This is actually my second time making Miffy macarons. You may take a look at my first attempt at making them last year along with other cute characters in this post.
These Miffies are of the same flavour as the Meeple macarons since it's the same friend that requested for them. Hazelnut dark chocolate ganache filling! You may refer to my Meeple macaron post for the shell and filling recipe. Just note that baking temperature is slightly lower for white Miffy at 130°C to prevent browning. The temperature has to be lowered further to about 115°C after 20 minutes of baking to continue drying the shells thoroughly without browning. Bake with the tray at the lowest rack of the oven.
Just to share some photos of the process...
Piping Miffy heads
Piping full bodied Miffy! Left the teeny buttons to pipe
Freshly baked heads!
Freshly baked full-bodied Miffy!
I used edible black marker to draw the face.
Filling up Miffy heads
Filling up more Miffy!
There were smiles and exclamations of "Miffy!!" when these were received :). Thank God that these macarons were very well received in terms of looks and taste! The hazelnut dark chocolate filling is highly recommended as there is no sugar added, perfect to pair with sweet macaron shells. So if you can afford it, do make from scratch. Not too troublesome to make and much better than Nutella!
Pre-orders for Creative Baking: Macarons is now open from 10-21 Feb! Don't miss the dates!