Wednesday, 19 June 2019

Iron Man Assorted Macarons

I made some assorted macarons for my friend who is a fan of Iron man 😊.

Dark chocolate, salted caramel and lemon flavours! 

I filled the macarons with whipped dark chocolate ganache for chocolate macarons. I filled the salted caramel ones with a ring of salted caramel cream cheese, followed by a generous dollop of homemade salted caramel in the middle. I filled the lemon ones with a ring of lemon whipped white chocolate ganache, followed by a generous dollop of homemade lemon curd in the middle.

As the piping of Iron man shape is rather challenging, I chose recipes for macaron shells that produce a more stable batter. Originally I only planned to use the reduced sugar Swiss method recipe but I didn't prepare enough batter 😆. I topped up with a stabilized French method recipe as it can be prepared much more quickly and is stable enough for a small batch.

I used the reduced-sugar Swiss method for head version and stabilized French method for the full body version of chibi Iron man macarons. Here are some photos of the piped batter...

Piping the full body version

Piping the head version, top shells

Bottom shells for the head version

Adding in the details post-baking is also not for the fainthearted. It took me about one and a half days of work to complete adding in the details with edible black marker and painting with royal icing. Of course with interruptions from the kids as it's the school holidays 😅.

Filling the macarons...

You may refer to this post for the recipe for whipped dark chocolate ganache. You may refer to this post for salted caramel and this post for lemon curd. I will share with you the recipe for salted caramel cream cheese and an updated lemon whipped ganache recipe.

Salted caramel cream cheese
50g salted caramel chips (I use Hershey's brand)
40g unsalted butter, room temperature
30g cream cheese, room temperature
1/2 tsp sea salt

1. In a small mixing bowl, cream the cream cheese with a spatula until smooth and creamy. Set aside.

2. Place salted caramel chips and butter in heatproof bowl. Set the bowl over a saucepan of freshly boiled water without the bottom of the bowl touching the water. Use a spatula to mix the contents in the bowl until melted and smooth. Be careful not to overheat. Don't panic if the mixture appears to separate. It will all come together later after chilling and whipping. Set aside to firm up in air-con room until scoopable consistency, about 30min. Alternatively, chill in freezer for 1-2min and stir/whip with a spatula. Repeat chilling and whipping until smooth, firm and creamy like buttercream.

3. Add salt and mix well. Add whipped cream cheese in a few additions, mixing well after each addition using a spatula.

Lemon whipped white chocolate ganache
55g white chocolate, finely chopped or use chips
20g unsalted butter
18g lemon curd
Zest of a lemon
1/8 tsp lemon paste
1/2 tsp lemon juice
1/4 tsp salt

1. Place white chocolate and butter in a microwave safe bowl and melt together using medium low power at 10 second bursts, mixing well in between heating rounds. Be careful not to overheat.

2. Chill the melted chocolate in the freezer for 1-2min and stir/beat with spatula. Repeat freezing and beating until light and creamy like buttercream.

3. Add lemon zest and salt and mix well. Add lemon paste and juice and mix well. Gradually add lemon curd and mix well.

Thank God the macarons were very well received!

With love,
Phay Shing

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