A closer look at the bears :)
The recipe for macaron shells is essentially the same one that I have been using (omit the strawberry emulco for non pink and non strawberry flavoured macarons). For a batch with two colored shells, simply divide the mass and Italian meringue into two and colour accordingly. I used blue pea flowers to reduce the use of artificial blue colouring. You may check out this post on how to use blue pea flowers to colour the mass.
Just to share some pictures of the process...
Piped shells using Wilton #10 tip
Freshly baked shells!
Another look at the shells!
Prepare some royal icing and add on the bear snout and ears. I make the bows and ribbons by piping red icing on baking paper and drying thoroughly before transferring onto the bears. You may choose to pipe these directly on the shells but I prefer this method as the bows and ribbons can stick out of the bear head and look more natural. Finally pipe on the bear eyes, nose and mouth with black royal icing. I use charcoal powder to colour the icing black.
I filled the shells with dark chocolate and strawberry white chocolate, both of which do not need to be refrigerated as these are given out as door gifts. You may refer to my strawberry macaron pop post for the strawberry white chocolate filling recipe but scale down by half if you are filling half of the shells with dark chocolate.
For dark chocolate filling, simply melt 100g of dark chocolate with 15g vegetable shortening and 1/8 tsp of salt. You may add 1/8 tsp of vanilla extract when the melted chocolate is smooth and runny.
Dark chocolate filling!
Strawberry white chocolate filling!
Store the macarons in a cool and dry place in airtight condition. They are good for up to a week.
All packed :)