Sloth Macarons

July 21, 2016

cute macarons singapore

cute macarons singapore

Sloth macarons! These macarons are hugging chocolate bar "trees" and filled with my all-time favourite dark chocolate ganache. Love how silly and lazy they look! The unforgettably funny scene in Zootopia with the sloth receptionist made me like them even more haha. 

Some days, I wish to live like a sloth... moving lazily and slowly, almost without a care for anything - or in other words, shutting the world out. Of course, I don't do that often as this behaviour can be seen as anti-social; but when I do, it really re-charges me. 

I drew a template for piping these macarons. You can pipe it free hand, but a template makes it easier to achieve symmetrical macaron shells. They are about 3 inches tall. For smaller sloth macarons, you can pipe circular ones of just the sloth's face.  

by Sumopocky

Servings: Approximately 3 large sloth macarons
Time: 1.5 hour active time + baking time

[For Sloth Macaron Shells] 
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Almond flour
40g of Powdered/icing sugar
2-3 tbsp of Cocoa powder
1 tsp of Cocoa powder
Black food colouring

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

Chocolate bar (broken into suitable sizes)

[For Sloth 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 almond flour and icing sugar to the meringue.
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.
- Light Brown: Scoop out 3 tbsp of the batter and sift in 1 teaspoon of cocoa powder to get a light brown batter for the face. Mix well and transfer to piping bag with a small tip.
- Black: Scoop out 1 tbsp and add black food coloring. Mix well and transfer to piping bag with a small tip.
- Dark Brown: To the remaining the batter, sift in 3 tbsp of cocoa powder to get dark brown. This forms the body. Complete the macaronage and transfer to a piping bag with a medium tip.
5. Pipe batter. With the dark brown batter, pipe shape of sloth. Remember to pipe them in opposite directions to get matching shells! Knock on a flat surface to get rid of air bubbles and spread the batter. Then, pipe the face with light brown batter and knock on surface again. Draw on the eyes, nose, mouth and claws with black batter.
(You can also choose to just pipe the sloth's head ^__^)
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.

[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 on one macaron shells, place the chocolate bar, and sandwich with another macaron shell.

cute macarons singapore

cute macarons singapore

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