I love a good challenge, not from someone else but I like to challenge myself! I also love kawaii things. I’ve seen many teddy bear head macarons but I really wanted to make a whole teddy. So I played around and tried a couple chocolate macaron recipes and drew my own teddy macaron template and you know what, I’m really pleased with how they turned out!
I couldn’t decide between arms on the side or arms on top so I ended up doing a few of each. I piped two batches of macarons and strangely the first batch came out best. It is essential that the base shape has formed a skin, ready to go into the oven, before you add the tails to the backs and the arms to the front, otherwise it does not keep its shape & will just be absorbed by the base shape.
Chocolate Macaron Recipe
50g egg whites (aged 24 hours)
pinch of salt
45g caster sugar
65g ground almonds
60g icing sugar
5g cocoa powder
Remove the ages egg whites from the fridge.
Sieve the ground almonds ensuring you get 65g of almonds through the sieve. Keep the larger bits for another project. Next sieve the icing sugar & cocoa. Mix it together until evenly distributed.
Ensure the bowl you are going to whip your eggs in is very clean. Wipe it out with lemon juice & some paper towel.
Usuing a handheld beater whip the eggs. When they start getting foamy add a pinch of salt. Continue to whip until you can see trails in the bowl, gradually add the caster sugar. Continue to whip until stiff peaks form. No colours are required for chocolate macarons as the cocoa powder will colour it brown.
Fold in 1/3 of the almond/icing sugar/cocoa mixture at a time. Fold gently to avoid flattening the mixture too much.
Once your mixture has combined and flows off the spatula in a ribbon like way & honey like consistency, it is ready to pipe. It should not drop off the spatula.
Place your template under the parchment paper or silpat mat and pipe your macarons. I found that turning my silpat mat upside down made it easier to see my template below.
Rap the tray on the table 3 or 4 times before allowing your macarons to rest for 30 mins & form a skin.
Place the oven shelf on the lowest rung and remove any other shelves. Preheat the oven to 160°C.
Bake the macarons for 12-14 mins depending on their size. Test if they are done by touching the side of one, it should not wobble.
Allow to cool on the tray.
This is the link to my Buttercream recipe. The quantities I used are:
100g icing sugar
I made American buttercream and divided it in half before flavouring half with Nutella and the other half with caramel.
Pipe the buttercream onto the backs of the teddies and match up with a front. I used pink and black edible markers to draw the faces.
I hope you think they’re as cute as I do. I packaged them up nicely & gave them as gifts to my kids teachers.