It's my second time making these cutsies so I decided to combine these two bakes into a single blog post. Please refer to this post for the macarons and this post for the brown sugar cookies. I filled the macarons with dark chocolate ganache and strawberry white chocolate ganache (which is new so will share recipe here). Both ganaches are firm enough to be left out of the fridge for several hours. Perfect as gifts in hot Singapore! Feel free to adjust cream:chocolate ratio for the level of firmness you like.
I will mainly share the photos of all the hard work that went into creating them :).
Here are some photos of macaron making!
Piping out sheep!
Piping out cow!
Piping out chicken!
Piping out pig!
Baked shells and decorated with black edible marker and some royal icing.
Filling with dark chocolate ganache
Filling with strawberry ganache.
Recipe for strawberry white chocolate ganache
Ingredients:
100g white chocolate, chopped
25g heavy cream
7g unsalted butter
1tsp strawberry emulco
1/8 tsp salt
1/4 tsp rose water (optional but enhances the strawberry flavour)
Steps:
1. Place white chocolate and butter in a microwave safe bowl and melt it by heating using medium power for 20 seconds. Stir well and repeat until fully melted.
2. In a small saucepan, heat cream until it starts to bubble. Pour over melted chocolate and stir with spatula until well combined.
3.Add salt and mix well. Add rose water and strawberry emulco gradually, stirring after each addition.
4. Let the ganache sit at room temperature for half an hour or until firmed up to toothpaste consistency. Transfer to piping bag and pipe onto macaron shells. Refrigerate for at least 24h before serving.
Here are some photos of cookiepops making!
Freshly baked cookiepops!
Tracing outline using template and edible marker
As the design is simple, I finished icing in a day!
Packed cookiepops!
Packed macarons!
With love,
Phay Shing
Too pretty to eat :) it's a work of heart ❤️ I just bought your macaron book. Can't wait to try it out. I'm so glad to see good, informative and useful baking books written by locals. Your blog is inspiring too. Keep up the good work.
ReplyDeleteHi Emlyn,
DeleteThank you so much for your encouragement and support! Feel free to ask me any questions if you encounter any issues with making macarons.
Have a great week ahead!
Hi, can i ask what kind of heavy cream u use for the strawberry ganache
ReplyDeleteI just use those with higher fat percentage like 35%. Doesn't matter which brand :)
Deletecute. my daughter will love it
ReplyDelete