Totoro Macarons Recipe

August 23, 2015


Hi! I'm back with another Totoro dessert recipe - Totoro Macarons! I made the macaron fillings in dark chocolate and black sesame flavours. Love how adorable they turned out! 

I don't think I can ever get sick of making Totoro desserts; I can probably turn almost anything into Totoro, but then Sumopocky will just become a Totoro fan blog. Anyway, hope you can bear with me as I will most certainly be posting more Totoro desserts on this space!





One of the most common questions I've received is, "How do you find the time to post on your blog?" The answer is to set aside at least one day of my weekend to bake. A long list of recipes cannot wait to try/create awaits, and even if I bake every weekend, 1 year is not enough to bake them. So I hope to continue this blog for as long as my list of recipes allow... which is growing steadily without an end in near sight. 



Baking is not a glamorous thing for me, as I'm often just sweating away in the kitchen, mixing the ingredients and squatting in front of my oven with my hair in a messy bun. Yet despite the effort, I still find joy and peace in baking. Baking is truly a form of therapy for me, and I truly urge every one who is reading this to find a hobby that brings them happiness. 



TOTORO MACARONS RECIPE
Servings: ~20 macarons

INGREDIENTS
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Ground almonds
80g of Powdered/icing sugar 
Black food colouring

[For Dark Chocolate Filling]
80g of Dark chocolate chips
80ml of Heavy cream

[For Black Sesame Filling]
10g of Black Sesame paste
2 tbsp of Hot water
50g of White Chocolate 

 

DIRECTIONS
[For Macaron Shells]
1. In a large bowl, sift the ground almonds and icing sugar. Mix it well with a spatula.
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time.
3. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and repeat step 2 until all the sugar has been incorporated. Continue to beat the egg whites and sugar until stiff peaks form.
4. Add the meringue to Step 1, followed by a few drops of black food colouring (to get a gray batter). Using a spatula, start the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Read here on how to macaronage or watch my video at the end of this post!
5. Transfer the batter into two piping bags - a large one fitted with a round tip and a small one with a small piping tip.
6. On parchment paper or a baking mat placed over a baking tray, pipe out oval-shaped macarons from the large piping bag. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. From the small piping bag, pipe out two triangles for Totoro's ears.
8. Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
9. Bake in a preheated oven at 150°C for approximately 15 - 17 minutes. Let it cool.

[For Dark Chocolate Ganache]
1. Bring heavy cream to a simmer.
2. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool.
3. Transfer the filling to a piping bag and pipe between macaron shells.

[For Black Sesame Filling]
1. Stir hot water and black sesame paste together, and pour it over the white chocolate.
2. Continue to melt chocolate mixture over a water bath.
3. Transfer the filling to a piping bag and pipe them on to your macarons.

If you like Totoro, you might also be interested in this Totoro Black Sesame Chiffon Cake I made previously. Click here for the recipe!


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