It's my second time making these cutsies so I decided to combine these two bakes into a single blog post. Please refer to this post for the macarons and this post for the brown sugar cookies. I filled the macarons with dark chocolate ganache and strawberry white chocolate ganache (which is new so will share recipe here). Both ganaches are firm enough to be left out of the fridge for several hours. Perfect as gifts in hot Singapore! Feel free to adjust cream:chocolate ratio for the level of firmness you like.
I will mainly share the photos of all the hard work that went into creating them :).
Here are some photos of macaron making!
Piping out sheep!
Piping out cow!
Piping out chicken!
Piping out pig!
Baked shells and decorated with black edible marker and some royal icing.
Filling with dark chocolate ganache
Filling with strawberry ganache.
Recipe for strawberry white chocolate ganache
100g white chocolate, chopped
25g heavy cream
7g unsalted butter
1tsp strawberry emulco
1/8 tsp salt
1/4 tsp rose water (optional but enhances the strawberry flavour)
1. Place white chocolate and butter in a microwave safe bowl and melt it by heating using medium power for 20 seconds. Stir well and repeat until fully melted.
2. In a small saucepan, heat cream until it starts to bubble. Pour over melted chocolate and stir with spatula until well combined.
3.Add salt and mix well. Add rose water and strawberry emulco gradually, stirring after each addition.
4. Let the ganache sit at room temperature for half an hour or until firmed up to toothpaste consistency. Transfer to piping bag and pipe onto macaron shells. Refrigerate for at least 24h before serving.
Here are some photos of cookiepops making!
Freshly baked cookiepops!
Tracing outline using template and edible marker
As the design is simple, I finished icing in a day!