I made these macaron cake toppers for a family of five that is celebrating a member's birthday. As the quantity requested is small but four colours are needed to make the macaron shells, I used the French method to make these. I shared in my post earlier this week on how I tweaked the basic French method recipe to make the batter stable for a longer time and to withstand the splitting and working of the batter to accomodate multiple colours. Please refer to that post for detailed steps. I will just provide the ingredient list for an even smaller batch.
Ingredients (makes about 12-14 macarons):
45g superfine almond flour
55g icing sugar
1/8 tsp cornflour
1/8 tsp salt (optional)
40g egg whites
1/8 tsp cream of tartar
36g caster sugar
1/2 tsp cornflour
Just to share some photos of the process...
Piping out the penguins!
Filling some of the penguins with lavender Earl grey and osmanthus white chocolate ganache fillings. These were meant for my kids' teacher and my kids since the requester only wanted 5 penguins as cake toppers.
dark chocolate ganache and salted caramel.