Monday, 21 September 2015

Hiro Raspberry White Chocolate Macarons (Tsum Tsum series part 5)

This is the last in the series of Tsum Tsum macaron bake! Finally! Here are some Hiro macarons with raspberry white chocolate filling amongst the rest of my Tsum Tsum bakes!




These macarons do not need refrigeration.

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...

Use a Wilton #12 tip to pipe on the purple shell. Use a Wilton #3 tip to pipe on the thin purple part. Bang the tray on table before resting for 15 minutes. Pipe in the beige part with a Wilton #10 tip. Bang tray on table before drying the shells for 1-2h in air-con room or until dry to touch.

Freshly piped shells

Bake at 130-140°C for 17-20minutes, rotating the tray halfway through baking. Bake at 120°C for 5 minutes more if still not dry and check again.

Freshly baked shells!

Prepare some royal icing to add on the face.



Filling the shells!

Here's the whole collection of the macarons I made in a batch! Well... Almost. There's still an extra Rilakkuma, a few bears and basic shapes not included in the picture. I froze the bear shells for future work. Otherwise it's too much work for me in a single sitting!

Macaron mania!

Thank God that these macarons were very well received!

With love,
Phay Shing

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