My virgin attempt on this very tricky dessert and I was successful! When I saw the feet, I was literally happy-until-can-die! I must try making some other colours and flavours soon! :)
Adapted and modified from Baking Biatch's recipe.
55g super fine grounded almond
55g icing sugar
Blue food colouring (I used liquid types)
11g castor sugar
A pinch of corn flour
40g egg white
2 tbsp Nutella
*Preheat oven at 150C
1) Greased and lined baking tray with non-sticking baking paper. You may draw some 50cents shaped on the baking paper as a guide for the piping later on).
2) Sieve almond and icing sugar, set aside.
3) Whisk the egg whites, castor sugar & corn flour till stiff peaks.
4) Fold 1/3 of the meringue into the almond mixture, then add in the remaining meringue.
5) Add 2 drops of the food colouring, and fold until the batter reached a ‘ribbon-alike’ consistency and the mixture looks glossy. Basically, the batter should have a ‘v-shaped’ when drop from the spatula.
6) Scoop the mixture into the piping bag (I piped without a nozzle, but you may do so with a round tip one).
7) Pipe onto the baking tray. Each rounds should be about the size of a 50-cent Singapore coin and should be spaced apart as they will spread during baking.
8) Tap the baking tray on the table top to release air bubbles.
9) Leave the macarons to dry out. I leave them infront of the fan for about 30min. (When you touch them lightly, they should feel tacky and nothing will stick to your finger). I dusted some cocoa powder over the dried macarons as a design and also to ease the sweet taste, but this step is really optional :)
10) Send the macarons to bake at 150C for 20min.
11) When baked ready leave them to cool.
12) Once the macarons are cooled, gently peeled them off the baking sheets.
13) Transfer the Nutella into piping bag, and pipe them on 1 macaron, then cover it with another one.
14) Refrigerate the macarons overnight to ‘ripen’ the flavour.