When Macarons meet Nutella

Assalamualaikum,
Today, me and my mum tried out French confectionery, MACARONS.
Actually, i was inpired to try this recipe after seeing someone promoting it in facebook. I was attracted to the colourful and cuteness of macaroons (mcm burger/or secara tradisional ya mcm BEGEDIL)hahaha and i don't know it taste like apa?for sure it looks so sweet.So, if you guys wanna know more about Macarons, please click HERE or else google it by yourself ba...ahha
Ok, many of my friends were interested to try the recipe. Well my first try on Macarons was not that success but at least it looks like one since I didn't use any piping bags so it doesn't look nice but i tasted superb!trust me :D
Voici la recette(here's the recipe) 
STRAWBERRY & CHOCOLATE MACARONS WITH NUTELLA FILLINGS
(Recipe was taken from various sources and these are formulated by my mom to suit the Malaysian taste)

INGREDIENTS (1 batch - approximately 10 macarons depends)
For the Macaron shell;
1 room temperature egg white ( egg yolk and white separated and the egg white were kept for 1-3 days in room temperature-make the macarons having fine texture)
50g Icing sugar
30g Almond powder (also can use walnut/ peanut)
Food colouring (any colors that you love!)
Chocolate Flavoring/Cocoa
Strawberry Flavoring
Nutella

Ze ingredients

METHOD:
1. Beat the egg white with an electric beater until you see a lot of bubbles.
2. Mix the dry ingredients of almond powder,food flavouring and colouring in the egg white. This process is known as Macronage. Use rubber spatula for folding the mixture until it's even. When the mixture is smooth and shiny, stop folding and lift mixture with spatula and if mixture fall back slowly (pekat), proceed to the next step.

3. The baking tray is line with parchment paper.
4. Pipe the macaron (about 2cm diameter) with piping bag slowly. Ensure the tip of piping back is very near to the baking tray.(This needs superskill to make a perfect one but keep on practising)

5. Let the piped macarons to dry up about 30 minutes. After 30 minutes, try to touch the macaron softly, if it doesn't stick to finger than it's time to bake!

6. Heat oven to 150 degrees using top  heat. Then, put the baking try inside the oven. Bake for 12 minutes time. Check them in mid time of 6 minutes, the "feet"(the bottom part of macaron) should be formed. The baking tray then turned to the opposite direction to allow even baking. After 6 minutes, the oven setting changed to bottom only so that it cooks well and the "feer" rise more. If the macaron is cooked, touch softly on shell and if the macaron doesn't slide in feet, it's cooked. If not, add another 1 minutes each time and check.

7. Let the macarons cool down before removal. This process needs you to be extra patient and meticulous. Then spread out the nutella fillings and sandwich the macarons. Wallaaa!There you go...:)

Good luck in trying the recipe, remember PRACTICE MAKES PERFECT!:)