Unicorn Macarons



It was once again a dream come through! Unicorn Macarons are a trend since last year and up until now, they still exist all around the Youtube. I’ve been watching tons of Unicorn-themed treat videos which make me tempted to bake on. It’s been a month since I made some macarons and glad that I finally made some macarons again. The first time I made a Unicorn-Themed was the cheesecake one, which was made last year before the school starts, and it was the best homemade cheesecake I ever tasted. So let me share with you the recipe that I made for this awesome treat. Check out my Unicorn Macarons Video if you want to check how it was made. I will be listing the full procedure and ingredients down below so check them out.



Unicorn Macarons (Yield for 15~20 Macaron Pairs)
1/2 cup of almond flour
1 cup of powdered sugar
1 tsp of vanilla extract
2 egg whites
1/4 cup of granulated sugar
1/2 cup of cream cheese
1/2 cup of powdered sugar
Blue, Pink, Violet Food Coloring

Gold Luster Dust and Water
Paint Brush (Make it sure it is clean)
Black and Red Edible Food Markers

Procedure (Shells):
1.) Line in parchment paper onto the baking trays
2.) In a food processor, Put the almond flour and icing sugar then pulse it until it becomes a fine powder
3.) In a large bowl with a large sifter on top, Put the processed powder (Almond and Icing Sugar) onto the strainer and sift them until there are no more lumps on the sifter.
4.) In a stand mixer or large bowl with a hand mixer, Put in your egg whites and beat them until it gets frothy.
5.)Add in the granulated sugar a tablespoon at a time, Beat it until it gets soft peaks.
6.) Add in the vanilla extract into the egg mixture and beat them until it gets stiff peaks.
7.) Put the dry mixture into the egg mixture half at a time then fold it gently (approx. 15 strokes)
8.) Add in again the other half mixture then fold it until it has a molten lava consistency. (Another 15~20 strokes so all in all you have 30~35 strokes depending on the consistency of the mixture)
9.) Put the mixture into a piping bag fit in with a small round tip.
10.) Pipe in the shells then pipes two circles (which will be the ears) and a line in the middle (which will be the horn). Use a toothpick to fix the details.
11.) Let them sit for about 20 minutes or an hour until your shells developed a hard skin on the top (Once you touch the piped shells, it doesn’t stick anymore)
12.) While waiting for the shells to dry, Preheat your oven to 275ºF.
13.) When your shells are already dry, Bake them in the oven (middle rack) for about 12~15 minutes
14.) When it’s done, Let them cool for about 4~5 minutes
15.) Remove them gently from the parchment paper then place them on a plate or tray

In a large bowl, Beat the cream cheese, icing sugar, and vanilla extract until well-combined then add the pink, blue and violet food coloring. Fold the mixture until the colors spread not well-combined.

Decorating and Assembly:
In a tiny bowl, mix the gold luster dust and water until well-combined then use a paint brush to paint the horns and ears of the unicorn.
Use black edible pen for the eyes and red edible pen for the cheeks
After decorating, pair the macaron shells and turn the other shell upside-down.
Place the filling mixture into the piping bag then pipe it onto the shell and then sandwich them together.

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