MATILDA MACARONS RECIPE (ROALD DAHL)
September 30, 2017
These Matilda Macarons are dedicated to Roald Dahl fans ♥ As a child, I was not a big fan of books and reading. Meanwhile, my older sister is a huge fan and she has cupboards filled with books. I remember the first few books I read belonged to her, and one of them was Matilda.
"Matilda is a little girl who is far too good to be true. At age five-and-a-half she's knocking off double-digit multiplication problems and blitz-reading Dickens." (Source: GoodReads) Oh and she's also a huge fan of books too!
"Somewhere inside all of us is the power to change the world"
by Roald Dahl
Looking back, I'm glad my parents urged me to pick up reading, because I've been drawn in ever since. Roald Dahl's books are timeless, and I can already foresee my child reading his books in the future. They are always magical, always touching, and always full of important life lessons.
"Never do anything by halves if you want to get away with it. Be outrageous. Go the whole hog. Make sure everything you do is so completely crazy it's unbelievable.”
Matilda, by Roald Dahl
Hope you like this tutorial on how to make Matilda macarons! It was fun trying to recreate the book cover drawing in the form of macarons. I even made some books to match the theme. Will definitely explore this style of macaron art in the future!
MATILDA MACARONS (ROALD DAHL)
by Sumopocky
Yield: ~ 4 Full-Sized Matilda 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, Brown, Blue, Red
[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. Continue till the ingredients just start to combine.
4. Then, split the batter and continue to macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.
5. Pipe out batter onto parchment paper. Please refer to video above for demonstration.
6. 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.
7. Bake in a preheated oven at 150°C for approximately 13 - 15 minutes.
8. Let shells cool before piping with filling. Enjoy!
by Sumopocky
Yield: ~ 4 Full-Sized Matilda 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, Brown, Blue, Red
[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. Continue till the ingredients just start to combine.
4. Then, split the batter and continue to macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.
Colour of Batter
|
Portion
|
Black
White Pinkish Skin Tone (brown + red food colouring) Blueish Purple (blue + a bit of red) Light Brown |
1 tbsp
1/5 of batter 1/5 of batter 1/5 of batter 2/5 of batter |
6. 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.
7. Bake in a preheated oven at 150°C for approximately 13 - 15 minutes.
8. Let shells cool before piping with filling. Enjoy!
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