Hello Kitty Macarons -by Joey Foo


Recipe for Hello Kitty Macarons
125g Ground Almond
125g Icing sugar
3 Egg whites(Aged 3 days in fridge)
60g Caster sugar

For Hello Kitty face:
Heart shape sprinkles from Phoon Huat
Wilton food coloring pen Black & yellow

1. Sift ground almond and icing sugar 2 times and leave 1 side.
2. Whip the egg whites till foamy & gradually add the caster sugar while whipping till a stiff shiny meringue forms.
3. Slowly fold in the meringue to the almond/sugar mixture and get a ribbon like batter. Add color desired.
4. I pour the batter into a piping bag & pipe onto the silicone mat.
5. Slam the baking tray/sheet hard on the table to beat out the air in the macaron after piping.
6. Let the macarons sit for at least 1 hour to develop a skin which is dry and doesn't stick to ur finger.
7. Preheat oven to 150 degrees & bake for 8 mins. I lowered the temp to 120 and bake for another 12 mins so the macaron won't turn brown.(Depending on ur oven,please adjust accordingly.)
8. I used my swiss meringue buttercream as the filling. Used the Wilton edible markers to color the eyes, whiskers and nose. For the ribbon I used heart sprinkles and dab some frosting to stick onto the ear area.
9. After frosting pls store in airtight container in the fridge.

Fiona Lau

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