HEART MACARON BENTO CAKE RECIPE

February 14, 2022

HEART MACARON BENTO CAKE RECIPE

Bento cakes have been steadily gaining popularity, and it’s easy to understand why because the petite cakes are adorned with such simple but cute decorations.

I’ve been wanting to make a macron version of a “bento cake”, and I finally had the chance to do so! For Valentine's Day, I baked a Heart Macaron Bento Cake.

HEART MACARON BENTO CAKE RECIPE

It consists of 3 layers of macaron shells, filled with white chocolate, earl grey ganache, and dark chocolate ganache. The words were piped with melted white chocolate. I used ganache because it is more stable in Singapore's hot and humid weather, and doesn't melt as fast as buttercream. I personally also prefer the taste of ganache versus buttercream.  

Happy Valentine's Day!
 

HEART MACARON BENTO CAKE RECIPE
by Sumopocky

Macaron Ingredients
[For Macaron Shells] 
Meringue: 70g of Egg whites + 65g of Castor sugar
57g of Almond flour
57g of Powdered/icing sugar
Red food colouring

[For Macaron Filling]
Select your macaron filling here
Macaron 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. Add red food colouring gradually to get a light pink. Continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to a piping bag with a small tip. 
4. Pipe out shells onto parchment paper. Please refer to video above for demonstration. 
5. 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. While waiting for the shells to dry, preheat the oven to 150°C and bake for 20 minutes.
7. Let shells cool and pipe with your desired filling. 
8. For the words, I piped it with melted white chocolate (with red food colouring)

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1 comments

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