'Let's Paint Fluttershy' Strawberry Rose Macarons

I made this for a girl who is a fan of Fluttershy, Chrissy and Francine. She also likes to draw so this was a macaron scene I came up with for her 😊. 

I think she can draw a nicer portrait of Fluttershy than these 2 artist wannabes 🤣

I used the swiss meringue method for making these macarons. Recipe for the macaron shell can be found in this post. Just to share some pictures of the process... 

Piping the characters 

Piping the canvas and stage

Piping the easel stand and paint brushes

Freshly baked shells! 

I used a combination of royal icing, edible paint made by dissolving gel colouring in vodka, and edible marker to add in the details. 

The macarons were filled with strawberry rose whipped white chocolate ganache. 

Recipe for Strawberry rose ganache
Ingredients:

80g white chocolate, finely chopped or chips
20g cocoa butter (may replace with white chocolate) 
20g unsalted butter
1/8 tsp salt
1 tsp rose water
55g strawberry compote*
1 tsp freeze-dried strawberry powder (optional) 
1/2 tsp strawberry emulco/ paste 

*Make the compote by combining pureed strawberries and adding 10% by weight of sugar, a pinch of salt and a dash of lemon juice. Cook over medium-low heat while stirring continuously until thickened to your preferred consistency. I usually reduce it until about half the original weight. 

Steps:

1. Place all ingredients except the last 3 in a microwave-safe bowl. Heat on low power using the microwave oven for 10 seconds and mix well. Repeat until melted and smooth. Alternatively, you may use the double-boiling method. 

2. Let the mixtire set at aircon room temeptature (20-24C) until firm. Alternatively, refrigerate for 10 minutes or until scoopable consistency. 

3. Use a spatula to whip umtil lightened in texture and ganache resembles buttercream. Gradually add strawberry compote and fold it in. 

4. Add strawberry powder and mix well. Add strawberry paste and mix well. Transfer into piping bag and fill the shells. Store filled macarons in fridge in aortoght container for at least 24h before consuming. Let the container rest st room temperature for 25 to 20 min before opening to prevent condensation from forming on the macarons. 

With love, 

Phay Shing