Unicorn Macarons
Unicorn Macarons whisk you back to carefree afternoons and glittery birthday parties with their pastel shells and creamy centers. These delicate French treats combine crunchy exteriors and chewy interiors, finished with whimsical colors and a hint of vanilla buttercream that feels like a bite of magic. Perfect for celebrations or a weekend baking project, they’re as rewarding to make as they are to share.
Why make this recipe
If you’re tired of the same old cookies and want something that looks spectacular without being outrageously difficult, this recipe is perfect because it teaches the fundamentals of classic macarons while adding a playful unicorn twist. You’ll learn how to make stable macaron shells, how to color them without overworking the batter, and how to assemble filled cookies that hold their shape and flavor.
Step-by-Step Guide to Making Unicorn Macarons
Ingredients:
- 1 cup almond flour
- 1 3/4 cup powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- Food coloring (pastel colors)
- 1/2 cup butter
- 1 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Directions:
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a bowl, sift together almond flour and powdered sugar.
- In a separate bowl, beat egg whites until frothy, then gradually add granulated sugar, beating until stiff peaks form.
- Gently fold the almond flour mixture into the egg whites, being careful not to deflate the mixture.
- Divide the batter into separate bowls for different colors and add food coloring to each.
- Pipe macaron shells onto the prepared baking sheets, letting them sit for about 30 minutes to form a skin.
- Bake for 15-20 minutes, then let cool completely.
- For the filling, beat together butter, powdered sugar, vanilla extract, and heavy cream until smooth.
- Pipe the frosting onto half of the macaron shells and top with the other half.
- Decorate with additional frosting or edible glitter for the unicorn details.
Detailed notes and tips for each step:
- Preparing the dry ingredients: Sifting the almond flour and powdered sugar together removes lumps and yields a finer, more uniform shell texture. If your almond flour is coarse, pulse it briefly in a food processor and then sift.
- Egg whites: Use room-temperature egg whites for better whipping volume. If you have older egg whites (separated and refrigerated), bring them to room temp for 30 minutes before whipping. Make sure your mixing bowl and whisk are completely clean and dry — any residual oil will prevent stiff peaks.
- Making the meringue: Start beating egg whites on medium speed until they are foamy, then slowly add the granulated sugar. Increase speed and beat until the meringue reaches glossy, stiff peaks — the peaks should hold their shape without drooping.
- Macaronage (folding): This is the most critical stage. Fold with a spatula using a figure-eight motion, scraping down the sides occasionally. You’re aiming for a batter that flows like lava: it should slowly drip off the spatula in a thick ribbon and smooth back into the batter in about 10–12 seconds.
- Coloring: Use gel or paste food coloring in small amounts — a little goes a long way. Pastel shades need just a tiny dot. Overmixing at this stage can deflate the batter, so fold in color gently until uniform.
- Piping: Use a round piping tip (about 1/2 inch) and pipe consistent circles about 1.25–1.5 inches in diameter. To add a unicorn swirl effect, place two or three colors side-by-side in the same piping bag using a divider or by wrapping the bag with two small dollops of differently colored batter so colors come out together.
- Resting time: Let the piped shells sit at room temperature for 20–40 minutes (time varies by humidity) until a thin skin forms — you should be able to touch a shell lightly and not have batter stick to your finger. This step helps develop the classic macaron “feet” during baking.
- Baking: Rotate your trays halfway through baking for even coloring. Shells are done when they no longer wobble and can be lifted easily from the parchment.
- Filling and assembly: Chill baked shells completely before piping filling. Match shells by size, pipe a small round of buttercream in the center, and sandwich. Press gently to spread filling to the edges.
- Decorating: For unicorn details, finish with small frosting horns, ears, brushstroke mane accents, edible glitter, or metallic dust. Keep decorations light to avoid crushing the delicate shells.
Best Way to Store Unicorn Macarons
- Short-term (room temperature): 24 hours at 68–72°F (20–22°C) in an airtight container; place a layer of parchment between stacked layers.
- Refrigerator: 3–5 days at 35–40°F (2–4°C) in an airtight container; bring to room temperature for 20–30 minutes before serving for best texture.
- Freezer: Up to 1 month at 0°F (-18°C) in a freezer-safe container or vacuum-sealed bag; thaw in the refrigerator for a few hours, then bring to room temperature before serving.
Serving Suggestions for Unicorn Macarons
- Elegant tea party: Arrange pastel macarons on a tiered stand alongside delicate teas like Earl Grey or chamomile; the subtle flavors of both complement vanilla buttercream.
- Dessert platter: Mix unicorn macarons with plain or chocolate macarons for color contrast, and garnish the platter with edible flowers or gold-dusted strawberries for a luxe feel.
- Party favors: Package two to three macarons per small box or clear bag, secure with a ribbon and a tiny name tag. These make charming wedding or birthday favors that look professionally made.
- Pairing ideas: For adults, serve with a lightly sweet Moscato or prosecco. For kids, pair with rainbow-hued milkshakes or a cold glass of vanilla milk to enhance the whimsical theme.
tips to make Unicorn Macarons
Making macarons is mostly about technique and patience. The single most important tip is to nail the macaronage stage — the batter’s consistency determines whether you’ll get smooth shells with feet. If you undermix, the batter will be stiff and the shells may crack; if you overmix, the batter will be too runny and the shells will spread flat.
- Focus tip: Be conservative when folding; aim for a batter that’s glossy and flows in a thick ribbon that disappears within about 10–12 seconds when dripped from your spatula. This visual cue is more reliable than counting folds.
variation (if any)
- Flavor and color swaps: Replace the vanilla in the buttercream with almond extract, lemon zest, or a teaspoon of raspberry puree for tinted, naturally flavored fillings. Use a few drops of natural colorings (like beet for pink or spirulina for mint green) if you prefer natural dyes.
- Comparison-style suggestion: Classic vs. Unicorn — Classic macarons stick to a monochrome shell and matching filling (e.g., chocolate shell with ganache), while Unicorn Macarons intentionally mix pastel swirls and playful toppings. If you want a more adult version, swap the buttercream for a silky salted caramel ganache and tone down the glitter.
FAQs
Q: How can I tell if my macaron batter is mixed enough?
A: Watch the flow. When a dollop of batter dropped from a spatula forms a slow ribbon that smooths into the batter in about 10–12 seconds, it’s ready.
Q: My shells cracked in the oven. What went wrong?
A: Cracking can be caused by insufficient drying (no skin formed), oven temperature that’s too hot, or overmixing that destabilizes the structure. Ensure adequate resting time and check your oven temperature with an oven thermometer.
Q: Can I make the shells ahead of time?
A: Yes. You can bake the shells and freeze them unfilled for up to 1 month. Thaw in the refrigerator, then bring to room temperature before filling to prevent condensation from making the shells soggy.
Q: How do I prevent the filling from making the shells soggy?
A: Use a stabilized buttercream or fill and then let assembled macarons rest in the refrigerator for 24 hours to allow the flavors to meld and the texture to set. This also often improves macaron texture taste-wise.
Q: What’s the best way to color the shells without affecting texture?
A: Use gel or paste food colors and add very small amounts. Too much liquid coloring can change batter consistency and ruin the macaronage.
Q: Are there any quick fixes if the batter deflates?
- If the batter deflates during color mixing, stop folding and let it rest for a few minutes. Sometimes gentle folding and a short rest will allow the mixture to settle. If it’s significantly deflated, you may need to make a fresh meringue and fold in the dry ingredients more carefully.
Final thoughts on technique and creativity
Macarons reward precision but also invite creativity. Once you’re comfortable achieving the right batter consistency and baking conditions, experimenting with colors, fillings, and tiny decorative elements is where the fun begins. Keep notes on each batch — oven differences, humidity, and tiny timing changes matter — and you’ll quickly build a reliable formula for success.
Conclusion
If you’d like an alternate take on unicorn-themed macarons with a step-by-step visual guide, check out this playful rendition from Southern FATTY: Southern FATTY’s Unicorn Macarons recipe. For a creative, roadway-inspired twist and more decorating inspiration, see The Scran Line’s interpretation: The Scran Line’s Highway Unicorn Macarons.
Print
Unicorn Macarons
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Whimsical pastel macarons with creamy vanilla buttercream centers, perfect for celebrations or a delightful baking project.
Ingredients
- 1 cup almond flour
- 1 3/4 cup powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- Food coloring (pastel colors)
- 1/2 cup butter
- 1 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a bowl, sift together almond flour and powdered sugar.
- In a separate bowl, beat egg whites until frothy, gradually adding granulated sugar, beating until stiff peaks form.
- Gently fold the almond flour mixture into the egg whites, being careful not to deflate the mixture.
- Divide the batter into bowls for coloring and add food coloring to each.
- Pipe macaron shells onto baking sheets, letting them sit for about 30 minutes to form a skin.
- Bake for 15-20 minutes, then let cool completely.
- For the filling, beat together butter, powdered sugar, vanilla extract, and heavy cream until smooth.
- Pipe the frosting onto half of the macaron shells and top with the other half.
- Decorate with frosting or edible glitter for the unicorn details.
Notes
Use room-temperature egg whites for better volume. Ensure mixing bowls and utensils are clean and dry to achieve stiff peaks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 125
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: unicorn, macarons, dessert, baking, French pastry
