Oreo Macarons



Considering the fact that I posted a healthy recipe last week, I feel like it’s time to get that sugar out of the cupboard once more. There is nothing more satisfying than treating yourself to something sweet after a long day. So this week, I’ll share my Oreo macaron recipe, and trust me these are to die for. Well maybe not literally, but you get my point. French macarons and Oreos are a match made in heaven.

Things you’ll need:

  • 100 grams of almond flour
  • 90 grams of icing sugar
  • 80 grams of egg whites
  • 80 grams of fine granulated sugar
  • 1 pack of Oreos
  • A filling of your choice 

Making French macarons is a lot easier than most people think, although they demand a certain level of precision. I know, I also don’t like following exact guidelines but this time I’d advise you to do exactly that.

So to start making these French macarons, you need to start by sifting the almond flour and icing sugar together so that you don’t have any lumps. Then you should grab a separate bowl to mix the egg whites and the granulated sugar together, and you should beat them together until you have stiff peaks. Personally, I use an electric mixer to do this but if you have the necessary muscles than you can knock yourself out and mix them by hand.

Now comes the fun part, you need to take your Oreos and separate all those cookies and take the cream out of the middle. You can either throw that cream away or eat it, and I think we both know what the best option is ;) Then you should put those Oreos in a zip lock bag and then use a rolling pin to crush them into a fine powder. If you have a food processor or blender, you could use those to get the same effect. Add 50 grams of this Oreo powder to your almond-sugar mixture and mix well together before adding the stiff egg whites. You could add the rest of the Oreos to a simple vanilla buttercream and use that as the filling.

Once you have also added the egg whites, you need to beat that mixture until it has the right ‘piping’ consistency. So not too liquid, but also not too stiff. Then you can pipe them on a baking tray that you’ve lined with wax paper.

When making French Macarons, it’s important to let them rest for at least 30min after piping them before you bake them because otherwise you’re cooking up a recipe for disaster. Then you can bake them in an oven that you’ve preheated to 170 degrees Celsius for about 15 minutes. Let them cool down and then fill them with a filling of your choice and enjoy. Trust me, making these isn’t that hard and they are so worth it!

Enjoy baking and until next time,


PB & Choc Squares (Healthy Granola Bars with Protein)

Since my Pineapple squares were a success, I decided to take my granola bar game to the next level. So how can you improve anything? Well, by adding some chocolate duh. These bars are for people, like myself, who prefer chocolate over simple vanilla. Furthermore, I decided to spice them up by adding peanut butter since chocolate and peanut butter are an unstoppable duo.

Ingredients for 15 big squares or 30 regular sized bars:

  • 4 cups of instant oats
  • 3 bananas
  • 2 whole eggs
  • 2 egg whites
  • 0.5 cup of protein powder
  • 0.5 cup of peanut butter
  • 5 tbs. of cacao powder
  • 10 tsp. of light brown sugar
  • 1 tsp. of light corn syrup
  • 3 tbs. of milk chocolate chips
  • 4 tbs. of semisweet chocolate chips
  • vanilla extract
  • salt

Nutritional value for 1 square (or 2 regular sized bars)

  • 234 calories
  • 45 grams of carbs
  • 23 grams of sugar
  • 4 grams of fiber
  • 9 grams of fat
  • 2 grams of saturated fat
  • 7 grams of protein

Like the pineapple squares, these are also very easy to make. You start by smashing the bananas in a big mixing bowl until they almost become liquid. Then you add the salt, vanilla extract and protein powder and mix everything well. Once that’s done, you can start adding the chocolate, cacao powder, peanut butter, protein powder, corn syrup, light brown sugar and oats. This mixture will appear to be very lumpy until you have added all the eggs and egg whites. When you have added every ingredient, you need to make sure that you mix everything well.

Now you’re ready to bake the squares in an oven that has been preheated to 180 degrees Celsius and bake them for 20 minutes. Do not forget to line your baking tin with wax paper. Who said that eating chocolate could never be healthy? Believe me, these bars taste amazing and they’re actually good for you.

Enjoy baking and until next time,


Nutella Buttercream


If there is one thing that’s better than Nutella, it’d be Nutella buttercream. It has that rich chocolate taste like Nutella, but it’s fluffier. Furthermore, it is so easy to make and it will lift any cupcake to another level. Because let’s face it, everything is better when you add some Nutella.

The things you’ll need:

To make this Nutella buttercream, you just need to mix the buttercream with the Nutella and it’s as simple as that. You could also not mix it completely to get an equally delicious but marbled buttercream. Personally, I like to pair my Nutella buttercream with banana cupcakes, which you can make with my banana cake recipe that I posted 3 weeks ago. Whatever you decide to make with this buttercream, I’m sure it’ll be delicious and that you’ll love it.

Enjoy baking and until next time,



Coconut Flakes

Roasting coconut flakes is the easiest thing to do, but unfortunately so is burning them. Most people will pour all the coconut flakes on a baking tray and then grill them for a few minutes. But the best way to roast coconut flakes doesn’t involve an oven at all because then it’s very likely that the top layer will burn and the bottom layer will remain untouched. Personally, I prefer to pour the flakes in a saucepan and just keep stirring them until they start turning brown because that means that they’re getting crunchy (or extra delicious). There is no need to add any butter or shortening to the pan, because as long as you keep stirring the coconut flakes they won’t burn. Afterwards, you can pour the flakes on a plate to cool down or until you’re ready to use them.

Enjoy baking and until next time,


Chocolate Macarons


A few months ago, I posted a recipe to make the classic French Macarons. There is one thing that can make that recipe even better, and that is by adding chocolate to it. Everything gets better with chocolate, doesn’t it? Perhaps, I’m a bit biased because I am Belgian, but I am pretty sure that everyone LOVES chocolate. So if you’re a chocolate lover, then you’ll definitely get addicted to these babies; chocolate macarons are the bomb.

Things you’ll need to make these French macarons:

  • 100 grams of almond flour
  • 90 grams of icing sugar
  • 60 grams of egg whites
  • 60 grams of fine granulated sugar
  • 25 grams of cocoa powder
  • Chocolate ganache (to fill them)

Before we begin making our macarons, I’d like to remind you that using precise measurements is extremely important when making French macarons.  Anyway, let’s get started. First of all you need to mix the sugar and the almond flour. Then you need to sift that mixture because you don’t want any visible grains in your batter because those might show in your macarons, which is obviously something you should try to avoid.

Now to make them chocolate flavored, you need to add the sifted cocoa powder to the dry almond-sugar mixture. Start with a little and mix everything together until the whole mixture has a homogenous brown color. If you want the color to be a bit darker, then you can always add a couple of drops of brown food color, but I wouldn’t add more cocoa to this mixture since it’ll dry out the macarons and ruin the balance.

Once that’s done, you can get started on your egg whites. Put them into a big bowl together with the granulated sugar and give the whole thing a short stir with a fork. Then you should mix those egg whites with an electric mixer till they’re completely stiff. The best way to see if they’re completely stiff is by taking your bowl and holding it upside down over your head. Hopefully, they were completely stiff otherwise you probably have to stop reading this to take a shower and wash all of the egg whites out of your hair.

The next step is to add your egg whites to your sugar-almond mixture with a spatula. Give it a few stirs and before you have completely mixed everything, you need to decide if you want to add more food coloring or not. If so, then do it now. If not, keep stirring the mixture until it’s the right consistency to pipe.

So now you need to pipe the mixture on a baking tray that’s lined with parchment paper and you need to try to pipe circles that are roughly about the same size. You could do this by using a template full of circles and using it as a guideline. However, I personally prefer to freehand it. Don’t worry if they aren’t all the same size; it just takes some practice.

Now that you’ve done that, you need to set the tray aside so the macarons can get a little crust before they go into the oven. That will take about 30 minutes and then you should bake them for 15 minutes in a 170 degrees Celsius oven. The trick for making perfect macarons is putting an extra baking tray underneath the one on which you’ve piped your macarons. That way there will be less direct heat on the bottom of your macarons and they’ll bake more evenly.

Once they have been baked, you should let them cool off for a while before you fill them. The ones in my picture have been filled with a hazelnut buttercream. They were absolutely amazing and a huge hit at the party where I served them.

Anyway, enjoy baking! Until next time,