Nazzy Baker’s Blueberry Macaron Recipe

When Costco has a sale on baking goods, you can be sure to find me there… just buying random ingredients to use in my baking experiments. I happened to find a huge bag of almond meal two weeks ago, and without a second thought it was in my trolley.

Once unpacked the bag of almond meal stared at me for days on end, every time I opened the pantry. I just didn’t know what I was going to make with it.

That was until last weekend, when I suddenly thought of Macarons. I had not made these delicious cookies for months, and wasn’t sure I would get the recipe right after so long…

As it turns out though, the recipe worked a treat, and these Macarons were an absolute hit!

Have a go at making your own Macarons! You can change the colours and flavours as preferred. And remember, if at first you don’t succeed, just try it again! Practice makes perfect!

Blueberry Macarons Recipe:

Macaron Ingredients:

1 3/4 cups of icing sugar sifted

1 cup almond meal sifted

3/4 cups caster sugar

1 tsp salt

3 large egg whites at room temperature

Pinch of cream of tartar

1/2 tsp blueberry flavouring oil

Gel food colouring (navy, super black and violet)

Buttercream Filling Ingredients:

1 cup butter

2 cups sifted icing sugar

1/2 tsp blueberry essence oil

Gel food colouring (violet)

Method:

1. Sift the almond meal and icing sugar together into a bowl. Add the salt.

2. Whip the egg whites and cream of tartar until frothy, and then gradually add in the caster sugar and whip until you see stiff peaks. (You should be able to hold the bowl over your head upside down without the mixture falling out).

3. Fold the almond meal and icing sugar mixture into the meringue mixture until combined.

4. Add a few drops of colour and the blueberry flavouring to your macaron mixture and gently fold through. Be careful not to over mix.

5. Pipe the mixture into rounds on a baking sheet, and allow them to rest for approximately 20 to 30 mins or until the top of the cookies are dried out.

6. Bake in a preheated oven at 160 degrees, for approximately 15 – 20 mins, rotating the tray halfway through. The cookies are done when they easily peel off the baking sheet.

7. To make the buttercream, while the butter until light and creamy, and then add the icing sugar. Beat the ingredients together, until combined. Add the colour, and flavouring.

8. Once cooled, pipe the buttercream onto one half of the cookie, and using another half, sandwich the two together.

I hope you have enjoyed this post, and that you have a go at making these Macarons for your loved ones! If you would like to collaborate with me, or, if you would like to make any suggestions or even provide some feedback, please feel free to contact me.

Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx

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Chinese Almond Cookies

I admire so many things about the Asian cultures, people and their food. I especially love that I get to share in a bit of the culture by living in multicultural Western Sydney. The hustle and bustle of the marketplace, people calling out for you to try their fresh produce, families enjoying freshly made meals, teaching their children about their roots, just fills me with joy!

I wanted to try making something traditional to celebrate Chinese New Year 2019. If you frequent Asian grocery stores like I do, there’s a good chance that you will have seen these cookies before. Some of you may have even had these as treats growing up. The soft, crumbly, almond flavoured delicacies are truly amazing, especially paired with a cup of tea! The great thing about them is, you can have them any time of the year…

Give them a go, with my version of the traditional recipe, below.

Ingredients:

1 cup Almond Meal

2 cups Plain flour

1 cup cubed Butter

1 cup caster sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 tsp almond extract

Method:

1) Cream together the butter and sugar.

2) Add in the flour, almond meal, baking powder, baking soda, salt and almond extract and combine to form a dough.

3) Chill the dough in the fridge for an hour at least.

4) Roll the dough into balls, place them on a greased and lined baking tray, and flatten them slightly with your palm.

5) Give each cookie a slight egg wash, and place one piece of sliced almond in the centre of each.

6) Bake the cookies in a pre- heated oven at 180 degrees Celsius until golden brown.

** the cookies will be soft, but will harden slightly as they cool. Don’t be impatient, leave them on the tray to cool completely before packaging the cookies.

I hope you have enjoyed this post, and that you have a go at making these cookies for your loved ones! If you would like to collaborate with me, or, if you would like to make any suggestions or even provide some feedback, please feel free to contact me.

Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx

Date and Sour Cherry bread, topped with crushed honey almonds

The cravings for raisin toast on the Easter long weekend were real. With all the major shops closed, I decided to make my own fruit bread for breakfast with ingredients I had in my pantry. Who would have thought that sour cherries and dates would be a match made in heaven? Certainly not I! That is, until now… Try making this loaf yourself, and tell me what you think!

Nazzy Bakers Date and Sour Cherry Bread with crushed honey almonds:

Ingredients:

600g strong bread flour

350ml Luke warm water

2 tsp instant yeast

1 cup chopped dried sour cherries

1 cup chopped dried dates

Egg wash

Method:

1) Add flour to a large mixing bowl, and sprinkle over the yeast, and mix till the yeast is incorporated into the flour.

2) Add the water, and mix to form a dough.

3) To the dough, add the dried fruit and knead to combine.

4) Allow the dough to prove in a warm place, covered in cling film (plastic wrap).

5) When doubled in size (after an hour or so), knead the dough again and shape the dough as desired.

6) Allow the dough to prove again.

7) Brush the top of the loaf with egg wash, and then sprinkle over some honey almonds (optional).

8) Bake the bread in a preheated oven at 180 degrees Celsius until golden brown.

9) Serve warm or cold, with butter.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Mothers Day Honey, Coconut and Macadamia Cookies

Happy Mother’s Day to all the mums and mother figures out there. I hope you have all had a wonderful day, and that you were treated like the Queens that you all are!

Last weekend, I visited The Macadamia Castle which is located between Byron Bay and Ballina In Knockrow NSW. Our little family, drive between Brisbane and Sydney several times a year, and we have become quite fond of a few stops along the way. The Macadamia Castle being one of them.

This year I decided to incorporate our road trip stops into my baking blogs, as they have been a tremendous source of inspiration for both myself and my family.

With the Pacific Highway upgrades, people tend to miss out on some of the wonders little townships have to offer, and so I am hoping my new little project “On the road with Nazzy Baker”, will inspire you to stop by these places and discover what they have to offer.

I walked out of the Macadamia Castle last Friday with a big bag of goodies and a whole heap of “bakespiration”.


The first recipe I thought I would try is a recipe for my mothers day Honey, Coconut Macadamia cookies. #hereshowididit

1) Cream 200g of softened butter with 200g of caster sugar until the mixture is light and fluffy.

2) Add to the mixture 1 beaten egg and mix well.

3) Add a tsp of coconut essence and 1tblsp honey. (You can adjust these measurements to suit your taste)

4) Add in some chopped macadamias. I added some chopped coconut and honey flavoured macadamias, however you can use plain unsalted nuts too.

5) Add in 400g of sifted plain flour, and mix to form a cookie dough.

6) Allow the dough to rest, and heat your oven to 180 degrees Celsius.

7) Once rested, roll out the dough and cut into required shapes. I chose hearts to show my love on Mother’s Day.

8) Place the cut cookie dough onto lined baking sheets and then bake until golden brown.

9) Allow the cookies to cool, and then package as required.

Here’s a picture of my gift :

I hope you have enjoyed this post:)

For behind the scenes baking stories, follow me on Instagram and Facebook ✌🏽

Don’t forget to like and share this idea with anyone that you think would enjoy it!
If you do happen to try this recipe, please share your thoughts with me 😊

xx NaZzYbAkEr xx