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

December 3, 2018Van
Blog post

Prep time: 1 hour 15 minutes

Cook time: 17 minutes

Serves: 24 Macaron Shells

I love to make desserts that have a “wow” factor when given as gifts during the Christmas Season. Often I challenge myself to bake a special batch of cookies that travel well enough to ship to all my family and friends outside of California. I found myself watching one of my favorite Miyazaki films “Spirited Away” for the umpteenth time when the striking visual of the character ‘No Face” hit me as inspiration. Can you imagine opening a cookie box to find this contrasty little guy staring you in the eye?

If you’ve never made macarons before, it’s best to start with a basic macaron recipe (link here) first before you attempt this. Macarons are very finicky and it’s best to get down the basics first. I’ve listed all the materials I used to make this, simply click on the links below to check them out.

These macaron silicone mats are awesome, it’s much easier to pipe onto one that has a template.
Spirited Away No-Face Macarons Recipe (カオナシ kaonashi)

I use a Wilton #2A Round Tip and Wilton #6 Round Tip to pipe the macarons
Spirited Away No-Face Macarons Recipe (カオナシ kaonashi)

You’ll need AmeriColor Super Black Gel Coloring & AmeriColor Bright White Gel Coloring
Spirited Away No-Face Macarons Recipe (カオナシ kaonashi)

I used Wilton Extra Fine Tip Edible Color Markers because I was able to find them locally, but there are a bunch of other options on Amazon.
Spirited Away No-Face Macarons Recipe (カオナシ kaonashi)

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

I used Black Dutched Cocoa Powder for the buttercream, not only is it a great coloring agent, the flavor is amazing – it tastes like Oreo cookies. This brand makes the darkest black cocoa powder.
Spirited Away No-Face Macarons Recipe (カオナシ kaonashi)

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

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

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

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

Print Recipe

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

  • Prep time: 1 hour 15 minutes
  • Cook time: 17 minutes
  • Serves: 24 Macaron Shells

www.foodisafourletterword.com

Ingredients

*MACARON SHELLS

  • 70 grams Blanched Almond Flour
  • 120 grams Powdered Sugar
  • 67 grams Egg Whites, room temperature
  • 50 grams Granulated Sugar
  • Black & White Gel Food Coloring
  • Fine Tip Edible Food Markers

*BLACK COCOA BUTTERCREAM FILLING

  • ¼ Cup Unsalted Butter, room temperture
  • ½ Cup Powdered Sugar
  • 4 Teaspoons Black Dutched Cocoa Powder
  • 1 Teaspoon Vanilla Extract

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.

↓ Supplies to make this recipe ↓

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