Bear Macarons

I’ve been making tons of bear macarons this past few days. Honestly,  I find every bear so kawaii despite of their colors , sizes and appearances.  These macarons always tempt me to eat more because not only they are kawaii but the flavors I made when I made them tend to complement the cuteness of these macarons which results to addiction (for me) . In addition, these macarons are one of the best macarons that I ever had out of all the macarons that I made despite that taste because they always unstress me with all the problems that I had, which was effictively happening every now and then. Feel free to use my recipe if you are interested.
 
 
 

Bear Macarons

pink-bear

Macaron Shells:
3/4 cups of almond flour/meal
1 cup of powdered sugar
2 large egg whites
2 tbsp of granulated sugar
Pink Food Coloring Gel (optional but you can also use any gel food coloring)
Chocolate and White Chocolate Candy Melts

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 and 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 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 and food coloring gel, 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:
Melt the chocolate and white chocolate candy melts in the microwave for 20 seconds until melted. Use the chocolate melts for the eyes and nose (before the white chocolate has set), and white chocolate melts for the mouth

Advertisements

14 thoughts on “Bear Macarons

  1. Those are some of the sweetest macaroons I have ever seen! I’ve never tried making my own before but I hope that if I do they’ll come out looking as cute as yours. I’m excited to read more of your blog! Thank you for stopping by mine.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s