Note: Please read this post on the basics of making macarons, which includes plenty of tips and tricks 🙂
[For Macaron Shells]
Meringue: 70g of Egg whites (around 4 eggs) + 90g of Castor sugar
80g of Ground almonds
80g of Powdered/icing sugar
1 drop of Vanilla essence
White sugar confetti
[For Honey Almond Filling]
60g of Unsalted butter (softened)
20g of Icing sugar
40g of Ground almonds
1 tbsp of Honey
Royal Icing (I use Sugar Spoon’s royal icing mix)
A few drops of black and red food colouring
DIRECTIONS[For Macaron Shells]
First, we will prepare the meringue!
1. Using an electric mixer, beat the egg whites on low speed until it is white and frothy (approximately 1 minute)
2. Gradually add 1/4 of the sugar and continue to beat on low speed
3. When the first addition of sugar has completely dissolved (approximately 1 minute later), gradually add another 1/4 of the sugar.
4. Increase the mixer speed to medium, and repeat step 3 until all the sugar has been incorporated.
5. Continue to beat the egg whites and sugar until stiff peaks form. Not sure what stiff peaks are? Read here
Now, we start the macaronage process.
6. In a separate bowl, sift the icing sugar and ground almonds. This will ensure smooth macaron shells. Once sifted, mix the icing sugar and ground almonds well.
7. Add the vanilla essence, icing sugar and ground almonds to the meringue. Using a spatula, gently fold the icing sugar and ground almonds. After each fold, use the spatula to gently scrape the top surface of the mixture. This helps to remove some of the air from the meringue.
8. Repeat step 7 until you get a molten-like mixture and drips down like a ribbon when lifted. Be careful not to over-mix otherwise the shells won’t rise.
Time to pipe out the macarons!
9. Transfer the batter into a piping bag fitted with a round tip. On parchment paper or a baking mat placed over a baking tray, pipe out the macarons. Download the alpaca macaron template prepared by me from Sumopocky’s Macaron Templates
10. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
11. Sprinkle half the shells with the sugar confetti. This will be the fur of our alpaca macarons.
12. Let the shells dry for approximately 30 minutes. You should be able to touch it gently with the tip of your finger without it sticking. NOTE: To all fellow bakers who live in Singapore/a humid country, it is highly recommended to let the shells dry in an air-conditioned room!
Baking the macarons
13. Bake in a preheated oven at 150C for 15-17 minutes. Be sure to keep a close eye on the oven as they over-cook easily! Let them cool before removing from the parchment paper/baking mat.
[For Honey Almond Filling]
1. Cream the butter using a whisk or electric mixer
2. Gradually add the icing sugar and ground almonds until mixed well
3. Add the honey and mix well
4. Transfer into a piping bag and pipe it on the macaron shells, sandwiching the shells together to form a macaron.
1. Prepare the royal icing sugar by following the instructions of whichever brand you choose. Make sure it is not too runny or else you will not be able to decorate with it.
2. Separate the royal icing into three portions – black, red and white (Add the black and red food coloring to get colours)
3. Transfer the royal icing into small plastic bags and snip off the tips (make just a small tip!)
4. Pipe on the facial features, starting with the white snout, followed by the eyes and mouth, and finally the blush on cheeks.
Your alpaca macarons are born! Have fun making them. Remember to check this site for exclusive monthly baking updates on SumoWeekends. Cheers to getting fat together~ You can also find me onSumopocky
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