Saturday, 22 August 2015

My Melody & Piano Raspberry White Chocolate Macarons (Tsum Tsum series part 2)

This is the second post in my series of Tsum Tsum macaron bake. My Melody and Piano!


I made My Melody macarons a few months ago but with a different version. This is the first time I am trying out a new non-refrigerated filling - raspberry white chocolate! I bought some dried raspberry powder from Phoon Huat a couple of months ago on a whim, thinking I can use it as a natural source of colouring and/or flavouring.

You may refer to this recipe for the basic batter and steps, and my newly made macaron video tutorials just in case you need more visuals :).  Just some points to note...

Divide the batter into ratio of 2:2:1 for dark pink:light pink:white. Use Wilton #10 tip for the heads and My Melody's ears. Use Wilton #5 tip for the face, hands and Piano's ears. Wait for the head base to dry for 15 minutes before piping on the ears, face and hands. Use a toothpick to pull the white batter for Piano's ruffled face. Remember to bang the tray hard on the table after piping the head and various parts.

Freshly piped!

Bake at 130°C for 17-20 minutes, rotating the tray halfway through baking. If the shells are stuck to baking sheet, reduce temperature to 120°C and bake for 5 minutes more before checking again to see if the shells are still stuck to the baking sheet.

Freshly baked shells!

Make some royal icing and pipe the bows using the same template for the heads. Oven dry at 60°C fan mode between each step of piping the bows to create 3D features. Dry thoroughly before attempting to remove the royal icing bows. Attach them to the shells with a bit of royal icing.

Royal icing bows

Icing the face!

Raspberry white chocolate  (fills about 12-14 macarons)
Ingredients:
80g white chocolate, chopped (I used Meiji)
10g unsalted butter
2 tsp (4g) dried raspberry powder (more if you prefer. Mine is nicely fruity.)

Steps:
1. Melt butter in a small saucepan and add sifted raspberry powder into it. Stir well.
2. Melt white chocolate by double boiling or in the microwave oven at 10 second bursts using medium power, stirring between heating bursts.
3. Add melted butter with raspberry into the melted white chocolate a little at a time. Stir until well combined between each addition. Let the mixture sit for a while at room temperature to firm up a little until desired piping consistency, a bit like toothpaste.
4. Transfer to piping bag and pipe the filling on.


5. Store in airtight container at cool and dry place.

With love,
Phay Shing

No comments:

Post a Comment