How To Make Kawaii Koala Macarons! - The Scran Line
Koala Macarons
Makes 20 cookies
Macarons
100g egg whites (approx. 3 egg whites) room temperature
140g (1 ½ cups) almond meal
90g (½ cup) granulated sugar
130g (3/4 cup) powdered sugar
1 tsp vanilla
¼ tsp salt
1/4 tsp cream of tartar
1 tsp white vinegar
1 tbsp crushed Oreos
1 drop black food gel
1 drop pink food gel
Frosting
1 batch vanilla-flavoured American buttercream.
2 tbsp crushed Oreos
Royal icing
40g egg whites (aprox. 1 egg)
230g (1 ½ cups) powdered sugar (confectioners’), sifted
1 tbsp water to adjust consistency
2 drops black food gel
2 drops pink food gel
Macarons
Preheat oven to 300ºF. Line 4 baking trays with baking paper or silicone baking mats. Set aside.
Sift powdered sugar and almond meal into a large bowl. Set aside.
Add the vinegar to the bowl you’ll be mixing the eggs in and wipe down using a paper towel until dry.
Add egg whites to a separate bowl and use a whisk attachment if using a stand mixer or the beaters if using an electric hand mixer and whip to soft peaks. Add the salt and cream of tartar.
Continue whisking on high speed while very slowly adding the sugar while the mixer is on high. Once all the sugar is in there, add the vanilla extract and continue whisking until the meringue becomes thick and glossy. All up, you’ll whisk for about 5 minutes. If you want to make different colours or add any liquid flavouring, extracts or essences you can add them in with the vanilla.
The next part is the mixing stage. Otherwise known as ‘macaronage’, and is super important. It’s where most people go wrong with macarons. Add about ¼ of the almond mixture into the meringue. Use a spatula to fold in the almond meal. Repeat this until all the almond mixture is mixed in to the meringue.
Once it’s mixed, add about ¼ of the batter into a separate mixing bow. Add the Oreos to the large bowl and pink food gel to the small bowl.
Use a spatula to gently mix the batter until you reach the ribbon stage. The ribbon stage is when the batter falls off your spatula in a ribbon, without breaking, and then disappears back into the rest of the batter after about 10 seconds. That’s when you know the batter is ready to pipe. I like to fold the batter by going around the bowl with the spatula and then through the middle. Make sure you don’t thin the mixture out too much otherwise it’s only good for the bin! When you think you’re almost at the ribbon stage, test the batter, and if it needs more mixing, give it another fold and test again.
I’ve prepared a pdf template which you can find below for these macarons. Add the pink batter to a piping bag fitted with a Wilton #3 piping tip. Pipe the pink parts of the ears and then pipe the outside of the ears with the grey batter in a piping bag fitted with a Wilton #3 tip. Then pipe the oval-ish shape of the face. You want to pipe 20 macarons with these details and then 20 macarons that are just plain grey in the same shape. No pink ear details.
Gently tap the tray on your work bench to allow the air bubbles to come out to the top. Allow the macarons to dry for 40 minutes before baking for 10 minutes. Allow to cool completely before taking off the sheets.
Royal icing
Place egg whites, vanilla extract, water and icing sugar in large mixing bowl of a stand mixer. Using the whisk attachment, mix on low speed until mixture comes together. Continue mixing until mixture is smooth and uniform. You may need to scrape down the bowl to make sure everything gets mixed in properly.
Split into two bowls. Add black food gel to one and pink food gel to the other. Mix both until well combined. Add both to a separate piping bag fitted with a Wilton #2 piping tip. Pipe little black dots for the eyes on half the macarons. Pipe a nose in the midle of the eyes and two little rosy cheeks. Allow to dry for 2 hours.
Frosting
Add the Oreos to the frosting and mix until well combined. Add to a piping bag fitted with a medium round tip.
To finish your macarons fit the end of two piping bags with a medium size piping tip and fill with the Oreo frosting. Pipe one half of the macarons and sandwich with the other half.
Macarons can be stored in an airtight container for up to three days.
-
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Makes 20 cookies
Macarons
100g egg whites (approx. 3 egg whites) room temperature
140g (1 ½ cups) almond meal
90g (½ cup) granulated sugar
130g (3/4 cup) powdered sugar
1 tsp vanilla
¼ tsp salt
1/4 tsp cream of tartar
1 tsp white vinegar
1 tbsp crushed Oreos
1 drop black food gel
1 drop pink food gel
Frosting
1 batch vanilla-flavoured American buttercream.
2 tbsp crushed Oreos
Royal icing
40g egg whites (aprox. 1 egg)
230g (1 ½ cups) powdered sugar (confectioners’), sifted
1 tbsp water to adjust consistency
2 drops black food gel
2 drops pink food gel
Macarons
Preheat oven to 300ºF. Line 4 baking trays with baking paper or silicone baking mats. Set aside.
Sift powdered sugar and almond meal into a large bowl. Set aside.
Add the vinegar to the bowl you’ll be mixing the eggs in and wipe down using a paper towel until dry.
Add egg whites to a separate bowl and use a whisk attachment if using a stand mixer or the beaters if using an electric hand mixer and whip to soft peaks. Add the salt and cream of tartar.
Continue whisking on high speed while very slowly adding the sugar while the mixer is on high. Once all the sugar is in there, add the vanilla extract and continue whisking until the meringue becomes thick and glossy. All up, you’ll whisk for about 5 minutes. If you want to make different colours or add any liquid flavouring, extracts or essences you can add them in with the vanilla.
The next part is the mixing stage. Otherwise known as ‘macaronage’, and is super important. It’s where most people go wrong with macarons. Add about ¼ of the almond mixture into the meringue. Use a spatula to fold in the almond meal. Repeat this until all the almond mixture is mixed in to the meringue.
Once it’s mixed, add about ¼ of the batter into a separate mixing bow. Add the Oreos to the large bowl and pink food gel to the small bowl.
Use a spatula to gently mix the batter until you reach the ribbon stage. The ribbon stage is when the batter falls off your spatula in a ribbon, without breaking, and then disappears back into the rest of the batter after about 10 seconds. That’s when you know the batter is ready to pipe. I like to fold the batter by going around the bowl with the spatula and then through the middle. Make sure you don’t thin the mixture out too much otherwise it’s only good for the bin! When you think you’re almost at the ribbon stage, test the batter, and if it needs more mixing, give it another fold and test again.
I’ve prepared a pdf template which you can find below for these macarons. Add the pink batter to a piping bag fitted with a Wilton #3 piping tip. Pipe the pink parts of the ears and then pipe the outside of the ears with the grey batter in a piping bag fitted with a Wilton #3 tip. Then pipe the oval-ish shape of the face. You want to pipe 20 macarons with these details and then 20 macarons that are just plain grey in the same shape. No pink ear details.
Gently tap the tray on your work bench to allow the air bubbles to come out to the top. Allow the macarons to dry for 40 minutes before baking for 10 minutes. Allow to cool completely before taking off the sheets.
Royal icing
Place egg whites, vanilla extract, water and icing sugar in large mixing bowl of a stand mixer. Using the whisk attachment, mix on low speed until mixture comes together. Continue mixing until mixture is smooth and uniform. You may need to scrape down the bowl to make sure everything gets mixed in properly.
Split into two bowls. Add black food gel to one and pink food gel to the other. Mix both until well combined. Add both to a separate piping bag fitted with a Wilton #2 piping tip. Pipe little black dots for the eyes on half the macarons. Pipe a nose in the midle of the eyes and two little rosy cheeks. Allow to dry for 2 hours.
Frosting
Add the Oreos to the frosting and mix until well combined. Add to a piping bag fitted with a medium round tip.
To finish your macarons fit the end of two piping bags with a medium size piping tip and fill with the Oreo frosting. Pipe one half of the macarons and sandwich with the other half.
Macarons can be stored in an airtight container for up to three days.
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
