Tintin Macaron Recipe

December 28, 2018

Tintin Macaron Recipe

Tintin Macarons, and not forgetting his loyal, four-legged white Terrier dog, Snowy! I baked a version with just Tintin's head, and another version with Tintin and Snowy, based on the illustration below. In this tutorial, I will be showing how to do the Tintin and Snowy macarons.

Tintin Macaron Recipe
"There’s something you need to know about failure, Tintin. You can never let it defeat you”

The Adventures of Tintin was created by Belgian cartoonist Georges Remi in 1929, and more than 230 million copies of Tintin have been sold. He who wrote under the pen name Hergé, which he got by reversing his initials G and R, making it RG (which sounds like Hergé).  

In my opinion, Tintin is a timeless character and people can't help but to be drawn in by his courage, compassion and appetite for adventure. In the comic series, Tintin is always exploring new places in the world, and so by reading it, it's as if you're accompanying on his travels. 

Humour - one of the reasons Tintin comics is loved

To create Tintin and Snowy macarons, I tried to keep it as close to the drawing style in the comic by following the thick, dark, outlines. Thus, I piped the colours first, and left the shell to dry for about 5 minutes in a non-humid room (or aircon room) before I outlined with black macaron batter. As a guide, I printed a template for this design (flip the image for a matching back-macaron shell). 

Tintin Macaron Recipe
“By believing in his dreams, man turns them into reality” ― Hergé

Even though the macaron looks a bit complicated, it is actually manageable once you prepare all the coloured batters and have a template! Hope you enjoyed this macaron recipe and tutorial, and try making it for yourself 😊

by Sumopocky

Yield: ~ 10 Tintin & Snowy Macarons

[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring to get the batter colours in Step 4

[For Filling]
Click here to fill with your desired flavour!

[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 until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.
4. Prepare different colours of batter based on the table below with food colouring. By estimation, split the batter into the portions you think you require. I've shared a guide in the table below (if there's too much of a colour, you can always use it to pipe plain macarons 😉). Continue the macaronage till you get a molten-like texture, then transfer to piping bags with small tips. Tip: Start with lighter colours like white, moving to beige, light brown, mustard, peach, and finally, black.  
Batter Colour
Estimated Portion
Light Brown
2 tablespoon
2 teaspoon
1/6 of batter
2/6 of batter
2/6 of batter
1/6 of batter
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 20 minutes.
8. Let shells cool before piping with filling. Enjoy!

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