Panda Macarons

April 08, 2016

panda macarons

Happy Earth Day 2016! Like every other day, let's work towards saving the Earth that we are living in. Personally, I do simple things like reducing my waste, buying things that are durable, avoid using disposables, and recycling as much as possible.

Part of saving the earth also includes protecting endangered species and habitats. I've recently made it a point to read product labels and avoid items that use palm oil to reduce deforestation and save endangered species.

Forest clearing and poaching in China are also major reasons giant pandas are becoming extinct. I've made my donation to save the pandas, and you can do so here too! Every effort counts.

panda macarons

Glad to say, all the efforts put into saving the giant panda are also having a positive effect on China's other vulnerable species. Protecting their habitat also translates into protecting the livelihoods of local communities, who use it for food, income, fuel for cooking and heating, and medicine. So by saving the pandas, we are helping a broader community. 

Save the Earth, save the pandas! 

Want to make a difference this Earth Day? Here's how!
• Get involved in Earth Day
• Save the Pandas

by Sumopocky

Servings: ~ 20 macarons
Time: 1.5 hour active time + baking time

[For Panda 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

[For Dark Chocolate Ganache]
80g of Dark Chocolate chips
80ml of Heavy cream

[For Panda Macaron Shells] 
1. Make the meringue. Beat the egg whites on low speed using an electric mixer until it is white and frothy (~ 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 ground almonds and icing sugar in a large bowlAdd the meringue to the sifted ground almond flour and icing sugar in Step 1.
3. Begin macaronage process with a spatula until the wet and dry ingredients just start to combine. Read here on how to macaronage.
4. Make different coloured batters and continue the macaronage process to the separate batters, until you get a molten-like mixture and drips down like a ribbon when lifted.
- Black: Scoop out 4 tbsp of the batter and add black food colouring. Transfer to piping bag with a small tip.
- Pink: Scoop 2 tbsp of batter and add red food colouring to get a pink colour for the panda's cheeks. Transfer to piping bag with a small tip.
- White: Remaining batter. Transfer to a piping bag with a round tip.
5. Pipe batter on parchment paper. 
On a tray lined with parchment paper, pipe out white circles about 2.5 cm in diameter. Knock on a flat surface to get rid of air bubbles and spread the batter. Then, pipe the eyes, nose, mouth and ears with black batter. Use pink batter to draw blusher for the cheeks.
6. 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.
7. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool.

[For Dark Chocolate Ganache]
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 between two macaron shells.

panda macarons

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