Shiba Inu Macarons
June 22, 2016
Shiba Inu macarons! The Shiba Inu dogs have recently gained lots of love internationally, thanks to super cute videos of this breed of dogs like the Shiba Inu Puppy Cam and Shiba dog memes. My personal favourite Shiba Inu is Marutaro, which I follow on Instagram.
These Shiba Inu macarons are dedicated to all Shiba lovers~ Complete with adorable snout and paws. I had a really fun time baking these. Was really thrilled to achieve the exact shade of orange-yellow, like a Shiba's fur, which I did by mixing yellow and red food colouring.
These Shiba Inu macarons are dedicated to all Shiba lovers~ Complete with adorable snout and paws. I had a really fun time baking these. Was really thrilled to achieve the exact shade of orange-yellow, like a Shiba's fur, which I did by mixing yellow and red food colouring.
A dog enjoying tea?! Can't resist this cuteness.
On another note, my birthday just passed last Wednesday. Truly thankful and appreciative of every one in my life. I am extremely grateful to be so very loved, despite of my flaws. My hope is to continue growing and improving, to be a better person for myself and most importantly, my loved ones.
SHIBA INU MACARONS RECIPE
by Sumopocky
Servings: Approximately 25 macarons
Time: 1.5 hour active time + baking time
Ingredients:
[For Shiba Inu Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Ground almonds
80g of Powdered/icing sugar
Black food colouring
Red food colouring
Yellow food colouring
[For Macaron Filling]
Choose your desired macaron fillings here
Directions:
[For Shiba Inu Macaron Shells]
1. In a large bowl, sift the ground almonds and icing sugar.
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)
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 ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process until the wet and dry ingredients just start to combine. Read here on how to macaronage.
5. Divide the batter into 3 portions:
- 5/8 to orange-yellow (add about 3:1 ratio of yellow:red food colouring)
- 1/8 to black (add black food colouring)
- 2/8 to white
6. To the three separate batters, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer 4/5 of the orange-yellow batter to a piping bag with a round tip. Then, place the remaining 1/5 of orange-yellow batter,black and white batter to piping bags with a small tip.
7. On a tray lined with parchment paper, pipe out orange-yellow circles about 2.5 cm in diameter. Knock on a flat surface to get rid of air bubbles and spread the batter. Pipe out ears. Let it dry for about 5 minutes.
8. To half the shells, using white batter to pipe the belly, snout, inner ear, and paws. Pipe out a tail for the back shell for the remaining half.
9. Use the black batter to draw on eyes and swishes on the tail. Then, use the white batter to draw on the eyebrow.
10. 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.
11. Bake in a preheated oven at 150°C for approximately 15 minutes. Let it cool and fill with your favourite macaron filling.
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