Thursday, 23 June 2016

Hello Kitty Macarons with Strawberry White Chocolate Ganache

I had some leftover batter from making 750 cheery bear macarons for Mother's Day so I made these kitties!

I was pretty tired out from the marathon so I just rummaged through my collection of templates and picked out a simple one. Hello Kitty happens to be quite easy to pipe so I chose it.

You may refer to my cheery bear and panda macarons post for the recipe, and choose to use the regular or reduced-sugar version.

Use a Wilton #12 tip to pipe the head and #5 tip to pipe the ears and hands. Pipe the hands on only after a sticky membrane has formed (batter should not stick to your finger). The time may range from 15-30 minutes. Use a toothpick to pull the batter for the ears.

Freshly baked shells!

Pipe a yellow nose using royal icing. Draw the eyes and whiskers using black edible marker.

You may use ready-made sugar flowers or hearts to stick on Hello Kitty. I usually make my own royal icing bows and flowers like in this post. Make sure the icing features are thoroughly dried in an oven with fan on but heat off before attempting to peel off the flower or bow from the baking sheet.

I filled these kitties with strawberry white chocolate ganache.

Hope these kitties put a smile on your face like they did to me :).

With love,
Phay Shing

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