Saturday 20 June 2015

'Molang with Apple' Apple Salted Caramel Macarons

This has got to be one of my cutest macarons! Molang holding an apple :). The filling for these match the subject too! Apple pie filling with swiss meringue buttercream and a small dollop of salted caramel at the center!

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,
Phay Shing


  1. Omg these are beautiful, you are so talented!

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    1. Thanks Eimear Anne :)
      Just saw your blog! It's great! We love cute stuff too!!

  2. These are super cute! Do you store them in a single layer in the box?

    1. Hi Wendy,
      I would recommend storing in a single layer but since it was for home consumption, I didn't bother :p. I just placed each macaron in paper cupcake liner and stacked them up in a Tupperware. All stayed intact for the few days that they were in the fridge until consumption. Just be careful not to apply too much pressure on the arm that is holding the apple.

  3. Hello, your macarons are so adorable!!! You are creative and talented and inspirational. I had tried a couple of peppa pig and miffy macarons, they were very popular, especially with my daughter. Thank you for sharing.

    One question with your whipped salted caramel filling, how do you store the left over?

    Thanks again!

    1. Hello :)
      Great to hear that your cute macarons are well received :). I love to share my experience. Still learning with each bake.
      I didn't use whipped salted caramel for this one as I find that it doesn't hold up well for long in Singapore's hot weather. I use the recipe for salted caramel that is mentioned in this blog post without whipping, and then mix with swiss meringue buttercream for a lighter texture if I want a purely salted caramel flavoured macaron. In this post it's just pure unwhipped salted caramel. I store excess salted caramel in the freezer in an airtight container and thaw the amount I want to use. My kids lick off any excess that is not used :p

  4. Hi Phay Shing,
    Thanks for the prompt reply. I usually freeze my left over flavoured buttercream too, but haven't try with whipped salted caramel. Have you ever freeze the whipped salted caramel? It's good to know that you can freeze the unwhipped one too :)

    1. Yes you may freeze unused whipped salted caramel :). I am sure it works because I tried it on leftover macaron shells for my kids :)

  5. Thank you Phay Shing!
    Keep up with all your wonderful creations! They are very very unique!

    1. Thank you for your encouragement and kind words :). Thank God for the inspiration in the midst of hectic and tiring days