ONE PIECE Devil Fruit Macarons Recipe

November 26, 2021Van

Prep time: 30 minutes

Cook time: 15 minutes

Serves: 14 Macarons

One Piece is one of my favorite anime series, so I thought it would be fun to make some devil fruit macarons in celebration of it’s momentous 1000th episode “Overwhelming Strength! The Straw Hats Come Together.” (released on November 20, 2021) Simply amazing that the series has been on since 1999! Congrats to Eiichirō Oda for creating such a wonderful manga and for hitting chapter 1000 last year! Watch my 30-second Instagram Recipe Video here

I’m sharing my Swiss meringue method which is more stable than French meringue, but not as complicated as Italian meringue. I’m not going go into too much detail with macaron making here, you can see my original Swiss Meringue Macaron Recipe if you’d like tips and tricks.

The 3 devil fruits I made were:

Gum-Gum Fruit (Gomu Gomu no Mi) enables the user’s body to stretch like rubber, making the user a rubber human, it was eaten by our favorite pirate Monkey D. Luffy. Print the macaron template here. I used Chefmaster Violet food gel coloring for the shells, filling is Russian Buttercream + Blueberry Jam center ONE PIECE Devil Fruit Macarons Recipe

Op-Op Fruit (Ope Ope no Mi) allows its eater to produce a spherical space or room in which the eater has complete control over the placement and orientation of all objects (and people) inside, making them a free modification human, it was eaten by Trafalgar D. Water Law. Print the macaron template here. I used Chefmaster Super Red food gel coloring for the shells, filling is Russian Buttercream + Strawberry Jam center ONE PIECE Devil Fruit Macarons Recipe

Revive-Revive Fruit (Yomi Yomi no Mi) enhances the user’s soul to the point where they resurrect after their first death, allowing them to live a second time and to use several other soul-based abilities, making the user a reviving human, it was eaten by Brook. Print the macaron template here. I used Chefmaster Sunset Orange + few drops of Super Red food gel coloring for the shells, filling is Russian Buttercream + Apricot Jam center ONE PIECE Devil Fruit Macarons Recipe

ONE PIECE Devil Fruit Macarons Recipe

I used Wilton’s Extra Fine Tip Edible Color Marker for the Gum Gum Fruit design ONE PIECE Devil Fruit Macarons Recipe

I used this double sided Edible Ink Marker for the the Revive-Revive Fruit & Op-Op Fruit, it has an extra fine tip pen side for extra thin lines

I used green candy melts and piped stems with a fine piping tip.
For the Revive-Revive Fruit stems, you can use a toothpick or scriber needle to create the thorns on the stems. The stems are very fragile so handle with care ONE PIECE Devil Fruit Macarons Recipe

For the filling, I used Russian Buttercream with a fruit jam center ONE PIECE Devil Fruit Macarons Recipe

ONE PIECE Devil Fruit Macarons Recipe

November 26, 2021 Van

Prep time: 30 minutes
Cook time: 15 minutes

Serves: 14 Macarons

Congratulations One Piece on making the journey to 1000 episodes!

Ingredients

65 g Egg Whites, cold from the fridge is fine
65 g Granulated Sugar
70 g Almond Flour
70 g Powdered Sugar
⅛ Teaspoon Cream of Tartar
½ Teaspoon Egg White Protein / Dried Egg White
Kitchen Scale

FILLING IDEAS

Method

1)
Pre-heat oven to 275°F. Make sure the mixing bowl and whisk is clean of any oils / fats, since fats will prevent your meringue from forming stiff peaks. Place 65g Almond Flour and 65g Powdered Sugar into a mesh strainer, sift the mixture and set aside.
2)
Place 65g Egg Whites into a stand mixer bowl. In a separate bowl add, 65 g Granulated Sugar, ⅛ Teaspoon Cream of Tartar, ½ Teaspoon Dried Egg White, stir to combine, then add to the bowl of Egg Whites. Place about 1 inch of water into a sauce pan and bring to a boil, then turn to med-low heat so it’s simmering. Place the bowl on top of the pan (like a double-boiler), the bowl should not be touching the water and stir constantly with a whisk until the sugar is dissolved and the egg whites look foamy, usually takes about 1-2 minutes. Don’t let the eggs get “cooked” the temp should be around 125 °F
3)
Attach the mixing bowl to your stand mixer, use the whisk attachment and mix on medium speed (#6 on KitchenAid) until stiff peaks form, this can take anywhere from 10-20 minutes, depending on humidity and egg whites (watch the beginning of my Instagram Reel to see what stiff peaks should look like). Add Gel Food Coloring and mix for another 10 seconds. Remove the bowl from the mixer and remove the whisk attachment, knock off any meringue that’s on the whisk into the bowl.
4)
Add half of the Almond Flour mixture into mixing bowl with meringue. Fold until it’s absorbed, add the rest of the Almond Flour mixture into the bowl. Continue folding until the batter is like molten lava and if you scoop up some of the batter and drop it back down, it should fall like ribbons & start to blend back into rest of the batter within 10 seconds. Watch the beginning of my Instagram Reel to see what the macaron batter should look like. Another way to test is, take a spoonful of batter and put it onto a plate, if the little peak blends into the rest of the batter within 10 seconds, the batter is ready – if there’s still little peak then continue to mix.  
5)
Place the batter into a pastry bag that’s fitted with a round piping tip (Wilton #12 Tip 5/16 in). Place the devil fruit template on baking sheet, then a silpat or parchment paper on top. Pipe the macarons, there’s enough batter for 28 macarons.
6)
Lift up your baking sheet about an inch off the table and gently tap it down onto the table 2-3 times to help pop air bubbles. Use a toothpick or icing needle to pop large air pockets. Place the baking sheet onto the middle rack in your oven that’s been preheated to 275°F. Use oven mitts or a large wooden spoon to keep the oven door cracked open about 2 inches for exactly 3 minutes 30 seconds. Close the oven door and increase the oven temperature to 315°F and bake for 14-16 minutes. The feet should be set when they are done, if you gently touch them and it feels sticky, they need a little more baking time, but they should not be browned  
7)
Let them cool on the baking sheet for 15 minutes before moving them to a rack to cool completely. Use a fine tip edible ink pen to draw on the devil fruit design. Pipe a dab of filling into the middle of a macaron shell and top it with another shell. Place them into an airtight container and refrigerate them for at least 24 hours or up to 4 days.
8)
Let them sit out at room temperature for about 30 minutes before serving. If you want to add the stems like I did, use green candy melts, place a piece of parchment paper on top of the template and pipe the melted candy melts with a fine piping tip. Let the stems fully set, then insert them into the macarons. Enjoy!