Macaron Mooncake Recipe
September 11, 2018
It's mid-autumn festival, which means it's time to celebrate with mooncakes! For this special season, I was inspired to bake Macaron "Mooncakes". All the details are piped by hand, using macaron batter.
To make the macarons look more like mooncakes, I stacked 3 shells, one on top of the other, to achieve enough height. For the finishing touch, I gently dusted the macaron with edible gold dust.
Hope you enjoyed this Macaron Mooncake recipe. If you've had too much traditional mooncakes, perhaps give this recipe a try! 😉
MACARON MOONCAKE RECIPE / TUTORIAL
by Sumopocky
Yield
Approximately 8 to 10 macaron mooncakes
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring: Peach
[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. Add peach-coloured food colouring, and continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted.
4. Transfer 1.5 tbsp of batter to a piping bag with a small round tip (this will be used to draw the decorations). Transfer the remaining to a piping bag with a round tip (approx 5mm diameter).
5. Pipe out batter onto a silicon mat / parchment paper. Please refer to video above for demonstration. For every 1 patterned macaron shell, pipe 2 plain shells. This is because we will be stacking 3 shells one on top of the other to make the "mooncake".
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 (302°F) for approximately 15 minutes.
8. Let shells cool before piping with filling. Enjoy!
by Sumopocky
Yield
Approximately 8 to 10 macaron mooncakes
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring: Peach
[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. Add peach-coloured food colouring, and continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted.
4. Transfer 1.5 tbsp of batter to a piping bag with a small round tip (this will be used to draw the decorations). Transfer the remaining to a piping bag with a round tip (approx 5mm diameter).
5. Pipe out batter onto a silicon mat / parchment paper. Please refer to video above for demonstration. For every 1 patterned macaron shell, pipe 2 plain shells. This is because we will be stacking 3 shells one on top of the other to make the "mooncake".
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 (302°F) for approximately 15 minutes.
8. Let shells cool before piping with filling. Enjoy!
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