Pooh Macarons with Honey Yoghurt Buttercream

April 06, 2016



Deep in the hundred acre woods, lies a plate of Pooh macarons filled with Honey Yoghurt buttercream. The honey yoghurt buttercream is sweet and tangy with the mellow flavour of honey - a flavour that Pooh and friends will approve! 

Hello there. I haven't done a book post in ages, and I'm finally updating this section of Sumopocky with The House at Pooh Corner by A.A. Milne. This charming book is enchanting in every sense - from the writing to the illustrations by E. H. Shepard. 

While it may be "Children's literature", it's lighthearted tone and humour (that might go unnoticed by children) make an enjoyable read even for adults. So if you have not read the tales of Winnie-the-Pooh before, or if the last time you read was as a kid, then I highly encourage you to read it again. You'll notice hidden treasures that you might have overlooked as a child. 


Some of my favourite quotes from the book, and from others in the collection:

• Sometimes the smallest things take up the most room in your heart

• They're funny things, Accidents. You never have them till you're having them.

• And by and by Christopher Robin came to the end of things, and he was silent, and he sat there, looking out over the world, just wishing it wouldn't stop.”

• Piglet sidled up to Pooh from behind.
"Pooh!" he whispered.
"Yes, Piglet?"
"Nothing," said Piglet, taking Pooh's paw. "I just wanted to be sure of you.”

• It never hurts to keep looking for sunshine.

• How lucky I am to have something that makes saying goodbye so hard.

• Piglet noticed that even though he had a very small heart, it could hold a rather large amount of gratitude.


Servings: ~ 8 - 10 macarons
Time: 1 hour active time + baking time

[For Macaron Shells] 
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Ground almonds
40g of Powdered/icing sugar
Yellow food colouring

[For Honey Yoghurt Buttercream] 
50g of Softened unsalted butter
25g of Icing/powdered sugar
45g of Yoghurt (unsweetened)
2 Teaspoons of Honey

[For Macarons Shells]
1. In a large bowl, sift the ground almonds and icing sugar.
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. 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. Add yellow food colouring.
4. Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Read here on how to macaronage.
5. Transfer the batter to a piping bag with a round tip, and a bit of batter in another bag with a small tip. Start with a large circle for Pooh's head. Knock the bottom of the tray against a flat surface to get rid of air bubbles and let the batter spread. Then, pipe two smaller circles for the ears. Let the shells dry for about 10 minutes, then pipe an oval on his face for the snout. Make sure to leave some without snouts (because you don't want snouts on two ends of Pooh).
7. Let the shells dry again 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.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool.

[For Honey Yoghurt Buttercream] 
1. Cream the butter using an electric mixer and add the icing sugar. Beat until it is light and fluffy.
2. Mix in the yoghurt and honey.
3. Add more icing sugar to get the desired texture.
4. Pipe between macaron shells and feast!

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