Dinosaur Macarons Recipe

August 06, 2020

Dinosaur Macarons Recipe

Dinosaur Macarons Recipe

Dinosaur Macarons Recipe

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)

Dinosaur Macarons Recipe

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
[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.
7. Bake in a preheated oven at 150°C for approximately 15 minutes.
8. Let shells cool and pipe with your desired filling. Enjoy~

Dinosaur Macarons Recipe

You Might Also Like

0 comments