To kick off the series, here are some Rilakkuma, Korilakkuma and Kiiroitori macarons!
Needless to say, it was a challenge to handle so many different colours of batter with much portioning to do...
Sorting out the masses and Italian meringue! Need to be careful with the math! Picture shows only half the amount!
This is not the first time I am making Rilakkuma macarons. I made them before with different fillings here and here.
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 mass and Italian meringue into 3 equal portions. Colour one portion yellow with gel food colouring. Colour the other two portions by adding sifted cocoa powder until a desired shade is reached 1/4 tsp at a time. Do note that the batter will lighten up in colour after folding in the meringue.
After folding in the meringue, take 1 tbs of dark brown batter and colour it black with 1/8 tsp charcoal.
Transfer batter to piping bag fitted with Wilton #12 tip to pipe yellow, light brown and dark brown. Transfer black batter into piping bag fitted with Wilton #5 tip. Pipe the chick's hair.
Dry for 1-2 hours or until you are able to run a finger across the surface of the shells in an air-con room. Too humid in Singapore to air-dry in the open.
Shells about to be baked!
Bake at 130-140°C with tray at lowest or second lowest rack for about 17-20 minutes. Continue baking at 120°C if the shells are still not dry and check after every 5 minutes.
Freshly baked shells!
Use royal icing to add on the features and oven dry at 60°C fan mode.
Filling with melted dark chocolate (I used Meiji brand)
Keep a lookout for My Melody & Piano, Little Twin Stars, Cinnamaroll, Tuxedo Sam and Hiro from Big Hero 6!
Here's a peek at about two-thirds of the whole batch individually packed!