I’m a sucker for anything kawaii. Stick a cute face on a character and I’ll fall for it. There used to be a Morning Glory very close to my middle school and I used to spend all of my lunch money there on Monday only to starve the rest of the week. The call of the stuffed animals, sticker pictures and stationary was too hard to resist.
Many years later, I’m proud to say I quit my Morning Glory addiction but I still have moments of weakness for adorable things. The first time I laid my eyes on Domo-Kun I fell in love. The round beady eyes and his wide mouth with his sharp little teeth won me over instantly. And when I thought of decorating a chocolate macaron, I figured that his simple yet distinctive face would be perfect for it.
Macarons are the perfect vehicle for using leftover fillings and frostings. I had a bunch of leftover chestnut pastry cream from my Groot cupcakes, and chestnuts and chocolates go surprisingly well together so I suppose it was meant to be. What wasn’t meant to be was taking these photos. For some odd reason, I lost a ton of photos while transferring files from my camera to my computer. This includes the step by step pictures that I took. No one is more disappointed than me. Boo. 😦
Domo Macarons (Chocolate Chestnut Macarons)
You will Need:
chocolate macarons, filled with chestnut pastry cream (recipe below)
pastry wheel/ sharp knife
thin paint brush (used for food only)
- Roll out black fondant thinly and using the end of a thin straw or a small, plain round pastry tip punch out little black circles for eyes. After punching it out, slightly push the circles down to flatten and smooth out the edges.
- Roll out red fondant thinly, and using a pastry wheel or a sharp knife, cut out ½ in. rectangles for Domo’s mouth.
- Roll out white fondant and using a pastry wheel or a sharp knife, cut out thin strips of white fondant. Then cut triangle shaped teeth by running the pastry wheel diagonally cross the rectangle.
- Let fondant pieces dry out for an hour or more to firm up.
- Take four “teeth” and attach it to the red rectangle by using a thin paint brush to moisten the edges with water.
- Place black eyes on the top quarter of the macaron and attack the completed mouth to the bottom half.
184 g. almond meal
184 g. powdered sugar
56 g. Dutch-processed cocoa powder
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar, plus a generous pinch
158 g. water
- Line two baking sheets with parchment paper or silicone mats.
- In the bowl of a food processor, add the almond meal, cocoa powder and powdered sugar and pulse until thoroughly combined.
- Sift the mixture over a large mixing bowl, throwing out the lumps as they appear. Add 82 g. of the egg whites and stir until you get a thick paste.
- In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
- Once the syrup reaches 200˚F, start whipping the remaining 90 g. of egg whites with a generous pinch of sugar in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks form.
- Once the syrup reaches 248 degrees, remove the pot off the heat and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
- Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks. Add two drops of the yellow gel food color and mix until batter turns a light shade of yellow.
- Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty. From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”. The mixture should be smooth and run thick ribbons off the spatula.
- With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
- The piped batter may have peaks but should smooth away in a minute or two. Let the batter stand until the tops of the macaron batter are dry to the touch, about 30 mins to 1 hour.
- Preheat the oven to 275-325˚F. If your oven tends to run hot go for 275˚, if not then 325˚.
- Bake 10-13 minutes, until the feet are formed and the tops are smooth. The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
- Let cool and fill.
Chestnut Pastry Cream
2 c. milk
¼ c. sugar
2 egg yolks
¼ c. cornstarch
¼ c. sugar
2 tbsp. unsalted butter
1 tsp. vanilla extract
320 g. chestnuts, roasted and peeled
¼ c. heavy whipping cream
- In a medium saucepan, bring milk and ¼ c. sugar to a boil.
- In another medium bowl, mix egg yolks, egg, cornstarch and ¼ c. sugar until a paste forms.
- Using a ladle, drizzle a ladleful of milk while continuously whisking the egg mixture. Continue to drizzle in hot milk a little at a time until you mix in ¾ of the milk.
- Take the egg milk mixture and pour it into the saucepan with the remaining milk.
- Cook the mixture while stirring constantly over medium heat until mixture is thickened and pudding like.
- Remove saucepan from heat and mix in butter and vanilla extract. Set aside.
- In a food processor, puree chestnuts until very fine.
- Add the pastry cream and process until a smooth paste forms.
- Add the heavy whipping cream and process until completely mixed in.
Chocolate macarons adapted from Bouchon Bakery by Thomas Keller, Sebastien Rouxel