Wednesday 28 October 2020

Hello Kitty Lychee Raspberry Rose Macarons (jumbo sized!)

My friend requested for a giant Hello Kitty cake topper for her daughter's birthday. I couldn't resist playing around with my new backdrops for photography! 

She looks happy on a day out! 

I was actually preparing some prebaked macaron shells for a bunny teacup class and had lots of leftover white batter. I thought why not make the Hello Kitty macaron. Although it is my preferred way to make the clothes out of macaron batter as well, I didn't want to waste the excess white batter and didn't have the bandwidth to make extra colours. This was what I piped with the batter. 

I usually make one extra just in case of damage. 

You may refer to this post for the recipe for swiss meringue method macarons. 

I used royal icing to add on the clothes, nose and bow, and used black edible marker to draw the eyes. 

Photo taken with a ruler to show how big these macarons are

I filled the macarons with lychee raspberry rose Swiss meringue buttercream. You may refer to this post for the recipe. 

Filling colour fits Kitty very well! 


With love,

Phay Shing 

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