Emojis seem to be taking over the world lately; ‘The Emoji Movie‘ comes out in August, there is now a ‘Cakemoji‘ recipe book and even my Mum has started using Emojis in her texts (it’s like when she first learnt about text slang but worse!)
For Christmas one of my best friend’s Helen got me a copy of the Cakemoji recipe book which contains a number of different recipes, all featuring the Emoji in different forms. Some of these recipes include heart cookies, poop cupcakes and rainbow brownies. While flicking through I had the idea to finally make good use of some edible ink pens I bought a while ago by making a batch of emoji macarons. Could we call them emojarons? Maybe not.
They probably would have looked a bit better if I had used royal icing and actually piped the detailing on instead of drawing them with the pens but using the pens definitely saved time. I think that these would be really good for a tween birthday party. You could even leave the macarons blank and let people draw the faces on as a party activity.
Prep time: 1 hour
For the shells:
100g Icing Sugar
50g Ground Almonds
37g Caster Sugar
2 Large Eggs
Yellow Food Colouring
Edible Ink Pens
For the Filling:
250g Icing Sugar
1. To make the shells…Preheat the oven to 150°C/ 300 F/ Gas Mark 2
2. Blend the ground almonds and icing sugar in a blender until combined.
3. Whisk the egg whites and caster sugar together until you have a stiff glossy meringue. Towards the end of the whisking process add the yellow food colouring.
4. Now for the tricky bit. Tip your ground almond, icing sugar mix into the yellow meringue mix and using a spatula, begin to gently fold the dry mix into the wet, incorporating as much air as possible.
You want to keep doing this until the dry mix is totally incorporated into the wet meringue mix. Pick up your spatula with some of the mixture on it and then let it run off- you want it to fall from the spatula like a ribbon and leave a trail on the surface of the mix in the bowl. Knowing when it’s done is the tricky bit but I would say that under mixed is better than over mixed.
5. Once you are happy with the mixture, pour it into a piping bag and cut a small hole into the tip.
6. Now its time to pipe your shells. As I have said before, I use a mould for this, but it is not necessary- you can just pipe directly onto a tray covered in a sheet of baking parchment. If you want to be really neat you can even draw circular templates on to the paper.
7. You now need to leave the shells out in the open for 20-30 minutes so that they form a shiny top.
8. Once you are satisfied that they have a shiny top you need to put them in the oven for 12-14 minutes. Once you take them out of the oven leave them to cool before trying to handle them, as they can be quite delicate while they are still warm.
9. To make the filling… Make a buttercream filling by beating the butter and icing sugar together until smooth.
10. Sandwich the shells with the buttercream and then draw emoji faces on the surface of the shells.