Pikachu French Macarons
1.
Prepare all kinds of ingredients. For powdered sugar, choose pure powdered sugar without starch, or use a food processor to grind granulated sugar into powder.
2.
Combine almond flour and powdered sugar, sieve, and set aside. Do not crush almond flour when sieving to avoid oil.
3.
Draw Pikachu's shape on the paper, cut it out, and rub it on a piece of paper as shown in the picture for use. Printed drawings can also be used.
4.
Pour the egg whites into a water-free and oil-free egg beater, add the egg white powder (to increase stability), add fine sugar in three times, and beat.
5.
Whip the egg whites to a rigid foaming state.
6.
Add yellow pigment and stir well.
7.
Add the powder mixed and sieved in step 2 to the whipped egg whites, and stir to a slightly thick ribbon-like batter.
8.
Put the batter into two piping bags, one medium round flower mouth and one small round flower mouth.
9.
Place the paper with the Pikachu pattern under the tarp or macarons. Use the small flower mouth to draw the ears, and the large flower mouth to squeeze out the body. Shake the baking tray a few times and place it in the oven with 30 degrees hot air to dry the surface until it is not sticky. (If the oven does not have hot air function, it can be left in a ventilated place at room temperature for about 15-30 minutes)
10.
After the surface batter is slightly dry, squeeze out two small hands on the front of the ears, continue to dry, put it in the middle of the preheated oven, heat up and down at 160 degrees at the same time, and bake in hot air mode for about 12 minutes.
11.
After baking, take it out and let cool.
12.
Use the melted black and white chocolate to draw the ears, eyes, mouth and pokeball, set aside to cool and solidify.
13.
Prepare the filling: Cut the dark chocolate into small pieces and melt into a liquid state in a microwave oven on low heat.
14.
Pour the whipped cream into the chocolate liquid, stir until it is completely combined, and let it cool to a viscous state at room temperature.
15.
Put the finished ganache stuffing into a cut-out piping bag, squeeze it on the back piece, cover the front of the Pikachu, put it in the refrigerator, seal it and refrigerate until overnight.
16.
It can be eaten right away.
Tips:
1. Compared with Italian macarons, the French method does not need to boil sugar, which is simpler and more convenient. But the Italian way of batter is more stable and has a higher success rate.
2. The quality requirements of the fine sugar and powdered sugar used to make macarons are relatively high, so I use the double-carbon white sugar from Ganzhiyuan, which is pure in texture and uniform in granules. I use it from powdered sugar. It avoids the shortcomings of adding starch in ordinary sugar powder to prevent moisture.
3. Baking macarons also requires relatively high temperature in the oven, and the baking time and temperature need to be adjusted according to different ovens.
