Friday 12 January 2018

Chinese New Year Doggie Raspberry Jam Dark Chocolate Macarons

Here is my version of doggie macarons for Chinese New Year to welcome the Year of the Dog!

It's been a crazily busy week with trial bake at the studio and a few macaron requests. Unfortunately the weather has been gloomy lately so I can't get good lighting for taking photos from natural sunlight. Pardon the poor photography :p. The design of the dogs is inspired by some cute wechat emojis. I added the Ang pao and Chinese characters to suit the festive season; an upside down 福, 旺 and 吉.

I made these doggies along with some hedgehog and Pusheen macarons, which I will post in the near future.

I used the reduced sugar recipe for the macaron shells here. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.

Just to share some photos of the process...

Piping the shells

Adding facial features with edible marker

Adding in details with royal icing 

Checkout the awesome feet!

I filled the macarons with a ring of dark chocolate ganache and raspberry jam in the middle. You may refer to this post for dark chocolate ganache recipe. I made the raspberry jam from scratch.

Recipe for raspberry jam
100g Fresh raspberries
25g Caster sugar*
A pinch of salt
1 tsp lemon juice
1/2 tsp of cornstarch dissolved in a bit of water (optional)

*Adjust according to taste. Note that you may want to make it more sour as it is paired with sweet macaron shells

1. Place all ingredients in a small saucepan and bring to a boil. Simmer and stir continuously for 15-20 min or until thickened.

2. If the jam is still too watery for your liking, you may add cornstarch slurry to thicken it.

3. Cool completely and sieve out the seeds. Store in fridge until ready to use. You may make this a few weeks ahead of time if stored in airtight container.

4. Transfer to piping bag and fill the macaron shells as desired. Note that the part of the shell in contact with the jam will soften faster than buttercream or ganache filling so best to consume the macarons within a week of assembly.

With love,
Phay Shing


  1. hey, is there any way I could know where you get your templates for your macarons. They're amazing! Thanks.

    1. It's taken from wechat emojis but I edited the original to make my own templates :). I have included a tip on how to make your own templates in my Creative Baking: Macarons book.

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