8. Bake in a preheated oven at 150°C for approximately 15 minutes.

9. Let shells cool and pipe with your desired filling.

I baked Peter Rabbit macarons and used them as decorations to make a Peter Rabbit Cake. The cake is chocolate banana flavoured, decorated with Peter Rabbit macarons and frosted with smooth and creamy Swiss meringue buttercream. 🍫🍌🎂 Here's the link to the Chocolate Banana Cake recipe. 

I hope you enjoy making this Peter Rabbit cake as much as I did. It was such a joy to see my daughter's face light up with excitement when she saw her favorite character come to life in a delivious way. If you try this out, please share your creations with me by tagging me on social media (@sumopocky). I’d love to see how your Peter Rabbit treats turn out! 

Happy baking! 🍰✨

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 this design, prepare 1 main batter colour - red for the dragon costume. Before preparing the red batter, scoop out roughly 2 tablespoons of batter for white, 1 tablespoon for pink, 1 teaspoon for black, and 1 teaspoon for yellow. Add food colouring to get the desired colours. 

5. To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags. 
6. Watch my video to see how to pipe the shells. 

7. 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.

Macaron Ingredients
[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring

[For Cream Cheese Swiss Meringue Buttercream]
50g Caster sugar
1 Egg white
75g of unsalted butter (softened)
75g of Cream Cheese
A few drops of lemon juice

[For Dark Chocolate Ganache]

Macaron Directions

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 this designs, we will be preparing 1 main batter colour which is white for the bunny. Before preparing the white batter, scoop out roughly 2 tablespoons of batter for red, 1 teaspoon for black. Add food colouring to get the desired colours. To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags. 
5. Watch my video to see how to pipe the shells. 

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.

Happy Valentine's Day!
 

[For Macaron Shells] 

Step 1: Take a vanilla pod and a small sharp knife, slice down the center of the pod

Step 2: Gently remove the seeds by running your knife along the edge

CHRISTMAS TREE MACARONS RECIPE 
by Sumopocky

Macaron Ingredients
[For Macaron Shells] 
Meringue: 50g of Egg whites + 65g of Castor sugar
60g of Almond flour
60g of Powdered/icing sugar
Red food colouring

[For Vanilla Bean Buttercream]
1/4 of Vanilla Bean Pod
70g of Unsalted butter
160g of Icing sugar

[For Dark Chocolate Ganache]
50g of Heavy cream
50g of Dark chocolate

[For Decoration]
Silver Edible Dust
Gold Edible Dust
White compound chocolate (20g)
Snowman macaron recipe

[For Macaron Shells] 

CHRISTMAS MACARON RECIPE
by Sumopocky

Yield: This recipe makes approximately 30 macarons in 5 designs (6 to 7 pieces per design)

Ingredients
[For Macaron Shells] 
Meringue: 180g of Egg whites + 230g of Castor sugar
205g of Almond flour
205g of Powdered/icing sugar
Food colouring
Edible silver dust (optional)

[For Macaron Filling]
Select your macaron filling here

Directions

SQUID GAME MACARONS RECIPE
by Sumopocky

Yield
2 per design

Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring to get the batter colours in Step 4
Edible silver dust (optional, for needle of the Dalgona candy design)
[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 till the ingredients just start to combine.
4. Then, split the batter according to the table below, and continue to macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags. Do note that the table just gives an estimated amount, and you will have to adjust accordingly.

Colour of Batter	Approx. Portion
White Yellow Orange Green Beige Pinkish red Black Orange-Brown	1.5 tbsp 1 tbsp 2 tbsp 2 tbsp 1/4 of batter 1/4 of batter 1/4 of batter 1/4 of batter

5. Pipe out batter onto parchment paper. You can make a template to ensure the shells match (remember to flip the image for the back shell!) Pipe on the other details with the relevant batter colours. Please watch my video for the full demonstration of how to pipe the shell. Let the shells dry slightly in between piping on details.
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 for the regular  sized macarons, and 20 minutes for the larger macarons like the guard, gi-hun, and doll. Keep an eye on the macaron shells, as it depends on your oven and size of the macaron.
8. Let shells cool before removing from parchment paper. Then, pipe with filling and chill for at least 3 hours (best to leave overnight). Enjoy!

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. Refer to the table in Step 5 to portion batter in different colours. For decoration, scoop out quantity according to table, add food colouring, 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. 

5. To the remaining batter, continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted. Then transfer this batter to piping bags with tip approximately 0.5cm diameter. Note: quantities in table are estimates only, please adjust accordingly if needed

6. Pipe out shells onto parchment paper. Please refer to video above for demonstration. Note: I made the bubble tea macarons separately
7. 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.