I was playing with leftover white macaron batter from making Mickey Mouse glove macarons and can't help but smile :). It's one of those bakes where the inspiration comes along as I am working on it. The idea for Molang to hold an apple came to me suddenly as my little one is ill and the old adage "An apple a day keeps the doctor away" came to mind. The original picture of Molang shows him holding a strawberry. When it was time to fill the macarons, I thought why not make it apple flavoured. With Father's day approaching, I thought why not make it my hubby's favorite apple pie filling flavour! Molang is one of those emojis that we often use when we communicate over Wechat because he's so irresistibly cute. Making an apple flavoured Molang macaron holding an apple is bound to put a smile on my loved one's face :).
Recipe for the shells can be found in my next macaron post.
Just to share some pictures of the process...
I used a Wilton #10 tip to pipe the body, and #5 tip to pipe the ears and limbs. In order to make the limbs 3D, let the body dry for 15 minutes before piping on the limbs. Remember to tap the tray after piping the body and before piping the limbs.
Right photo is taken about 15 minutes after the one on the left.
Freshly baked! Looking cute already
Drawing the face with edible marker and dabbing on rosy cheeks with peach coloured lustre dust and a small brush. Smiling as I am working already!
The apples are made by using red royal icing, chocolate rice and green coloured confetti sprinkles. I carefully halved the circular sprinkles with my fingernail and used a toothpick to position the chocolate rice and sprinkle. I find it helpful to create the apple by using the same template and baking sheet for piping macaron shells. The size of the apple piped using royal icing will be just nice this way.
Very fiddly work!
Dry the royal icing apple overnight or in the oven with the fan on for about an hour. I turned on the heat for a few seconds then switched it off. This helps to speed up the drying process. Gently peel the apple off the baking sheet. Make sure that the icing is completely dry before attempting to remove! Apply a bit of royal icing on Molang's hand and stick the apple on. Air dry for a few hours before filling the shells.
So cute! I can't help gushing over them!
Store the shells in airtight container if you are not filling them yet.
Recipe for apple filling
100g swiss meringue buttercream (smbc)
1 apple (I used Gala although Granny Smith would be better but I didn't have.)
15g brown sugar (or according to taste)
1/4 tsp cinnamon powder
Pinch of Allspice
Pinch of salt
A squeeze of lemon juice
1. Grate the apple over a small saucepan.
2. Add sugar, cinnamon, Allspice, salt and lemon juice. Bring to boil and stir. Simmer for 15-20 minutes, stirring often. Leave to cool completely. Feel free to adjust the amount of flavouring ingredients according to taste. Do make it a little more tart than you would like as macaron shells and smbc are pretty sweet.
3. I used only about 40g of the applesauce. Feel free to add more or less according to taste. Add the applesauce in a few batches to the smbc. Mix well.
Checkout the apple bits and specks of spices!
Fill the shells by piping a ring of apple buttercream. Fill the center with salted caramel. If this is too much work for you, just keep it plain and simple with apple buttercream. But if you are able to, the salted caramel adds an extra oomph to your senses as the aroma of the spices and apple hit you :). I happen to have salted caramel lying around the house.
Keep refrigerated in airtight container for at least 24h before serving.
Happy Father's Day!
Hubby really smiled when he saw the Molangs and took these photos...
I can't help but laugh seeing Molang upright! Makes a more convincing picture of holding the apple :p. Really glad that hubby loved the taste of this cutie with all his favorite stuff... applesauce and salted caramel. He said the flavours are well-balanced and yummy :).
With lots of love,