Dinosaur Macarons Recipe
August 06, 2020
These Dinosaur Macarons are roaringly cute and fun to make! I
baked them in pastel colours as they were meant for a baby celebration,
& I really like how pretty and sweet they turned out.
I've done multiple versions of dinosaur macarons before, but these are
by far my favourite ones! When I first started baking macarons, I never
thought I would be able to make complicated designs like these dinosaur
macarons. I'm really thankful with how far I've progressed when it comes to
baking macarons... it's true that practice makes perfect (which includes
taking risks and failing every now and then)
If you are thinking of baking these,
email me for the dinosaur macarons template. Have fun!
DINOSAUR MACARON RECIPE
by Sumopocky
Yield: ~18 macarons
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring (refer to Step 4)
[For Macaron Filling]
Select your macaron filling here
Directions
by Sumopocky
Yield: ~18 macarons
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring (refer to Step 4)
[For Macaron Filling]
Select your macaron filling here
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.
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. For decoration, scoop
out 1 tablespoon of batter and transfer to a piping bag with a small
tip (this makes white batter). Scoop out 1 teaspoon of batter
and add a bit of food colouring to get black batter, and
transfer to a piping bag with a small tip. Split the remaining batter
in 3 portions to make pastel purple,
orange and green batter. Continue to macaronage, until you get a molten-like mixture and drips down like a ribbon when lifted.
Then transfer to piping bags with tip approximately 0.5cm
diameter.
5. Pipe out shells onto parchment paper. Please refer to
video above for demonstration.
6. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
6. Let the shells dry in a non humid place or 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 and pipe with your desired filling.
Enjoy~
1 comments
where can I find the dinosaur printable template ?
ReplyDelete