3 eggs). Beat them first at medium speed, then once the whites become frothy, increase the speed. Gradually add granulated sugar in three additions to obtain a shiny meringue. Add to the meringue a small amount of food coloring in the color of your choice (the color closest to chocolate can be used). Then beat again for a few seconds to combine.

Using a spatula, incorporate half of your meringue into the almond/sugar mixture. Be sure to fold it in gently to achieve the consistency of a dough.

Once the mixture is fully incorporated, add the rest of the meringue and mix vigorously, pressing everything against the edges of the bowl. The mixture should return to a slightly liquid state. It is perfect when it forms a "ribbon," meaning that the batter falls from the spatula into the bowl continuously. Be careful, as overmixing will make it too liquid.

Preheat your oven to 140°C.

Put your mixture into a piping bag fitted with a size 10 tip and make small spaced mounds on a baking sheet or silicone mat. Place pieces of nougat on each shell. Tap your baking sheet on the countertop to release any air bubbles in the batter and prevent deformation during baking. Then, bake for 15 minutes.

Once out of the oven, let your shells rest for a few minutes before gently removing them. Press lightly inside each shell to create space for the ganache. Then, allow them to cool completely.