Jenna Atkinson

Jenna is a self taught, home cook with a passion for baking. She gets her culinary inspiration by travelling abroad, and learning new culinary techniques.

How to Make Custard

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Making custard involves tempering eggs and thickening the mixture by using cornstarch.

You’ll need to let the custard chill for 2 hours before using.

We’ll be making custard filling that can used for a variety of desserts including Danishes, Mille Feuille, or cakes.

See video here.

What ingredients do you need to make custard

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk
How to Make Custard Danish

How to Make Custard Filling from Scratch

  1. Cut the vanilla bean down the center to expose the vanilla beans inside. Remove all of the vanilla beans in the pod and place in your milk in a saucepan. Put the entire vanilla bean into the saucepan as well.
  2. Heat the milk until simmering. Do not boil the milk. A simmer will look like very tiny air bubbles in the milk. As soon as the milk comes to a simmer, remove the saucepan from the heat source.
  3. Let the vanilla bean infuse flavor into the milk for 15 minutes.
  4. While your vanilla bean is steeping, prepare your egg yolks. Separate your eggs by cracking the egg in half, over a bowl to catch the egg whites. Holding the 2 halves in each hand, then transfer the egg yolk to each half egg shell until all of the egg white is removed. Place the egg yolks into a heat proof bowl.
  5. Add cornstarch and sugar to the egg yolks. Whisk the mixture until the dry ingredients are fully dissolved.
  6. Once the warm milk is done steeping, remove the vanilla bean. Gently and gradually add a couple of tablespoons of warm milk to the egg mixture. Whisk the mixture vigorously as you add the milk. The goal is to not cook the eggs.
  7. Once you’re finished adding the warm milk, strain the mixture and place back into the saucepan. You can put a sifter or strainer over top of the saucepan and then pour the egg/milk mixture through the strainer to remove any cooked eggs.
  8. Place the saucepan back onto the heat source and warm on medium heat.
  9. Whisk the mixture continuously. Heat the mixture until you feel the resistance of the custard. The cornstarch will activate and create a very thick mixture.
  10. When you feel the custard thicken, cook for 1 more minute.
  11. Remove the saucepan from the heat, let it cool a little.
  12. Add 1 tbsp of butter to the saucepan and whisk together.
  13. Place a plastic film on the custard to prevent a skin from forming.
  14. Once the saucepan has cooled enough to go in the fridge, chill for 2 hours before using.

How long is custard good for

Custard is good for 3 days in the fridge, or up to 1 month in the freezer.

How do you thicken custard

Custard is thickened by adding cornstarch to the egg yolks. Cornstarch is activated by heat and makes the custard have a gelatin texture to it. The custard is thickened and creates a creamy, luscious mixture.

Why your custard isn’t thickening

If you don’t heat the milk/egg mixture enough, your custard won’t thicken. You will feel the resistance of the custard when it thickens. Keep heating your mixture and whisk until you feel the custard coming together.

How to Make Custard

How to make custard without custard powder

Custard powder has cornstarch and vanilla flavoring in it’s contents and is used for creating custard or pudding.

To make custard without custard powder, you’ll want to use corn starch, vanilla extract or vanilla beans, and egg yolks to thicken your custard.

How to Make a Custard Danish

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Custard Danishes can filled with vanilla custard, or lemon custard, and then shaped using croissant dough.

Croissant dough is folded with layers of butter in between dough to create a flakey, buttery texture for custard Danishes.

Learn how to shape your Danishes into 6 classic shapes for Danishes.

  1. Make your Danish pastry dough. You can use puff pastry dough or croissant dough for your Danishes.
  2. Roll the dough out until it’s about 1/5″ thickness. You don’t want to squish the layers of the laminated dough. These layers are important for your pastry in order for it to turn out. Go slow, and be patient when rolling out your Danish pastry dough.
  3. Cut the dough into sections. You can make pastries about 5″ wide.
  4. Cut your pastries and shape your dough.
  5. Fill the pastry will custard. You can use any type of custard you like. We recommend our Danish Pastry Filling. It’s a vanilla bean custard that goes perfectly with custard Danishes.
  6. Proof the Danishes at room temperature for 2 hours. The Danishes will start to expand.
  7. Bake the Danishes for 15 minutes at 400 degrees F.
  8. Serve the Danishes right away, or you can let them cool to room temperature. Feel free to add a small touch of icing overtop of the pastry by creating lines with your icing.
  9. Store the Danishes in an airtight container for up to 3 days at room temperature. Danishes are best eaten fresh, the same day they are baked.
Danish Pastry Filling
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Danish Pastry Filling

How to make vanilla bean custard for Danish pastry filling
Prep Time15 minutes
Active Time25 minutes
Chilling Time2 hours
Total Time2 hours 40 minutes
Course: Dessert
Keyword: dessert
Yield: 3 cups

Materials

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk

Instructions

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
    Where does artificial vanilla flavoring come from
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. If you want to add any more vanilla flavor, you can add 1-2 tsp of vanilla extract.
  • Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
  • Chill the custard for 2 hours before using.
How to Make Custard Danish
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Danish Pastry Dough

How to make Danish pastry dough
Prep Time3 days
Active Time30 minutes
Total Time3 days 30 minutes
Course: Dessert
Keyword: dessert
Yield: 15 Danishes

Materials

  • 500 g all-purpose flour
  • 140 g water
  • 140 g milk
  • 55 g sugar granulated
  • 40 g unsalted butter room temperature
  • 11 g yeast instant
  • 12 g salt

Butter Layer

  • 280 g unsalted butter

Egg Wash

  • 1 egg
  • 1 tsp water

Instructions

Day 1

  • In a stand mixer fitted with the dough hook, combine the dough ingredients. Once the dough comes together, knead for another 3 minutes. Remove the dough from the stand mixer, shape into a sphere, and cover it in plastic wrap. Place in the Danish dough the fridge overnight.

Day 2

  • Cut the butter layer into cubes. Arrange the cubes on a silicone pastry mat that will be 15 cm x 15 cm. Fold the pastry mat over the butter and pound with a rolling pin. The butter layer needs to be an exact 17 cm x 17 cm. Place the butter in the fridge for 30 minutes.
    how to dice butter
  • Remove the dough from the fridge and roll out the dough until 26 cm x 26 cm.
  • Remove the butter layer from the fridge and arrange the butter at a 45 degree angle from the dough. The dough will be able to be stretched over the butter layer to create an envelope. Seal the dough together by gently pressing the dough together.
    How to make butter sheet
  • Roll out the dough with the butter fully enclosed to create a long rectangle of 20 cm x 60 cm. Roll the dough lengthwise so it only grows lengthwise.
  • Fold the dough to create a letter.
    how to fold croissant dough
  • Cover the dough with plastic wrap and place on a plate. Refrigerate the dough for 30 minutes.
    how to laminate croissant dough
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for 30 minutes.
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for overnight.
  • Make your Danish filling and chill it overnight so it's ready for the morning.

Day 3

  • Roll the dough out gently, not compressing the folded layers too much. Roll the dough out to 20 cm x 110 cm.
  • Shape and Fill the Danishes.
  • Let the Danishes sit at room temperature for 2 hours to proof.
  • Cover the Danish Pastry dough in egg wash.
  • Bake the Danishes for 15 minutes at 400 degrees F.
How to Make Custard Danish

14 Types of Danish pastries

  • Strawberry Danish
  • Blueberry Danish
  • Blackberry Danish
  • Raspberry Danish
  • Rhubarb Danish
  • Cream cheese Danish
  • Ham and Cheese Danish
  • Almond Danish
  • Vanilla Danish
  • Espresso Danish
  • Marzipan Danish
  • Chocolate Danish
  • Cinnamon Danish
  • Apple Danish
14 Types of Danish pastries

Danish pastry making

Danish pastry making involves making a yeast dough and laminating butter in between the layers of dough. The dough must rest periodically, and cannot be rushed. The dough is chilled in between creating the layers of butter, as to not make the dough too warm. If the pastry is too warm, the butter will come through the dough. Since this is a delicate process, the time it takes to create Danish pastries can be up to 3 days. The filling must also be made ahead of time and chilled before using.

how to make custard danish

Danish Pastry Filling

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Danishes can be either sweet or savory depending on the type of filling used.

You can use jams to create fruit Danishes. Jams are thick and easily used to fill Danishes. It’s much easier to use jams to fill fruit Danishes over fruit sauce.

Custard can be used to fill Danishes of all shapes. You can make raspberry custard, espresso custard, vanilla custard, etc. to fill your Danishes.

Cream cheese fillings are made with egg yolks, cream cheese, sugar, lemon juice and vanilla to create a smooth filling for Danishes. Cream cheese filled Danishes are both filling and satisfying.

Danish pastries can be filled using:

Danish Pastry Filling
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Danish Pastry Filling

How to make vanilla bean custard for Danish pastry filling
Prep Time15 minutes
Active Time25 minutes
Chilling Time2 hours
Total Time2 hours 40 minutes
Course: Dessert
Keyword: dessert
Yield: 3 cups

Materials

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk

Instructions

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
    Where does artificial vanilla flavoring come from
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. If you want to add any more vanilla flavor, you can add 1-2 tsp of vanilla extract.
  • Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
  • Chill the custard for 2 hours before using.

6 Classic Danish Pastry Shapes

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Danishes can be shaped using puff pastry dough or croissant dough.

Learn how to make 6 different pastry shapes for Danishes using only a knife and a measuring tape. See video here.

Danishes can be filled using jam, pastry cream or custard, cream cheese filling, etc.

All of our Danish pastry shapes are able to be filled with your favorite fillings.

danish pastry shape ideas

Pastry shape ideas

Curled

  1. Cut a rectangular shape of pastry dough ~ 2″x4″.
  2. Fill the center will jam or custard.
  3. Pinch 2 opposing pastry dough together to create the curled Danish
How to make a curled shaped danish
How to make a curled shaped danish

Butterfly

  1. Cut a piece of pastry 5″ x 5″.
  2. Cut 2 small triangles on opposing sides of the square.
  3. From the edge of the triangle you just cut, slice the pastry at an angle to create a point. Repeat on the other side.
  4. Fill the centers with custard.
  5. Fold the pastry over the custard downward on one side.
  6. Fold the pastry over the custard upward on one side.
  7. Pinch the ends of the point together.
How to make a butterfly shaped Danish
How to make a butterfly shaped Danish
How to make a butterfly shaped Danish
How to make a butterfly shaped Danish

Duchess

  1. Cut a piece of pastry 5″ x 5″.
  2. Cut the square 1 inch from the edges of the square giving a 1 cm border.
  3. Continue cutting into an angle shape.
  4. Repeat on the other side.
  5. Fill the center with custard.
  6. Fold the cut corner over the pastry.
  7. Fold the other cut corner over to the other side.
How to make a duchess Danish pastry shape
How to make a duchess Danish pastry shape
How to make a duchess Danish pastry shape
How to make a duchess Danish pastry shape

Windmill

  1. Cut a piece of pastry 5″ x 5″.
  2. Cut 4 slices into the pastry starting at the points. Leave a 1″x1″ box in the center for the filling.
  3. Fold the corner of one of the points into the center.
  4. Fold all of the corners into the center.
  5. Fill the center with custard.
How to make a windmill Danish pastry shape
How to make a windmill Danish pastry shape
How to make a windmill Danish pastry shape

Envelope

  1. Cut a piece of pastry 5″ x 5″.
  2. Fold the corner of one of the 4 points into the center.
  3. Continue folding each corner into the center of the pastry.
  4. Fill the center with custard.
How to make an envelope Danish pastry shape
How to make an envelope Danish pastry shape
How to make an envelope Danish pastry shape

How to make a center filled Danish pastry shape

  1. Cut 2 pieces of pastry 5″ x 5″.
  2. Cut a circle in the center of one of pieces of pastry.
  3. Remove the circle.
  4. Place the cut pastry on top of the square pastry.
  5. Fill the circle with custard.
How to make a center filled Danish pastry shape
How to make a center filled Danish pastry shape
How to make a center filled Danish pastry shape
How to make a center filled Danish pastry shape

How long to bake Danish pastries for

Bake Danish pastries for 15 minutes at 400 degrees F.

Pink Macarons

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Pink macarons are delicate and elegant cookies.

You can color macaron shells by using your favorite pink gel or powdered food coloring to create a soft pink macaron cookie.

Pink macarons can be perfect by themselves, or decorated.

Learn how to decorate your own pink macarons below. See video here.

pink macarons

12 Pink Macaron Flavors

You can use our pink macaron recipe and fill your macarons with these decadent macaron fillings.

pink macaron recipe

How to Decorate Pink Macarons

To decorate pink macarons, you have a couple of options:

  • add sprinkles to the pink macaron batter right after piping them – before they have started to dry
  • add cookie crumble or coffee dusting to the tops of the batter right after piping macarons
  • add salted caramel sauce to the macarons once they are filled
  • add dark, milk, or white chocolate lines to the pink macarons, then add a couple of sprinkles to finish off the look
  • dip half of the macaron in dark, milk, or white chocolate
pink macarons
pink macarons
pink macarons
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Pink Macarons

Step by step guide how to make pink macarons
Prep Time1 hour 30 minutes
Active Time12 minutes
Course: Dessert
Keyword: macarons
Yield: 40 macarons

Equipment

  • Stand mixer
  • Candy Thermometer
  • scale

Materials

Almond Batter

  • 55 g egg whites pasteurized
  • 150 g almond flour sifted
  • 150 g icing sugar sifted
  • 1/4 tsp powdered pink food coloring, or a small toothpick of pink gel food coloring

Italian Meringue

  • 55 g egg whites
  • 38 g water
  • 150 g sugar

Instructions

  • Place 55g egg whites in a stand mixer and mix on high speed.
  • Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
  • Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
  • Place 55g egg whites in a large mixing bowl. Add a small bit of pink gel food coloring or 1/4 tsp of pink powdered food coloring. Mix the color thoroughly until the color is fully emulsified into the egg whites.
  • Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
  • Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
  • Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
  • Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
  • Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
  • Let the macarons dry for 30 minutes.
  • Bake the macarons for 12 minutes at 300 degrees F
how to make pink macarons
how to make pink macarons

Raspberry Macaron Filling Recipe

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Raspberry Macaron Filling Recipe has a sharp berry burst of flavor. Raspberry Macaron Filling Recipe is a raspberry buttercream.

Raspberry jam is infused into the buttercream filling for macarons because is has a concentrated flavor.

Using only raspberries to infuse into buttercream will not give you as much of a flavorful macaron filling. You would also have the seeds in the buttercream which is not desirable.

Raspberry buttercream macaron filling is a softer icing, therefore it needs to piped carefully so it doesn’t run down the sides of the macaron.

Raspberry Macaron Filling Recipe

What color is raspberry buttercream macaron filling

Raspberry buttercream macaron filling is pink in color.

Raspberry Macaron Filling Recipe

Can you change the color of raspberry macaron filling

If you’re wanting more of a red color, you can further color the raspberry macaron filling by adding liquid food coloring or gel food coloring to make the filling more vibrant.

Raspberry Macaron Filling Recipe

How to store leftover raspberry macaron filling

To store excess raspberry macaron filling, place it in an airtight container in the fridge for up to 5 days. If you need to store your macaron filling for longer, store it in the freezer for up to 1 month. Thaw your raspberry buttercream macaron filling in the fridge overnight to use again the following day.

How to store raspberry macarons

Store raspberry macarons that have been filled in the fridge in an airtight container for up to 3 days.

Store raspberry buttercream macarons in the freezer for up to 1 month.

How to decorate raspberry buttercream macarons

Raspberry macarons can be decorated many different ways including:

How to decorate raspberry buttercream macarons

How to color macaron shells red or pink for raspberry macarons

Raspberry macaron shells can be colored using gel food coloring or powdered food coloring.

Place a small amount of food coloring (a bit on a toothpick for gel food coloring, or 1/4 tsp of powdered food coloring) in with your egg whites.

Mix the egg whites with the food coloring until you have a uniform color. Continue making your almond batter for your macarons.

You’ll want the color to be darker initially, because it will need to stretch the color with the meringue.

Raspberry Macaron Filling Recipe
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Raspberry Macaron Filling Recipe

How to make raspberry buttercream macaron filling
Prep Time10 minutes
Course: Dessert
Keyword: macaron filling
Yield: 40 macarons

Materials

  • 1/2 cup butter room temperature
  • 2 cups icing sugar
  • 1 tsp vanilla extract
  • 3 tbsp raspberry jam
  • 1 tsp milk

Instructions

  • Cream 1/2 cup butter until light and fluffy.
  • Add 1 tsp vanilla extract and beat together.
  • Add 3 tbsp raspberry jam to infuse the butter with raspberry flavoring.
  • Slowly add 2 cups of icing sugar to the mixture and 1 tsp of milk. Adjust the icing as needed. If the raspberry macaron filling is too thin to pipe, add a small amount of icing sugar to thicken it. If the raspberry macaron filling is too thick, add a little more raspberry jam or a tiny bit more milk to thin out the icing.
  • Place the icing in a piping bag and pipe the the Raspberry Buttercream Macaron Filling onto the macaron shells.

Cool Macaron Designs

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Macarons can be one of the most special and thoughtful gifts you can give someone. They can be customized to represent a theme or special occasion.

Here are some ideas to make shaped macarons for your next macaron batch.

Heart Macarons

You can make some personalized macarons by creating heart shapes using your macaron batter. Use your piping tip made one diagonal line, then continue and make another diagonal line. Use a toothpick to manipulate the batter into the heart sharp you’re wanting. You can use the toothpick to make more of a point at the bottom of the heart, and to join the intersecting batter to mold the heart together.

cool macaron designs

Teddy Bear Macarons

To make the bear macaron design, make your initial circle the head. Be sure to have enough room above the head to create 2 smaller circles for the ears.

Next, put another circle below the head for the body. Add 2 more smaller circles beside it for the arms.

Add the feet by adding 2 more circles on the bottom of the body circle. Remove the air bubbles from the macaron.

Let the bear dry for 15 minutes. Add the final nose circle. Only add a small amount of batter for the nose. A little goes a long way.

Bake the macarons and let them come to room temperature.

To create the bear design, make 2 small circles for the eyes using an edible marker.

Add an upside down triangle onto the nose piece. Make 2 lines of opposing fish hooks underneath that.

This creates a cool macaron design of a teddy bear. You can use this design for kids or birthday celebrations.

cool macaron designs

Honey Bee Bear Macaron

To make the bear design, add 2 small circles onto your regular circular macaron.

Once the macaron has baked and cooled, you’re ready to add the 2 circles for the eyes using an edible marker. Above the circles add 2 semi circles for eye brows.

Add 1 nose circle a bit below the eyes in the center of the macaron.

You can continue the design by adding a sideways teardrop on its face. Add 2 smaller teardrops for wings.

Add a couple of lines on the body and a circle for the eye of the bee.

Finally, add small lines for the path of the bee.

Bee Macaron

To make the large bee macaron, make the macaron a teardrop shape.

Then add the wings of the bee overtop of the body.

Using a toothpick, make a point at the end of the bee macaron for a stinger.

Bake the macarons and let them cool.

Spread melted white chocolate over the wings in a sweeping motion. This creates the wings center that pushes the white chocolate into the center of the wing making it more eye catching.

Add 2 antennae to the bee macaron by adding 2 semi circles side by side. Add 2 circles on the end of the semicircles on the top.

Write 1 circle for the eye close to the edge of the macaron.

Add 2-3 stipes. One black stripe should be at the end of the macaron for the stinger.

How to Make Character Macarons

Truck Macaron

Begin by making a box shape with your macaron batter. Add a small rectangle on top for the cab of the truck macaron.

Add 2 circles on top of the bottle rectangle for the wheels.

Sprinkle a bit of cookie crumbs on the edge of the larger rectangle. This gives the look of carrying dirt in the truck bed.

Bake the truck macarons and let them cool.

Add the final designs of the truck by coloring wheels, tracing the outside of the macaron, and making a window.

This unique macaron design is sure to impress your guests.

How to Begin Decorating Macarons

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Macarons can be decorated in countless ways by:

Sprinkles

Macarons can be decorated with sprinkles right after piping the batter and removing the air bubbles.

Since the batter is sticky while it’s awaiting drying, the sprinkles will adhere to the macaron batter.

Only put a few sprinkles on the macaron, and they should be quite small. Large sprinkles have the risk of melting in the oven and ruining the macaron shells.

How to decorate macarons with sprinkles

Coffee or Cookie Crumbs

You can decorate macarons with coffee or cookie crumbs by sprinkling a couple of granules on the macaron as soon as they are done piping and have had the air bubbles removed. The cookie crumbs and coffee will stick well to the macaron batter.

You can also put 1 tbsp of coffee or cookie crumbs directly into the dry ingredients when making macaron batter. This will give the macaron shells a hint of flavor.

How to decorate macarons with coffee or cookie crumbs

Painting

To decorate macarons with paint, you can use:

Once you have selected the type of coloring you want to decorate your macarons with, add only a couple of drops of almond extract.

Adding the almond extract thins out the coloring to be able to use it to paint on the macaron.

You’ll also need a food grade paint brush to paint the coloring on the macaron.

Dip the bristles into the paint and then gently put the paint on the macaron. The shells are prone to damaging easily, so don’t use too much force to put the pain on the macaron.

You can use a couple of colors to really decorate the macaron beautifully.

How to decorate macarons with paint

Edible Marker

To decorate macarons with a marker, you’ll want to use a marker that is food grade.

Use an edible marker to create cool macaron designs to really enhance the look of your macarons.

You can use different colors of markers to color coordinate a theme to your macarons. You can also use markers for color contrast against the color of your macaron.

Another way to draw on macarons is by writing special words on your macarons. You can write anything from “Happy Birthday” to “Baby” to give them a bit of a special look to them.

Buttercream or Royal Icing

To decorate your macarons with buttercream or royal icing, you’ll want to make sure your icing is fairly stiff. You want the icing to be able to hold its shape on the macaron.

Select the piping tip you want to use. If you want to do some writing or thin lines, you’ll want to select tip #2.

You can pipe the icing directly on the macaron. For buttercream icing, you’ll want to keep the macarons separated from each other. The icing will not harden like royal icing will.

You can pipe designs such as flowers, leaves, trees, etc. to add decoration to your macarons.

Caramel or Chocolate drizzle

To add caramel or chocolate drizzle, place your macarons on a large plate. Put the caramel or chocolate into a piping bag, fitted with #2 piping tip. The flow will come fast, you won’t even need to squish the bag for the flow to come out. Make one line on 1 half of the macaron. Continue making 2 more lines that criss cross a little to have an elastic band look to it.

You can add nuts or sprinkles to the drizzle to make it a little more special.

How to Make Lemon Frosting

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Lemon frosting is best made with fresh lemon juice and lemon rind. Lemon frosting should be both sweet and have a bit of tartness to it.

Lemon frosting is has a burst of sharp lemon flavor, and is nicely paired with foods like vanilla cupcakes, macarons, etc.

How to make lemon frosting

To make lemon frosting, cream 1/3 cup room temperature butter on high until light and fluffy.

Slowly add 1 cup of icing sugar to the butter. Beat on low while it’s mixing together.

Add 1 1/2 tbsp lemon juice and 1 tbsp of lemon rind. You can add the full amount of lemon rind you get from a whole lemon. The lemon rind releases tart lemon flavor giving it a flavor punch. It will really elevate the lemon frosting.

Add 1/3 cup icing sugar to thicken up the icing.

Taste test the icing and see if you like the thickness. If you need it thicker, add a small amount (1-2tbsp) of icing sugar. If you need the icing a bit thinner, add more lemon juice 1 tsp at a time.

If your icing is a bit too tart for your liking, you can add 1/2 tsp vanilla extract which will counteract the lemon flavor and tone it down so it’s a bit more creamy.

Making lemon frosting is simple and easy, but make sure you adjust it to your liking. You can make your icing as thick as you want it for cupcakes, or a bit thinner for piping on macarons.

How to make lemon frosting

Can you use lemon extract instead of lemon juice

You can use lemon extract instead of lemon juice. Use about 1/16-1/8 of a tsp of lemon extract to your frosting.

How do you make yellow icing

To make your icing yellow, you can add

  • 1/8-1/4 powdered yellow food coloring
  • a small bit of yellow gel food coloring on the end of a toothpick
  • 3-8 drops of liquid yellow food coloring

If you’re using liquid yellow food coloring, add 3 drops initially and mix together. Only add 1 extra drop at a time and mix together to make sure you don’t overdo the coloring.

If your icing becomes too thin using liquid food coloring, add 1-2 tbsp of icing sugar to your icing to thicken it up to your liking.

London Fog Tea Scones

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London fog tea scones are made by infusing Earl grey tea into warm milk. The milk is used to mix together the rest of the flakey pastry, and brings the scone dough together.

London fog tea scones are covered in an Earl grey and vanilla icing.

london fog scones

We use both vanilla bean paste and vanilla extract in London fog tea scones. If you don’t have vanilla paste, you can substitute for another tsp of vanilla extract.

London fog tea scones are light and fluffy with a hint of earl grey and vanilla to coat your pallet.

earl grey scones
london fog scones
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London Fog Tea Scones

How to make London fog tea scones
Prep Time20 minutes
Active Time10 minutes
Course: Breakfast
Keyword: scones
Yield: 20 mini scones

Materials

  • 2 cups flour
  • 1/2 cup sugar granulated
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter cold
  • 1/2 cup milk warm
  • 1 tea bag earl grey
  • 1 tsp vanilla paste
  • 1 tsp vanilla extract

Earl Grey Icing

  • 1/3 cup butter room temperature
  • 1 1/3 cup icing sugar
  • 1 1/2 tbsp milk
  • 1/2 tsp vanilla extract
  • 1 tea bag contents

Instructions

  • Warm milk in the microwave for ~ 1 min. The milk shouldn't be scalding hot, just warm. Add the earl grey tea bag to the milk.
    earl grey infused tea scones
  • Mix together in a large bowl flour, sugar, salt, and baking powder.
  • Cut butter into flour mixture until it resembles coarse crumbs.
  • Add egg, vanilla paste, and vanilla extract to the warm tea infused milk.
    earl grey infused tea scones
  • Remove the tea bag from the milk. Add the milk to the flour mixture.
  • Gently mix the scones until just combined. Do not overmix.
  • Roll out the scone dough until the thickness is 1/2". Cut the scones in small triangles (2-2.2" inches long).
  • Bake the scones at 425 degrees F for 8-11 minutes until just browning on the edges.
  • Let the scones cool.
    london fog scones

Earl Grey Icing

  • Cream butter in a stand mixer on high.
  • Add vanilla extract and cream together. Slowly add icing sugar to the butter.
  • Add milk to thin the icing. Cream on high. Adjust icing by adding icing sugar to thicken the icing, or milk to thin the icing if you need to.
  • Empty the contents of an earl grey tea bag into the icing. Beat on high.
  • Spread the icing onto the tea scones.
london fog scones