'My Favourite Toys' Plushiemallows on Macaron Monogram

 In all my years of macaron making, I have never made a monogram cake. Presenting my first macaron monogram cake with character marshmallow and meringue cookie decorations!

Can you spot the marshmallows and meringues?

The requestor wanted the birthday bake to be a customized and special one so it includes the recipient's favourite plushies, such as the panda in red panda suit and Goodluck Bear. The sleeping corgi is part of a plushiemallow class material, which I included because the recipient likes a corgi plushie (different design but they don't mind it not being exactly the same).

I am not able to share the meringue cookie recipe as it was shared by a baker friend who uses it for class material. If you guessed that the tiny ducks are made of meringues, you are correct!

I was adventurous and flavoured all the plushiemallows this time. The corgi is hojicha flavoured, the panda is yuzu chocolate and the Carebear is yuzu matcha.

While the hojicha was easy to work with, it seemed like the yuzu version was stickier. I think I may need to increase the gelatin portion a little and reduce the amount of yuzu juice concentrate I used to replace the water in the sugar syrup next attempt. There was a need to re-coat with cornstarch for those two plushiemallows. Nevertheless, the flavours were beautiful and amazing 😍! I just need to tweak it a little if I ever try again.

You may refer to this post for reference recipe. I used regular sugar instead of brown sugar. 

Here are some pictures of the plushiemallows before and after dusting with cornstarch.

Here are some video clips of the plushiemallows in action!

I will share the video of the corgi plushiemallow in another post as it is part of a collection of corgi designs.

Store the plushiemallows and meringue cookies in airtight container until ready to decorate.

I used the swiss meringue method recipe for the macaron monogram and the bush on it. For such large and geometrically shaped pieces, I use teflon sheets to line my baking tray instead of parchment paper. I also tried removing the template before baking and notice that it helps with bottom heat transfer from the oven.

You may refer to this post for the two types of yuzu fillings I used, and this post tor the dark chocolate ganache that I used to break the monotony of yuzu a little. The requestor loved the yuzu flavour I made last year she is requesting for it again this year! I also brushed the surface of the monogram with a little yuzu juice concentrate to boost the flavour a little bit.

Filling the macaron monogram with yuzu ganaches and dark chocolate ganache.

I have been baking for some time but this bake allowed me to learn something new about marshmallows and macarons!

with love,

Phay Shing