Cinnamon and Hazelnut Macarons

Anyone who knows me very well is aware that I've spent 6 months trying to master the French Macaron. I didn't even care for them much growing up but they've become a passion now and my cravings have become a problem. I essentially work out so that I can eat more macarons. My boyfriend, who's not as utterly obsessed with sweets like I am, has been taking note of the amount of times I've tried and failed. The thing to remember if you haven't made macarons before, is that you will likely fail, and not just once. But if you love to bake pretty things, it's worth every discouraging moment you look inside the oven and wonder what the hell happened. Trust me.

I started using a few different recipes that just did not work for me. I nearly gave up entirely when I found this amazing YouTube video from Cupcake Jenna that saved me. Using their instructions, and some tweaks of my own, I've pieced together this drop-to-the-floor amazing cinnamon/hazelnut macaron! Regularly I get flavours by using what's currently in my pantry, and I'm so thankful for hazelnut butter right now.

And how beautiful are these? They make the perfect gifts. I tend to make them for my family or friends, freezing a few gift bags at a time (so that I don't eat them all myself). I'm currently dieting for Hawaii so I've eaten 2 of these in total and it's killing me to give away the rest this Easter weekend.

Remember to watch the video if you're unsure about my instructions below, it's honestly the best one I've watched.

Enjoy and let me know how it went!




-205g powdered sugar

-190g ground almonds

-4 large egg whites

-2-3 tsp of cinnamon

-190g caster sugar

-1/4 cup water

-Candy thermometer



1/2 cup softened butter

1 cup powdered sugar

1 tbsp milk

1 heaping tbsp hazelnut butter



Sift the icing sugar and almond flour into a bowl. Dispose of clumps.

Pour half of the egg whites and the cinnamon into the sugar/almond mixture and combine with a spatula until fully incorporated. You don’t need to be gentle at this stage. The mixture will become very thick. Cover with cling wrap so that it doesn’t dry out.

Add the rest of the egg whites to a standing mixer and leave them until ready, use a whisk attachment.

Melt the caster sugar and water over medium heat. It should bubble softly for a couple of minutes. Do not stir or the sugar will crystallize.

Once the sugar reached 110 degrees, start to beat the egg whites on medium-high so that they become foamy by the time the sugar is ready.

Remove sugar syrup from the stove top once 118 degrees. This is pertinent to  achieving a chewy macaron consistency.

Turn your mixer on high and slowly pour the sugar syrup into the egg mixture, near the edge of the bowl, avoiding the whisk so that it doesn’t splatter. A slow pour will avoid the eggs from separating.

Whisk on high for another 2.5-3 minutes. Do not over mix, or you might create a pocket of air under the macaron shell after it’s baked. Once done, your meringue should be glossy and thick. How to test: Remove the Whisk head, dip into the batter and flip it upright. A peak should form, flop over but hold that shape.

Add a large dollop of the meringue into the sugar/almond mixture and mix with a spatula until combined, to make the rest easier to fold. 

Dollop the remaining egg whites in and gently FOLD by scrapping the sides of the bowl and occasionally cutting through the middle (as to not knock the air out). Consistency is absolute key. When ready, it should slowly but consistently ribbon off the spatula when held up. If it clumps off the spatula you need to keep working it. Do not overwork, if you do, the ribbons will melt back in with the rest of the batter - and this is why you may get cracks in the macaron shells with no feet.

Pipe onto parchment or silpat lined trays, attempting to make similar sizes. Print a template if you aren’t sure you can do this well.

Bang the tray plenty of times to release air bubbles, you will see a few come to the surface of the macarons.

Leave trays to rest for 30-60 minutes. Timing depends on dryness or humidity. You’ll know they are ready when you touch the top of the macaron and it doesn’t stick onto your finger. A skin should have formed. This assures the macarons will rise up, creating their signature feet.

Set the oven to 305 degrees F while you wait for the macarons to dry out.

Bake for 11-12 minutes, in the middle rack. Exact time varies by the minute if your oven isn’t calibrated. You may want to try some batches to see if one minute less or one minute more is better for your oven.

Immediately after the oven, set the parchment paper onto a cooling tray to stop them from cooking. Do not remove with parchment paper right away or they may stick to the paper a little and tear. Once cool they should pop off easily.



Add the softened butter to a standing mixer and whip for 2 minutes.-Reduce speed to low and add the powdered sugar, milk and hazelnut butter. Return to medium-high speed once the powder won’t fly up into the air.

Once nice a fluffy, add to your piping bag and pipe onto one macaron shell and sandwich with another.

Sprinkle the finished macarons with cinnamon (optional).


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Eggnog Tart, Hazelnut Chocolate Fudge, Chai Old-Fashioned

Now that wedding season 2016 is over I couldn't wait to get back to baking and I'm loving the Christmas season. I've always been a little Christmas crazy. To celebrate everything above I've put together a Christmas special combo!

We have an Eggnog Tart, that is best saved for the weekend (or any time in December, it's the holidays!), a very conscious and equally incredible hazelnut chocolate fudge (my favourite), and a favourite cocktail of mine, the Chai infused Old-Fashioned.

Special thanks to the originators of these great recipes, some of which I've slightly tweaked. LCBO for the tart, Texanerin for the fudge and the Artful Desperado for the Old-Fashioned. Also a large thank you to Linen Chest for the always classy kitchenware used for this shoot.

Egg nog tart




1 1/2 cups all-purpose flour

1/2 cup Icing sugar

1/2 tsp salt

1/2 cup chilled unsalted butter

1 large egg


1 cups whipping cream

4 tbsp bourbon

1 cinnamon stick

1 tsp clove powder

3 large eggs

1/4 cup sugar

1/2 tsp vanilla extract

1/2 tsp grated nutmeg

Pinch of salt



Combine flour, icing sugar and salt in a bowl; sift together. Cube the chilled butter, add to the bowl and cut into the butter with your hands until the consistency is like bread crumbs. Add the egg and mix with your hands until the dough forms a ball. Wrap in waxed paper and chill for 30 minutes. Roll out pastry and fit into a round pastry pan (with a removable bottom). Trim the excess and chill for another 30 minutes. Preheat the oven in the meantime to 425 degrees C.

Place the tart on a baking sheet. Weigh the dough with aluminum foil and pie weights so the dough does not rise in the oven. Bake for 15 minutes. Remove the weights/aluminum and bake an extra 5 minutes. Note: my dough shrunk on the edges, perhaps it might help if you perforate the dough with a fork before baking.


Turn the oven temperature down to 350 degrees C.

Combine the whipping cream, bourbon, cinnamon stick and clove powder in a pot over medium heat. Remove right when it begins to boil and let steep for 10 minutes. Remove cinnamon.

Whisk together eggs, sugar, vanilla, nutmeg and salt. Poor cream mixture in with the egg mixture, slowly while whisking constantly (to avoid eggs cooking). Add mixture to tart shell, sprinkle with nutmeg and bake for ~20 minutes. The tart should be set and wobble slightly in the centre.


A Healthier Fudge



2 cups semi-sweet chocolate chips (use paleo/vegan/dairy-free chips)

1/3 cup full-fat canned coconut milk

1/4 hazelnut butter (make your own or buy a jar that is made with only hazelnuts)

4 tbsp of maple syrup. Note: I found these sweet enough so you could put less if desired.

1/4 tsp vanilla extract

Pinch of salt

3/4 cups toasted hazelnuts (skins removed)


Prepare a square 9x9 pan lined with a piece of parchment paper.

In a saucepan, mix everything together except for hazelnuts over low heat, stirring often. Once melted. Remove from heat and stir most of the hazelnuts. Poor into pan. Sprinkle remaining hazelnuts on top.

Let sit for 20 minutes and chill in the fridge for 2 hours or overnight.


Old Fashioned



Bourbon, your desired brand

Chai tea (the real whole leaf tea)

1 tsp honey

Rinds from 1 orange

Angostura bitters

Club soda


Combine 1 cup of bourbon with a tea bag worth of chai tea to steep for approximately 2-3 hours. Not much longer or it with be too strong / competitive with the bourbon.

Add 2 oz of infused bourbon, honey, 1 piece of orange rind, 2-3 dashes of bitters to you shaker and shake well.

Poor over ice and top with club soda (if/as desired). Garnish with an orange rind. Note: I added cranberry and cinnamon sticks for the photos though this isn’t necessary.




Happy Holidays from Oats & Honey!