Main Ingredients:
Almond flour: 60g; Powdered sugar: 60g; Egg whites: 52g; Caster sugar: 40g; Yellow food coloring: as needed.
Filling:
White chocolate: 100g; Whipping cream: 100g; Butter: 15g; Chopped cranberries: 80g; Gelatin sheet: 1.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.
Chicken Macaron Cooking Steps
Start by preparing the filling, melt white chocolate, cream, and butter over a water bath, then add crushed cranberries. Finally, mix in a softened gelatin sheet.
Transfer the mixture to a piping bag and refrigerate until it solidifies to a filling consistency.
Combine powdered sugar and almond flour, sifted.
Add egg whites in three parts, gradually adding 40g of caster sugar, beat until stiff peaks form, creating a glossy meringue.
Fold the mixed flour in three parts, being careful not to deflate the mixture.
While adding the final portion of flour, add a little yellow food coloring. Once mixed, transfer to a piping bag.
Pipe the mixture vertically into macaron molds.
Preheat the oven to 50°C with only the top heat on, let the macarons rest for about 15 minutes. When touching the surface, it should not stick to your fingers and have a slightly hardened skin.
Without removing from the oven, switch to 145°C with both top and bottom heat, bake in the middle of the oven for 15 minutes.
Once cooled, gently remove them, ensuring the edges are satisfactory.
Not hollow, with a French-style, not overly sweet taste.
Use colored icing to draw the expression of a chicken.
A happy and warm chicken.
