Did a birthday cake for my friend's son today, and since I had extra time since she postponed the meet-up time, I managed to squeeze some time to make macarons!
I hope she likes them!
Macarons remain as the favourite dainty dessert for me to bake. However, I have cut down on it because of my GD previously. And now, though I am back to regular sugar intake, I am trying to control and cut down!
This has been a recipe that I wanted to try out. So when my friend told me that she really wanted to try some, and macaron is her daughter's favourite pastry, so I knew I just had to try it out. I am quite glad that the macarons rose nicely in the rainy weather today. Probably due to the higher sugar content used in this recipe?
Bunny Macarons - Recipe from Kokoma
(Makes about 8-10 macarons, depending on size)
- 40g ground almond
- 40g icing sugar
- 35g egg white
- 35g caster sugar
- Pink food coloring gel, optional (Please see note)
1. Sift ground almond and icing sugar into a medium mixing bowl. Mix the mixture up slightly.
2. Beat the egg white on medium speed till frothy. Add in sugar in 2 batches. Beat on high speed till nearly stiff peak.
3. Add meringue into ground almond mixture in 2 batches. Fold in till roughly incorporated, then add in the 2nd batch of meringue.
4. Fold and press out air till mixture is lava-like, falling from raised spatula like fluid, ribbon stage, leaving a Y shape on the raised spatula.
5. Remove about 1 tsp of macaron mixture to tint pink (I am using Americolor Soft Pink). Place white macaron mixture into piping bag (I am using tip 1A). Reserve a small portion of white macaron mixture in another piping bag for the bunny ears.
6. Pipe out the mixture onto baking paper (I am using Glad), doing circles first. Bang baking tray on counter top for about 10-20 times. Using a toothpick, poke the air bubbles that surface. Continue piping the ears for half of the macarons. Leave to dry for about 5 mins before piping the pink portion on ears and nose. Let shells dry for 40-45 mins.
7. Preheat oven to 150C, bake for 15 mins. I am baking on 2nd lower rack. If your bottom heat is not too hot, you can place on lowest rack. (Please adjust temperature on your own. My oven is quite hot, so I am baking at 130C instead, for about 20 mins).
8. Remove from oven and cool completely before peeling the macaron shells off the baking paper. Fill with your favourite filling - I am using chocolate ganache here. Also, take a look at other filling options I have done before.
Chocolate Ganache: Heat 40g of chocolate couverture chips + 12g whipping cream over hot water. Stir and make sure the chocolate melt well. Cool the chocolate ganache mixture before using. If you would like the chocolate ganache to hold up better, place it in the fridge for 15-30 mins after cooling to room temperature.
I have also made a short clip of the making-of. I wasn't able to video the macaron process before baking because my toddler took away my phone lol.
- You can also just pipe out white bunny macaron shells, and draw on the pink ears and nose after baked.
- For decoration, I am using edible pen for black and pink; shimmer lustre in pink. These can be bought from baking supplies stores.