Unicorn Macaron Tutorial

January 23, 2017

unicorn

unicorn

The unicorn trend appears to be constantly, magically evolving. From unicorn cakes to unicorn pancakes, and now unicorn macarons! Unicorn macarons is the latest dessert that has gotten a magical transformation in the kitchen. Joining the herd of unicorn macarons online, mine is a unicorn who wears a crown of red roses and has a golden unicorn horn. 

unicorn

I had to try baking the unicorn macarons more than once to get the version that I am truly satisfied with. At first, I used yellow batter to pipe the horn, but the gold dust shines out more against a white shell. Take note to pipe the ears further apart so that the horn is distinguishable. 

Have a magical time baking and eating these unicorn macarons! 

vday macarons singapore

unicorn


P.S. These unicorn macarons and rose bouquets are now available for order this Valentine's Day  Click below for more details!
online bakery singapore


UNICORN MACARONS RECIPE
by Sumopocky

Yield
~20 macarons

Equipment
Electric mixer
Piping bags
A small clean brush (for painting edible gold dust)

Ingredients
[For Basic Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring: Green, red, black, yellow
Edible Gold Dust (adjust quantity as needed)
A few drops of Clear Vanilla Extract/Vodka (for dissolving gold dust)

[For Macaron Filling]
Select your macaron filling here

Directions
[For Basic Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until you get a molten-like mixture and it drips down like a ribbon when lifted.
4. Scoop some batter for decoration and add food colouring as shown below. Mix well and transfer to piping bags with small tips. Transfer the remaining white batter to a piping bag with medium tip, and 1 tablespoon to a piping bag with small tip.
Colour of batter
Yellow
Green
Black
Red
Amount of Batter
1.5 teaspoon
1.5 teaspoon
1.5 teaspoon
1.5 teaspoon
Food Colouring
Yellow
Green
Black
Red
5. Pipe out batter onto baking tray lined with parchment paper. Please refer to video above for demonstration. Note: Let the shells dry slightly before piping the details of the eyes, flowers, and lines on horn. Make equal number of decorated and non-decorated shells. 
6. Let the shells dry in a non-humid place. You should be able to touch it gently with the tip of your finger without it sticking.
7. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let shells cool.
8. For the finishing touch, mix the edible gold dust with clear vanilla extract or vodka. Use a small brush to paint the unicorn horn and inner ears gold.
9. Pipe your desired macaron filling in between the shells.

unicorn

unicorn
Look at those macaron feet~

You Might Also Like

2 comments

  1. Making them now. Followed directions to a T. My mixture is a teeny lumpy event though I shifted very fine. Maybe I didn't mix it long enough? Hoping at least one will make it out of my batch lol

    ReplyDelete
  2. Hi Carleeh! Was your batter still lumpy even after piping? Sometimes there are still tiny bumps in my batter, but they smoothen out perfectly after piping. Make sure to use extra fine almond flour, and that the holes in your sieve are not too big :) Hope your macarons turned out well! Would love to see a picture ^__^

    ReplyDelete