National Gallery Singapore Dark Chocolate Macarons

 In this day and age where many bakers own an edible printer like Eddie, a projector or at least an airbrush with stencil maker like Cricut, freehand drawn and painted macarons are seldom done. But because I don't do these often, I don't own any of the equipment that enables bulk production, I do it the old fashioned way😆. These are my attempt at making the National Gallery Singapore macarons as a farewell gift for a request.

I used my default Swiss meringue method recipe for the macaron shells.

I used a mix of edible marker and edible paint to include the details on a blank canvas of plain white macarons. I filled the macarons with a simple dark chocolate ganache. 

Bitter dark chocolate ganache recipe
150g dark chocolate (70%)
85g heavy cream
6g light corn syrup
15g unsalted butter, softened

1 tsp vanilla extract/bean paste
1/8 tsp salt

Steps:

1. Melt dark chocolate using double-boiler or microwave. Set aside.

2. Heat cream, corn syrup and salt until hot but not boiling. 

3. Pour cream over melted chocolate. Stir in one direction until smooth.

4. Add butter and vanilla and stir until well combined. You may use an immersion blender if you wish to get it really smooth.

5. Press cling wrap onto surface and chill in refrigerator for 20-30min or until firmed up to toothpaste/pipeable consistency.

Here's my Instagram post with a short video of filling the macaron with dark chocolate ganache. Swipe all the way to see the video!

https://www.instagram.com/p/C5ilXQ1SnNU/?igsh=MTdnc252cnZ1NjFmMA==

with love,

Phay Shing