Sumopocky | Custom Bakes

CHRISTMAS NUTCRACKER BEAR MACARON RECIPE

Merry Christmas everyone! For this year's festive season, I made some Christmas Nutcracker Bear macarons that are filled with my favourite Dark Chocolate Ganache.

Did you know that The Nutcracker ballet first premiered in 1892 in St Petersburg? This means it's celebrating its 130 years anniversary this year! Given its long history, its no wonder that it became a Christmas classic.

My daughter was especially drawn to the Nutcracker bear and Ballerina bear in Starbucks this year. Thus, I decided to make these macarons as she would love them ❤️ The design is really simple to make and only a few macaron batter colours are needed.

Have fun making them, and have a bear-y wonderful holiday!

CHRISTMAS NUTCRACKER BEAR MACARON RECIPE

by Sumopocky

Yield: approximately 20 macarons

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

[For Macaron Filling]
Select your macaron filling here

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.

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 become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.

4. Prepare different colours of batter. For this designs, we will be preparing 1 main batter colour which is brown for the bear. Before preparing the brown batter, scoop out roughly 1.5 tablespoon for white, 1.5 tablespoons of batter for red, 1 teaspoon for black, 1 teaspoon for yellow. Add food colouring to get the desired colours. To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.
5. Watch my video to see my tips on how to pipe the shells.

6. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.

7. Bake in a preheated oven at 150°C for approximately 15 minutes.

8. Let shells cool and pipe with your desired filling. Enjoy~

December 21, 2022
5 Comments

HEART MACARON BENTO CAKE RECIPE

Baking

Bento cakes have been steadily gaining popularity, and it’s easy to understand why because the petite cakes are adorned with such simple but cute decorations.

I’ve been wanting to make a macron version of a “bento cake”, and I finally had the chance to do so! For Valentine's Day, I baked a Heart Macaron Bento Cake.

It consists of 3 layers of macaron shells, filled with white chocolate, earl grey ganache, and dark chocolate ganache. The words were piped with melted white chocolate. I used ganache because it is more stable in Singapore's hot and humid weather, and doesn't melt as fast as buttercream. I personally also prefer the taste of ganache versus buttercream.

Happy Valentine's Day!

HEART MACARON BENTO CAKE RECIPE
by Sumopocky

Macaron Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 65g of Castor sugar
57g of Almond flour
57g of Powdered/icing sugar
Red food colouring

[For Macaron Filling]
Select your macaron filling here

Macaron Directions

[For Macaron Shells]

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 red food colouring gradually to get a light pink. Continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to a piping bag with a small tip.

4. Pipe out shells onto parchment paper. Please refer to video above for demonstration.

5. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.

6. While waiting for the shells to dry, preheat the oven to 150°C and bake for 20 minutes.

7. Let shells cool and pipe with your desired filling.
8. For the words, I piped it with melted white chocolate (with red food colouring)

February 14, 2022
6 Comments

CHINESE NEW YEAR MACARONS - Year of the Tiger

Baking

Happy Chinese New Year! This coming year, we are celebrating the Year of the Tiger 🐯I baked some Tiger, Mandarin Oranges, and Auspicious Red and Gold macarons to welcome the new lunar year.

The Tiger macarons are filled with Earl Grey Ganache, the smiling Mandarin Orange macarons are filled with Dark chocolate Ganache, and the Red & Gold macarons are filled with Cookies and Cream or Raspberry Ganache.

Have a roarin' 2022 everyone 🧧

CHINESE NEW YEAR MACARONS RECIPE (Year of the Tiger)

by Sumopocky

Yield: approximately 20 macarons

Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring
Edible gold dust

[For Macaron Filling]
Select your macaron filling here

Directions

[For Macaron Shells]

2. Sift the almond flour and icing sugar to the meringue.

4. Prepare different colours of batter. For these designs, we will be preparing 2 main batter colours, so split the batter into 1/3 portion for Red, and 2/3 portion for Orange. For decoration, we will need - White, Pink, Black, and Green. Watch my video to see my tips on how to pipe the shells.

5. Let the shells dry in a non humid place or 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 for approximately 15 minutes.

7. Let shells cool and pipe with your desired filling. Enjoy~
tiger macarons chinese new year

January 13, 2022
10 Comments

Christmas Tree Macarons with Vanilla Bean Buttercream

Baking

Merry Christmas everyone! Here's a Christmas Tree Macaron with Vanilla Bean Buttercream & Dark Chocolate Ganache to celebrate the holidays 🎄❤️

I made a pink Christmas tree and decorated it with mini macarons Christmas "baubles". Some of the mini macarons were painted with edible gold and silver dust to bring out the Christmas ornament effect. Not forgetting the star on top of the Christmas tree, which is also a macaron! ⭐️

For the filling, I paired Vanilla Bean Buttercream with Dark Chocolate Ganache for a balance of sweet and bitter. I used a vanilla bean pod from Spiced Quay. Their Madagascar Vanilla are ethically grown and cured in Madagascar. Considered the 'queen of the crops', these premium vanilla pods are First Quality NFN, which means they are 'non-split, non-blemish black' and of the highest quality. Being plump and moist, trust these pods to infuse bold aromas and flavors to any dish - perfect for my buttercream!

Here are the steps to cut a vanilla pod:

Step 1: Take a vanilla pod and a small sharp knife, slice down the center of the pod

Step 2: Gently remove the seeds by running your knife along the edge

*P.S. I only used 1/4 of a vanilla pod for this recipe as I made only a small batch of buttercream.

Have a jolly time making this recipe ❤️

CHRISTMAS TREE MACARONS RECIPE
by Sumopocky

Macaron Ingredients
[For Macaron Shells]
Meringue: 50g of Egg whites + 65g of Castor sugar
60g of Almond flour
60g of Powdered/icing sugar
Red food colouring

[For Vanilla Bean Buttercream]
1/4 of Vanilla Bean Pod
70g of Unsalted butter
160g of Icing sugar

[For Dark Chocolate Ganache]
50g of Heavy cream
50g of Dark chocolate

[For Decoration]
Silver Edible Dust
Gold Edible Dust
White compound chocolate (20g)
Snowman macaron recipe

Macaron Directions

[For Macaron Shells]

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. When the wet and dry ingredients just start to become combined (in other words, you can't see traces/clumps of almond flour/icing sugar in the meringue), scoop out 2 tablespoons of batter. At this point, the batter should still be quite tacky.

4. Divide the batter you scooped out into two equal portions. To one of the portions, continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted. This will form your white batter for the Christmas bauble decoration. Repeat for the other half, adding red food colouring to make red Christmas baubles. Transfer to a piping bag with a small tip.

5. To the remaining batter, add a bit of red food colouring to make pink batter. Continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted.

6. Pipe out shells onto parchment paper. Please refer to video above for demonstration.
7. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.

8. While waiting for the shells to dry, preheat the oven to 150°C. Bake the large shells & small shells in separate batches. Remove the smaller shells after 15 minutes, and the larger shells after approximately 20 minutes

9. Let shells cool and pipe with your desired filling. I piped mine with raspberry and dark chocolate ganache.

[For Vanilla Bean Buttercream]

1. Beat the softened unsalted butter.

2. Sift in icing sugar, and beat till it's white and fluffy.

3. Slice the vanilla bean pod in half, and gently scrape out the vanilla bean. Beat this into the buttercream till the texture is smooth.

[For Dark Chocolate Ganache]

1. Bring the heavy cream to a boil, and pour over the dark chocolate. Stir well, ensuring all the chocolate has melted, and transfer to a piping bag.

2. Let the ganache cool in the fridge and harden slightly before using.

[Assembly]

1. Pipe buttercream on a cake board. Place the largest macaron shell on top, and pipe the buttercream along the circumference. Fill the center with dark chocolate ganache.

2. Continue to stack the shells in descending sizes.

3. Melt the white compound chocolate and transfer to a piping bag with a small tip. Use this as a "glue"to stick the Christmas baubles and star on top of the tree

4. Pipe some white compound chocolate at the foot of the tree, and place the snowman macaron