Matcha Macarons with Nutella

The vibrant colours of the array of macarons in the pastry shops are incredibly tempting but look at the price, one tiny little piece can cost more than RM 4. I just feel that it is overpriced! I love the crispy shell and the chewy fillings of macarons, that's why I adore these tiny bits of sweeties. Making macarons is indeed something challenging and requires much patience. I have failed twice and so I decided to do some research online. The baking site, Joy of Baking by Stephanie Jaworski has a video on Chocolate Macarons and her step-by-step guide really helps a lot. I have watched it repeatedly for a couple of times till I got the hang out of it.

Once you have known every single step well, you can start baking :)
Here's a few advice:
1. Gain as much information as you can from the web and watch videos
2. Weigh your ingredients ACCURATELY using a weighing machine
3. Use eggs which are stored for some time or seperate the egg whites and keep it in the fridge for at least 24 hours
4. Make sure the ground almond is fine enough to pass through the seive
5. Draw rounds on a baking paper or use a template which can be downloaded online
6. Most importantly, watch closely to your macarons, you do not want to overbake or burn them

You can draw rounds on your own but I decided not to use it because I have drawn too big circles. Your circles should suit your piping tip. I feel more cmfortable to pipe without it.

Thick and glossy batter

Piped shells ready to be dried! (Ignore the odd shapes)

 

Perfect shells with feet and some burnt ones which are thrown away

Macarons to be kept in the fridge for at least a day so that the fillings will soften the macarons slighty to make it chewier.

Matcha Macarons with Nutella ( reference: Ancoo Journal ) 

• 37g Ground Almond 
• 3g Matcha powder
• 40g Icing sugar
• 30g Egg white 
• 40g Icing sugar

 Method:

1. Sieve ground almond, matcha powder and icing sugar twice.
2. Beat egg white until foamy and sieve icing sugar in batches then change to high speed and beat till peak form (thick and glossy). You may beat egg white to stiffer peak if you prefer a thicker macaron.
3. Then sieve (again) dry ingredients into egg white in two batches and fold mixture well thoroughly with a rubber spatula.
4. Add batter into piping bag with nozzle tip #1A attached. Then pipe small circles on non-stick baking sheet. (When piping macarons, hold bag straight up from the sheet, with the tip close to the baking sheet. The batter will push itself out in a perfect circle). (I have used Wilton No.10 round decorating tip for a smaller macaron)
5. Once piped use a toothpick to prick any air bubbles that appear. Dry the macaron shells for 30 minutes at room temperature. (Tap your baking tray on your working top twice works too) (Use your finger to touch the macaron shells, it may stick slightly to your finger but DO NOT over-dry them)
6. Preheat oven at 150 degree for 10 minutes. Then bake macaron shells at centre rack with one empty tray placing at the lower rack. This is to avoid excess heat burning the base of the marcaron shells. The feet will start to appear in about 3 minutes. (Bake with the upper heat till the "feet" are formed) (Visit Ancoo Journal if you will like to get a better idea out of this)
7. Remove the (hot) empty rack and place another empty rack on top of the macaron shells and bake for another 5-8 minutes. 
8. You can test if they are done by touching the tip of a macaron, if its wobbles they are not done. When baking is complete, the shell should not stick to the tray. Put them back to oven for a couple of minutes if you have difficulties removing them from the baking sheet.  
9. Dust some matcha powder on macaron shells and leave them to cool on the baking tray. You can store them in an airtight container and refrigerate it until you're ready to use them.
10. Pipe cream of your choice onto one macaron shell and sandwich with another half. (I love nutella so I used it here)

 Here's more details on macaron ( sorry it's in Mandarin) : http://homeeconomics.pixnet.net/blog/post/66280311-218.%E9%A6%AC%E5%8D%A1%E9%BE%8D%E4%BA%8C%E4%B8%89%E4%BA%8B