SUSHI MACARONS with Cream Cheese Filling

September 26, 2016

sushi macaron

sushi macaron

Konnichiwa~ こんにちは! 

These sushi macarons are dedicated to my ultimate favourite cuisine - Japanese. My love for Japanese food, especially sushi and sashimi, began way before I lived in Tokyo for half a year.

It was not always love at first taste; From fighting the feeling of nausea the first time I had raw fish, to intense cravings for sashimi... Japanese food and I have definitely come a long way. Now, I can't imagine living without Japanese food and am thankful that Singapore boasts affordable and quality Japanese cuisine.

sushi macaron

I baked 3 different kinds of sushi this time - salmon (my favourite!), ebi prawn, and egg tamagoyaki. Both the sushi topping and rice are macaron shells, with cream cheese filling in between. You can fill it with other flavours, but a white-coloured filling would look more like sushi rice. So, if you don't like cream cheese, you could also use white chocolate ganache or vanilla swiss meringue buttercream. 

To serve, the sushi macarons were plated on my Japanese tableware (cheap ones from Daiso haha). I dug out an old bottle cap dish and filled it with chocolate syrup to look like soy sauce. The wasabi is actually Matcha Green Tea buttercream as I had extras from a cake I baked. 

sushi macaron
Dipping ebi prawn macaron in chocolate syrup

Hope you enjoyed this post and have fun baking your own sushi macarons! You can also bake other kinds of sushi macarons like tuna, unagi, and ebiko. These will be great for a "sushi" buffet party table too, and you can order them from sumopockymail@gmail.com

#FeastsOnSushi
#NeverSickofJapaneseFood
#Omnomnom


SUSHI MACARONS
by Sumopocky

Yield: ~18 macarons, 6 per sushi type

Ingredients
[For Basic Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Black food colouring
Yellow food colouring
Red food colouring

[For Cream Cheese Filling
80g of Cream Cheese
2 tbsp of Caster Sugar
60ml of Heavy Cream

Directions
[For Basic Macaron Shells] 
1. Make the meringue. In a bowl, 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. 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.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. 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.
4. Scoop out 2 tablespoon of batter and add black food colouring. Mix well and transfer the black batter to a piping bag with a small tip.
5. Split the remaining batter as stated below, and continue the macaronage process. To each batter, macaronage until you get a molten-like mixture and drips down like a ribbon when lifted.
1/3 of batter:
• White (Sushi Rice and Salmon Lines): Complete macaronage and transfer 3/4 tablespoon to a piping bag with a small tip. Transfer the rest to a piping bag with a medium round tip.

Divide the remaining 2/3 of batter into 3 equal portions:
• Orange (Salmon): Add red and yellow food colouring to achieve an orange batter. Complete the macaronage and transfer to a piping bag with a medium tip.
• Pink (Ebi Prawn): Add red food colouring a bit at a time till you get a light pink batter. Complete the macaronage and transfer to a piping bag with a small tip.
• Yellow and Black (Egg Tamago Yaki): Add yellow food colouring, complete the macaronage, and transfer to a piping bag with a medium tip.

Tip: You should aim to make equal number of "Sushi Rice" shells to pair with the salmon/prawn/egg topping. If you choose to make only certain kinds of sushi, please portion accordingly. 
6. Pipe out batter onto baking trays lined with parchment paper. Please refer to video above for demonstration.
7. Let the shells dry in a non-humid place. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.
9. Let shells cool before filling. 

[For Cream Cheese Filling
1. Beat cream cheese and sugar till it's fluffy.
2. In a separate bowl, beat heavy cream till soft peaks form.
3. Combine the heavy cream with cream cheese mixture and mix well. Transfer to a piping bag with a star-shaped tip. 
4. With the white sushi rice shell as the base, pipe the cream cheese filling. Top with the salmon/prawn/egg. Enjoy!


sushi macaron

sushi macaron


Itadakimasu~

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