Recipe: Making Macadamia Macarons in Wilmington

Spent the weekend in Wilmington and it was absolutely amazing! It was like culinary and baking school :) Attempted to find an easy macarons recipe and found for Pistachio Macarons but Megan only had Macadamia nuts so we simply modified the recipe by a little bit.

The ingredients you need…

For the macarons:

  • 75g macadamias/any nuts you would like
  • 125g icing sugar
  • 2 large egg whites
  • 15g caster sugar/white sugar

For the buttercream:

  • 55g macadamias
  • 250g icing sugar
  • 125g unsalted butter, softened


  • Baking tray with parchment paper
  • Food processor

Pop the macadamia nuts and icing sugar into the food processor

Grind it until as fine as dust

Meanwhile, whisk the egg whites and add the caster sugar in

Fold the nut mixture with the egg/caster sugar mix

Pipe the mixture onto a baking sheet on a tray

Pop it into an oven that had been preheated to 180 degrees and leave it there for 8-10min (remember to keep checking the oven, we almost burnt our skins because the recipe suggested 10-12min)

Take it out and let it cool while you start on the buttercream

Grind the nuts and icing sugar again, add the mixture to creamed butter and mix until you get a smooth texture (We added extra macadamia nut bits to the buttercream for the extra crunch! :))

Butter the skins and sandwich them together with the soft buttercream in the center! :)

Baking: Macarons, Recipes

4 Responses to Recipe: Making Macadamia Macarons in Wilmington

  1. Well done! Your macarons look fantastic! :D

  2. […] You can refer to for the recipe of the macaron shells and the exact measurements of the icing sugar, nuts, caster […]

  3. […] remember one of the first things I ever baked (after my beginner’s luck at Macadamia Macarons) was White Chocolate Macadamia Blondies. It was everything I loved baked together in a cake pan, a […]

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