Corgi Macarons


Ever since I’ve been scanning a lot of character macarons all around the social media, I always ask myself if I would challenge myself on doing something like this. But then I decided to do it so as I believe it can showcase my creativity on making something intricate as I made them. Through this, I’ve been making K-POP and K-drama themed macarons as times goes then.


I am also inclined in watching dog videos recently and it was really an amazing stress-reliever as I watch them. One of my favorite breed of dog is Corgi (Even though I have a Pug in our house, Sorry Lebby!). Through this, I really wanted to make some Corgi Macarons. So I started making some ideas and sketches on how will I make my Corgi Macarons. Here is the result, I hope you guys like it.


What I liked about Corgi is that they are so cute and long to cuddle on. They are nice to get away with when you go outside. Physically, Their butts are so sexy which is one of the highlighted features of Corgis.

How about you, What’s your favorite dog breed?

Corgi Macaron Recipe
For the Paste:
150g of almond flour
150g of icing sugar
110g egg whites (divided for the meringue and paste)
Orange, Black and Pink Food Coloring

For the Syrup:
150g of granulated sugar
40g of water

Filling of your choice

Procedure: (Prep Time: 1 hour and 20 minutes)
Preheat the oven to 300°F, Prepare two baking trays lined with parchment paper or Silpat

In a large bowl, sift together the almond flour and icing sugar. Add half of the egg whites. Mix the mixture until it forms into a paste.

In a large saucepan, Place in the sugar and the water. Mix the mixture until it is combined then heat the saucepan until it reaches 240°F. Meanwhile, In a stand mixer, Add the other half of egg whites then whisk until it gets foamy.

Once it reaches 240°F, carefully pour the mixture in the foamy mixture in a slow steady stream way. Mix for 5~10 minutes on a high speed until the meringue is glossy and can hold stiff peaks.

After the meringue is formed, Add ⅓ of the meringue into the paste mixture. Fold the mixture until it is incorporated. Add in the rest of the meringue mixture then fold until it is well-combined and has a semi-lava texture.

Divide the batter into a ratio of 7:2:1:1 for the colors of orange: white: black: pink. Add the food-coloring based on the ratio given then mix until combined

Place the colored batter to each piping bag, and set aside.

Pipe oval-shaped macarons onto the tray. Bang the tray on the countertop to release the air bubbles and add the ears of the corgi (using orange batter), Let it rest for 10-20 minutes until semi-set.

Using the white batter, add the middle face of the corgi; black batter, for the nose and eyes of the corgi; pink, for the cheeks of the corgi.

Let it sit for 30 minutes until the macaron shells are dry-in-touch

Bake the macarons for 19-23 minutes until the bottoms are set

Cool the macarons for 5-10 minutes before removing them from the silpat

Fill them with your favorite filling.


Recommendation: Let the macarons sit in the fridge for 24-48 hours, for a softer texture

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