Spirited Away No-Face Macarons Recipe (カオナシ kaonashi)

Method

• 1)

  Place the 70g of Almond Flour and 120g of Powdered Sugar into a food processor and process for about 1-2 minutes to remove any lumps. Pour the mixture through sieve and discard any lumps left behind.

• 2)

  Place the 67g of room temp Egg Whites and a Pinch of Salt into your mixing bowl. Using the whisk attachment, beat on medium speed for about 2 minutes (Speed 6 on a KitchenAid Mixer). Add 50g of Granulated Sugar and beat on med-high speed for 2-4 Minutes (Speed 8 on a KitchenAid Mixer), just until stiff peaks start forming, avoid overbeating the meringue or you will end up with hollow shells.

• 3)

  Pour half the almond flour/powdered sugar mixture into the mixing bowl and fold around 15 times. You want to incorporate the batter, but you don’t want to knock out too much air. Add the rest of the almond flour mixture and fold just until the almond flour is combined, but the batter is still very thick. In a small bowl, measure out 65g of the macaron batter (this is for the white mask)

• 4)

  Add about 15 drops of Black Gel Food Coloring to the larger bowl and 5 Drops of White Gel Food Coloring to the small bowl. Continue to fold both batters until it moves like molten lava. 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.

• 5)

  Transfer the black batter into a pastry bag that’s fitted with a Wilton 2A Round Piping Tip and transfer the white batter into a pastry bag that’s fitted with a smaller Wilton #6 Round Piping Tip . Place a silpat or parchment paper onto your your baking sheet, if using parchment paper, place a small amount of batter at the four corners of the pan so it can hold the parchment paper flat. Pipe 12 black macrons 1½ inch in size and the other 12 slightly smaller 1¼ inch , spacing them about 1 inch apart. Now using the white batter, pipe an oval shape on the smaller macarons (after piping on the mask, the macarons will all be similar sizes).

• 6)

  Gently lift up your baking sheet and tap it onto the table a few times to pop any air bubbles. Let the macarons sit out a room temperature for about 30-60 minutes, until the tops are dry to the touch.

• 7)

  Preheat your oven to 300°F. Bake on the middle rack for 15-17 minutes. The feet should be risen and you should be able to remove it from the parchment or silpat without the macarons sticking. Cool them completely on a wire rack.

• 8)

  Using fine tip edible food markers, draw No-Face’s mask. Pipe a dab of filling into the middle of a macaron shell and top it with a another shell. Place them into an airtight container and refrigerate them overnight. Let them sit out at room temperature for about 30 minutes before serving. Enjoy!

• 9)

  Black Cocoa Buttercream Filling

  Place ¼ Cup of Unsalted Room temperature butter into your mixing bowl, mix on med-high with the whisk attachment for 1-2 minutes. The butter should look light and fluffy.

  Add ½ Cup of Powdered Sugar, 4 Teaspoons of Black Cocoa Powder, a Pinch of Salt and 1 Teaspoon of Vanilla. Whip on med-high speed for a few minutes until the frosting is light & fluffy. 
Taste & add more powdered sugar if you want it sweeter.