There are some days when you feel just like Gudetama, don't you 😜?
I had a small batch of macarons to work with so I decided to try a reduced sugar adaptation of the Swiss method which I have yet to try. I made these Gudetama macarons along with a couple of Minion macaron cake toppers so keep a lookout for that.
Recipe is adapted from the Broma recipe with reduced sugar adaptations. For those of you unfamiliar with the Broma recipe, it has an extremely easy to remember ratio for almond: icing sugar: caster sugar: egg whites of 1:1:1:1. It uses the Swiss meringue method which partially cooks the egg whites so as to make the meringue more stable. If you find difficulty in working with a wetter batter than your usual recipes, try increasing the amount of almond and/or icing sugar portion as I find that this recipe has a relatively lower almond and icing sugar content compared with other formulas. This may be necessary especially when working in humid climates like Singapore.
Recipe for reduced sugar coconut macaron shells (Swiss method)
Ingredients (makes about 16-20 macarons):
50g egg whites
50g caster sugar
1/8 tsp salt
1/8 tsp cream of tartar (optional)
40g superfine almond meal
10g dessicated coconut, sifted
4g coconut cream powder
45g icing sugar
5g rice flour
2g cornflour
Gel food colouring
Steps:
1. Prepare baking tray with template and line with baking paper. Set oven rack to lowest position.
2. Sift all dry ingredients together (almond, dessicated coconut, coconut cream powder, icing sugar, cornflour and rice flour). Divide into two equal portions.
3. Place egg whites, caster sugar and salt in a heatproof bowl. Whisk over a pot of gently simmering water until mixture temperature reaches 50℃ and all the sugar has dissolved. Remove from heat and beat with electric mixer at medium speed until stiff peaks form. Divide meringue into two equal portions. Use a little meringue to stick the baking paper onto the tray.
4. Add yellow gel to one portion of meringue and gently mix well. Scatter the dry mixture over the meringue. Gently fold with spatula until well combined. Scoop out about 1.5 tbs of white batter and add colouring for the bacon slice. Continue folding the batter but deflating it by pressing it to the sides of the bowl until consistency is that of a slow-moving lava. You may refer to this post for the basics of folding and testing batter consistency.
5. Transfer to piping bag and pipe away! You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.
6. Bang the tray on the table after piping between steps. Dry in aircon room or under the fan until the shells are dry to touch. Note: people who used the Broma method mentioned that there is no need to dry the shells prior to baking but I find it necessary.
7. Preheat oven to 160℃. Place tray in oven and turn heat down to 140℃. Bake for 10 min. Reduce temperature to 110℃ and bake for another 10-15 min or until feet doesn't appear wet. Cool completely on tray before removing the macaron shells.
I decorated the shells with edible marker and royal icing.
Recipe for coconut white chocolate ganache
Ingredients:
42g white chocolate, chopped
21g unsalted butter
21g vegetable shortening
26g heavy cream or coconut cream
6g coconut cream powder
1/8 tsp fine sea salt
1/4 tsp lemon juice (optional)
Steps:
1. Melt white chocolate, butter and shortening in a microwave-safe bowl at medium power for 20 seconds. Mix well with spatula. Repeat heating and stirring until mixture is smooth and melted.
2. Mix coconut cream powder and heavy cream/ coconut cream in a small saucepan. Heat on low heat until the powder is dissolved and mixture starts to bubble. Pour into white chocolate mixture and mix until well combined.
3. Add salt and lemon juice. Mix well.
4. Freeze mixture for 2 minutes and mix well with spatula. Repeat this and start whipping the mixture when it starts to thicken. Beat until texture is fluffy like buttercream.
5. Transfer into piping bag and pipe onto shells. Store in the fridge for at least 24h before serving. Let the macarons sit at room temperature for 10 min before eating.
If you like coconut flavour, this is a delectable macaron for you as it is nice and delicate after maturing and full of coconut fragrance!
With love,
Phay Shing
I had a small batch of macarons to work with so I decided to try a reduced sugar adaptation of the Swiss method which I have yet to try. I made these Gudetama macarons along with a couple of Minion macaron cake toppers so keep a lookout for that.
Recipe is adapted from the Broma recipe with reduced sugar adaptations. For those of you unfamiliar with the Broma recipe, it has an extremely easy to remember ratio for almond: icing sugar: caster sugar: egg whites of 1:1:1:1. It uses the Swiss meringue method which partially cooks the egg whites so as to make the meringue more stable. If you find difficulty in working with a wetter batter than your usual recipes, try increasing the amount of almond and/or icing sugar portion as I find that this recipe has a relatively lower almond and icing sugar content compared with other formulas. This may be necessary especially when working in humid climates like Singapore.
Recipe for reduced sugar coconut macaron shells (Swiss method)
Ingredients (makes about 16-20 macarons):
50g egg whites
50g caster sugar
1/8 tsp salt
1/8 tsp cream of tartar (optional)
40g superfine almond meal
10g dessicated coconut, sifted
4g coconut cream powder
45g icing sugar
5g rice flour
2g cornflour
Gel food colouring
Steps:
1. Prepare baking tray with template and line with baking paper. Set oven rack to lowest position.
2. Sift all dry ingredients together (almond, dessicated coconut, coconut cream powder, icing sugar, cornflour and rice flour). Divide into two equal portions.
3. Place egg whites, caster sugar and salt in a heatproof bowl. Whisk over a pot of gently simmering water until mixture temperature reaches 50℃ and all the sugar has dissolved. Remove from heat and beat with electric mixer at medium speed until stiff peaks form. Divide meringue into two equal portions. Use a little meringue to stick the baking paper onto the tray.
4. Add yellow gel to one portion of meringue and gently mix well. Scatter the dry mixture over the meringue. Gently fold with spatula until well combined. Scoop out about 1.5 tbs of white batter and add colouring for the bacon slice. Continue folding the batter but deflating it by pressing it to the sides of the bowl until consistency is that of a slow-moving lava. You may refer to this post for the basics of folding and testing batter consistency.
5. Transfer to piping bag and pipe away! You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.
Piped shells
6. Bang the tray on the table after piping between steps. Dry in aircon room or under the fan until the shells are dry to touch. Note: people who used the Broma method mentioned that there is no need to dry the shells prior to baking but I find it necessary.
7. Preheat oven to 160℃. Place tray in oven and turn heat down to 140℃. Bake for 10 min. Reduce temperature to 110℃ and bake for another 10-15 min or until feet doesn't appear wet. Cool completely on tray before removing the macaron shells.
I decorated the shells with edible marker and royal icing.
Decorated shells!
Recipe for coconut white chocolate ganache
Ingredients:
42g white chocolate, chopped
21g unsalted butter
21g vegetable shortening
26g heavy cream or coconut cream
6g coconut cream powder
1/8 tsp fine sea salt
1/4 tsp lemon juice (optional)
Steps:
1. Melt white chocolate, butter and shortening in a microwave-safe bowl at medium power for 20 seconds. Mix well with spatula. Repeat heating and stirring until mixture is smooth and melted.
2. Mix coconut cream powder and heavy cream/ coconut cream in a small saucepan. Heat on low heat until the powder is dissolved and mixture starts to bubble. Pour into white chocolate mixture and mix until well combined.
3. Add salt and lemon juice. Mix well.
4. Freeze mixture for 2 minutes and mix well with spatula. Repeat this and start whipping the mixture when it starts to thicken. Beat until texture is fluffy like buttercream.
5. Transfer into piping bag and pipe onto shells. Store in the fridge for at least 24h before serving. Let the macarons sit at room temperature for 10 min before eating.
If you like coconut flavour, this is a delectable macaron for you as it is nice and delicate after maturing and full of coconut fragrance!
With love,
Phay Shing
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