Rilakkuma Macarons

One of my childhood favorite Japanese Character has made into a realistic yet kawaii treat. I already made these treats once during my Junior High School but failed to meet my expectation due to inconsistency that is why I have to make another one. Before the Finals started, I’ve made these treats back from my hometown to give it to my friends as a Christmas gift. Not too long ago, my friend posted these kawaii treats in her Instagram account.

rilakkuma                                             @kristahaweeynn on instagram ❤❤

Well moving on,I have planned to make a new blog by creating another kawaii recipe. I am going to share to you my recipe in making these awesome treats so feel free to have it if you are interested. 

Rilakkuma Macarons

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Ingredients: (Makes about at least 12 pairs of macarons)

Chocolate Macaron Shells:
3/4 cups of almond flour/meal
1 cup of powdered sugar
2 large egg whites
2 tbsp of granulated sugar
2 tbsp of cocoa powder
Yellow Royal Icing (for the ears)
White Royal Icing (for the mouth)
Pink Royal Icing (for the cheeks which is optional because Rilakkuma doesn’t have cheeks)
Melted Chocolate (for the eyes and mouth)

Filling: (Chocolate Ganache)
1/4 cup of heavy cream
1/2 cup of chocolate chips
1 tbsp of unsalted butter
Procedure (Shells):
Line in your parchment paper on to your baking trays. In a food processor,Put the almond flour, cocoa powder and your icing sugar then pulse it until it becomes a well-fined powder

In a large bowl with a large sifter on top , Put the processed powder (Almond Flour, Cocoa powder and Icing Sugar) on to the strainer and sift them until there are no more lumps on the sifter. In a stand mixer or a large bowl with a hand mixer, Put in your egg whites and beat them until it get frothy. Add in the granulated sugar a tablespoon at a time, Beat it until it get stiff peaks. Put the dry mixture in to your egg mixture half at a time then fold it gently (approx. 15 strokes). Add in again the other half mixture then fold it until it has a molten lava consistency. (Another 15~20 strokes so all in all you have 30~35 strokes depending on the consistency of the mixture)

Put the mixture into a pipping bag fit in with a small round tip. Pipe in your macaron shells in about 3 cm in diameter and two dots on the top to look like a bear . When done pipping, Bang the tray few times to release some air bubbles that are trapped in the shells. Let it sit for about 20 minutes or an hour until your shells developed a hard skin on the top (Once you touch the piped shells, it doesn’t stick anymore)

While waiting for the shells to dry, Preheat the oven to 275ºF. When the shells are already dry, Bake it in the oven (middle rack) for about 12~15 minutes. When its done, Let them cool for about 4~5 minutes. Remove them gently from the parchment paper then place them to a plate or tray.

Filling Procedure:
Put the heavy cream into a microwave-safe bowl and microwave it for 10~30 secs until it get hot. Add in the chocolate chips and let it sit for 30~40 seconds then stir in. Add in the butter then stir until the butter get melted. Refrigerate the filling for 20~30 minutes (or 10 minutes in the freezer)

Assembly:
Pair the macaron shells by its sizes. Let the other pair of your shell turn upside down. Put a generous filling to the upside down shell.Sandwich the cookie together.Use the yellow royal icing to draw the ears, white for the mouth then let it sit for 3 minutes. Using a toothpick draw the eyes and mouth using melted Chocolate. Refrigerate it for 24 hours before serving.

For more pastry collection Click Here
For more macaron collection Click Here

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