Rilakkuma Christmas Macarons (Hot Chocolate Filling)

December 12, 2016

Rilakkuma Christmas Macarons

Rilakkuma Christmas Macarons

Rilakkuma christmas macarons with Hot Chocolate filling for the holidays. Did you know Rilakkuma means "Relaxed Bear"? Time to relax and unwind for the festive season!

The Hot Chocolate filling consists of chocolate ganache and mini-marshmallows. Hot chocolate is one of my favourite things, because it's like drinking melted chocolate... even better with marshmallows that are like stars in a chocolate galaxy. 

Do try this recipe and I hope you enjoy it as much as I did! 

by Sumopocky

Yield: ~20 macarons

[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
3/4 tablespoon of Cocoa powder

[For Hot Chocolate Filling]
50g of Couverture Chocolate
50ml of Heavy Cream
Handful of mini marshmallows

[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 1.5 teaspoon of batter and add yellow food colouring. Mix well and transfer the yellow batter to a piping bag with a small tip. Repeat for black and red batter.
5. Scoop out another 1.5 teaspoon for white batter. Mix the batter till it is flowy and transfer to a piping bag with a small tip.
6. Sift in cocoa powder to the remaining batter and continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer some to a piping bag with a small tip (to pipe ears), and the rest to a piping bag with a medium round tip.
7. Pipe out batter onto baking tray lined with parchment paper. Please refer to video above for demonstration. TIP: Make equal number of decorated (with face) and non-decorated shells for the front and back of the macaron.
8. 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.
9. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.
10. Let shells cool before filling.

[For Hot Chocolate Filling]
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 one one macaron shells.
4. Sprinkle mini marshmallows and cover with a matching macaron shell.

Rilakkuma Christmas Macarons

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  1. Hi do u mind providing the link to the macaron template u used? :)

  2. Hi, Here's my template: :)