No Coloring Added Basic Nutella Macaron 马卡戎

I have got to admit that making macaron is not one of my forte. I have tried 2 times before my first taste of success (and that was because I went for a macaron class ^^). My first two trials was using the French meringue method. I was trying to play smart by not aging my eggs but it didn't work out. Perhaps it will work out in drier climate but with the humidity in Singapore, I seriously doubt so. Then, I learnt the Italian meringue method from the class. After my first successful macaron, I still felt unsettled and my curiosity drew me back to try the French meringue method again. This time, I aged my eggs, and here they are!

This is a really basic and simple macaron. I even saved my time from making the ganache by using nutella spread because I wanted all my focus to be on the macaron shell. I omitted all the artificial colorings and flavorings because those are simply not necessary.

Now, I make macaron every now and then when I have extra egg whites, which is actually more frequent that I have thought of. For instant, when I make Shanghai Mooncake, perkedel, or egg tart.

I almost gave up on it but I am glad I didn't. Now I am having another batch of 2 egg whites aging inside the fridge. I think I am going to use some dark chocolate ganache for that!

Basic Nutella Macaron

Ingredients

60g egg white, aged for 2 days (crack open the eggs, take only the white and refrigerate, covered)
67g caster sugar
87g almond powder, sifted
80g powdered sugar
1 tbsp cocoa powder (optional)
140g nutella

Cooking Directions

Bring egg white to room temperature (remove the cover).
Blend together almond powder, powdered sugar and cocoa powder. Sift the powdered mixture.
Whisk egg white, add sugar in 3 stages. Whisk until the meringue reach stiff peak.
Add 1/3 meringue into the almond powder mixture, mix well.
Add all almond powder mixture into the remaining 2/3 meringue. Fold until the mixture turn lava-like texture (Draw a line in between and the mixture flow back slowly).
Pipe the meringue on a baking sheet.
Bang the baking sheet on your palm or on the table for 2-3 times.
Leave to dry for about 15 minutes. It should be dry to the touch.
Preheat oven 200C. Turn off heat and put the macaron inside for 6 minutes. Leave the door ajar.
Turn the heat to 140C and bake until the foot appear to your desired size (around 6 minutes).
Turn the heat to 120C and bake for another 10 minutes.
Cool macaron on wire rack. Spread with nutella and gently twist close two macarons.