'Knight Z Travels Around the World' Macaron Carousel

 This is the fourth consecutive year I am making a macaron carousel for a young knight! Knight Z has taken a liking to travelling around the world so this is this year's macaron carousel for him!

This was an epic bake that needed a lot of time and planning so it was broken up into several sessions. The great thing about macarons is they shells filled or unfilled can be frozen so it gives me the freedom to take it at a more relaxed pace.

You may want to check out my reel for creating the large macaron base over here and the carousel roof over here.

Here's a picture of the partial assembly which I leave to set overnight:

I filled the large macaron pieces with a ring of vanilla bean white chocolate, dairy-free dark chocolate ganache and crunchy chocolate crisp pearls.

The globe spheres are actually hemispherical macaron shells filled with the same dairy-free dark chocolate ganache and Ferrero Rocher.

Smaller macaron pieces are just filled with the white chocolate and dark chocolate ganache.

Here's the reel of the assembly:

https://www.instagram.com/reel/DAbBrwFyP87/?igsh=YjUzeW16ZnU0YXEw

with love,

Phay Shing

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Charizard Macaron Carousel

 This is the third consecutive year I am baking for a little man's birthday so you may find a common theme here 😉

The knight is slaying Charizard this year and it's a mini macaron carousel! The Pokeball on top of the carousel is an iced cookie with chocolate coated marzipan ball inside. 

I used my default Swiss meringue method recipe for the macaron shells and used royal icing and edible markers for the details. I used royal icing transfers for the Pokeball that the knights are holding to make it easier. 

Just to share some photos of the process...

Piped batter for knight with royal icing transfer Pokeballs

Charizard piped batter

Filling the knights with dark chocolate ganache and white chocolate buttercream with a dark chocolate chip added to turn it very slightly brown

Filling Charizards the same way

I added crunchy chocolate balls for the large carousel pieces

Assembled carousel frame. I think it looks breathtakingly beautiful in this earthy neutral colour😍

The fillings I used are adapted from my default recipes to make it either dairy-free or with minimal dairy. I made them firm enough to stay firm at 30C, which is a pretty common temperature for room temperature in Singapore.

Dark chocolate ganache

Ingredients:

90g bitter dark chocolate, finely chopped or chips

25g water

3g light corn syrup

9g unsalted butter, softened

Pinches of salt

1/2 tsp vanilla extract

Steps:

1. Place all ingredients except butter in microwave-safe bowl. Use medium power and 20 second bursts to melt the chocolate. Stir after each heating cycle. You may also use double boiling method to melt the chocolate.

2. Add butter and mix well. Let the ganache sit at room temperature to firm up for half an hour before transferring into piping bag.

White chocolate buttercream

Ingredients:

100g white chocolate, finely chopped or chips 

20g vegetable shortening (or butter if your ambient temperature is cooler)

1 dark chocolate chip (optional, I added for a slight brownish tinge)

1/2 tsp vanilla extract

Pinches of salt

Steps:

1. Place everything in microwave-safe bowl and melt the chocolate. Mix well.  You may use double boiling method too if you wish.

2. Place bowl in a cold water bath and use electric mixer to beat until light and fluffy. Remove from cold water bath once the buttercream starts to firm up, continue beating until desired fluffiness. You may also choose to let the mixture firm up slowly at room temperature for half an hour before transferring into piping bag.

Here's a reel for the assembly process. I took the liberty of using two-toned icing for Charizard's flame.

https://www.instagram.com/reel/CyLaa8-ynqE/?igshid=MWZjMTM2ODFkZg==

If you would like to learn how to create macaron carousels like this one, join me for my studio or online masterclass for the reindeer macaron carousel, one of my classic pieces. The online class version is available internationally, ready for viewing any time and there is no expiry date. You may ask me any technical questions that you have and learn from other participants who have joined the class over the years 

with love,

Phay Shing

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My Melody and Kuromi Macaron Carousel

 My friend requested for a My Melody and Kuromi macaron carousel and this was what I made!

I used my default Swiss meringue method recipe for the macaron shells.

Here's a video tutorial on how I create My Melody's lop-eared fold. A secret I have kept for many years! Some people asked how I did it way back in 2017 but I wasn't ready to reveal it yet.

The details are added on using royal icing and edible marker. I made royal icing transfers for My Melody's flower

I like to experiment and change designs along the way so this time round, I did something a little different for the carousel frame.

These are some of the standard pieces.

I included some small flowers piped using #2D tip from underfolded batter.

Blueberry ganache is the logical choice for filling to match the purple frame so that's what I used as the filling. The natural purple from fresh blueberries is lovely! I used a stiffer and darker coloured ganache for the middle of the carousel frame, hidden from sight by adding some freeze-dried blueberry powder to impart a stronger blueberry flavour without adding moisture. 

Blueberry yuzu ganache

Blueberry compote:

150g blueberries

15g yuzu juice concentrate (or lemon juice)

15g sugar

Light colored ganache:

150g white chocolate (finely chopped from bar or use couverture chips)

75g compote

15g unsalted butter, slightly softened at room temperature

Dark colored stiffer ganache:

150g white chocolate

45g compote

5g yuzu juice concentrate (or lemon juice)

20g freeze dried blueberry powder

10g unsalted butter, room temperature

You may not use all the ganache for the carousel but they cam be kept frozen for longer storage.

Steps:

1. Prepare blueberry compote. Cook over medium-low heat until reduced to about 140g in total. Press through sieve to remove the skins.

2. Melt white chocolate over double-boiler or using microwave at medium-low power in 10 second bursts, stirring between each heating cycle.

3. Mix warm compote with freeze-dried blueberry powder and yuzu for the stiffer ganache. Heat it up again slightly if it has cooled down after mixing.

4. Pour warm compote/compote mixture over melted chocolate. Stir in one direction until well mixed. Use an immersion blender if you wish.

5. Add softened butter and mix well. Press cling wrap onto surface and refrigerate for at least half an hour or until ready to assemble.

I added some chopped toasted hazelnuts coated in dark chocolate in the middle of the larger macarons like the base and the roof. I used a 1:1 ratio for nuts: dark chocolate by weight.

In order to support a softer filling than I normally use for load-bearing macaron structures, I piped a ring of medium-stiff royal icing for the central pillar pieces of the carousel frame.

I also reinforced the straw with royal icing so that the characters don't have the risk of sliding down the straw.

As usual, I let the weight bearing pieces rest overnight after partial assembly before adding on more load. This is to allow the royal icing time to harden fully.

I think the carousel frame looks lovely on its own 😍

Here's a reel of the assembly process:

https://www.instagram.com/reel/CttiocAAq95/?igshid=MzRlODBiNWFlZA==

with love,

Phay Shing 

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Knights, Horses and Dragon Macaron Carousel

A client who loved my work so much she decided to order a similar macaron carousel this year! Presenting my first attempt at making a jumbo macaron carousel!

Of knights, horses and dragon with kissy lips!

Z the knight faces school bravely this year as he is armed with school bag, pencil and book, and of course his armour! I used my default Swiss meringue method recipe and split the baking sessions over three days as the number of colours involved is insane 😅.

I made a reel on how to pipe the large circle:

https://www.instagram.com/reel/CitXyYSggaR/?igshid=NjZiMGI4OTY=

The largest circle is 16cm instead of my standard 13cm. This is to accomodate 6 characters on poles instead of my usual 5. The template for the standard sized macaron carousel can be found in my Macaron Basics book.

Here are some pictures of the character macaron shells before and after adding in the details with royal icing, edible marker/paint and lustre dust.

Before decoration

After decoration

I filled the macarons with dark chocolate ganache and a firm vanilla lemon white chocolate ganache. Some coarsely chopped toasted walnuts were added to give some change in texture without adding more sugar.

The paper straw poles were glued to the bottom with royal icing before filling to prevent the characters from sliding down the poles.

Firm vanilla lemon white chocolate

Ingredients:

160g white chocolate (finely chopped or use chips)

1.5 tsp vanilla bean paste

1/4 tsp Himalayan pink salt (1/8 tsp fine salt)

10g lemon juice

I decided to take a last minute photo of the loose pieces that didn't end up on the carousel after I kept the lighting equipment so pardon the poor lighting here!

You may see the reel of assembling the carousel frame over here:

https://www.instagram.com/reel/CjO8XDhgeiZ/?igshid=NjZiMGI4OTY=

with love,

Phay Shing

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Rainbow Unicorn Macaron Carousel

 I made this rainbow unicorn macaron carousel a couple of months ago and finally posting it!

I always preferred bakes without age and name for social media posts so I used the above as the cover picture. But actually the completed bake looks like this:

I used swiss meringue method to make the macaron shells.

Sharing a collage of the piped macaron batter. Please excuse the difference in colours of the carousel frame as it was due to camera auto white balance correction. I was running low on teal coloured batter so I used a little white batter on the large base shells. If you are interested to know how to pipe the swirl macarons, you may refer to my Macaron Basics book.The video tutorial linked to the book can be found in this post.

I used black edible marker and peach coloured lustre dust to decorate the unicorns.

I filled the carousel with vanilla ganache and dark chocolate ganache.

I have made many unicorn macaron carousels over the years but I think this set is the most elegant 😊

Follow me on Instagram at phay_shing if you would like to see more up-to-date bakes from me as I may not post everything in the blog in a timely manner.

with love,

Phay Shing

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Dart Monkey Matcha Hojicha Macaron Carousel

"I would like a macaron carousel for my birthday" 

"Ok! Just let me know what character you want." 

That's why I made this dart monkey mini macaron carousel in my elder kid's favourite flavours --- hojicha and matcha! My elder kid is a gamer a Bloons is one of the games he plays. 

I used the swiss meringue method for making the macarons. 

Just to share photos of some of the piped batter and macaron shells... 

Piped batter of the large pieces on carousel frame

Piped batter of Dart monkeys and some darts

Carousel frame made from lightly matcha flavoured shells. 

Dart monkeys! 

The filling for macaron carousel has to be a firm one to prevent unwanted collapse during assembly and I am sharing the recipe in this post. You may replace some white chocolate with butter if you live in a colder climate. 

Matcha/ Hojicha chocolate buttercream

This is a small portion so feel free to upsize it. 

Ingredients:

55g white chocolate, finely chopped or use chips 

5g 100% dark chocolate couverture (may substitute with white chocolate. I use this to temper the sweetness of white chocolate) 

20g unsalted butter

3/4 tbs hojicha or matcha powder

1/4 tsp vanilla extract 

A pinch of salt

Steps:

1. Place everything into heatproof bowl and melt over hot water without the base of the bowl touching the water. Melt the chocolate and butter and stir to mix well. Do not overheat. Alternatively you may use microwave oven to melt in a few rounds at medium-low power in 10 second bursts. 

2. Wait for it to firm up at cool room temperature. Whip it up a little using spatula to lighten texture. 

3. Transfer into piping bag and fill the macaron shells. 

Here's another look at the carousel! 

Assembly of the structure is done using STIFF consistency royal icing.  I get some people report that their carousel frame collapse during assembly but I found out that it is either because icing isn't firm enough or they didnt wait till the icing has set fully before letting the central pillar take the weight of the roof. It is important to make sure that icing has set firm before letting central pillar take the full weight of the roof or removing external supports for assembly especially if you use a soft filling. Sometimes this requires an overnight wait. 

So glad that the birthday kid loved this! 

With lots of love, 

Phay Shing 

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Knight and Graduating Dragon Macaron Carousel

I have made many designs and themes of character macarons since 2015 but I have never made knight, dragon and castle themed ones before. So I was really excited to make one, in carousel form too! 

This is graduation themed as well so someone has to wear the mortarboard. Of course it has to be the dragon! 

The castle macarons were made as a backdrop so they are not part of the carousel so I took photos of them as loose pieces. 

I used the Swiss meringue method for making the macarons. The bake was split into 2 separate days due to the many colours and rounds of baking involved. 

Just to share some photos of the process... 

Dragon piped macaron batter. I piped some plain rounds to bake for testing of colours for icing, edible marker and paint post-baking. 

Castle piped batter. Everyone says this looks like a dress if you turn it upside down😂. 

Knight piped batter. 

Piped batter for mortarboard pieces. I put my thumb there to show how tiny they are! 

Assembled mortarboard with royal icing and sour candy strip for the tassle. The regular sized version of this can be found in my Macaron Basics book. 

Some of the freshly baked pieces of the carousel frame. This is the first time I made a yellow frame! 

Undecorated as-baked macaron shells for the dragon, knight and castle. 

Decorated version of the dragon (minus the mortarboard), knight and castle. See what a big difference adding the details make! 

The macarons are filled with mango white chocolate buttercream and dark chocolate ganache. Crunchy chocolate balls are added for the large macaron base. 

I usually make my mango ganache with a combination of homemade mango compote and freeze-dried mango powder for a strong mango flavour. But as a carousel filling, I needed something really firm so no compote was used. My mango white chocolate buttercream is an adaptation from my usual mango ganache. 

Mango white chocolate buttercream (firm and tart filling!) 

Ingredients :

140g White chocolate (finely chopped or use chips) 

42g Unsalted butter 

A pinch of salt

28g Freeze-dried mango powder

1/4 tsp vanilla extract 

Note: feel free to adjust the amount of mango powder and white chocolate according to taste and climate. 

Steps:

1. Place everything in a microwave-safe bowl. Melt the butter and chocolate in bursts of 10 seconds on medium-low power. Mix well between heating cycles. 

2. Set aside to let it firm up in aircon room for half an hour or in the fridge for a few minutes until toothpaste consistemcy. Whip it up to lighten the texture. Transfer into piping bag for use. 

I couldn't resist taking a picture of the base as I think it is beautiful too! 

The filling was rather soft when I was assembling so I decided to share my method of assembling such that there is less risk of a carousel collapse. It's Lego to the rescue! You may use other things like retort stand or anything with adjustable height too but Lego is just so handy for me. I shared this little tutorial on how to use Lego as temporary supports during carousel assembly on Instagram. 

The wooden skewers help to take some of the weight of the heavy roof. 

To remove the skewers and Lego supports, carefully slide the paper towels under the supports away first. This will create some give between the roof and skewers so that it is easier to remove the skewers. 

You may wish to assemble 3 (instead of 2 as shown here) of the 5 poles while the supports are still there if you want to be really sure there is no chance for collapse. Once the royal icing on the poles are set firm, the structure is very stable. 

Assembling this was a breeze with the temporary supports! 

With love, 

Phay Shing 

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