[andthebearsbake] Olaf Tsum Tsum Macaroon with Earl Grey White Chocolate Filling

Christmas is around the corner and this time I have decided to bake some macaroons for the colleagues instead of buying them gifts. Since the Bears are fans of Frozen, Olaf naturally came to mind. This is the first time I am doing such a big batch by myself. I am really glad that the macaroons were well received! 

Merry Christmas and happy baking !

Olaf Tsum Tsum Macaroon with Earl Grey White Chocolate Filling

Recipe adapted from Loving Creation for You - Macaroon Shells, Earl Grey White Chocolate Ganache 

Makes: 30 Macaroons

Ingredients

Macaroon Shell:

60g water

163g caster sugar

65g egg whites

163g super fine almond meal

163g icing sugar

65g egg whites

Charcoal powder

Orange gel food colouring

Earl Grey White Chocolate Ganache:

80g white chocolate

8g vegetable shortening

8g unsalted butter

24g heavy cream

1tbs vanilla essence

pinch of salt

Method

Macaroon Shell:

Heat castor sugar and water in a saucepan without stirring.

While heating, place 65g egg whites into an electrical mixer and beat on low speed.

When syrup temperature reaches 105˚C, increase the speed of the mixer to medium. 

When syrup temperature reaches 115˚C, remove the saucepan from the heat and increase the speed of the mixer to high and slowly pour in the syrup in the mixing bowl. Continue beating for about 10 minutes till meringue reduces by half, cools down and form stiff glossy peaks.

Meanwhile, sift icing sugar and almond meal into a mixing bowl. Add 65g eggs into the mixture and mix well till a thick paste is form.

Fold 1/3 of the meringue into the almond mixture till well incorporated. Add the remaining meringue and fold till well incorporated. Batter is ready when it moves slowly when the bowl is tilted and is able to fall off the spatula in a continuous ribbon. Do not overfold.

Portion out 2 tbsp of batter and add orange gel food colouring for Olaf's nose and 3 tbsp of batter and add charcoal powder for Olaf's hair, eyes and hands.

Preheat oven to 130˚C and on the air con.

Place the circle template printed on A4 size at the bottom of the baking paper. Pipe the white batter onto the baking paper using a round tip. Then pipe the orange batter and black batter using a smaller round tip. Complete one tray before moving on to the next so that the macaroons have sufficient time to dry.

Macaroons are ready to bake when they don't stick to your fingers when touch. Bake for 15-18 minutes on the lowest rack.

Earl Grey White Chocolate Ganache:

Heat white chocolate, vegetable shortening and butter in a saucepan till fully melted and well incorporated.

Heat heavy cream in a saucepan over low hear till it starts to bubble. Remove from heat and pour in melted white chocolate mixture, stiring in one direction till well combined.

Sift in tea powder and mix well.

Add vanilla essence and salt and mix well.

Refrigerate for 10 minutes and whip the mixture for 1 minute with a handheld mixer on low speed. Then refrigerate for 5 minutes and whip the mixture on medium speed till creamy and glossy.

Assembling:

Pipe the ganache onto the bottom shell and sandwich with the top shell.

Refrigerate overnight.

With Hugs & Kisses, Mummy Bear