Scrump Tsum Macarons (Lilo & Stitch)

March 16, 2016

Scrump Tsum Macaron

Scrump Tsum Macaron

Aloha~ Greetings from Scrump Tsum Macarons from the movie, Lilo & Stitch! Scrump is Lilo's homemade doll that often has to get "surgery" after it gets torn. This is the Tsum Tsum version (Yes, I'm still obsessed with Tsum Tsum. Can't resist cute characters that have been made even cuter in Tsum form).

I filled the macarons with Cookie Dough buttercream, the same filling I prepared previously for my Cookie Monster macarons. Absolutely yummy!

I remember how the 10-year old me lapped up the animated film in delight, unaware that the movie would mark the first time I'd cry when watching something. When the moving "Ohana means family" scene played, I discovered that the well within me can also be triggered by empathy... which in turn will cause an overflow of tears, the clenching of my chest, and the reddening of my cheeks.

As the movie that made me aware of my ability to feel/experience what another is experiencing, Lilo & Stitch made a deep impression on me. Thus, even though it's not an "OMG YOU HAVE TO WATCH IT" kind of film, I still appreciate it a lot and it will always be part of what shaped me as a person. 

Scrump Tsum Macaron
Ohana means family. Family means nobody gets left behind, or forgotten. - Stitch

by Sumopocky

Servings: ~8 macarons

[For Macaron Shells] 
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Ground almonds
40g of Powdered/icing sugar
5g of Cocoa powder
Blue, yellow, and red food colouring

[For Cookie Dough Buttercream] 
40g of Unsalted butter (softened)
8g of Brown sugar
1/2 tsp of Milk
1/2 tsp of Vanilla extract
1 tsp of Cocoa powder
5g of Powdered sugar
30g of Chocolate chips, chopped

[For Decoration] 
Yellow Royal Icing
Black Royal Icing
Grey Royal Icing
Red Royal Icing

[For Macaron Shells] 
1. In a large bowl, sift the ground almonds, icing sugar and cocoa powder.
2. In a separate bowl, make the meringue. Beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute).
3. Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
4. Add the meringue to the sifted dry ingredients in Step 1. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to combine. Then, scoop out 2 portions of batter (about 1.5 tablespoon each).
5. Add blue food colouring to the main batter, and yellow and red to the smaller portions. You should get a large batch of blue batter, and 2 small portions of yellow and pink batter. To each batch, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted.
6. Transfer the blue batter to a piping bag with a round tip (about 0.8cm diameter). Transfer the smaller portions to 2 small plastic bags and snip off the tip to form small openings.
7. Pipe a circle of blue batter on parchment paper, about 2.5 cm in diameter (it will spread). Tap on the table lightly. Pipe out two small circles for Scrump's arms. Let the batter dry for about 5 minutes before piping the ribbon and hair on top of Scrump's heads.
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 10 - 13 minutes. Let it cool.

[For Cookie Dough Buttercream
1. Cream together the butter, granulated sugar for about 2 minutes with an electric mixer.
2. Add in the milk and vanilla extract and beat till they are well combined.
3. Incorporate the powdered sugar and cocoa powder, and beat till mixture is fluffy.
4. Stir in the chocolate chips using a folding motion.
5. Transfer to a piping bag.

[For Decoration
1. On one side of the macaron shell, pipe the cookie dough filling. Sandwich with another macaron shell.
2. Draw one black oval and one blue oval for Scrump's eyes. Then, use grey icing to draw a flat "W" for the mouth. Let the icing dry in the fridge for about 5 minutes.
3. Draw red stitch lines on the mouth. Draw four white dots on the blue eye (to make it look like a button) and a yellow cross on the black eye.

P.S. Always let royal icing dry completely (this will take a couple of hours) before stacking. As Singapore is quite warm, I dry them in the fridge/air-con room. If you are living in a cool country, you can dry them on your counter table.

Scrump Tsum Macaron

Scrump Tsum Macaron


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