Froggycado macarons

(Adapted from love and macaron’s recipe)

Makes around 12 froggycado’s

Mass
112g almond meal
100g powdered sugar
50g egg whites

Meringue
118g caster sugar
79g water
45g egg whites

Red, blue, yellow, black food colour

Cocoa powder

Icing
Powdered sugar 80g
Milk (adjust to consistency)
Cocoa powder
Red, blue, yellow, black food colour

Matcha buttercream
2 egg yolks
45g caster sugar
30ml water
100g unsalted butter at room temp
1g salt
1tsp matcha powder

Chocolate ganache
70g dark chocolate
70g thickened cream

Macaron shells

1. Sift the almond meal and powdered sugar into a bowl and combine. Add the 50g of egg
whites and mix until it becomes a paste. Cover and set aside.
2. Weigh out 45g of egg whites for your meringue and place in a stand mixer bowl/ mixing
bowl.
 3. In a saucepan, combine water and caster sugar. Boil over medium-high heat and check
with a candy thermometer.
4. Once the syrup reaches 110c/230f, start whipping your egg whites at medium speed until
the egg whites are frothy and almost at soft peaks.
5. When the syrup has reached 120c /248f, slowly pour the syrup down the side of your
mixer bowl in a thin stream while the mixer is running on medium speed.
6. Once all the syrup has been incorporated, increase the speed to high and whip for
another 2 minutes until the meringue is glossy and firm. At this point add the food
colouring to make the meringue green (yellow, blue, and a tiny bit of black) and whip until
incorporated and the desired colour is reached
7. Fold 1/3 of the meringue into the batter to lighten it. Once incorporated, add the rest of
the meringue and fold gently until just combined.
8. Transfer 1/4 of the batter to a small bowl and add cocoa powder (start with 1/2 tsp) to
make the avocado ‘seed’. - You may also need to adjust the shade of brown with some
yellow and red food colouring. Be careful not to overmix the batter! When the batter
dropped from a spatula flows in a consistent stream and a figure 8 can be drawn, stop
mixing. Transfer to a piping bag fitted with a small round piping tip
9. Fold the main batter until it reaches the same consistency. Transfer most of the batter to
a piping bag fitted with a medium round piping tip and the rest to a piping bag fitted with
a small round piping tip
10. Pipe the green batter onto a baking sheet lined with baking paper using a template to
create the avocado shapes (the template should be under the baking paper)
11. Tap the tray on a hard surface to remove air bubbles and using a toothpick, smooth out
the surface where air bubbles have popped.
12. Pipe the brown batter for the seeds and the green batter in the small piping bag to make
two eyes’ on HALF of the shells- these will be the tops
13. Leave the piped batter to dry for 30 mins-1 hr (in front of a fan if it’s humid) or until a dry
skin forms on top and the batter doesn’t stick to your fingers. Preheat the oven to
150c/320f
14. Bake at 150c/320f for 12 mins or until the inside is no longer sticky.
15. Cool the shells for 10-15 mins and they should peel off easily. If they don’t, you can
always bake them longer, but be careful not to let them brown!
16. Once cool, pair the macarons by size. Each froggycado shaped shellshould pair with an
avocado shaped one.

Icing

1. Combine powdered sugar with milk little by little until it reaches a thick but flowing
consistency, divide into small bowls and colour them green, red and black
2. Using a paper piping bag (you can fold one out of baking paper) pipe the features onto
the froggys. Let dry for 10 mins and brush on ‘blush’ using powdered red food colouring.

Chocolate ganache
 1. Bring cream to a boil and pour over dark chocolate. Let the mixture sit for 1 min and then
mix with a spatula until glossy and smooth.
2. Let cool at room temp or in the fridge until it reaches a pipeable consistency.
3. If the ganache becomes too firm, simply microwave in short increments until the
ganache reaches its former consistency.

Matcha buttercream

1. In a saucepan, combine the sugar and water and bring to a boil.

2. While the syrup is heating up, beat the egg yolks until pale
3. When the syrup reaches 120c, pour slowly into the egg yolks while beating on medium
speed. Once all the syrup is combined, keep beating for another minute until creamy
4. Add the butter little by little while beating on high speed. Once all the butter is
incorporated, keep beating until the buttercream reaches a smooth and fluffy
consistency.
5. Fold in sifted matcha powder.

To assemble

1. Pipe two rings of matcha buttercream around each bottom shell.

2. Fill each cavity with chocolate ganache and create a sandwich with the matching top
shell.