Valentine DIYs - Muji's Macaroons

Starting off, we will be going to start on the Macaroon set.

This set allows you to make roughly 16 macaroons depending on the size (8 Pistachio and 8 Strawberry). We managed to make 10 Pistachios and 8 Strawberry. The filling in between the macaroon shells is just chocolate, Dark chocolate by the way.

So the set contains these things:

Included in the kit:	External ingredients:	Utensils and Equipment:
2 bags of Powdered Sugar	20g of Water (for Pistachio Macaroon)	Oven
2 bags of almond powder	20g of Water (for Strawberry Macaroon)	Sieve
1 bag of Pistachio Macaroon Mix	10ml of Milk (for Chocolate filling)	3 Big Bowls (1 for Strawberry, 1 for Pistachio and one for Hot Water)
1 bag of Strawberry Macaroon Mix	Hot Water	3 Small Bowls (1 for Hot Bath for Chocolate)
1 bag of Dark Chocolate		Electric Mixer
2 Piping bags		Silicon Spatula
8 Gift bags
1 Japanese Recipe Card
1 English Recipe

Notes:
-Pre-measure the external ingredients before you start to avoid messing up.
-Make sure bowls and equipment is dry when handling chocolate
-Make sure no water gets into the chocolate otherwise the chocolate will sieze

To make these Macaroons, we recommend doing one flavour by a time. We did Pistachio first then Strawberry but it’s up to you which one to start with.

First put the Almond powder and the Powdered sugar into a bag. We used the almond powder bag to contain both ingredients.

 

Second, sieve the mixture twice. This step is quite tedious as the almond powder is not that fine. Just try to push the almond powder through the sieve and for the remaining that just won't go through just pour it into the mixture. Here we did both of them at once but placed them in a different container.

 

Third, it's time to preheat the oven. Preheat the oven to 180 degrees Celsius.

Fourth, in a big bowl, put the Macaroon Mix and 20g of water together and whisk the mixture with the electric mixer for 3 minutes (until ribbon-like consistency). [Note: Pistachio on the Left, Strawberry on the right]

                              

Fifth, add in 2/3 of the almond and sugar mixture and mix it.

 Sixth, add in the remaining 1/3 of the almond and sugar mixture and mix some more until the mixture looks a little gritty-like/paste looking.

 Seventh, fill the piping bags with the Macaroon paste.

Eighth, snip off the tips and pipe them onto a tray lined with a baking sheet. We used a silicone mat. The size of the macaroon shells should be 3.5cm. You can use the shell guide on the Japanese recipe card to pipe the shells. Do so by placing the shape underneath the sheet and piping to shape, moving the shape accordingly.

Ninth, switch the oven knob to 150 degrees Celsius and bake the macaroons for 20 minutes.

Tenth, remove the tray from the oven and wait for it to cool. Do not remove the shells from the tray until cooled as it sticks slightly to the surface of the paper/mat. Removing may ruin the surface of the shells.

To prepare the chocolate filling:

1. Mix the chocolate and milk together over a hot bath.

2. Stir the mixture until the chocolate melts and the chocolate is ready.

Assemble the macaroons by sandwiching chocolate between each shell, wait for the chocolate to cool and……

TA-DAH! Your own delicious handmade macaroons! You can just eat them or put them in the gift bags provided and gift them to your loved ones. Store them in an air-tight container and refrigerate [P.S They turn quite hard after refrigerating….].

These macaroons taste delicious. Although we don’t like pistachio, these macaroons smells so good we couldn’t resist. But comparing the Pistachio to Strawberry, we prefer the Strawberry macaroons. It doesn’t really taste very sweet and combined with the chocolate filling, these macaroons taste damned good. 

So grab your today and bake them for your loved ones. The next kit we will review on will be the Handmade Chocolate kit.