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Wednesday, 20 May 2015

Pink & Blue Care Bears Rose and Lavendar Macarons

These overly-chubby Care Bears are a product of leftover macaron batter from my killer heels bake!

Rose and lavendar flavoured

Hubby always griped about the lack of cheeks on Care Bears nowadays, as compared to the original ones back in the '80s when we were kids. With that in mind, I accidentally gave these beary macarons too much cheek!

Please refer to the recipe from my killer heels bake for these macarons (shells and filling). I used a combination of Wilton #8 and #10 tip to pipe the bear face, and toothpick to pull out the hair strands. Omit the hair for the bottom shell.

Freshly piped!

Freshly baked and paired!

Freshly iced/drawn on features with royal icing and edible marker.

Filling up with rose swiss meringue buttercream

Filling up with lavendar smbc

Hubby wanted one blue bear reserved for him as it's one of his childhood favorites and is more than happy to have a pink one too :). He finds them so irresistibly cute!

With lots of love,
Phay Shing


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12 comments:

  1. Karen Luvswesavory17 May 2015 at 17:42

    Hi Phay Shing,
    Yes, agree they are 'so irresistibly cute' ! Feel like pinching their chubby cheeks leh !

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    Replies
    1. Phay Shing17 May 2015 at 20:59

      Hi Karen,
      I also feel like pinching their cheeks!!

      Delete
  2. Rachel19 December 2016 at 03:33

    So pretty. Can you share how you did the features for this one? White area is royal icing i suppose and how did you do the eyes?

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    Replies
    1. Phay Shing19 December 2016 at 21:45

      Thanks Rachel :). All features are done using royal icing. I use a toothpick or needle to add on the really fine features.

      Delete
  3. Rei21 December 2016 at 01:21

    Hi i have been using the french method and somehow my macaron seems abit more on the thicker side i.e not as smooth a surface as ur after piping Any idea why?

    ReplyDelete
    Replies
    1. Phay Shing21 December 2016 at 06:44

      Hi Rei,
      Perhaps your batter is under-folded or you didn't bang the tray hard on the table? My french method macarons I made recently (the matcha Azuki bean ones) have pretty smooth tops. I think it depends on the recipe too as the ratio of egg whites to almond and icing sugar may vary across recipes

      Delete
  4. s khan28 May 2017 at 07:19

    Hi there,

    Awesome macs. NEVER seen anything like this! One question if it's ok with you please. Do you first pipe the whole bear shape with #10 icing tip and then do the cheeks, muzzle and ears a bit later with #8?
    Thanks in advance.

    ReplyDelete
    Replies
    1. Phay Shing28 May 2017 at 08:32

      Hi,
      I pipe immediately after. You can see from the baked shells that the surface of the macaron is flat and not like 3D pop up feature.

      Delete
  5. s khan28 May 2017 at 10:37

    Oh my! I am SO grateful to you for the super quick response. Thank you and God bless you!

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  6. s khan28 May 2017 at 10:39

    I'll try but am pretty shaky lol. Last time I piped over the macs cracked in the oven!

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    Replies
    1. Phay Shing28 May 2017 at 19:53

      You are welcome :). Just make sure the shells are really dry before sending them to the oven to prevent cracking :)

      Delete
  7. s khan29 May 2017 at 12:40

    Oh I see-it could be that then. Again - thank you so very much. Bless your generous heart! <3

    ReplyDelete