3 Types of Ganache for Macarons

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There are 3 types of ganache you can make for macarons: Milk chocolate ganache, Dark chocolate ganache, or White chocolate ganache.

pink macaron-with dark chocolate ganache filling
pink macaron with dark chocolate ganache filling

What is chocolate ganache

Chocolate ganache is type of icing that can be used in many ways including:

  • fill macarons
  • glaze cakes or cupcakes
  • dip fruit in
  • éclair topping
  • filling for crepes
  • topping for brownies
  • topping for ice cream
  • topping for cheesecake

Chocolate ganache is made by heating warm heavy cream to room temperature chocolate.

See video here.

The warm heavy cream gently melts the chocolate. This gives the chocolate ganache a rich flavoring.

Chocolate ganache can be made with several different ratios depending on what the chocolate ganache is used for.

Some chocolate ganache recipes have butter added at the end to create another layer of richness to the chocolate ganache, and make the texture very smooth and shiny.

This is the type of chocolate ganache that will be used for filling macarons.

How is ganache different from frosting?

Ganache is different from frosting because ganache is made with warm heavy cream that melts chocolate. Butter is added at the end of ganache to create more of a smooth and shiny look to it.

Frosting is made with a base of creamed butter and icing sugar. Their compositions are completely different in how they are made, and what they are made of.

The texture of the two are a little different as well. Ganache is much more of a smooth texture, whereas frosting has a little bit of graininess to it.

How to flavor chocolate ganache for macarons

You can add many different extracts or spices to add flavors to chocolate ganache.

  • peppermint extract (1/4 tsp)
  • almond extract (1/4 tsp)
  • vanilla extract (1/4 tsp)
  • amaretto extract (1/4 tsp)
  • cinnamon (pinch)
  • vanilla extract (1/4 tsp)
  • coconut extract (1/4 tsp)
  • hazelnut extract (1/4 tsp)
  • orange extract (1/4)
  • raspberry extract (1/4 tsp)

How to add alcoholic flavor to macarons

You can add the following alcoholic flavors to your macaron fillings by adding only 1/4-1/2 tsp of alcohol to either buttercream frosting or ganache.

You can add more as needed. Be sure to taste test as you go.

Ganache can be a bit finicky and become too thin if you add too much alcohol to it. Only add the minimum amount if making ganache and then see if the consistency will be ok when piping. Ganache can become too thin and run over the sides of the macarons if you add too much alcohol.

  • spiced rum (1/4-1/2 tsp)
  • baileys (1/4-1/2 tsp)
  • brandy (1/4-1/2 tsp)

Milk Chocolate Ganache for Macarons

Step by step guide to making milk chocolate ganache filling for macarons
Prep Time1 minute
Active Time5 minutes
Chilling time1 hour
Total Time1 hour 6 minutes
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g heavy cream
  • 120 g milk chocolate wafers
  • 20 g butter unsalted

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your milk chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the milk chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the ganache in 10 second intervals until you've obtained the consistency you want for piping your macarons.

Dark Chocolate Ganache Filling Recipe for Macarons

Step by step guide to making dark chocolate ganache filling for macarons.
Prep Time1 minute
Active Time5 minutes
Chilling time1 hour
Total Time1 hour 6 minutes
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g whipping cream
  • 120 g dark chocolate wafers
  • 20 g butter unsalted

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your dark chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the dark chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the dark chocolate ganache filling in 10 second intervals until you've obtained the consistency you want for piping your macarons.

White Chocolate Ganache Filling Recipe

Step by step guide to making white chocolate ganache filling for macarons.
Prep Time1 minute
Active Time5 minutes
Chilling time1 hour
Total Time1 hour 6 minutes
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g heavy cream
  • 180 g white chocolate wafers

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your white chocolate wafers into a heat proof bowl.
  • Pour the hot cream over the white chocolate wafers.
  • Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
  • Let the white chocolate ganache sit until it's fully cooled to room temperature.
  • Place the white chocolate ganache into the fridge until it's chilled (1 hour).
  • Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.

Salted Caramel Macaron Filling Recipe

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Salted caramel macarons have a flavor burst of sweet caramel with a hint of salt.

Salted caramel macarons are filled with 2 separate fillings. The first filling is salted caramel buttercream which is piped along the outer edge of the macaron.

The center filling is a spoonful of gooey and thick salted caramel sauce.

salted caramel filling for macarons

Salted caramel sauce needs to be made before your macaron shells are made to give it sufficient time to cool down.

salted caramel filling recipe for macarons

You only need a small amount of sauce in the center of the macarons to have a burst of delicious caramel flavor. If you put too much sauce in the center of the macaron, it can run down the sides of the macarons, or leak it’s way through the shell.

salted caramel macarons filling recipe

Salted Caramel Macaron Filling Recipe

How to make salted caramel filling for macarons
Prep Time1 hour
Total Time1 hour
Course: Dessert
Keyword: macaron filling
Yield: 40 macarons

Materials

Salted Caramel Sauce

  • 1 cup sugar granulated
  • 1/2 cup water
  • 1/4 cup butter unsalted
  • 1/2 cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1 tsp salt

Salted Caramel Buttercream

  • 1/3 cup butter unsalted, room temperature
  • 1 cup powdered sugar
  • 2.5 tbsp salted caramel sauce
  • 1 tsp milk

Instructions

Salted Caramel Sauce

  • In a medium saucepan, place 1 cup of granulated sugar and 1/2 cup of water over medium heat. Let the sugar completely dissolve by stirring it with a whisk. Cook for 3-5 minutes.
  • Add 1/4 cup of butter and let the mixture boil by itself. Do not stir.
  • Let the mixture boil on low heat for 15-20 minutes until it becomes a golden-amber color. Let it thicken. Tilt the caramel in the saucepan to see if it's thick and caramelized.
  • Remove the pan from heat when it's finished thickening. Add the 1/2 cup of heavy cream very slowly. Let it stream into the saucepan and whisk vigorously. It will bubble and could splash on you. Be sure to stand back as you add it, and wear an oven mitt to protect yourself from potential splashes. Whisk until fully combined.
  • Add 1tsp salt and 1/2 tbsp vanilla extract. Let it cool to room temperature.
  • Store in the fridge for up to 1 week or in the freezer for up to 1 month.

Salted Caramel Buttercream

  • In a stand mixer, beat 1/3 cup of room temperature butter using the paddle attachment.
  • Add 1 cup of powdered sugar and 2.5 tbsp of salted caramel sauce to the butter and beat together on low until the powdered sugar is completely incorporated.
  • Taste test your buttercream to see how you like the flavor. Add a little more salted caramel sauce if you want it a bit stronger. If you add more caramel sauce, you don't need to add any milk to the buttercream. If you need to thin out your buttercream a little for it to be more malleable for piping, add 1 tsp of milk and beat into the salted caramel buttercream.

Assembly

  • Arrange your macaron shells for piping. You'll want to pair up matching sizes of macaron shells so they can easily be sandwiched together to give you a uniform macaron.
  • Fit a piping bag with a star nozzle for a bit of design to the buttercream, or you can use a round tip for easy piping. The tip should be at least 1 cm in diameter.
  • Add salted caramel buttercream to the piping bag.
  • Pipe a ring of buttercream on the outer edge of the macaron. This will help keep the salted caramel sauce tucked inside the macaron.
    how to pipe salted caramel macarons
  • Using a small spoon, pour a spoonful of caramel sauce in the center of the macaron.
    salted caramel filling for macarons
  • Close the macaron by adding a plain macaron shell on top.
  • Store macarons in the fridge for up to 3 days, and up to 1 month in the freezer.

Almond Raspberry Macarons Recipe

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Almond raspberry macarons use almond extract to give them a bit of a stronger almond flavor in the shells.

Almond raspberry macarons are decadent, melt in your mouth, and have a flavor burst of raspberry in the center.

Almond Raspberry Macarons Recipe

Almond Raspberry Macarons Recipe

How to make almond raspberry macarons
Prep Time3 hours
Active Time36 minutes
Total Time3 hours 36 minutes
Course: Dessert
Keyword: macaron filling, macarons
Yield: 40 macarons

Equipment

  • scale
  • Stand mixer
  • Thermometer
  • sifter

Materials

Italian Meringue

  • 55 g egg whites room temperature
  • 38 g water
  • 150 g sugar granulated

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted
  • 1/4 tsp almond extract

Raspberry Buttercream Filling for Macarons

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

Instructions

  • In a large mixing bowl, mix together 55g egg whites, 1/4 tsp almond extract, and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
  • In a stand mixer, add 55g egg whites and beat on high.
  • In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
  • Add 1/2 the meringue to the almond batter until it's fully mixed in.
  • Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
  • Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
  • Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

  • In a stand mixer, beat butter until fluffy on med-high speed.
  • Add vanilla extract and raspberry jam to the stand mixer and beat into the butter.
  • Slowly add icing sugar to the raspberry macaron filling. Add 1 tsp of milk to thin out the buttercream so it's easily pipeable.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.
Almond Raspberry Macarons Recipe

Vanilla Raspberry Buttercream Macarons

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Vanilla raspberry buttercream macarons have a soft pink color, and are full of fruity flavor.

When you bite into the filling you can taste a burst of raspberry flavor, with a hint of aromatic vanilla undertones.

Vanilla raspberry macarons are a decadent dessert you can bring to a baby shower, birthday party or bridal shower for a lovely vibrant pink cookie for guests to enjoy.

Vanilla Raspberry Buttercream Macarons

Vanilla Raspberry Buttercream Macarons

Step by step guide how to make vanilla raspberry buttercream macarons
Prep Time3 hours
Active Time36 minutes
Total Time3 hours 36 minutes
Course: Dessert
Keyword: macaron filling, macarons
Yield: 40 macarons

Equipment

  • scale
  • sifter
  • Thermometer
  • Stand mixer

Materials

Italian Meringue

  • 55 g egg whites room temperature
  • 38 g water
  • 150 g sugar granulated

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Vanilla Raspberry Buttercream Filling for Macarons

  • 1/2 cup butter room temperature
  • 2 cups icing sugar
  • 1 tsp vanilla extract
  • 3 tbsp raspberry jam to taste
  • 1 vanilla bean seeds scraped
  • 1 tsp milk

Instructions

  • In a large mixing bowl, mix together 55g egg whites and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
  • In a stand mixer, add 55g egg whites and beat on high.
  • In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
  • Add 1/2 the meringue to the almond batter until it's fully mixed in.
  • Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
  • Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
  • Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

  • In a stand mixer. beat butter until fluffy on med-high speed.
  • Add vanilla extract, vanilla bean seeds and raspberry jam to the mixing bowl and beat together.
  • Slowly add icing sugar to the bowl and mix together. Add 1 tsp of milk at the end to thin out the buttercream if needed.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.

Notes

Only use egg whites from a carton. Do not separate eggs for your egg whites.
Beat your meringue until you can turn the bowl upside down and it won’t move.
Vanilla Raspberry Macarons recipe

Dark Chocolate Ganache Filling Recipe for Macarons

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Dark chocolate ganache has a rich and creamy flavor for the perfect chocolatey filling for your macarons.

Dark chocolate ganache for macarons is made by using dark chocolate wafers that are melted by hot heavy cream. You can use any type of dark chocolate that you have a home.

Keep in mind the higher percentage of chocolate, the more bitter the chocolate ganache. It’s best to choose a dark chocolate around 70% for our dark chocolate ganache for macarons.

You’ll want to make this recipe the day before making your macarons, since it needs time for the ganache to cool in the fridge prior to using.

A little ganache goes a long way. Be careful when piping your dark chocolate ganache on your macarons, as it can spill over the edge if you pipe too much onto the macaron shell.

How to flavor dark chocolate ganache

You can add 1/4 tsp of mint extract, or 1 tsp of orange zest to dark chocolate ganache as soon as it’s mixed together, and prior to it cooling down.

How to add Irish cream to dark chocolate ganache

You can add 2-3 tbsp of Irish cream to dark chocolate ganache.

As soon as the dark chocolate ganache is smooth and mixed together, add the Irish cream.

It will thin out the ganache, but just place it in the fridge for it to firm up prior to piping on your macarons.

Dark Chocolate Ganache Filling Recipe for Macarons

Step by step guide to making dark chocolate ganache filling for macarons.
Prep Time1 minute
Active Time5 minutes
Chilling time1 hour
Total Time1 hour 6 minutes
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g whipping cream
  • 120 g dark chocolate wafers
  • 20 g butter unsalted

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your dark chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the dark chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the dark chocolate ganache filling in 10 second intervals until you've obtained the consistency you want for piping your macarons.

White Chocolate Ganache Filling Recipe for Macarons

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White chocolate ganache is a light, flavorful filling for macarons. Make your white chocolate ganache filling before making your macarons so it has time to cool in the fridge.

White Chocolate Ganache Ingredients for Macarons:

  • white chocolate wafers
  • heavy cream

White chocolate ganache for macarons is a 1:1.8 ratio. It’s a bit thicker than milk or dark chocolate ganache.

white chocolate ganache filling for macarons

White Chocolate Ganache Filling Recipe

Step by step guide to making white chocolate ganache filling for macarons.
Prep Time1 minute
Active Time5 minutes
Chilling time1 hour
Total Time1 hour 6 minutes
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g heavy cream
  • 180 g white chocolate wafers

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your white chocolate wafers into a heat proof bowl.
  • Pour the hot cream over the white chocolate wafers.
  • Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
  • Let the white chocolate ganache sit until it's fully cooled to room temperature.
  • Place the white chocolate ganache into the fridge until it's chilled (1 hour).
  • Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.
white chocolate ganache filling recipe for macarons

Milk Chocolate Ganache Recipe for Macarons

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Milk chocolate ganache is a creamy and chocolatey filling for macarons. You can add mint extract or Irish cream to add more flavor to your filling.

You should make this before making your macarons to give the ganache time to cool in the fridge. When you’re ready to use it, microwave it for 10 seconds at a time until you’re happy with the consistency to pipe it into your macarons.

How to flavor milk chocolate ganache

You can add 1/4 tsp of mint extract, or 1 tsp of orange zest to milk chocolate ganache as soon as it’s mixed together, and prior to it cooling down.

How to add Irish cream to milk chocolate ganache

You can add 2-3 tbsp of Irish cream to milk chocolate ganache.

As soon as the milk chocolate ganache is smooth and mixed together, add the Irish cream.

It will thin out the ganache, but just place it in the fridge for it to firm up prior to piping on your macarons.

What ratio is milk chocolate ganache for macarons

1:1.2 ratio of heavy cream to milk chocolate for ganache for macarons.

Milk chocolate ganache is a thinner ganache that pipes easily. There is a risk it will run over the edges of the macaron if you overfill it. Use it sparingly. Pipe directly in the center, and squish the macarons together.

Milk Chocolate Ganache for Macarons

Step by step guide to making milk chocolate ganache filling for macarons
Prep Time1 minute
Active Time5 minutes
Chilling time1 hour
Total Time1 hour 6 minutes
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g heavy cream
  • 120 g milk chocolate wafers
  • 20 g butter unsalted

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your milk chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the milk chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the ganache in 10 second intervals until you've obtained the consistency you want for piping your macarons.

How to Make Bear Macarons

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Bear macarons are enchanting cookies you can bring to a baby shower, children’s birthday party, or summertime party.

Your guests will love how charming the bear macarons look with all of the details and care you’ve put into them.

bear macaron template

These adorable macarons are easy to make using a bear macaron printable template and an edible marker to create the bear markings.

Prepare to decorate these bear macarons for 20-30 min after you’ve assembled your macarons with their filling.

How to Make Bear Macarons

What recipe to use for bear macarons

You can use your favorite macaron recipe that works well for you.

You’ll want to have a few batches of macarons behind you that have turned out great before attempting these animal macarons!

Learn how to sift your almond flour faster by using a colander instead of a sifter to make macarons.

Bear Macarons

What food coloring to use to make bear macarons

You can use a toothpick to get a small amount of gel food coloring to add to your macaron batter.

Learn how to color macarons.

How to Make Bear Macarons

If you’re coloring your bear macaron black, you’ll have to get a different color for the bear markings. You might have to use melted white chocolate for the coloring to show up on your black bear macarons. You can use a food safe paint brush to gently brush the white chocolate onto your bear macarons.

bear macaron template

When you bake your bear macarons they will be approximately 2″ in diameter.

The bear macaron template has 2″ in between each bear macaron. This gives you more than enough space so your bear macarons are piped with plenty of room for them to spread out.

bear macarons

How to make bear macarons

  1. Print out your bear macaron template.
  2. Place the bear macaron template underneath your silicone mat or parchment paper fitted on a baking pan.
  3. Begin by piping a round circle for the bear head.
  4. Add ears to the bear macaron by piping the ear and dragging the macaron batter downward into the round circle. 
  5. Remove your template from underneath your silicone mat or parchment paper.
  6. Remove the air bubbles from the macarons by banging the bottom of the baking pan.
  7. Bake the macarons, cool, and fill them.
  8. Add the bear macarons eyes, eye brows, and nose using an edible marker
  9. Store your bear macarons in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.

Let them dry for about 30 min until a skin forms.

Bake your macarons for the same amount of time your recipe calls for.

Let your macarons cool completely. Fill your macarons and then they are ready to decorate!

Begin decorating by using an edible marker to draw on the eyes, nose and mouth.

bear macarons

Feel free to maybe add some pink icing dots on either side of the cheeks for more of a colorful look. You could also add a couple pen marks in the ears to give it more depth. Have fun with your bear macarons and make them your own. 🙂

Find 8 more printable macaron templates to use.

How to Make Unicorn Macarons

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Unicorn macarons are one of the most intricate macarons you can make to bring to a baby shower, or birthday celebration.

Unicorn macarons are so beautifully decorated, your guests will be amazed at how much detail and work you’ve put into these enchanting cookies. See video here.

how to decorate gold unicorn macarons

You will dazzle your friends and family with these adorable desserts. When I brought them to my friend’s birthday, a few of them said they didn’t want to eat them because they were too special!!

Be prepared to decorate your unicorn macarons for at least 2 hours to make sure they’re perfect.

See video below for a quick demo on how to decorate unicorn macarons.

how to make unicorn macarons

What recipe to use for unicorn macarons

You can use your favorite Italian method macaron recipe for your unicorn macarons.

Once you’re ready to pipe your macarons, you can print out your unicorn macaron template.

Follow the directions on how to make your unicorn macarons below.

how to make unicorn macarons

Set of 6 unicorn macarons printable template

Size of unicorn macarons – 2″

2″ in between each unicorn. More than enough space so your unicorns are piped with plenty of room for them to spread out.

how to pipe unicorn macarons

How to make unicorn macarons

  1. Print out your unicorn macaron template.
  2. Place the unicorn macaron template underneath your silicone mat or parchment paper fitted on baking pan.
  3. Pipe your unicorn macarons by piping a round circle for the face. 
  4. Add your ears by piping the edge of the ear and coming down into the round face. 
  5. Add the unicorn horn in the same way, pipe the top, and then come down into the round face.
  6. Pipe all of your unicorn macarons.
  7. Add sprinkles to the forehead of the unicorn before the macaron batter begins to dry.
  8. Come back to your unicorn macarons with a toothpick and guide the unicorn horn into a point.
  9. Remove your template from underneath your silicone mat or parchment paper.
  10. Remove the air bubbles from the macarons by banging the bottom of the baking pan.
  11. Let unicorn macarons dry for 30 minutes.
  12. Bake your unicorn macarons for the same time it says in your recipe, and let them cool. Fill your macarons.
  13. Add eyes and eyelashes with an edible marker.
  14. Use gold dust (powdered food coloring) with a little almond extract and paint the gold unicorn horn using a food safe paint brush.
  15. Use pink powdered food coloring and a little almond extract together to make a paint. Paint the pink color on the inside of the ears of the unicorn using a food safe paint brush.
  16. Let dry for 20 minutes. 
  17. Store your unicorn macarons in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
how to pipe and decorate unicorn macarons

Find 8 more printable macaron templates to use.

how to bake unicorn macarons
how to make gold unicorn macarons
how to make unicorn macarons at home