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Today I made chocolate Nutella macaron!
This time I decorated with cocoa powder~ It's simple and cute decoration, but the powder gets on hand even after the macaron's baked.
This recipe makes 4cm diameter macaron in 2 pans! I did bad in panning them without much space in between, so I had a little over 1 pan of macarons. If you leave space between each macaron with 4cm diameter in size, you will be able to make 2 pans out of it.

Recipe
Ingredient
Egg white 70g, almond powder 78g, sugar powder 73g, cocoa powder, hazelnut, cacao nibs

1. Sift the almond powder 78g and sugar powder 73g 2~3 times. (Leave out the big particles from almond powder)
2. Add 70g of sugar separated into 3 times in the egg white and stir them using the hand mixer.
3. When you get the solid meringue, lower the hand mixer for about a minute.
4. Put almond powder and sugar powder in meringue.
5. Macaronage when powders are all mixed in meringue. (you should not overdo or underdo it)
6.If meringue becomes more watery after the macaronage, place dough in the pastry bag.
7. Pipe onto a baking sheet in 4cm diameter, and sprinkle cocoa powder on top.
8. Dry the dough for an hour. (When you touched it, it should not stain on your finger. Adjust the time depending on the weather and avoid making macaron on rainy day)
9. Preheat oven for 155˚ 10 mins/ bake for 12 mins in 155˚ oven. (Depending on your oven, make sure to adjust the time and temperature since macaron is very sensitive in temperature)
10. Make a sand using nutella, hazelnut, and cacao nibs!

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