I made these macaron cake toppers for a family of five that is celebrating a member's birthday. As the quantity requested is small but four colours are needed to make the macaron shells, I used the French method to make these. I shared in my post earlier this week on how I tweaked the basic French method recipe to make the batter stable for a longer time and to withstand the splitting and working of the batter to accomodate multiple colours. Please refer to that post for detailed steps. I will just provide the ingredient list for an even smaller batch.
Ingredients (makes about 12-14 macarons):
Dry ingredients
45g superfine almond flour
55g icing sugar
1/8 tsp cornflour
1/8 tsp salt (optional)
Meringue
40g egg whites
1/8 tsp cream of tartar
36g caster sugar
1/2 tsp cornflour
Just to share some photos of the process...
Piping out the penguins!
Filling some of the penguins with lavender Earl grey and osmanthus white chocolate ganache fillings. These were meant for my kids' teacher and my kids since the requester only wanted 5 penguins as cake toppers.
With love,
Phay Shing
Hi there, how much do u charge for this?
ReplyDeleteWill these macs have a diff texture from normal ones ie harde since recipe is tweeked? Is there feet?
ReplyDeleteYes there is feet. Any macaron recipe with cornflour or cornstarch added will be less delicate, more chewy in texture. But this can be remedied with longer maturing time with the filling in the fridge. Or if you are in a hurry, brush some unwhipped whipping cream on the bottoms of the shells before filling.
DeleteHi Phay! I always try out macaron recipes (French Meringue) that involves only 2 egg whites ( approx 50g). If I had to make 2 colours from a single batch, what is the general method to be followed while incorporating the gel colour without overmixing?
ReplyDeleteHi Mary, for splitting French method batter into different colours, always fold gently to incorporate the dry ingredients into the meringue until just combined. The batter should still be thick. Split the batter at this point and add colouring. Fold gently until the colour is evenly distributed. Test the consistency at this point. If it can flow continuously off the spatula then it is ready to be piped. If not, you can fold some more, pressing the batter against the sides of the bowl to deflate the meringue in the batter some more.
DeleteThis comment has been removed by the author.
ReplyDelete