Macarons remain as the favourite dainty dessert for me! I did these macarons in a cute bunny shape for my friend’s son, together with a cake she has ordered.
I hope they like them!
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Macarons have long been well-known to be difficult! Some common problems include cracking, no feet, wrinkly top etc. So I usually stick to my usual recipe 🙂
However, this is also a recipe that I had wanted to try out. So when my friend told me that 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.
>> MORE MACARON RECIPES:
- 40 g ground almond
- 40 g icing sugar
- 35 g egg white
- 35 g caster sugar
- Pink food coloring gel, optional (Please see note)
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Sift ground almond and icing sugar into a medium mixing bowl. Mix the mixture up slightly.
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Beat the egg white on medium speed till frothy. Add in sugar in 2 batches. Beat on high speed till nearly stiff peak.
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Add meringue into ground almond mixture in 2 batches. Fold in till roughly incorporated, then add in the 2nd batch of meringue.
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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.
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Remove about 1 tsp of macaron mixture to tint pink. Reserve a small portion of white macaron mixture in another piping bag for the bunny ears.
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Pipe out the mixture onto baking paper, 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 for ears and nose. Let shells dry for 40-45 mins.
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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.
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Remove from oven and cool completely before peeling the macaron shells off the baking paper. Fill with your favourite filling.
I am using Americolor Soft Pink and 1A Wilton Tip. 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; shimmer lustre in pink. These can be bought from baking supplies stores.
Please adjust temperature on your own. My oven is quite hot, so I am baking at 130C instead, for about 20 mins. I am also using dark chocolate ganache for the filling. Try to go for quality 55%-56% cocoa content. It can offset the sweetness of macarons.
Recipe adapted from Kokoma
I have also made a short clip of the decorating part. I wasn’t able to video the macaron process before baking because my toddler took away my phone!
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