Category Archives: Baking: Macarons

Recipe: Hazelnut Macarons with Chocolate Nutella Ganache

Learnt many lessons from today’s baking session…

1) Do not modify recipes unless you are a pro. If you are a noob like me, stick to the recipe to a T!
2) Do not add extra eggs or extra ingredients when delicate stuff like macaron shells are involved or the whole consistency will change
3) Oven is very very important! Use one with a ‘fan’ mode or the baking will end up uneven with the outer part burnt and the inner part still gooey and not cooked
4) Electronic scale is preferable!!
5) Adding extra Nutella to ganache always makes it so much yummier ;)

The ingredients…

Add the icing sugar, hazelnuts and milo powder into the processor

Add the fine processed mixture to whisked egg whites and caster sugar and fold

Pipe it onto the baking tray and put it into the oven for 10 min..

Round 1- Not so successful :( Burnt and cracked shells due to temperature issues

Round 2 which was heaps more successful :)

Start on the ganache- thickened cream, dark chocolate, nutella and butter. Pop the mixture into the fridge to harden

Pipe it onto the cooled down shells from the oven…

Not so nice macarons from the first round..

Round 2 without the added milo powder and extra egg! :D

Good job Tim! :D

P.S. You can refer to for the recipeĀ of the macaron shells and the exact measurements of the icing sugar, nuts, caster sugar etc :)

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! :)