[andthebearsbake] Pikachu Macaroon with Salted Caramel & Dark Chocolate Filling

I made these macaroons for the Big Bear's birthday as her birthday party themed was Pokemon - Pikachu. This was my third bake for the night and its probably 1am then when I started baking these. #supermummode Baking macaroons are relatively time consuming but ain't they mad cute as well. #lovesallthingscute 

Do you enjoy baking macaroons as much as me?


Pikachu Macaroon with Salted Caramel & Dark Chocolate Filling

Recipe adapted from Loving Creation for You - Macaroon Shells

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

Yellow gel food colouring
Black food marker
Red food marker

Dark Chocolate Ganache:

80g dark chocolate

8g vegetable shortening

8g unsalted butter

24g heavy cream

1tbs vanilla essence

pinch of salt

Salted Caramel:

50g caster sugar
15g water
30g heavy cream
8g unsalted butter
pinch of sea 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 and yellow gel colouring 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.

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

Place the template printed on A4 size at the bottom of the baking paper. Pipe the yellow batter onto the baking paper using a 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.

Dark Chocolate Ganache:

Heat dark 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.

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.

Salted Caramel:

Heat water and caster sugar in a saucepan till melted without stirring.

Remove from heat and add in heavy cream. Mix well.

Add in butter and mix well.

Add in salt to taste.

Cool completely before using.

Assembling:

Draw the features using food marker.

Pipe the dark chocolate ganache around the bottom shell and salted caramel in the middle. Then sandwich with the top shell.

Refrigerate overnight.

With Hugs & Kisses, Mummy Bear