Vegan, gluten-free, wheat-free.
To celebrate the release of the new Disney Winnie the Pooh movie ‘Christopher Robin’, I wanted to make one of my favourite Winnie the Pooh characters into macarons!
I have loved and been a fan of Eeyore since I was young, I still have a toy Eeyore which sleeps on my bed with me (yes, I am 21)- haha! Only seemed right to make him first.
These macarons are a blueberry Eeyore macaron, with a blueberry filling, decorated with my homemade royal icing. Yummy!!!
These macarons are easy & simple to make, which come out with perfect feet (risen base of a macaron which macarons are known for)!
I had so much fun making these adorable, yet delicious Eeyore macarons.
These macarons would be perfect for special occasions, Birthday’s or to make & enjoy for the new ‘Winnie the Pooh’ movie! I am so excited to see it!
Make sure you leave a macaron spare for Eeyore to enjoy, I’m sure he’ll love them too!
Preparation- 1 hour
Baking time- 15-18 minutes
Makes- Approximately 20
Ingredients for the macarons
-1 can of chickpeas (brine only)
-1/2 teaspoon of cream of tartar
-112g of golden caster sugar
-150g of ground almonds
-60g of icing sugar
-Purple food gel
Ingredients for the filling
-55g of dairy-free butter (I use Tomor)
-220g of icing sugar
-1 teaspoon of blueberry jam
-Purple food colour
-Dairy-free milk (if needed)
-Get my royal icing recipe here
To make the macaron shells
Step 1- Place the chickpea brine into a small saucepan and place on the hob over a medium heat.
Simmer until it reduces to about 1/3 of the original mixture.
Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
Step 3- Once fluffy, add in the golden caster sugar a little at a time while the mixture is still mixing on high.
Step 4- Sift and fold in the ground almonds & icing sugar.
I like to use a rubber spatula.
Watch this video to learn on how to fold in the mixture.
Step 5- Separate a small amount of batter into a separate bowl.
Step 6- Leave the small amount of batter plain white and add some purple food colour to the large amount of batter.
Step 7- Line a baking tray with grease proof paper.
Step 8- Transfer the mixtures into piping bags and pipe 3-4-inch round circles of the purple batter on the lined tray, then swirl the tip off to one side.
With the white, add half a circle for the snout and more purple for the ears (as in the photo below).
Repeat for all of the batter, making sure to space out the macarons.
Step 9- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.
ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macaron and no batter comes off on your finger.
Step 10- Heat the oven to 110 degrees c.
I like to bake my macarons on 2 baking trays (stacked) as this helps them get feet which macarons are known for.
Pop the macarons into the oven and bake for 15-20 minutes, or until they are set but not brown.
Step 11- Once they’ve baked, turn off the oven and leave the macarons in the oven to cool slightly (around 5 minutes).
(Doing this helps to bring down the temperature of the macarons slowly so they don’t collapse in quick temperature changes.)
Step 12- Allow them to cool fully before filling.
To make the filling
Step 1- In a bowl or stand mixer, cream the butter on high then add in icing sugar, blueberry jam and purple food colour.
Step 2- Transfer the filling into a piping bag fitted with a round tip nozzle.
Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another ontop to create a sandwich.
Repeat for all of the macarons.
I decorated my macarons with royal icing details.
Get my quick & easy vegan royal icing recipe here.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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