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

Nazzy Bakers Apple Crumble

With everyone fasting at my place today, I thought I’d make a nice classic dessert for the family for after dinner. Apple crumble is extremely popular in the Nazzy Baker household, so… that’s what I’ve made! 

Here’s my version of the “apple crumble”! And yes… it contains coconut 😝

Ingredients:

Apple Mixture:

4 green apples

2 tblsp sugar

1 tsp cinnamon 

1 tblsp water

Crumble:

1 cup sugar

1 1/2 cups flour

1 cup butter cubed 

1/4 cup coconut

1tblsp cinnamon sugar (optional)

(You can add nuts and or oats as well if you like)

Method:

1) Peel and cube the apples and place in a saucepan 

2) Add the sugar, cinnamon and water 


3) Place on medium heat and allow the apples to cook and soften. They will release their own liquid and create a beautiful sauce.


4) When the apples are cooked, transfer them into a serving dish. 


5) Prepare the Crumble using the ‘rubbing in’ method. 

Add the cubed butter to the flour in a bowl. 


Using your fingertips, rub the butter into the flour until it is combined.

Add in the sugars and coconut and mix till combined.


6) Top the Apple mixture with the Crumble mixture, and bake in a preheated oven at 180 degrees Celsius until golden brown.


7) Serve hot, with a dollop of whipped cream, vanilla ice cream or a drizzle of custard! 


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