Brawl Stars Macarons: Stu and Buzz

 I am not a fan of making really intricate and detailed character macarons. But the end result is rather satisfying! These Stu and Buzz macarons fall under this category!

As I age, my eyesight isn't too good so characters with many small details need to be made bigger in order for me to manage😆. I can't make too many as well so I only managed 8 Stu and 6 Buzz in a single batch from my default Swiss meringue method recipe upsized to 200g almond flour.

Piped batter for Stu

Piped batter for Buzz

I decorated with edible paint, royal icing and edible marker with some vodka wash.

Works-in-progress for decoration!

Checkout the awesome feet on the macaron shells!

I filled these with dark chocolate ganache with some gelatin added to provide better stability in hot Singapore. Since these were made for kids, I chose dark chocolate with only 55% cocoa. It's firm at aircon temperature (about 22-24C) and won't melt at 30C non air-conditioned room temperature although it will soften. Please don't leave it out in the sun😆.

Dark chocolate ganache for warm weather

Ingredients:

200g dark chocolate couverture (55%)

100g heavy cream

10g invert sugar (I used light corn syrup)

20g softened unsalted butter

1/8 tsp salt

1 tsp vanilla extract

3g gelatin bloomed in 12g ice water*

* Use bovine or porcine gelatin. Don't use fish gelatin as it has a low melting temperature of about 24-27C.

Steps:

1. Melt chocolate over double-boiler or in microwave oven 

2. Heat cream, invert sugar and salt until warm (46C). 

3. Melt bloomed gelatin and add to 2 along with vanilla. 

4. Pour 3 over melted chocolate. Stir in one direction with spatula until well mixed. Use an immersion blender if you wish. 

5. Add butter and mix well with spatula or blender.

6. Press cling wrap onto surface of ganache and let it firm up in air-conditioned room temperature (21-24C) for 30min-1h. 

7. Transfer into piping bag and fill the macarons. Let the shells mature for at least 24h with the filling in the fridge before consuming.

You may watch the reel for the process of making these over here:

https://www.instagram.com/reel/C8yABwiyb6h/?igsh=M2xrbHZ5anZzeW16

with love,

Phay Shing