Storm Trooper Macarons
April 28, 2019
Are you ready for Star Wars Day (May the Fourth)? In this tutorial, you can learn how to pipe out Storm Trooper macarons - full bodied Storm Trooper macarons, not just the head! I baked these Storm Trooper macarons to decorate a Star Wars themed cake, with Darth Vader and Death Star macarons.
I love baking customised macaron toppers to decorate cakes as they look unique. In addition, unlike fondant cake toppers that are usually thrown away, macarons taste good and will be eaten!
On a side note, even though I've made macarons hundreds of times, they still crack sometimes. It could be due to the weather (Singapore is too humid sometimes), or could be because I took too long to pipe the macarons out (I realised that the batter cannot sit in the piping bag for too long. This is a problem when many different coloured batters are needed).
So when I bake macarons, I always say a little prayer for them to turn out well with beautiful macaron feet. π As if there will be a special "force" that can determine whether or not my macarons are successful. Any bakers out there who do that too?
May the baking-force be with you! I hope your bakes always turn out great. If not, I'm sure they are still yummy even if they look less than perfect π₯°
STORM TROOPER MACARONS RECIPE
by Sumopocky
Yield: ~ 13 macarons
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Black food colouring
[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 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 π). Continue the macaronage till you get a molten-like texture, then 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 15 minutes.
8. Let shells cool before piping with filling. Enjoy!
by Sumopocky
Yield: ~ 13 macarons
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Black food colouring
[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 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 π). Continue the macaronage till you get a molten-like texture, then transfer to piping bags.
Batter Color
Black White White |
Estimated Portion
1.5 tbsp 1 tbsp Remaining batter |
Piping Bag Tip Size
small small medium |
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 15 minutes.
8. Let shells cool before piping with filling. Enjoy!
0 comments