I have a set of really cute guinea pig magnets that I have been wanting to create a bake with for some time. I finally had the bandwidth to play around with it and this was what I made!
Guinea pig macarons filled with smooth Biscoff spread and Nutella dark chocolate, along with a couple of 3D coffee macaron basket weave tunnels!
This project took place during a particularly rainy and humid spell so it was a little challenging to manage although making sure that the meringue was really stiff enough helped the batter to stay stable for a longer time.
I share the process of making the 3D tunnels along with some tips over here:
Some photos of the process of making the 3D basket weave tunnel...
Freshly piped before transferring to the homemade foil arch
Transferred piped batter onto foil arch
Baked coffee macaron tunnels!
I shared the process of making the guinea pig macarons along with some technical tips of working in humid conditions over here:
( I will share the link when the reel goes live soon)
Some photos of the process of making the guinea pig macarons...
Freshly baked macaron shells along with the original magnet references
Check out the awesome feet on the shells!
I added in the details with gel food coloring and edible black marker.
It's the first time I am testing out using gel food colouring instead of cake paint after a long time because it didn't work for me in the long past but since it works for some macaron bakers, I thought of giving it a shot again. It takes a much longer time to dry than cake paint but it still works.
Filling with Biscoff spread and Nutella dark chocolate
I used my default Swiss meringue method recipe for both guinea pigs and tunnels but for the tunnel, I used the variation of the recipe where all the egg whites are used for making the Swiss meringue and folded until dry ingredients are just combined with the meringue.
with love,
Phay Shing
