Peppa Pig and Suzy Sheep Strawberry Macarons

Besides the Peppa Pig and family macaron centerpiece that my friend requested, these Peppa and Suzy strawberry macarons also appeared at the party!

These were individually packed as door gifts 

I used the Swiss method to make these macarons and you can refer to this post for the recipe. Ever since I discovered that I could work with a little cocoa butter substituting white chocolate for my macaron filling, I have been tweaking my default recipes as I am always eager to make the filling less sweet whenever possible. So what I will share here is my strawberry white chocolate buttercream recipe that is stable in hot Singapore weather, less sweet AND packed with strawberry flavour.

Just to share some pictures of the process first.

Piped Suzy Sheep 

Piped Peppa Pig 

Freshly baked shells! 

I decorated the shells with royal icing and edible marker

Here is the revised recipe for strawberry white chocolate buttercream.

Ingredients :
Strawberry jam
250g strawberry pureed
30g sugar (or to taste)
Pinch of salt
2 tsp lemon juice
1/4tsp strawberry emulco (optional)

Strawberry white chocolate buttercream
80g white chocolate, finely chopped or use chips
20g unsalted butter
30g cocoa butter, very finely chopped or use shavings
1/8tsp salt
55g strawberry jam

Steps :
1. Prepare strawberry jam by placing all ingredients in a saucepan and cooking over low heat, stirring frequently until mixture is reduced to about half the original weight. Let it cool to room temperature before using or you can a prepare this ahead of time and refrigerate.

2. Prepare white chocolate buttercream. Place white chocolate, cocoa butter and butter in microwave safe bowl. Heat on medium-low power for 10 seconds and mix well. Repeat heating and stirring until mixture is melted and smooth. Be careful not to overheat. You may use double-boiling method if you prefer.

3. Add salt and mix well. Chill in freezer for 2 min and mix well with spatula. Repeat freezing for 1-2min and mixing/beating with spatula until mixture resembles buttercream and appears light and fluffy.

4. Add the jam a teaspoon at a time and fold in until combined.

When assembling macarons with high water content fillings like jam, always insulate the shells with a layer of buttercream or ganache to prevent the shells from turning soggy fast.

Coat top and bottom shells with buttercream. Pipe a ring of buttercream on bottom shell. Fill the center with jam before sandwiching the shells together. 

Store in refrigerator for 24h in airtight condition before serving. When you want to serve, let the airtight container sit at room temperature for 15 min before opening to consume. This is to prevent condensation from forming on the macaron shells when you open the container. You may store macarons filled with jam for up to a week in the fridge.

With love,
Phay Shing