SUMIKKO GURASHI EBIFURAI MACARON TUTORIAL

July 10, 2018

SUMIKKO GURASHI EBIFURAI MACARON TUTORIAL

SUMIKKO GURASHI EBIFURAI MACARON TUTORIAL

SUMIKKO GURASHI EBIFURAI MACARON TUTORIAL

Have you heard of Sumikko Gurashi? The name translates to “living in a corner.” Its a series of characters released by San-X, who are living a quiet and solitary life in the corners. They were inspired by the feeling of comfort when one is in the corner. To quote the San-X website "They don’t like being in the centers. When they’re taken to the center, they always rush back to the corners." 

SUMIKKO GURASHI EBIFURAI MACARON TUTORIAL

While there are many characters in this series, a customer specifically requested for 3 of them: Shirokuma, Penguin and Ebifurai no Shippo. In the recipe and video tutorial below, you will see how to make Ebifurai no Shippo macarons!



Who is Ebifurai no Shippo?
This character is actually the tail of a fried tempura shrimp! He is the tiny left over portion that often goes uneaten, because it's too hard to eat. Aww... such a cute character. How do the Japanese come up with such adorableness?




SUMIKKO GURASHI MACARON TUTORIAL
(EBIFURAI NO SHIPPO)
by Sumopocky

Yield
Approximately 20 macarons

Ingredients
[For Macaron Shells]
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Almond flour
40g of Powdered/icing sugar
Food colouring: Black, Red, Yellow

[For Filling]
Click here to fill with your desired flavour!

Directions
[For 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. [Basic Macaron Tutorial Video]
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. Add yellow food colouring, and continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted. Before transferring the yellow batter to a piping bag to a round tip (approx 5mm diameter), scoop some portions out for drawing the details, as shown in the table below.
Colour of Batter
Portion
Piping Tip
Red
Black
Yellow

2 tbsp
1 tbsp
2 tbsp
Small
Small
Small
4. Pipe out batter onto parchment paper. Please refer to video above for demonstration.
5. Let the shells dry in a non humid place or in an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
6. Bake in a preheated oven at 150°C (302°F) for approximately 15 minutes.
7. Let shells cool before piping with filling. Enjoy!

SUMIKKO GURASHI EBIFURAI MACARON TUTORIAL

SUMIKKO GURASHI EBIFURAI MACARON TUTORIAL

SUMIKKO GURASHI EBIFURAI MACARON TUTORIAL

Hope you enjoyed this macaron tutorial!

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