It’s been 2 months since I made my last blog. I am so glad that I am now back with some of the new creations that I wanted to share it with you! I never thought that I will be able to show some of the tips and techniques that I made for these treats. Sadly, with all the treats that I made this year, I never had one to share through my blog but this time I am glad that I will be active blogging out the things that I have made as I share it with you!
Not too long ago, my cousins and I were gathered together for a reunion and played some games. One of the games that we have played during the gathering was the Super Smash Bros wherein it is a crossover fighting game between all the players as they fight each other aiming for the win. It was also one of the popular game that I had during my childhood days as my neighbors tend to call us to play with them. Actually, this is one of the fun games that I had played since then because I tend to use my favorite character- which is Kirby. I just loved how fluffy and chubby she is but, despite that, she also has that lowkey powerful skills that also made the other characters intimidate of her. Nevertheless, the special skill that she has also threatened and scared the other player as it is instant death for them.
I am so glad that I recreated the face of Kirby through making macarons. It was indeed a long time since I made a lot of macarons because I’ve been focusing on cakes and cookies lately as I’ve been selling them through my customers in my place. I am glad to share with you my Kirby Macarons as it turned out the way I wanted it to be. Here’s to my Kirby Macarons recipe so feel free to check it out if you are interested. The recipe of this treat will be written down below! Enjoy!
You will need the ff: (Yield: 30 macarons)
For the Paste:
150g of almond flour
150g of icing sugar
110g egg whites (divided for the meringue and paste)
blue, pink and black food coloring
For the Syrup:
150g of granulated sugar
40g of water
For the filling: (Chocolate Orange Ganache)
100g of dark chocolate, sliced into small chunks
40g of heavy cream
5g of butter
1 tbsp of orange zest
2 tbsp of orange juice
Procedure: (Prep Time: 1 hour and 20 minutes)
Preheat the oven to 300°F, Prepare two baking trays lined with parchment paper or Silpat
In a large bowl, sift together the almond flour, and icing sugar. Add half of the egg whites. Mix the mixture until it forms into a paste.
In a large saucepan, Place in the sugar and the water. Mix the mixture until it is combined then heat the saucepan until it reaches 240°F. Meanwhile, In a stand mixer, Add the other half of egg whites then whisk until it gets foamy.
Once it reaches 240°F, carefully pour the mixture in the foamy mixture in a slow steady stream way. Mix for 5~10 minutes on high speed until the meringue is glossy and can hold stiff peaks.
After the meringue is formed, Add ⅓ of the meringue into the paste mixture. Fold the mixture until it is incorporated. Add in the rest of the meringue mixture then fold until it forms a semi ribbon-like texture. Divide a four small amount of portion (about 3% of the mixture) for the colorings and the white batter. Add a dab amount of food coloring to each small bowl (except for the white) and gently mix until combined (Be sure not to mix vigorously otherwise the batter will be runny). For the 805 of the mixture, Add pink food coloring gel and mix until it has a ribbon-liked or lava-liked texture.
Place the 80% mixture into a large piping bag fitted with a round tip. Pipe 3cm of circles onto the tray. Bang the tray on the countertop to release the air bubbles. Place the four colored mixture into three small piping bags. First, pipe the outer eye using black batter then place the white and blue batter details of the eyes. After that, pipe the cheeks of Kirby using pink batter then black batter for the mouth.
Let it rest for 20~40 minutes until the skin is developed or set in the macaron shells.
Bake the macarons for 13-15 minutes. Let it cool down before removing and filling
Meanwhile, In a small microwave-bowl, Add in the dark chocolates, heavy cream and butter then microwave the mixture for 30 seconds until melted. Mix the mixture until smooth. Add in the orange juice and zest into the mixture and mix until combined. Let it rest in the fridge for 20 minutes until set then put it in a piping bag.
After cooling down the shells and letting the filling set in the fridge. Pipped an amount of feeling in the macaron shell and sandwich it with the other macaron shell.
Place the filled macarons in the fridge and let it mature for 24~48 hours. It is better for them to serve for a moist and softer texture.
You can let them sit in the fridge for 2~5 days or in the freezer for 1 month.