French Macarons Part II


French Macarons Part II

all (or at least most) of us know that macarons are made with ground almonds, but do you know they can also be made with ground hazelnuts? thats what i did for these few attempts. using a one-to-one substitution, the macarons turned out great, if not better. im still really at an experimental stage tho'. macarons are so fun to make and i never get tired of making them! now, i almost forgot what its like to bake with butter as a main ingredient LOL. the thing about french patisserie is they go really light on butter, oil & grease but the flavors and texture are maintained with the use of fresh fruits, nuts, chocolate, coffee, tea etc. and of coz, to compensate for the lack of butter, they use lots of sugar. not a very healthy substitution i would say.

macarons a la noisette, or hazelnut macarons. these are in their original color and i just love the granite-like specks. paired with nutella hazelnut spread, they're so very yummy! but im not really satisfied with the end result since the feet wasnt very prominent and the tops werent smooth. i always hv problem with uncolored batter coz they don't often get folded in well enough.

hazelnut coffee macarons, made using the same batch of batter as before and paired with coffee whipped cream. im totally satisfied with this - prominent feet & smooth domes, just what i really want!

for part III of this, im gonna try making macarons with ground pistachios =)

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  1. hey evan

    i hope you see this since it's a rather old post but i've stumbled onto your site one day when I was searching for macarons in Singapore and i must admit, i'm wowed by your creations! Anyway, I just wanted to ask a little something with regards to macaron making - I'm new to Singapore and i tried making macarons before in more temperate conditions and i managed to get feet and almost no air pockets, but my first few attempts here have not been particularly successful. are there any tips of how to bake here in humid conditions? i understand if you won't be able to share since i see that you sell macarons. my other question is, where do you get the almond powder or flour for the shells? i've tried to looking at ntuc and cold storage but don't see to have found any almond flour. And do you know where silpat can be bought if you use them for the shells? I didn't bring my old one over, and I've been to Orchard Road (Tangs, Metro, Takashimaya and Isetan) but I haven't found any available there, sadly. 

    Eagerly waiting your reply!

  2. bossacafez11:53 AM

    hi melly, you didn't really elaborate how your macarons hadn't been successful. are you getting any feet? let me know what problems you're facing so i can answer yr questions in detail. for ground almonds & silpats, you need to be looking at baking supplies stores, not supermarkets and shopping malls. here are a few to get you started :

    phoon huat :

    sunlik trading :

    the above carry ground almonds. for silpat, the only place i can think of that sells is shermay but its really overpriced so i do not suggest unless you really hv to hv the demarle one. else, de buyer has one thats pretty close in resemblance to the silpat and you can try either phoon huat or sia huat (

    hope that helps (for now) :)


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