TIRAMISU MACARON RECIPE
(Inspired by Jellycat Croissant & Coffee Macarons)
by Sumopocky

Yield: approximately 20 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 

[For Tiramisu Buttercream Filling]
50g of softened unsalted butter
130g mascarpone cheese, room temperature (replace with 120g  of cream cheese if mascarpone is not available) 
120g of icing sugar
2 tablespoons of brewed espresso

Directions

[For Macaron Shells]

1. Prepare the meringue:

Beat egg whites on low speed with an electric mixer until frothy (about 1 minute). Gradually add sugar in four parts, increasing the speed to medium. Beat until stiff peaks form.

2. Combine dry ingredients:

Sift almond flour and icing sugar into the meringue.

3. Macaronage:

Fold the mixture with a spatula until just combined. 

4. Divide and color the batter:

For coffee cup design: White, beige, light brown, dark brown, and black.

For croissant design: Caramel orange, dark brown, and black.

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. Pipe the designs:

Transfer batters into piping bags and pipe onto a baking sheet. Watch my video for detailed piping instructions.

6. Dry the shells:

Allow the shells to dry in a non-humid environment until they form a skin. Touching them should leave no residue.

7. Bake:

Preheat oven to 150°C and bake for 15 minutes. Let shells cool completely.

[For Tiramisu Buttercream Filling]

1. Beat butter and cheese until light and fluffy.

2. Sift in icing sugar and mix well.

3. Add brewed espresso and continue beating until smooth.

4. Transfer filling to a piping bag and fill the macaron shells.

HALLOWEEN MACARONS WITH PEANUT BUTTERCREAM RECIPE
by Sumopocky

Yield: ~20 macarons

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

These Sakura and Mr Fuji macarons are inspired by the blooming cherry blossoms in Japan, and filled with Matcha green tea ganache.

I was lucky enough to visit Japan in 2014 during the sakura season. The city was dusted in a lovely shade of pale pink, and even the ground was a carpet of pink. Hopefully, a chance to visit Japan again will arise in the near future! Would love to eat sakura-flavoured desserts during the spring once more.

Sakura and Mt Fuji Macarons
by Sumopocky

Yield: ~ 24 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: Blue, Red, Black

[For Matcha Green Tea Ganache]
50ml of Heavy Cream
50g of White Chocolate Chips
1 tbp of Matcha Powder (Green tea powder)

Thai Tea Macarons

Happy CNY! Gong xi fa cai!

WITH THAI TEA GANACHE

by Sumopocky

Yield: ~21 macarons - 7 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: Black, Green, Yellow, Red, Brown

Edible gold dust *Optional

[For Thai Tea Ganache] 

100g of White chocolate chips

100ml of Heavy cream

1 tbsp of Thai Tea Leaves

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 combine.

4. Scoop some batter for decoration. Transfer to a piping bag with a small tip.

5. Split the remaining batter into 3 equal portions and continue the macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags with a medium round tip.

6. Pipe out batter onto parchment paper. Please refer to video above for demonstration. Note: let the shells dry slightly before piping on wings for rooster. 

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.

8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.

9. Let shells cool.

[For Thai Tea Ganache] 

1. Bring heavy cream to a simmer. Add the tea leaves and let it steep for 3 minutes. Heat the cream up slightly so that it is warm enough to melt the chocolate.

2. Pour heavy cream over chocolate using a sieve. Give it a shake, let it sit for 1 minute, and stir with a whisk till all the chocolate has melted. Let it cool.

3. Transfer the filling to a piping bag.

CHRISTMAS RILAKKUMA MACARONS
by Sumopocky

Yield: ~20 macarons

Ingredients
[For Basic Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Black food colouring
Yellow food colouring
Red food colouring
3/4 tablespoon of Cocoa powder

[For Hot Chocolate Filling]
50g of Couverture Chocolate
50ml of Heavy Cream
Handful of mini marshmallows

Directions
[For Basic 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 combine.
4. Scoop out 1.5 teaspoon of batter and add yellow food colouring. Mix well and transfer the yellow batter to a piping bag with a small tip. Repeat for black and red batter.
5. Scoop out another 1.5 teaspoon for white batter. Mix the batter till it is flowy and transfer to a piping bag with a small tip.
6. Sift in cocoa powder to the remaining batter and continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer some to a piping bag with a small tip (to pipe ears), and the rest to a piping bag with a medium round tip.
7. Pipe out batter onto baking tray lined with parchment paper. Please refer to video above for demonstration. TIP: Make equal number of decorated (with face) and non-decorated shells for the front and back of the macaron.
8. Let the shells dry in a non-humid place. You should be able to touch it gently with the tip of your finger without it sticking.
9. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.
10. Let shells cool before filling.

[For Hot Chocolate Filling]
1. Bring heavy cream to a simmer.
2. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool.
3. Transfer the filling to a piping bag and pipe one one macaron shells.
4. Sprinkle mini marshmallows and cover with a matching macaron shell.

Konnichiwa~ こんにちは!　

These sushi macarons are dedicated to my ultimate favourite cuisine - Japanese. My love for Japanese food, especially sushi and sashimi, began way before I lived in Tokyo for half a year.

It was not always love at first taste; From fighting the feeling of nausea the first time I had raw fish, to intense cravings for sashimi... Japanese food and I have definitely come a long way. Now, I can't imagine living without Japanese food and am thankful that Singapore boasts affordable and quality Japanese cuisine.

1/3 of batter:
• White (Sushi Rice and Salmon Lines): Complete macaronage and transfer 3/4 tablespoon to a piping bag with a small tip. Transfer the rest to a piping bag with a medium round tip.

Divide the remaining 2/3 of batter into 3 equal portions:
• Orange (Salmon): Add red and yellow food colouring to achieve an orange batter. Complete the macaronage and transfer to a piping bag with a medium tip.
• Pink (Ebi Prawn): Add red food colouring a bit at a time till you get a light pink batter. Complete the macaronage and transfer to a piping bag with a small tip.
• Yellow and Black (Egg Tamago Yaki): Add yellow food colouring, complete the macaronage, and transfer to a piping bag with a medium tip.

Tip: You should aim to make equal number of "Sushi Rice" shells to pair with the salmon/prawn/egg topping. If you choose to make only certain kinds of sushi, please portion accordingly. 

1. Beat cream cheese and sugar till it's fluffy.

2. In a separate bowl, beat heavy cream till soft peaks form.

3. Combine the heavy cream with cream cheese mixture and mix well. Transfer to a piping bag with a star-shaped tip. 

4. With the white sushi rice shell as the base, pipe the cream cheese filling. Top with the salmon/prawn/egg. Enjoy!

G I V E A W A Y

Sumopocky x Poppy&Co.

What is up for grabs? 

1. Like Sumopocky and Poppy & Co. on Facebook
2. Share the giveaway post with a reason on why you deserve to win this (remember to make the post public!)
3. Tag as many friends as you want

Time: 1.5 hour active time + baking time

[For Macaron Shells] 

Meringue: 70g of Egg whites + 90g of Castor sugar

80g of Almond flour

80g of Powdered/icing sugar
Black food colouring
Brown food colouring
Red food colouring

2. Sift the almond flour and icing sugar in a large bowl. Add the meringue to the sifted ground almond flour and icing sugar in Step 1.
3. Begin macaronage process with a spatula until the wet and dry ingredients just start to combine. Read here on how to macaronage.

3. Combine the two together till you get a smooth filling. P.S.Try not to over mix as it might curdle. If it does, add more speculoos cookie butter.
4. Pipe between two macaron shells.