Hello Kitty Macarons

Hello Kitty Macarons

This is the third time I make Hello Kitty macarons, I absolutely love making them, so much fun  and they are adored by both kids and adults.

The past week me and my husband have been inspired by Japanese food and Hello Kitty being a global phenomenon from Japan seemed like a perfect treat for the end of the week. 🙂

Hello Kitty Macarons

Hello Kitty Macarons

Hello Kitty Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Hello Kitty shaped French Macarons using Italian Method.
Servings Prep Time
38macaron cookies 2,5hours
Cook Time
18minutes
Servings Prep Time
38macaron cookies 2,5hours
Cook Time
18minutes
Hello Kitty Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Hello Kitty shaped French Macarons using Italian Method.
Servings Prep Time
38macaron cookies 2,5hours
Cook Time
18minutes
Servings Prep Time
38macaron cookies 2,5hours
Cook Time
18minutes
Ingredients
  • Macaron shells
  • 78 grams egg whites divided
  • 100 grams ground almonds
  • 100 grams powdered sugar
  • 100 grams granulated sugar
  • 20 mlililiters water
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • Filling, dairy free ganache and raspberry preserve
  • 100 grams dark chocolate 60 percent cacao dairy free
  • 20 mililiters coconut cream
  • 2 tablespoons raspberry preserve
  • You'll also need
  • 80 heart shaped sugar sprinkles
  • 2-3 drops lemon juice
  • 2 tablespoons powdered sugar
  • 2 Edible color markers yellow and black
Servings: macaron cookies
Units:
Instructions
  1. Prepare a kitty template by drawing on a baking paper and place it under another baking paper or a silicone baking sheet, you will need two baking sheets but can use one template for both. Preheat oven to 160ºC.
  2. Divide your egg whites to two, leaving 39g aside and placing 39g in a mixing bowl.
  3. Place the granulated sugar and water in a pot and put it on the stove on medium heat, at the same time start whisking the egg whites, cream of tartar and salt in your mixing bowl in medium high speed.
  4. When the sugar starts to boil let it boil for one minute until it comes a thick syrup.
  5. Lower the mixing speed and slowly pour the syrup in the egg white foam.
  6. Turn whisking on high speed and continue whisking for about 5 minutes until you get stiff and glossy peaks.
  7. Meanwhile mix almond flour, powdered sugar until fully incorporated, then add remaining egg whites and mix well.
  8. Add the almond paste in your bowl with meringue and gently mix it by folding with a spatula or big spoon.
  9. Pipe the macaron shells onto the baking sheet following the template. If the ears start to round up, you can sharpen the top by remodeling using a toothpick.
  10. Tap the baking sheet few times to get rid of possible air bubbles and leave them to air dry until you finish piping the other baking sheet.
  11. Bake in preheated oven for 15-18 minutes and let them cool down while preparing decorations and filling.
  12. Find matching shells and line them for decorating and filling.By using edible markers draw a yellow dot for a nose, line the nose with black and draw eyes and whiskers.
  13. In a small bowl or cup mix tablespoon of powdered sugar with a few drops of lemon juice and use the mixture to glue two hearts into a bow.
  14. Prepare the ganache by combining dark chocolate and coconut cream in a small sauce pan, heat over low heat and stir until the chocolate has melted. Remove from heat and place in a piping bag.
  15. Pipe the ganache as a circle on flat side of non decorated shell, place some raspberry preserve in middle and top with a decorated kitty shell to form a sandwich.

Comments are closed.