Wednesday, 21 August 2019

Littlest Pet Shop Dark Chocolate Macarons

This was a last minute request I couldn't refuse as it was for a little girl suffering from leukemia. Littlest Pet Shop macarons!

Filled with dark chocolate ganache because she loves chocolate 

I use the French method for all small quantity bakes now so as not to end up wasting batter as well as to make the batter with the least amount of time and effort. I used this recipe but replaced caster sugar with icing sugar, to create a slightly more stable batter. I split the underfolded batter before adding the various colouring and continue folding until the right consistency. As the amount of batter per colour is really small, I didn't use the lava consistency test to test if the batter is ready to be piped. Instead, I tap the bottom of the mixing bowl after creating peaks in the batter. If the peaks melt back in to the rest of the batter, it is ready to be piped.

You may refer to my macaron recipe books, Macarons and Macaron Basics for a more systematic view of the various techniques needed to make the batter and create fancy shapes.

Just to share a couple of photos of the process...

Piped batter

Freshly baked shells! 

I used a combination of royal icing and edible marker to add in the details.
I filled the macarons with dark chocolate ganache that is still relatively firm in Singapore's hot weather.

Hope this small batch of cute macarons brings a smile to your face as it did to bless the recipient 🙂.

With love,
Phay Shing

No comments:

Post a Comment