Panda Macarons

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Panda Macarons

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Ingredients

Adjust Servings:
For Panda Macaron Shells
70 g Egg Whites
90 g Caster Sugar
80 g Ground Almonds
80 g Icing Sugar
Black Food Colouring
Red Food Colouring
Dark Chocolate Ganache
80 g Dark Chocolate Chips
80 ml Heavy Cream
Cuisine:

Ingredients

Directions

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These bought me a lot of joy to make. I had never made a macaron so spent some time checking out the way as they are notoriously tricky. Mine will never compete with the professionals, but they were yummy.  If you want some inspiration take a look at Bored Panda. My recipe is from Sumo Pocky and Cakelets and Doilies. Have a go – its lots of fun!

Steps

1
Done

Make the meringue

Beat the egg whites on low speed using an electric mixer until it is white and frothy (~ 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.

2
Done

Adding the ground almonds and icing sugar

Sift the ground almonds and icing sugar in a large bowl. Add the meringue to the sifted ground almond flour and icing sugar in Step 1.

3
Done

The macaronage process

Begin macaronage process with a spatula until the wet and dry ingredients just start to combine. Read here on how to macaronage.

4
Done

Make different colour batters and continue the macaronage process

to the separate batters, until you get a molten-like mixture and drips down like a ribbon when lifted.
- Black: Scoop out 4 tbsp of the batter and add black food colouring. Transfer to piping bag with a small tip.
- Pink: Scoop 2 tbsp of batter and add red food colouring to get a pink colour for the panda's cheeks. Transfer to piping bag with a small tip.
- White: Remaining batter. Transfer to a piping bag with a round tip.

5
Done

Pipe batter on parchment paper

On a tray lined with parchment paper, pipe out white circles about 2.5 cm in diameter. Knock on a flat surface to get rid of air bubbles and spread the batter. Then, pipe the eyes, nose, mouth and ears with black batter. Use pink batter to draw blusher for the cheeks.

6
Done

Let the shells dry

Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.

7
Done

Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool.

8
Done

Make the dark chocolate ganache

Bring heavy cream to a simmer. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool. Transfer the filling to a piping bag and pipe between two macaron shells.

Zoe Negus

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2 Comments Hide Comments

I’m so impressed Zoe, you’d never know you haven’t made macarons before. These look absolutely fabulous!

Thank you. I did a lot of reading up about it beforehand as I’d heard that they were very difficult. I do think my piping skills need a bit of practice though. 😉

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