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

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner https://www.facebook.com/bakingscorner/likes/, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at contact@bakingscorner.com