Hazelnut Macarons with Nutella Ganache

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Green Tea Macarons

Have I mentioned I love Instagram?

These green tea macarons are wonderful. I love that combination of a very Asian flavour with a very Western style dessert, and this is no exception. I expect that there will soon be some black sesame/sticky rice macarons making an appearance.

The green tea is slightly bitter, which counters the usually very sweet macaron very well. Green tea powder is usually available in a Japanese/Asian grocery. If you have trouble finding it, try also looking for green tea ice cream mix. Hint: if it says 'matcha', you're on the right track.

The cracked one had a bite taken out of it...sorry. Couldn't resist ;p

By the way, these really cute tiny bowls and plates are from Ikea.

If anyone's interested in making macarons, have a quick flick through the Nooblet Patissier site (see pages bar above). Keep an eye out, because I will soon be posting a few more macarons recipes there along with a short discussion on what works for me and what doesn't (this will be mostly talk about the Italian meringue method).

Nooblet's Macarons > Strawberry Jam

Last night it was my friend Steve's birthday. Happy birthday! Steve (big, macho guy he is) likes strawberry flavoured things. When we go to a cafe, he always wants a strawberry flavoured milkshake, but is always too embarrassed to order it himself. He usually makes one of the girls present to order it on his behalf. When I started making macarons, he immediately requested strawberry flavoured ones. I thought his birthday would be the perfect occasion.


Strawberry Macarons


150g icing sugar
150g almond meal
120g egg whites
150g caster sugar, plus 35g caster sugar
50ml water
Pink food colouring (gel or powder preferable)

Preheat oven to 150° C and line a few baking sheets with non-stick baking paper.

Sift together the icing sugar and almond meal. Feel free to process the mixture before sifting if it makes your life easier.

Place 150g of caster sugar with the water into a small saucepan and cook over a low heat until 245° F, or firm ball stage. Meanwhile, measure out 60g of egg whites and beat to stiff peaks. Gradually add the remaining 35g of caster sugar to the egg whites and beat until thick and glossy. When the sugar has reached the firm ball stage (drop a little into a bowl of cold water, if it forms a ball that is malleable, but holds its shape, it has reached firm ball) add it gradually into the meringue while beating, until all the sugar has been incorporated and the meringue is cooled, thick, shiny, and forms a 'beak' when the beaters are lifted. 


Add the remaining 60g of egg whites to the icing sugar/almond mixture and mix until well combined. Add food colouring until the desired colour has been reached (note that the meringue will lighten the colour considerably when added). Gently fold in the meringue and continue folding until it reaches that 'flows like magma' consistency. It should be thick and aerated, but any peaks that form should manage to slowly disappear.


Piped onto lined baking sheets, and let rest until no longer tacky to touch. Bake at 150° C for about 20 minutes. Everyone's oven is different. I find that I need to place a foil covered oven rack just under my heating element or my macarons will burn. Perhaps in your oven, the macarons will take less time, or a little longer. Test them by gently touching one. If it is stuck to the bottom, and wobbles on its feet (threatening to separate into two layers), then give it some more time. When they are done, they should come off the baking paper relatively easily.


Cool up-side-down on cooling racks, then fill with buttercream. Refrigerate overnight before eating.


Strawberry Jam Buttercream


60g butter, softened
2 cups icing sugar
1/4 cup milk or water
1/4 strawberry jam

Beat the with a 1/4 cup of the sugar until light and creamy. Add another 1/4 cup of sugar and beat in. Add 1/2 cup of sugar and beat in. Add remaining sugar with the jam and beat in. Add a little milk or water if necessary to achieve pipable consistency.

Nooblet's Macarons > Choc-Mint Macarons

I made more macarons! Of course, you say, what else?

I made beautiful little choc-mint macarons. This is their story:

I wanted to try the French meringue method again after hearing that it shouldn't be much harder than the Italian, and that the macarons it turns out are tastier and less sweet. So I did. Twice. And both times were disasters. Let me elaborate.

1. Disaster number one happened because I desperately wanted to make pretty little pink rosewater macarons. I went out and bought rosewater. I dug around and found some red food colouring. I painstakingly measured all my ingredients out to the gram and spent almost an hour pushing almond meal through my ridiculously fine sieve. I whipped my egg whites and added sugar. And the the trouble starts. I add the red colouring halfway during whipping and, genius that I am, I decide to add a little drop of blue, reasoning that it would make a prettier pink. Wrong. I forgot to check the red and the blue for colour tone and it must have been warm blue because my "pink" look rather ugly and forlorn. Darn high school art and their warm blues and cool blues. But I baked them anyway, seeing as I am a stoic and stubborn baker. They rose up beautifully and had the cutest, tallest little feet. It was bliss looking at them. Until I bit into one. GIANT air pocket under the shell. How disappointing. They were also unforgivably crunchy. Urgh! They were not deemed worthy of photography.
2. Disaster two happened because I was stubborn. I still wanted to make the French meringue method work. Also I wanted to try out some new green powder food colouring I bought. Choc-mint sounded like a lovely macaron flavour. Long story short, they turned out much like the ugly pink ones. I knew powder food colouring was potent. So I used a little bit. Not even 1/8th of a teaspoon and look how they turned out. Stupid green monstrosities. With giant air pockets. At least they weren't as crunchy as the pink ones. Sigh. Nooblet strikes again.

Not happy with my efforts, I set out to re-make the choc-mint ones. I fall back on my trusty sucre-cuit method. And of course, slightly less green powder. And they turned out lovely. Yay! Finally. I could cry for joy.

Choc-Mint Macarons (adapted from Ms Humble's lemon mascarpone macarons)

150g almond meal

150g icing sugar 

120g egg whites

185g sugar 

50ml water

1tsp peppermint essence

Food colouring

Sift together the almond meal and icing sugar. I prefer to do the icing sugar first, as the almond meal tends to clog up my sieve, slowing down any further sifting I wish to do. 

Measure out 60 grams of egg whites and set aside. Place the remaining 60 grams in whichever bowl you plan to whip it in. 

Place the 185g of sugar into a saucepan and add water. Heat on medium until it starts to bubble and turn down to a simmer. You can stir initially to ensure all the sugar dissolves, but try not to do this to much or too vigorously as the sugar on the sides of the pan can begin to crystallize. 

While your sugar is heating up, begin beating your egg whites until it is frothy and forms soft peaks. When your syrup hits 230°F, slowly add to your egg whites, beating all the time. I don't have a candy thermometer so I test my sugar using the cold water method - you're after the firm ball stage (i.e. it forms a ball which does not flatten itself in your palm, but which is malleable and can be formed with your fingers). Once all the sugar is added continue beating until the meringue is thick, glossy and cooled. The Italian meringue should be thick, beautifully glossy, slightly sticky and clings to your beaters, forming a beak-like shape. 

Add your unwhipped egg whites to the dry ingredients. You can beat the heck out of this. Make sure everything is incorporated at this stage (it makes it easier to fold in the meringue later). Add peppermint essence and food colouring (keeping in mind that the colour will fade a little when you add your meringue). 

Gently fold in egg whites one third at a time until you reach macaronage - that "flows like magma" consistency. I do this by folding just until any peaks manage to slowly disappear. If you've whipped your meringue properly, it should take a bit of mixing, so don't be afraid. 

Pipe circles a little more than an inch in diameter onto lined baking sheets. You can of course make them a bit bigger or smaller, depending on your preferences. Try and get good heavy baking sheets as this gives a more consistent result (I like the insulated ones). Some recipes say to now let them rest until they are no longer tacky to touch, but I find that it's usually ok to bake them right away if you're pressed for time.

Bake for 20mins at 150°C. Ms Humble's original recipe calls for only 14mins of baking, but I found that in my kitchen, this browned the macarons too much. So I wrapped one of the racks from my oven in foil and placed it directly under the top heating element to protect my little cookies. This worked fine, but at 14mins many of them were still sticky on the bottom, so I gave them just a little longer in the oven.

Once out of the oven (you can test them by nudging them just a little, they're done when they reluctantly loosen from the baking paper), let cool then fill.

Choc-Mint Buttercream Filling

125g butter (softened)

4 cups icing sugar

3/4 cup cocoa powder

1/2 cup milk

Cream together butter and one cup of the icing sugar. Once fully incorporated, add cocoa powder, another cup of the icing sugar and a third of the milk. Once fully incorporated, add the remaining icing sugar. Beat well and add the remaining milk as required until you reach a pipable consistency. Be careful not to add too much milk, as the buttercream can become too soft (which makes for a macaron with a filling that squishes out when bitten into).

Fill a piping bag and pipe onto half the macaron shells. Squish down with another macaron shell and pop everything into the fridge to mature for a day or two (if you can wait that long). Enjoy!

Note: Nooboy brought home the icing sugar which is cut with a bit of cornflour. I didn't find that my macarons suffered too much from this...impurity. So, thank you Nooboy for running to the store for me :). Also, as I used powder food colouring to devastating effects the first time, I dissolved it little by little into the batter before adding the meringue until I was happy with the colour. This way, I didn't have to worry about overbeating if it wasn't green enough. 

Nooblet's Macarons > The First Perfect Ones

Lemon mascarpone macaron after 24hrs maturation

Oh, gorgeous insides...

I made perfect macarons. A monumental feat where Nooblet made something so decidedly un-noob. 

After my strange footless 'macarons', I wanted to try the sucre cuit method again. After all, it's supposed to be the more reliable approach to macaron making. And after yet another day's worth of 'research' on food blogs, I decided to follow Ms Humble's recipe for lemon mascarpone macarons which can be found here (Ms Humble is my Macaron Goddess, her blog is a must-read for anyone thinking of attempting macarons).

They turned out perfect. I had, in my own kitchen, beautiful fluffy macarons with tall, compact feet and delectably shiny tops. Having been scared by everyone on the internet into thinking macaronage (that flows-like-magma consistency) is impossibly hard to achieve and terribly easy to pass into over-beating, I was surprised to find that the batter took a fair bit of folding to reach the desired consistency. I found that this time, my macarons were weirdly invincible. I even piped them using a freezer bag (I know, zip-lock at least right?). But when they came out the oven, they were perfect. 

They have feet!

Just for the record, Nooboy took this photo and really wanted it to be included on the blog. Please don't judge me for graininess. I'm just trying to keep domestic peace!

And they tasted perfect too. The lemon mascarpone filling set of the sweetness of the almond meringue perfectly. And they were soft and fluffy after 24hrs maturation. I managed to rescue some from the jaws of Nooboy and his sister to share with my girlfriends and they loved them. I'm so happy!

Of course, this could be a fluke. One success amidst thousands of failures. But I'm hopeful. Stay tuned.  

Nooblet Macarons Part I (and a half) > Meet Macaron

For the benefit of Schnazzie (yet another nooblet, it would seem) I have decided to add a post that was not originally meant to be. This is the post to introduce to you my friend, and elusive prey, the macaron.

For those of you who do not know, a macaron is an impossibly light, impossibly pretty, and impossibly French confectionery. Some would even call it a cookie. A macaron is made up of several parts, i.e. the shell, the feet, the body (or interior), and the filling (please refer to figure 1.1, below).

Figure 1.1 - the macaron

The actual macaron part (the feet, the shell, and the meringue interior) is a baked wonder consisting of only four base ingredients - almond meal, icing sugar, sugar, and of course, egg whites. It is this 'cookie' that Nooblet strives to achieve.

The filling seems less important. It is fine as long as it's a ganache or butter-cream in a half-decent flavour. Apparently jam works too, and I imagine whipped cream can't be too horrible (although it can't be matured like a proper macaron...).

You eat it by biting into and savouring every little bit (please no popping the entire thing in your mouth). And then you reach for a second. 

Class dismissed.

Nooblet Macarons Part I > It Begins

Not my macarons...Pierre Herme's (the holy grail of petit fours)

I made my first macarons over the weekend. Well, my first attempt at macarons. They weren't perfect, but were nonetheless gobbled up completely by J and his sisters.

It all started with a craving for custard. As a result of that venture, I had five orphan egg whites with nowhere to go. It usually takes me hours, even days, to work out what to do with leftover egg bits. This time was different. I just knew I wanted to make macarons. Not macaroons. Macarons. Yes, those angelic pastel pillows of meringue squished together with oozing butter-cream or ganache. Those famously elusive shells perched ever so precariously on those fluffy feet.

Having decided to make macarons, I Googled. After much investigation, I decided to start with the French meringue approach, using almost the exact recipe found on Serious Eats (I added a bit of vanilla when folding meringue into the amond/sugar mix, or if you want to be fancy, tant pour tant).

I whipped. I folded (perhaps a bit much). I piped. 20 minutes later, my first tray of macarons were in the oven. A further five minutes later had me prancing around J gleefully proclaiming "They have feet! They have feet!" In the end, the macarons were ok. They didn't rise quite as much as I would have hoped, but they did have a crisp shell and the cutest little feet. Unfortunately they also had a bit of an air pocket between the shell and the body of the macarons, and due to insane stickiness, many of them left their insides behind on the tray (a condition colourfully chronicled at Syrup and Tang). I think this was due to slight over-beating and the thin-ness of the trays I used. Still, they disappeared quickly.

I still had some egg whites left over the next day, and decided to try again with the Italian meringue method, having heard that it was more reliable. I used the recipe from Syrup and Tang and again added some vanilla while folding.

I don't have a sugar thermometer, so I used the cold water test. Again, I whipped, and folded, and piped. 5 minuted after inserting into the oven I was wailing at J "No feet! They don't have feet!"

This time my macaron troubles were reversed. They dried out nicely, didn't brown too much, and didn't stick at all. But, no feet! And no shell. While J and his sister both affirmed their deliciousness, I was not consoled. No feet! I think I actually under-mixed, having over-beaten my batter the day before.

So there you have it. My first (imperfect) macarons. They will be better next week.