Brawl Stars Cookies N Cream Macarons

This is an unprecedented project due to the amount of details and quantity involved. Because it is for my younger kid and my friend's nephew's birthdays. I baked and decorated more than 70 of these!

Nita, Spike and Tick cookies n cream macarons! 

Now that I am teaching at two studios, I have to plan my time more carefully. Due to the scale of this project, I baked two characters in advance and froze the undecorated shells, planning to defrost them only when I was ready decorate nearer the date.

I used the Swiss meringue method for these and baked one character at a time, spreading the baking over 3 separate days.

Just to share some photos of the process...

Piping Nita

Piping Spike

Piping Tick

I layered the baked shells between pieces of parchment paper in an airtight container and froze it. To defrost, leave the container at room temperature overnight without opening. 

Freshly baked Tick! I didn't freeze these as I baked them closer to the date. 

Decorating the shells with edible marker, homemade paint* and royal icing is not a job for the faint hearted. It took me one and a half days of intensive work to finish all 70 plus pieces. This was just day 1 of work. 

*I made edible paint in dark green colour for Spike by dissolving some gel food colouring in vodka.

All that hard work was worth it when you see the fruits of your labour 😊.

This is only about a third of the decorated macaron shells! 

I made a Swiss meringue buttercream based cookies n cream filling.

Recipe for cookies n cream filling (fills about 30-35 macarons) 
Ingredients:
50g egg whites
1/8tsp salt
35g caster sugar
80g unsalted butter, cut to small pieces and slightly softened
1 tsp vanilla extract/ bean paste
70g oreo cookies without cream, crushed

Steps:
1. Place egg whites, salt and sugar in mixing bowl set over a pot of simmering water without the water touching base of the bowl. Whisk continuously while monitoring the temperature with a candy thermometer.

2. When temperature reaches about 70°C, remove the mixing bowl from heat and beat the egg whites with electric mixer at medium high speed until stiff peaks form and meringue is cooled to room temperature.

3. Add butter about a tablespoon at a time and beat with mixer until incorporated before adding more. Don't worry if mixture appears to curdle. It will come together in the end. Continue to beat at high speed after all butter is added for 2 min.

4. Add vanilla and beat until incorporated.

5. Fold in crushed oreo cookies. Transfer filling into piping bag to fill the macaron shells. Store filled macarons in airtight container in fridge for at least 24h before serving. Always leave the airtight container at room temperature for 15-20min before opening and serving the macarons because condensation will appear immediately on the shells if you expose them to the air when they are cold.

Thank God that it was really well received!

A peek at the insides of a macaron for my younger kid, which I filled with pistachio white chocolate ganache and salted caramel instead.

Nice and full shells! 

With love,
Phay Shing