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To write on macarons, you’ll need something that’s able to write on macarons.
One writing utensil you can use is an edible marker.
An edible marker has a sharp point on the end which makes writing words and on the macarons very easy.
The harder you press the edible marker, the wider the lines created.
For writing on macarons, you don’t want to use too much force when pressing your design into the cookie. Macarons have a delicate shell and can be easily damaged if pressed too hard.
Gently touch the edible marker to the macaron to create your design.
There are many different colors you can use to write on macarons. You can create a rainbow on your macarons if you wanted to.
You can only write a couple of words on a macaron since the macaron is quite a small cookie. It’s best to write only 1 or 2 words on the macarons to make sure your guests see the writing.
When writing on your macarons, try to stick to a theme.
Things to write on macarons for a baby shower
“Oh Baby!”
“Boy!”
“Girl”
“Baby”
“Bundle”
“Little On”
Things to write on macarons for a wedding shower
“Love”
“I do”
“Yes!”
“01/01/21” (Date of Wedding)
“Groom”
“Bride”
Things to write on macarons for a birthday party
“Birthday”
“21” – (# years old)
“Celebrate”
“Happy Birthday!”
“Over the Hill” (40th birthday)
Using your edible marker you can write small details on macarons to create face shapes. In the above photo, you can see how we’ve used the marker to create eye lashes on a unicorn macaron.
Melt 1/3 cup of chocolate in the microwave in 30 second intervals. Mix in between each interval until the chocolate is smooth.
Using the back of a spoon, coat the silicone mold with chocolate. Only fill the chocolate up to a maximum of 3/4 of the way up the silicone mold. This will make it easier to remove later. Make sure you fill 2 semi-circle silicone molds for 1 hot cocoa bomb.
Gently pull the silicone mold away from the chocolate on the edges. Go around the whole circle gently removing the edges of the chocolate from the silicone mold.
Put the silicone mold upside down. Gently press the top of the silicone mold to release the chocolate from the mold. Be patient, and don’t be too aggressive when removing the chocolate from the silicone mold.
Place the semi-circle chocolates on a warm plate to melt the edges of the chocolate. This will be to seal the hot chocolate bomb later.
Fill one half of the semi-circle with 1 tbsp of cocoa powder, sprinkles, and marshmallows.
Hold the filled semi-circle in one hand. Put the other semi-circle on top and gently press the 2 together to create a seal.
Top the hot chocolate bomb with any other types of decorations:
melted chocolate using the star piping tip to give it a little bit of variation
The gold dust can be easily placed onto the hot chocolate bomb by using only a pinch amount. Rub your fingers together to gently dust the gold color onto the hot chocolate bomb.
You can also dust the gold powder onto other decorations on your hot chocolate bomb – like melted chocolate as seen in the photo below.
Sprinkles need to have something for them to be attached onto the hot chocolate bomb with. Use icing or melted chocolate to act as the “glue” to hold your sprinkles onto the hot chocolate bomb.
To use the gold dusted hot chocolate bomb, place it in a mug and pour warm milk into the cup. Let it sit for a minute until the chocolate melts.
Stir the hot chocolate and it’s ready to enjoy.
How to package hot chocolate bombs
Since hot chocolate bombs are round, they tend to roll around if they don’t have something to sit in.
If you’re giving your hot chocolate bombs as gifts, they can be packaged inside a mug, or a simple narrow gift bag.
Another option for packaging hot chocolate bombs is to wrap the hot chocolate bombs in cellophane, and then tie a ribbon around the top.
If you’re storing the hot chocolate bombs for yourself, you can place them in an airtight container on your countertop where they will not be moved.
Do hot chocolate bombs taste good
Hot chocolate bombs are decadent and creamy. Cocoa powder on it’s own is quite bitter. However, with the chocolate melted into the hot chocolate, this gives the hot chocolate comb it’s delicious taste and creamy texture.
Cocoa bomb silicone molds
There are a few different cocoa bomb molds you can use for hot chocolate bombs. There are some silicone molds that come in a sheet of 6 semi-circles. These can be difficult to use when trying to remove the chocolate carefully without disturbing the other semi-circles of chocolate.
The one I would recommend is the single semi-circle. You need to have 2 single semi-circles to make 1 hot chocolate bomb. Removing the chocolate from these silicone molds is much easier than the set of 6. The trick is, you only want to put chocolate 1/2-3/4 of the way up the mold. Leave a decent amount of mold not covered in chocolate. Lather on the chocolate to the silicone mold for your hot cocoa bomb. You want the chocolate to be quite thick on the edges. The thicker the chocolate, the less likely the edge will crumble. It’s much easier to remove the hot chocolate bomb from the silicone mold if you only fill the mold halfway, and keep the chocolate thick on the edges.
How long do you put the hot chocolate bomb in the freezer for
Put the hot chocolate bomb in the freezer for at least 10 minutes, but ideally 1 hour in the freezer. Keeping the hot chocolate bomb in the freezer for an hour will ensure the chocolate is set and will remove from the silicone mold easily.
How to get chocolate bombs out of molds
The trick to getting chocolate bombs out their silicone molds, is by first gently pulling the edges of the silicone mold. Go all the way around the circle to remove chocolate from the edges of the mold. Turn the mold upside down. Gently press on the top of the mold. The chocolate will come away from the mold slowly. Be patient and continue pressing down until the chocolate releases. If you’re having difficulty, it could be because the chocolate isn’t thick enough. If the chocolate is too thin on the edges, the chocolate will crumble.
Warm a plate in the microwave for 30 seconds until the plate in a little warm. Place the edges of the semi-circle chocolate on the plate to melt the edges. This will be how the hot chocolate bomb will seal together.
When do you fill the hot chocolate bomb
Fill the hot chocolate bomb after you have melted the edges with the warm plate. Put 1 tbsp of cocoa powder in one of the semi-circles. Add any sprinkles or marshmallows at this point.
Hold the semi-circle that is full of cocoa powder in your hand. Press the other semi-circle chocolate together to seal it. Place the hot chocolate bomb on a clean plate.
How to decorate a hot chocolate bomb
You can decorate the hot chocolate bomb using a different kind of chocolate than what you used for the hot cocoa bomb. You can put lines, circles, dots, all of the hot chocolate bomb. Then you can put sprinkles or some gold dust on the top to finish it off.
How to use a hot chocolate bomb
To use a hot chocolate bomb, place it in the bottom of a mug. Pour warm milk over the hot chocolate bomb and let the bomb melt. Stir the hot chocolate bomb and it’s ready to enjoy.
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.
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.
Let the vanilla bean infuse flavor into the milk for 15 minutes.
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.
Add cornstarch and sugar to the egg yolks. Whisk the mixture until the dry ingredients are fully dissolved.
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.
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.
Place the saucepan back onto the heat source and warm on medium heat.
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.
When you feel the custard thicken, cook for 1 more minute.
Remove the saucepan from the heat, let it cool a little.
Add 1 tbsp of butter to the saucepan and whisk together.
Place a plastic film on the custard to prevent a skin from forming.
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 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.
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.
Cut the dough into sections. You can make pastries about 5″ wide.
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.
Proof the Danishes at room temperature for 2 hours. The Danishes will start to expand.
Bake the Danishes for 15 minutes at 400 degrees F.
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.
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.
How to make vanilla bean custard for Danish pastry filling
Prep Time15 minutesmins
Active Time25 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs40 minutesmins
Course: Dessert
Keyword: dessert
Yield: 3cups
Materials
1vanilla bean
6egg yolks
2/3cupsugargranulated
1/4cupcornstarch
1tbspbutterunsalted
2cupsmilk
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.
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.
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.
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.
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.
Cover the dough with plastic wrap and place on a plate. Refrigerate the dough 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 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.
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
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.
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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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.
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.
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.
Darker macarons are more difficult to draw on, even if you have a light colored marker. I would recommend painting macarons instead of drawing on macarons for dark colored macarons.
You need to be quite gentle when drawing on macarons, because you do not want to pierce the shell.
You can draw a ton of different designs on macarons including writing words to customize the theme of your macarons.
You can make characters with your macarons first, and then add the details by drawing with your edible marker after.
You’ll want to make the shells, fill the macarons, and then draw on the macaron shells. Usually you would only want to draw on one side of the macaron. Have the drawn side up when displaying for your guests.
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Macarons can be painted on, just like a blank canvas. You can use a food safe paint brush to make beautiful brush stokes on macarons for a unique look to your specialty cookies.
Using a food safe paint brush gently paint on your macaron. You don’t want to use too much almond extract. If you pour too much, the color will be more like watercolor paint.
If you just use a little almond extract, the color will be strong and easily painted on the macaron. The color will not run.
For any other further designs, you can draw on your macarons using edible markers.
When painting on macarons, make sure you have let the shells fully cool, then fill the macarons.
After you’ve filled all of your macarons, you’re ready to paint on your designs.
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