Funky Frog Macarons

Frog Macarons

Funky frog macarons for Spring fun! These green cuties have Matcha green tea shells, simply delicious Nutella filling and fondant legs and tongue. Place them on a rotating cake stand or turntable and you are guaranteed to have fun! Just don’t push them too hard on a slippery surface as they will fly (I had some landing on the counter while filming a video for my husband). 😀 oh, and if you wonder how I made them jump in the video on our Instagram and Facebook page – that’s made with Boomerang, such a cool video app from Instagram!Frog Macarons

You can make them full matcha flavoured with white chocolate matcha ganache filling (see recipe) or make them dairy free with a delicious dark chocolate coconut ganache (see recipe). However you decide to fill them, you will certainly have fun with this baking project! The fun with fondant decorations is that you can play with the looks by shaping their legs differently and what plays even bigger part in the character of these fellows – play with the length and position of the tongue, as that’s what’s really showing their mood, isn’t it? Frog Macarons

Matcha Nutella Frog Macarons
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Funky frog macaron cookies in Matcha green tea and Nutella flavour.
Servings Prep Time
24macaron cookies 3hours
Cook Time
18minutes
Servings Prep Time
24macaron cookies 3hours
Cook Time
18minutes
Matcha Nutella Frog Macarons
  • 1
  • 2
  • 3
  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Funky frog macaron cookies in Matcha green tea and Nutella flavour.
Servings Prep Time
24macaron cookies 3hours
Cook Time
18minutes
Servings Prep Time
24macaron cookies 3hours
Cook Time
18minutes
Ingredients
  • Matcha macaron shells
  • 66 grams egg whites separated
  • 80 grams ground almonds
  • 80 grams powdered sugar
  • 80 grams sugar
  • 20 mililiters water
  • 3/4 teaspoon matcha green tea powder
  • 1/4 teaspoon green food coloring gel
  • Filling & Decorations
  • 100 grams Nutella
  • 60 grams green fondant
  • 20 grams red fondant
  • Edible color markers red, green and black
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare a baking sheet with parchment paper or silicone baking sheet. Place sugar and water in a small saucepan, combine powdered sugar, ground almonds and matcha green tea powder - pulse in grinder and sift through a sieve to get rid of lumps.
  2. Divide egg whites placing half in the mixing bowl and start mixing on medium speed. Place sugar in saucepan on stove over medium heat.
  3. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on high speed.
  4. In a separate bowl combine remaining egg whites with powdered sugar, ground almonds and matcha mix and continue mixing until fully incorporated.
  5. When the meringue forms stiff and glossy peaks, add a drop of green food colouring and continue to mix until incorporated and then combine with almond paste by gently folding using a spatula or a big spoon.
  6. Place into piping bag with large round piping tip and pipe round macaron shells with pair of smaller dots 3 mm (0.11 inch) apart on side. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter and if needed pop the bubbles with a toothpick.
  7. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.Allow the macaron shells to cool down before removing from the baking sheet.
  8. Make the legs in pairs out of green fondant, for front legs take a small amount of fondant, roll it into a log twice the diameter of the macaron and fold the ends and flatten, then separate four toes by cutting with clean pair of kitchen scissors or tweezers.
  9. For back legs you need a smaller amount of fondant, flatten it to slightly overlap the macaron shell. Take a small ball of red fondant and roll it until it's a thin stripe, then flatten it a bit and shape into a tongue, allow to dry in the position you want it to stay in. Since these are small pieces of fondant they dry quickly.
  10. Place the fondant decorations on flat side of a macaron shell, then pipe Nutella on top.
  11. By using edible markers draw eyes and nostrils on the bumpy end of the top shell and place it on top to make a sandwich.
  12. Repeat the steps for the remaining shells, you can play with the size and position of legs and tongues to add them character. Have fun!
  13. Refrigerate for 24 hours and share the joy!

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