Macarons in 2 ways. Royal icing and handpainted. クレヨンしんちゃん collection and MyMelody!

Freshly and Lovingly Baked on : 10th May 2014

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Oh yes, another macarons. I hope to stablize the volatilities of baking macs. Additives like food colourings and flavouring do affect the way macarons baked up in the oven. I wanted to eliminate and zero in on what can be the possible mistakes that I have made. I do not believe I have ever attempted simple plain old macarons before. So 4 variables to work with now ie Icing sugar, Egg whites, Granulated sugar and Almond Meal. Next variables will be the oven temperature and method. That I will stick to how I did my previous macarons namely Qoo as well as charcoal Powder Macarons.

Some mistakes which I have commited while baking Qoo (admitting sheepishly)

1) I forget to tap the maracons a few times on the table top for the Q00 Macarons after piping.  That leads to some hollow macs.

2) I did not let the macs cool completely on the parchment papers before attempting to released it. I yanked some of these out when it got our fresh from the oven.

So lets see how this batch can turn out to be?

Pineapple Basil Ganache Fillings
150g Heavy Cream
150g White Chocolate
50g Pineapple Paste
A handful of Basil Leaves

Directions:

I made the pineapple paste by roasting fresh pineapple in the oven and then “puree” it with the basil leaves.
Then bring the Cream to boil with the pineapple/ basil paste before pouring it over the white chocolate. Let the chocolate melts and stir till well blend. Cover with clingwrap and let it set in the refrigerator overnight to thicken.

Next work on the macarons. Do refer to this post for recipe and method of baking.

https://iwannabakethistoday.wordpress.com/2014/05/04/クーqoo-macarons/

5 minutes at 150 degrees:

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While waiting for the macarons to cool, I worked on the royal icing. The recipe of this was taken from the wilton’s website.

Ingredients :
454g Icing Sugar (sifted)
3 Tbsp Meringue powder
7 Tbsp water
1 Tsp Pure Lemon extract

Directions:

Mix both sugar and meringue powder together in the mixing bowl. Add in half the water including the extract. Slowly add in the remaining water. Once done, whip the combined mixture at high speed for 7 to 10 minutes.

Store it in an airtight container for up to 2 weeks in the fridge.

2 collections today: クレヨンしんちゃん ( crayon shin chan) collection and My Melody collection.

For クレヨンしんちゃん, the colours required are copper, black, red, brown.

For MyMelody collection, the colours required are red, copper and black.

The tedious part is mixing the master royal icing into consistency suitable for piping. A good gauge is to keep adding water until when you draw a line over the icing, it took about 15 sec to merge. I divided out into different bowls and add the colours.

So here goes:

クレヨンしんちゃん collection

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My Melody collections

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Lastly, I attempted to paint. This is ” my ” employment in the bank!😉

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5 thoughts on “Macarons in 2 ways. Royal icing and handpainted. クレヨンしんちゃん collection and MyMelody!

    • Hey andrea i basically use wilton food colourings and mix with a little water. I guess my knowledge on painting on macarons are limited as well but am experimenting with using vodka to replace water since it can evaporate faster than the water and wont affect the mac

  1. How do you store the complete macaron decorated with royal icing? I heard the royal icing can break down if it is store in the fridge due to condensation.

    • Hi Kim, i simply wrap each macarons in a plastic wrapper and keep it in the fridge. Home made macarons should be consumed within 3 to 5 days. for this batch that I have made. It store well with no condensation for 3 to 5 days. Hope this helps

  2. Pingback: Black Sesame Rice Flour Macarons with White Chocolate Goji Berries Ganache- 养生篇 | IWANNABAKETHISTODAY

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