Squid Game Macarons

October 23, 2021

squid game macarons 

Have you watched the Netflix hit show, Squid Game? Squid Game has taken the world by storm, and it has also made its way into the culinary world! Many bakers have made Squid Game themed desserts, and here's my take with Squid Game macarons

I made the iconic characters like Gi-hun (aka Player 456), the guards, the "Red light green light" doll, as well as the present coffin, dalgona candy, and Squid Game business card. I can't decide which of the designs are my favourite!

A couple of these macarons I baked broke, and in my head I just kept thinking what would happen if one of the games were to bake perfect macarons. I would have been eliminated 🤯 

squid game macarons

These batch of macarons were definitely time consuming as there's a lot of colours and details involved. If you wish, you can also choose to make fewer designs at a time, as that means preparing less batter colours for easier management. 

Have fun making these!

by Sumopocky

2 per design
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring to get the batter colours in Step 4
Edible silver dust (optional, for needle of the Dalgona candy design)

[For Filling]
Click here to fill with your desired flavour!

[For 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. [Basic Macaron Tutorial Video]
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 till the ingredients just start to combine.
4. Then, split the batter according to the table below, and continue to macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags. Do note that the table just gives an estimated amount, and you will have to adjust accordingly.
Colour of Batter
Approx. Portion





Pinkish red


1.5 tbsp

1 tbsp

2 tbsp

2 tbsp

1/4 of batter

1/4 of batter

1/4 of batter

1/4 of batter
5. Pipe out batter onto parchment paper. You can make a template to ensure the shells match (remember to flip the image for the back shell!) Pipe on the other details with the relevant batter colours. Please watch my video for the full demonstration of how to pipe the shell. Let the shells dry slightly in between piping on details.
6. Let the shells dry in a non humid place or in an air conditioned room. 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 15 minutes for the regular  sized macarons, and 20 minutes for the larger macarons like the guard, gi-hun, and doll. Keep an eye on the macaron shells, as it depends on your oven and size of the macaron.
8. Let shells cool before removing from parchment paper. Then, pipe with filling and chill for at least 3 hours (best to leave overnight). Enjoy!

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