Chicken Macaron

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.