Doctor Who Tardis Macaron Recipe
June 21, 2019
Hi! It's been some time since I've updated this space. I've been pretty busy with baking and work (as usual 😅) Not that you would be interested, but I'd just like to share about some of the things that #SparkedJoy in my life recently:
1. Spring cleaning: Tidying up my room, cleaning out my cupboards, making room for fresh & better things
2. Getting into the reading rythmn: I had somehow lost the momentum of reading, and it's been awhile since I'd finished a book. Watching this video on How to Read More Books in the Golden Age of Content got me inspired and back on track!
3. Learning how to be okay with doing nothing: In 2016, I shared about how I struggle to relax without feeling guilty about it. I think I've made some progress and am getting better at it. Even though there's definitely still a lot more to work on, at least I find myself spending an hour or two watching YouTube mindlessly. I would never have done that in the past. And as science has proven, the human mind does get more creative when you let your brain rest - and simply do nothing! I feel more inspired and have many baking ideas. The trouble now is... how do I get over that inertia of lazing around? 😆
Apart from those 3 things listed above, another thing that really sparks joy in me is when I receive interesting requests for baking orders. Recently, a lovely customer had asked for Doctor Who macarons. Thus, I baked these Tardis macarons (Tardis is Doctor Who's time machine and spacecraft ☎).
These Tardis macarons will be a perfect for any Doctor Who fans 💙They are about 8 cm tall, and I made the macaron template by simply searching for an outline of a phone booth. If you are a Doctor Who fan, try baking them by following my tutorial and recipe below!
These Tardis macarons will be a perfect for any Doctor Who fans 💙They are about 8 cm tall, and I made the macaron template by simply searching for an outline of a phone booth. If you are a Doctor Who fan, try baking them by following my tutorial and recipe below!
DOCTOR WHO TARDIS MACARON RECIPE
by Sumopocky
Yield: ~ 6 large 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 😉). 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 20 minutes.
8. Let shells cool before piping with filling. Enjoy!
by Sumopocky
Yield: ~ 6 large 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 😉). Continue the macaronage till you get a molten-like texture, then transfer to piping bags.
Batter Color
Black White Blue Blue |
Estimated Portion
1.5 tbsp 1 tbsp 1.5 tbsp Remaining batter |
Piping Bag Tip Size
small 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 20 minutes.
8. Let shells cool before piping with filling. Enjoy!
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