I filled them with either melted Meiji dark chocolate or raspberry white chocolate. These macarons do not need refrigeration.
You may refer to this recipe for the basic batter and steps, and my newly made macaron video tutorial just in case you need more visuals. Just some points to note...
Prepare batter in the ratio of 2:2:1 for pink:blue: beige.
A closer look at the wavy boundary between hair and face.
Wait for 15 minutes before piping on the ears and hands using a Wilton #5 tip.
Freshly baked!
In order to get a nice star shape, use a fondant star cutter to make imprints for the star. Use a toothpick or piping bag to paint/ pipe on the stars.
Brush some peach coloured lustre dust for rosy cheeks. Let the icing dry before filling the shells.
Freshly decorated shells!
Au-natural raspberry white chocolate filling!
With love,
Phay Shing
can we have a video of how you pipe those two semi circles to stay together and not mix and be even?
ReplyDeleteHi Marina,
DeleteI didn't make a video of piping the little twin stars shells so sorry about that. I will be making a video tutorial of piping shells with complex shapes soon, maybe in a couple of weeks time should be up on the blog. Hopefully that helps.
You have to make sure that your macaron batter is not too runny to begin with, otherwise it will be hard to pipe complex shapes. A little under-folded is safer than overfolded :). Macaron batter does not mix when piped side by side or on top. Use a toothpick to help to nudge the batter into tighter corners.
Hi! Do you have a link to your video tutorial of piping shells with complex shapes? Would be lovely. Thank you! :)
ReplyDeleteHi Gladys,
DeleteIt can be found here:
http://lovingcreations4u.blogspot.sg/2015/10/piping-complex-shapes-macaron-video.html?m=0
Hi may I enquire what did you use for the 'blush' on the cheek of the macaroons? Thanks
ReplyDeleteHi,
DeleteI brushed on some peach coloured lustre dust