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.
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.
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.
Step by step guide to making white chocolate ganache filling for macarons.
Prep Time1 minutemin
Active Time5 minutesmins
Chilling time1 hourhr
Total Time1 hourhr6 minutesmins
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60macarons
Materials
100gheavy cream
180gwhite 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.
Blue Diamond sifts their almond flour before placing it in their packaging, so you can be sure you’re getting the finest ground of almond flour possible.
Since the almond flour comes already sifted, this makes sifting it again for your macarons much easier than if it isn’t pre-sifted.
Typically if an almond flour isn’t already sifted the almond flour clumps together. You need to place it in the food processor to grind the almond flour more finely in order to sift it for macarons.
Macarons always need to have almond flour sifted right before using. Sifting almond flour adds air to it, which gives the macaron that velvety, chewy texture when you bite into them.
Almond flour is too large to fit through a fine mesh sieve. Use a colander to sift your almond flour for your macarons. Learn how to sift almond flour faster by using a colander.
Blanched almonds have their skins removed. The skins contain oil. If you were to blend almonds together with their skins on, the oil leaches out of the skins and creates an almond paste.
If you blend blanched almonds together you get an almond flour. The almond flour made by using blanched almonds is a crumbly and fine texture.
Is almond flour the same as ground almond?
Almond flour is made with blanched almonds, whereas ground almonds have their skins on them still. Ground almonds contain oil making it an almond meal. Almond flour has the almond skins removed when they are blended, therefore it’s more of a dry, crumbly texture.
Why are macarons made with almond flour
Macarons are made with almond flour because it creates a smooth, velvet, chewy texture for the macaron shells.
The almond flour texture creates the melt in your mouth feel to it when you bite into them.
Almond flour combines well with the meringue making the macaron batter smooth and thick, ideal for piping.
How to make almond flour for macarons
Take approximately 1 cup of blanched almonds and place them in a food processor.
Blend on high until finely grounded.
Scrape down the sides of the food processor.
Blend on high again until completely ground into a fine, crumbly texture.
Sift your almond flour and measure for your macarons.
Macarons are one of the most difficult, finicky, delicate desserts to master at home. When you get the hang of making your own macarons, you can move on to making designs on top of your macarons to take them to the next level.
How to make designs on macarons
One of the easiest ways to make designs on macarons is by simply drawing your design onto your macaron using an edible marker.
You can write names, draw pictures, anything you want that will make your macaron very customizable.
Be careful when you’re pressing the pen onto the macaron. The macaron shell is very delicate, so you will want to press lightly when you’re drawing your design onto your macarons.
Typically people only draw on one side of the macarons. You can draw on your macarons after you have filled them to give them that final touch of beauty.
How to Brush Color onto Macarons
To brush color onto macarons you can use powdered food coloring and a bit of almond extract.
Mix the two together in a small bowl. Paint the color onto the macaron using a food grade paint brush.
You can use anything from a small tipped paint brush for fine details, or a large paint brush to give them a gold shimmer.
To get that glittery gold look onto your macarons you can brush the macarons with gold dust with a bit of almond extract.
Another way to paint on macarons is by using melted chocolate.
You don’t need much melted chocolate, it usually goes a long way when painting. When you have your melted chocolate, dip your food grade paint brush and make small brush strokes onto your macaron.
Since chocolate is quite thick, it will give a bit of a ridge to the chocolate when it dries – giving the macaron a textured look.
It looks quite beautiful when you paint chocolate into a flower with the petals having a bit of texture to them.
How to make Multicolored Macarons
Create you macaron batter with your colors and get ready to pipe. Pipe your initial color onto your macaron mat. This will be the circle portion, or if you’re making a different shape of macaron, this will be the base. Pipe your first color onto your template. Next, add your smaller detailed colors. This could be the ears of an animal – pipe small circles so they touch the round macaron to create the ears. You could be making a truck macaron – pipe the small circles to create the tires. If you’re wanting a layered macaron – could be a bears nose – pipe the color directly onto your circle macaron that you initially piped. You’ll want to pipe it ~15 min after you’ve piped the first color. This allows the first color to dry a bit, and can hold the next color adequately so it sits on top of the initial colored macaron. Let it dry for another 15 min until it forms a skin on it. Bake the macarons as you normal. Let the shells cool, and then fill them. Now you’re to draw on any extra decoration you want for your macarons.
The first is a mojito ganache, made by adding rum bakery emulsion flavoring, lime oil, fresh lime juice, chopped up fresh mint leaves to a white chocolate ganache base.
The second filling is a lime center made of sweetened condensed milk, fresh lime juice, and lime zest.
The ganache is piped in a ring around the edge of the macaron shell, while the sweet lime center is piped in the middle of the macaron shell.
Lemon Macarons
Lemon macarons are made by adding 1/4 tsp of lemon extract to the macaron shell batter.
The filling of the lemon macarons are made by adding lemon zest and lemon juice to a buttercream base frosting.
Lemon macarons are tart, tangy, with a little sweetness from the frosting.
Pineapple Macarons
Pineapple macarons are made by adding a bit of yellow food coloring to the macaron shell batter.
The center filling is made by creating a puree using pineapple chunks.
The pureed pineapple is mixed with rice flour and coconut flour over the stove for a few minutes until it thickens.
Once it’s cooled down, it’ll ready to be piped onto the macaron shells.
Banana Cream Macarons
Banana cream macarons are made by creating the shells of the macarons first.
The filling of the banana cream macarons is vanilla custard, and a slice of banana. The bananas have a bit of lemon juice squirted on them to prevent them from turning brown.
The banana cream macarons have a small bit of meringue piped on top of them, that are torched to cook the meringue.
Mango Macarons
Mango macarons are made by creating the macaron shells, and adding a bit of yellow or orange food coloring to the macaron batter.
The filling of the mango macarons is made by adding mango puree to a buttercream base frosting.
Coconut Key Lime Macarons
Coconut key lime macarons are made by adding shredded coconut, coconut extract, toasted coconut, and green food coloring to macaron batter.
Coconut key lime macarons are filled with key lime buttercream frosting. Key lime buttercream frosting can be made by adding fresh lime juice, and lime zest to the base of buttercream icing.
Passionfruit Macarons
Passionfruit macarons are made by adding a bit of purple food coloring to the macaron batter.
You can add a bit of freeze dried raspberries to the tops of the macaron shells if desired.
The filling of the macarons is made by adding passionfruit curd, passionfruit juice, and melted chocolate together.
The filling needs to be chilled for a few hours prior to piping onto the macaron shells.
Piña Colada Macarons
Piña colada macarons are made by adding a little coconut flour to the macaron batter.
After the macarons have been piped, a sprinkle of shredded coconut is added to the tops of the macaron shells.
The filling of the piña colada macarons is made by adding rum extract, pineapple juice, and coconut cream to a buttercream frosting.
The grapefruit filling for macarons is made by adding grapefruit zest and grapefruit juice to a buttercream base frosting.
Cherry Macarons
Cherry macarons are made by adding red or pink food coloring to the macaron batter.
Finely chopped cherries are added to a buttercream base frosting for the cherry macaron filling.
Kiwi Macarons
Kiwi macarons are made by adding green food coloring to macaron batter.
Kiwi macarons are filled by making your own kiwi jam using fresh kiwi, lime juice, a sugar syrup, and gelatin to thicken it up.
Peach Macarons
Peach macarons are made by adding a bit of orange food coloring to the macaron shell batter.
Peach macarons are filled with peach jam.
To create the look of a real peach, paint the outside of the macarons using milk and orange coloring, and another container with milk and red food coloring.
Immediately after painting the outside of the macaron, dip the shells into sugar to coat it. Add 2 mint leaves and stick them into the jam.
Obtain your large, clean aluminum baking pans. Make sure there isn’t residue, oil on the baking pan. To make sure it’s free of any oil, pour hot water on the pans.
Place the silicone baking mat onto the aluminum baking pan.
Pipe macarons onto the silicone baking mat. Space them out. Pipe 1.2” macarons.
Bang the bottom of the aluminum pan to get out all of the air bubbles from the macarons.
Let the macarons sit for 30 minutes until a skin has formed.
Bake the macarons for the required time in your recipe.
Let the macarons sit on the silicone mat until completely cooled.
Pop off the macarons by peeling the mat away from them if they are a bit sticky.
Macarons can be baked at 300 degrees F for 13 minutes if baking them on a silicone mat.
How to clean a silicone baking macaron mat?
Hand wash your silicone baking mat and let it air dry
Store in a dry, oil free area
Can you use parchment paper instead of a silicone mat?
Yes. You can use parchment paper instead of a silicone mat. You know it’s clean, therefore there is no risk of having oil droplets on it. It browns the bottom of the macaron, making it crispy. The macarons are easy to fill once they’re baked and cooled.
Parchment paper is difficult to make it perfectly shaped for your pans. Sometimes this can cause macarons on the edge of the pan to be deformed. It’s also difficult to hold the parchment paper in place while banging the pan to get all of the air bubbles out.
Parchment paper is eco friendly. Place it in your green bin when you’re finished using it.
Silicone baking mats (Silpat) are reusable and you can order them perfectly according to your baking sheet size. They come in all different sizes so they will line up when you’re piping. There is no risk of deformed macarons at the edge of the baking sheet. Silicone baking mats have a bit of a grip to them, so they will stay in place when you are bang out the air bubbles of the macarons. Silicone can make macarons a bit sticky, so they can be difficult to remove them from the mat. Silicone mats produce a flatter, rounder macaron cookie than parchment paper.
Why are my macarons sticking to the silicone mat?
Your macarons will stick to the silicone mat if they are undercooked or if they haven’t fully cooled on the silicone mat before trying to remove them. Bake your macarons for 1-2 minutes longer than when using parchment paper.
What is the purpose of the silicone baking mat?
Reusable
Easy to clean
Food safe
Prevents burning on the bottom
Sticky – easier to bang out the macarons to get the air bubbles out
No greasing needed
Easy release
How long do silicone baking mats last?
Silpat baking mats will last you 2000-3000 times of baking macarons.
Do you need to flour a silicone pastry mat?
No. You do not need to flour or grease a silicone pastry mat.
What is the Best Macaron Mat?
The best macaron mat is the Silpat. The Silpat is made to last you 2000-3000 batches of macarons. The mats are made for easy release of macarons. Silpat macaron mats are easy to clean by hand washing them and letting them air dry. Silpat mats allow your macaron to spread out making them flatter and rounder. They are the professional standard for macaron baking shops worldwide.
Macarons Silpat vs Parchment Paper
Silpat
Parchment Paper
Reusable
Eco-friendly
2000-3000 Batches
1 Time Use Only
Spreads the Macaron Flatter and Rounder
More likely to Wrinkle/become Deformed
Easy Release
Comes off Easily
Prevents burning on the bottom of the cookie
Browns the bottom of the macaron
Professional Grade. Mat is made perfectly to size for the baking pan
Difficult to cut the parchment paper to size - some macarons can become deformed close to the edges of the pan
You can make white chocolate ganache macarons by heating heavy cream, and pouring it over white chocolate melting wafers.
Make your chocolate ganache the day before, and let it sit in the fridge overnight, prior to filling your macarons.
Coconut Macarons
Coconut macarons are made by adding shredded coconut to the macaron batter.
After the macarons have been piped, add a few more pieces of shredded coconut to the tops of the macarons.
Coconut macarons are filled with coconut white chocolate ganache. Heavy cream is heated and added to white chocolate melting wafers. Add a little bit of coconut flavoring and mix together to form your macaron filling.
Coconut Key Lime Macarons
Coconut key lime macarons are made by adding shredded coconut, coconut extract and toasted coconut to macaron batter.
Coconut key lime macarons are filled with key lime buttercream frosting. Key lime buttercream frosting can be made by adding fresh lime juice, and lime zest to the base of buttercream icing.
Cookies and Cream Macarons
Cookies and cream macarons are made by adding crushed Oreo’s and cookie crumble to a buttercream base frosting.
You can add a sprinkle of cookie crumble to the tops of the white macarons for a little added decoration, right after you’ve piped the macaron shells.
The center filling is made with a cream cheese buttercream icing. To add a little bit more sweetness, there is a caramel sauce filling to the center filling as well.
Coffee Macarons
Coffee macarons are made by adding a small dusting of coffee grounds to the tops of the macaron shells right after piping them.
Coffee macarons are filled with coffee cream cheese buttercream icing.
You can add in your coffee flavor by adding a small amount of strong coffee, espresso, or using a pack of instant coffee with a bit of hot water.
Add the coffee in slowly to your filling, you don’t want the flavor to be too overpowering, or too thin of an icing to pipe.
Birthday Cake Macarons
Birthday cake macarons are made by sprinkling a few rainbow sprinkles on top of the macarons after piping so they have the beautiful rainbow color on the top of the white macaron shells.
Birthday cake macaron filling is made by adding vanilla cake mix to a vanilla buttercream icing. You can add food coloring to the filling of the macarons if desired.
Earl Grey Macarons
Earl grey macarons are made by adding ground up earl grey tea leaves to macaron batter.
Early grey macarons are filled with earl grey buttercream icing.
Early grey tea leaves are added to a buttercream icing base to create this mesmerizing tea macaron flavor.
Taste test, and add more tea if necessary to have a punch of earl grey flavor.
London Fog Macarons
London fog macarons are made by adding lavender extract to macaron batter. You can also sprinkle a bit of culinary lavender to the tops of the macarons if desired.
Earl grey buttercream icing is the filling for these delicious macarons.
Add vanilla extract, and a full bag of Earl grey tea leaves to the base of a buttercream frosting.
Taste test, you might need to add more tea leaves or vanilla extract to get the taste just right.
S’more Macarons
S’more macarons are made by adding ground up graham crackers to macaron batter.
There are 2 fillings for s’more macarons that you’ll need to make. There will be one layer of milk chocolate ganache.
The other layer is a buttercream frosting made with marshmallow fluff.
The combination of graham cracker flavored shells, marshmallow buttercream, and milk chocolate ganache, makes these macarons irresistible.
Vanilla Bean Macarons
Vanilla bean macaron shells can be flavored with the contents of a vanilla pod into the macaron batter.
The filling is made by adding vanilla bean paste to cream cheese frosting. You can add in vanilla extract if you’re wanting a stronger vanilla flavor.
Cookie Dough Macarons
Cookie dough macarons are made by making edible cookie dough to fill the macarons with.
Edible cookie dough is made without eggs, therefore you can eat it right away. You can use chopped up chocolate chips if you don’t have mini chocolate chips for your edible cookie dough macarons.
Lavender Macarons
Lavender macarons are made by adding ground up dried lavender to macaron batter.
The filling is a honey buttercream frosting.
You can add more ground up dried lavender to the honey buttercream if you want even more lavender flavor in your lavender macarons.
Tiramisu Macarons
Tiramisu macarons are made by adding a dusting of coffee grounds to the tops of the macaron shells after they have been piped.
The filling of the tiramisu macarons is made by adding mascarpone cheese, espresso, and cinnamon to powdered sugar and a bit of heavy cream.
Tiramisu macarons have a ton of flavor!
Peanut Butter Macarons
Peanut butter macarons are made by mixing marshmallow fluff and peanut butter together to create the delicious peanut butter filling.
You could chop up peanut until they are very fine and blot them dry, to add them to the tops of the macaron shells if desired.
Marshmallow Macarons
Marshmallow macarons are made by adding marshmallow fluff to a buttercream base frosting.
Fill your yellow macarons with these mouth watering flavors for beautiful yellow macarons at your next gathering.
Lemon Macarons
Lemon macarons are made by adding 1/4 tsp of lemon extract to the macaron shell batter.
The filling of the lemon macarons are made by adding lemon zest and lemon juice to a buttercream base frosting.
Lemon macarons are tart, tangy, with a little sweetness from the frosting.
Pineapple Macarons
Pineapple macarons are made by adding a bit of yellow food coloring to the macaron shell batter.
The center filling is made by creating a puree using pineapple chunks.
The pureed pineapple is mixed with rice flour and coconut flour over the stove for a few minutes until it thickens.
Once it’s cooled down, it’ll ready to be piped onto the macaron shells.
Banana Cream Macarons
Banana cream macarons are made by creating the shells of the macarons first.
The filling of the banana cream macarons is vanilla custard, and a slice of banana. The bananas have a bit of lemon juice squirted on them to prevent them from turning brown.
The banana cream macarons have a small bit of meringue piped on top of them, that are torched to cook the meringue.
Mango Macarons
Mango macarons are made by creating the macaron shells, and adding a bit of yellow food coloring to the macaron batter.
The filling of the mango macarons is made by adding mango puree to a buttercream base frosting.
Chamomile Macarons
Chamomile macarons are made by adding yellow food coloring to the macaron shells.
The filling of the chamomile macarons is made by adding the contents of a bag of chamomile tea, into a buttercream base frosting. The tea will infuse the chamomile flavor into the buttercream. You can add a little bit of honey to the frosting as well for a sweet chamomile honey flavoring.
You can make white chocolate ganache macarons by heating heavy cream, and pouring it over white chocolate melting wafers.
Make your chocolate ganache the day before, and let it sit in the fridge overnight, prior to filling your macarons.
Coconut Macarons
Coconut macarons are made by adding shredded coconut to the macaron batter.
After the macarons have been piped, add a few more pieces of shredded coconut to the tops of the macarons.
Coconut macarons are filled with coconut white chocolate ganache. Heavy cream is heated and added to white chocolate melting wafers. Add a little bit of coconut flavoring and mix together to form your macaron filling.
The filling is made by putting a ring of white chocolate Swiss buttercream frosting on the outer portion of the macaron shell.
The center filling is a passionfruit curd. The combination of the 2 fillings is sweet and tasty.
Pink Lemonade Macarons
Pink lemonade macarons are made by adding lemon juice and lemon zest to macarons batter.
The filling of the macarons are made by adding pink food coloring, vanilla extract, almond milk, and lemon juice to a buttercream base frosting.
Honey Macarons
Honey macarons are made by adding vanilla paste to macaron batter.
The filling of the macarons is made by adding mascarpone cheese and honey to a buttercream base frosting.
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