Easy Unicorn Macarons

Thank you for sharing!

I have here the love of my life… You know me. I love Unicorns and I love macarons… And so, I have these awesome easy Unicorn Macarons!

Unicorn macarons

I enjoyed making these macarons. As usual, I was in a creative mood again, and I love the outcome. With a few strokes of food colorings on it, a small squeeze of buttercream, and then garnished with sugar beads… The magical Unicorn appears.

Oh! Don’t get the wrong impression. It isn’t that hard. You don’t have to be THAT skillful when it comes to creativeness. It’s actually really easy.

I’ll let you know some tips and tricks that I follow to make the best macarons. Whether you are a beginner or have already made a lot of macarons in your baking career, I suggest you continue reading.

FOLLOW THESE NO-FAIL MACARON TIPS

  • Always weigh all your ingredients. Because this is kind of a finicky recipe, you do have to weigh the ingredients–there might be more moisture in your almond flour than was in mine, you never know! And that kind of thing can throw off french macaron cookies in a heartbeat.
  • Don’t over-mix. When you’re combining your wet and dry ingredients, only mix until the ribbon stage. Do not go past it. If you don’t get to the ribbon stage, you have to keep going, but if you have reached ribbon-satisfaction, STOP!
  • If you don’t have a stand mixer, don’t fret! You can use a hand mixer, but like with everything, you’re going to spend a little bit more time putting elbow grease into these cookies.
Unicorn macarons

MAKING EASY UNICORN MACARONS

You’re going to need a few tools so you can make these cookies. 

Because you’ll need to weigh the ingredients, you’ll be needing something like this simple, flat digital scale. I’ve been using it for quite some time whenever the ingredients needed to be weighed and they’re really great.

And then you need a template (this or this one) so you know about how much to put out on your silicone mat–and thus how big your french macaron cookies will be.

And of course a piping bag with a small size tip. You can also use a zip lock bag making a cut on one corner.

And lastly, I also suggest having a look at these 12 Tips for Perfect Macarons. There is more to learn there, too.

THE TOOLS

THE INGREDIENTS FOR UNICORN MACARONS

COOKIE

  • 4  oz.  confectioners sugar
  • 2  oz.  almond flour (I recommend Bob’s Red Mill)
  • 1  oz  granulated sugar
  • 1/4  tsp  salt
  • 2  oz.  egg whites roughly two eggs at room temperature
  • 1  tsp  vanilla optional or you can use your favorite extract
  • 1/4  tsp  salt

BUTTERCREAM FILLING

  • 1 stick butter at room temperature
  • 1½ cups powdered sugar, sifted
  • 1 tbsp heavy whipping cream
  • 1/2 – 1 tsp vanilla extract (or another flavor)

ICING (FOR FLOWERETTES)

  • 1 cup powdered sugar
  • 1/4 cup corn syrup
  • ½  tbsp coconut milk, like what you use in cereal is fine

OTHER DECORATION NEEDS

  • Blue, pink, red, and Metallic Gold or orange-yellow food coloring.
  • Edible ink marker
  • Multi-colored Sugar Beads
making the easy macaron

THE INSTRUCTIONS

COOKIE

  1. First, weigh out all of your ingredients.
  2. Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
  3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
  4. Gradually add in your sugar to the egg whites and mix at a medium speed until you get a soft peak consistency.
  5. After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
  6. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.

MAKING UNICORN MACARONS

  1. Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
  2. Place the macaron template under a silicon mat on a baking sheet.
  3. Hold your piping bag completely vertical when piping and lift straight up. In making the circles, try not to pipe out the batter pass or outside the line of the template
  4. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
  5. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
  6. Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
  7. Allow them to cool COMPLETELY before taking them off the baking sheet.

FILLINGS FOR THE UNICORN MACARONS

To make the Buttercream:

  1. Cream the butter until light and fluffy in a stand mixer or using a hand mixer.
  2. Slowly add in the powdered sugar, then add in the cream and vanilla.
  3. Add to a piping bag with no tip. Pipe a generous amount on the round macaron shells.
  4. Then sandwich them with the Unicorn shaped macaron shells.

DECORATING THE UNICORN MACARONS

Putting on the Colors:

  1. Prepare the gold and red colors by placing a few drops separately on a white palette. You may use an old plate or disposable plate.
  2. For the horn and ears of the Unicorn, choose the gold-colored food coloring. 
  3. For the blush, choose the red gel food coloring. You may dilute the food coloring by dipping the brush into clean water, then stroke it into the coloring. It will lighten the red coloring a bit. Poke the brush on the “checks” of the Unicorns.
  4. Let it dry.
  5. For the eyes, use the edible marker. Draw two half circles that resemble closed eyes. Stroke some short lines under the half circles to be the eyelashes.
Unicorn Macarons

Making the Flowerettes with the Icing

  1. To make the Icing: Mix your coconut milk, powdered sugar, and 1/4 cup of your corn syrup together. If it’s still too dry, add more corn syrup. You want a thick icing – but not so thick that you can’t push it through a piping bag & tip. Add 1/2 Tbsp of coconut milk or water if necessary to loosen up, and beat an additional 2 minutes.
  2. Divide the mixture into 2 and place in separate small bowls
  3. On the first bowl, place a drop or two of blue food coloring. A light-colored tint will do. But you can opt for a deeper blue color by adding more drops. Then place in a small piping bag with a star-shaped tip (Closed Star Tip, Open Star Tip, or Drop Flower Tip).
  4. On the second bowl, place a drop or two of the pink food coloring. Then place in a small piping bag with a star-shaped tip
  5. The flowerettes are to be placed just below the horn and above the eyes. But arranged to lean a bit on the side. 
  6. To make the flowerettes: Hold the piping bag vertically above the macarons. Squeeze out the icing, touching the surface of the cookie, then move your hand to twirl the piping bag a bit before lifting off and stop squeezing.
  7. Repeat a few more times. Do the same with the pink colors. Make around 6 – 8 flowerettes.
  8. Finally, place several sugar beads over the flowerettes. Then, refrigerate for at least 10 minutes or until the icing is set.
  9. Keep the Unicorn Macarons in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.

Enjoy!

Did you like this recipe? Don’t forget to Pin this to you easy cookie recipes Pinterest board for later.

Unicorn macarons
Yield: 24 EASY UNICORN MACARONS

EASY UNICORN MACARONS

Prep Time: 45 minutes
Cook Time: 15 minutes
Additional Time: 20 minutes
Total Time: 1 hour 20 minutes

This colorful and easy Unicorn Macarons recipe is awesomely delicious. Perfect for any celebrations and Unicorn-themed parties, too.

Ingredients

COOKIE

  • 4 oz. confectioners sugar
  • 2 oz. almond flour I recommend Bob’s Red Mill
  • 1 oz granulated sugar
  • 1/4 tsp salt
  • 2 oz. egg whites roughly two eggs at room temperature
  • 1 tsp vanilla optional or you can use your favorite extract
  • 1/4 tsp salt

BUTTERCREAM FILLING

  • 1 stick butter at room temperature
  • 1½ cups powdered sugar, sifted
  • 1 tbsp heavy whipping cream
  • 1/2 – 1 tsp vanilla extract (or another flavor)

ICING (FOR FLOWERETTES)

  • 1 cup powdered sugar
  • 1/4 cup corn syrup
  • ½ tbsp coconut milk, like what you use in cereal is fine

OTHER DECORATION NEEDS

  • Blue, pink, red, and Metallic Gold or orange-yellow food coloring.
  • Edible ink marker pen (brown or black)
  • Multi-colored Sugar Beads

Instructions

COOKIE

  1. First, weigh out all of your ingredients.
  2. Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
  3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
  4. Gradually add in your sugar to the egg whites and mix at a medium speed until you get a soft peak consistency.
  5. After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
  6. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.

MAKING INTO MACARONS

  1. Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
  2. Place the macaron template under a silicon mat on a baking sheet.
  3. Hold your piping bag completely vertical when piping and lift straight up. In making the circles, try not to pipe out the batter pass or outside the line of the template
  4. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
  5. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
  6. Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
  7. Allow them to cool COMPLETELY before taking them off the baking sheet.

FILLINGS FOR THE UNICORN MACARONS

TO MAKE THE BUTTERCREAM:

Cream the butter until light and fluffy in a stand mixer or using a hand mixer.

Slowly add in the powdered sugar, then add in the cream and vanilla.

Add to a piping bag with no tip. Pipe a generous amount on the round macaron shells.

Then sandwich them with the Unicorn shaped macaron shells.

DECORATING THE UNICORN MACARONS

PUTTING ON THE COLORS

  1. Prepare the gold and red colors by placing a few drops separately on a white palette. You may use an old white plate or disposable plate.
  2. For the horn and ears of the Unicorn, choose the gold-colored food coloring. 
  3. For the blush, choose the red gel food coloring. You may dilute the food coloring by dipping the brush into clean water, then stroke it into the coloring. It will lighten the red coloring a bit. Poke the brush on the “checks” of the Unicorns.
  4. Let it dry.
  5. For the eyes, use the edible marker. Draw two half circles that resemble closed eyes. Stroke some short lines under the half circles to be the eyelashes.

MAKING THE FLOWERETTES WITH THE ICING

  1. To make the Icing: Mix your coconut milk, powdered sugar, and 1/4 cup of your corn syrup together. If it’s still too dry, add more corn syrup. You want a thick icing – but not so thick that you can’t push it through a piping bag & tip. Add 1/2 Tbsp of coconut milk or water if necessary to loosen up, and beat an additional 2 minutes.
  2. Divide the mixture into 2 and place in separate small bowls
  3. On the first bowl, place a drop or two of blue food coloring. A light-colored tint will do. But you can opt for a deeper blue color by adding more drops. Then place in a small piping bag with a star-shaped tip (Closed Star Tip, Open Star Tip, or Drop Flower Tip).
  4. On the second bowl, place a drop or two of the pink food coloring. Then place in a small piping bag with a star-shaped tip
  5. The flowerettes are to be placed just below the horn and above the eyes. But arranged to lean a bit on the side. 
  6. To make the flowerettes: Hold the piping bag vertically above the macarons. Squeeze out the icing, touching the surface of the cookie, then move your hand to twirl the piping bag a bit before lifting off and stop squeezing.
  7. Repeat a few more times. Do the same with the pink colors. Make around 6 – 8 flowerettes.
  8. Finally, place several sugar beads over the flowerettes. Then, refrigerate for at least 10 minutes or until the icing is set.
  9. Keep the macarons in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 287Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 194mgCarbohydrates: 45gFiber: 1gSugar: 41gProtein: 3g

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If you are looking for more Macaron Recipes, here are more of them.

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