sugar cube stars ✦

Cat Macaron

click on the above image for the original recipe!

Ingredients (makes 15)

Macaron shells

• 1 egg white (about 35g)
• 30g granulated sugar
• A little food coloring (purple)
  
  * If you want a deep, rich purple, use gel food coloring. Powder food coloring is more difficult to control, so if you use it, it's best to aim for a lighter purple instead.
• 40g almond flour (A)
• 40g powdered sugar (A)

Macaron filling & Toppings

• 40g unsalted butter
• 50g powdered sugar
• 40g cream cheese
• A little food coloring
• Some raspberry jam
• 1 chocolate pen (purple)

Preparation

Chill the egg whites. Sift together the (A) ingredients. Line a baking sheet with baking paper. Bring the butter and cream cheese to room temperature. See here for more information.

Steps

1. Add the egg whites to a bowl and whip until they form soft peaks. Add the sugar, then continue whipping until they form stiff peaks and it looks shiny.
   ★ Ichika's Advice ★
   Be careful! If there is any oil or moisture in the bowl, or if there is any egg yolk mixed in with the egg whites, the mixture will not form properly!


2. Add gel food coloring to (1), or dissolve powder food coloring in a small amount of water and add it to the mixture. Mix until it's the color you want.
   ★ Ichika's Advice ★
   The step after this, macaronage, makes the color a little darker. If you mix a lighter color here, then the final product may be closer to the actual color you want!
3. Add the dry ingredients (A) and fold using a rubber spatula until smooth.


4. The batter will go from lumpy to smooth and shiny, and when you lift the spatula, it should fall in ribbons and overlap on itself.
   ★ Ichika's Advice ★
   If you overmix, the consistency will become too thin and it won't rise well. But if you don't mix it enough, it'll be dull and crumbly.


5. Transfer to a piping bag with a round tip and pipe circles (about 3cm in diameter) onto a tray lined with baking paper.
   ★ Ichika's Advice ★
   It'll be easier if you add a separate piece of paper with 3cm circles drawn underneath the baking paper!/div>
6. Leave it to dry for about an hour, until the surface doesn't stick to your hands when you touch it.
   ★ Ichika's Advice ★
   It takes longer to dry on rainy or humid days. If possible, it's best to make this recipe on a sunny day with low humidity!
7. Preheat an oven to 170℃ and bake for about 2 minutes. Open the oven door for about 10 seconds to lower the temperature, then bake at 130℃ for 15-18 minutes. Remove from oven and leave to cool.


8. Add butter and powdered sugar to a bowl. Beat until fluffy, then add the cream cheese and beat until combined.
9. Set aside a small amount and add food coloring to the rest. Mix until you get your desired color.
10. Transfer the colored frosting (8) to a piping bag fitted with a star tip.
11. Find macaron shells of similar size and pair them together.


12. Spread a small amount of raspberry jam onto one half of the macaron. Pipe the frosting on top. Place the other macaron shell on top, then leave in the refrigerator for about half a day to sit.


13. Transfer the reserved, uncolored frosting to a piping bag to pipe ears and a center decoration.


14. Warm up a chocolate pen, cut the tip, then draw the eyes, nose, whiskers, and tail.