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UNICORN MACARONS

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Author: Lindsay Nathanson

Ingredients
  

SHELLS

  • 1 1/2 cups powdered sugar
  • 1 cup + 2 tbs almond flour
  • 3 eggs whites
  • 1/2 cup sugar
  • White, pink, blue and purple food coloring
  • Piping gel
  • Edible glitter
  • Small paint brush

FILLING

  • 1/2 cup salted butter
  • 1 3/4 cup powdered sugar
  • 1/2 tsp milk
  • 3/4 tsp vanilla extract
  • Pink food coloring
  • Star sprinkles
  • Piping Bag
  • Small star piping tip
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Instructions
 

FOR THE SHELLS

  • Preheat oven to 325 degrees.
  • Prepare two large pipping bags with a round tip with about a 1/4" opening (Ateco #804 is what I use) and a baking sheet lined with parchment paper.
  • In a medium bowl, sift almond flour and powdered sugar together. Set aside.
  • In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
  • Lower the mixer's speed to medium and add sugar.
  • Put mixer back on the highest speed and beat until they form stiff peaks.
  • With the mixer still on high speed, add 5 or 6 drops of bright white food coloring.
  • Take bowl off of mixer and add almond flour/sugar mixture.
  • Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
  • Cover the mixture with plastic wrap, and pour a little bit of pink, purple, and blue food coloring onto a piece of parchment.
  • With a small paintbrush, dip the brush into the pink food coloring, and then randomly paint the inside of the bag.
  • Wash the brush, and repeat with remaining colors.
  • Put 1/2 the batter into prepared piping bag and cover the rest of the batter with plastic wrap.
  • Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out.
  • Repaint a new bag and repeat with remaining batter.
  • Let them rest for 30-45 minutes until they form a skin.
  • Bake for 10-12 minutes, or until they are set.
  • Let cool before peeling them off parchment paper.
  • Once they are cool, peel macarons off parchment paper and pair them according to size.
  • Use paint brush to paint the top of the shell with piping gel and then add edible glitter.

FOR THE FILLING

  • In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
  • Add powdered sugar, milk, and vanilla and mix until light and fluffy.
  • Stir in pink food coloring.
  • Prepare a piping bag with a star tip. Add filling.
  • Pipe stars around the outside of one shell leaving the center empty.
  • Fill the center with star sprinkles and sandwich the other shell on top of it.

Notes

*makes 25 macarons
*Storage - Macarons have a very good shelf life. They can be wrapped in plastic wrap and stored in the fridge for up to a week or in the freezer for up to a month. Just make sure they are brought back to room temperature before serving.