Some of you may be thinking that I started some crazy fad New Year’s diet and am just confused and hallucinating a bit with this one. Others will know what all of the kids are up to these days and realize that this is my my take on a recent popular cheery unicorn dessert fad. Everyone wants a unicorn, right?
Unicorn macarons are here to stay! Perfect almond French macarons with pink and blue swirls, topped with as many sprinkles as all of your dreams will allow. Filled with cotton candy buttercream
It all started when during the blast of winter, a little cafe in California delivered a magical hot chocolate recipe full of cheer and sprinkles and colors to it’s customers. There’s something about blasting a dessert with the brightest sprinkled sugar confetti that just makes it taste and feel that much better. Winter blues? Sprinkles. Sick of that lousy Whole 30 thing you’ve been begging to break? Sprinkles. Tossing some rainbow lovin’ on top of that dessert is the best way to bring smiles to everyone’s faces.
If you haven’t made macarons before, I would definitely suggest that you read up a bit about them before jumping in. NOW… don’t freak out and lose your sprinkles over it. It can be daunting to read everyone say to do this and that and not this and certainly not that, etc. Just try it out. It might fail. So what? Do it again and just try to enjoy the learning process with it. Once you master that, the macarons will soon follow. PS – We have what I think is a great guide HERE for everything Macarons 101. We even have a nice FREE printable template that you can use to pipe them out.
Now… for some pictures! Because I’m pretty sure unicorns are creatures of few words.
What would unicorn filling taste like? Totally normal question to ask yourself mid-day on a Saturday, right? Thought so too. Unicorn filling made me thing of unicorn poop. Unicorn poop is obviously not gross BECAUSE IT’S FROM A UNICORN. It would be made of pure glitter and cotton candy, I think. Case closed. Cotton candy and glitter buttercream it is. Turns out, that’s pretty simple. Some nice buttercream base, cotton candy flavoring, and a shit ton of unicorn-worthy edible glitter or sanding sugar.
Macarons Baking
The fun part about these is that you can really put anything you want on them for sprinkles. All jimmies? Who the hell wants that?! It’s 2016.. err 2017, I mean. Even though the 1990s still sounds like it was only 10 years ago to me, it’s time to update your sprinkle stock. It’s amazing how many different types you can find these days. Internet, y’all. It’s crazy out there on Etsy and stuff.
I mixed together a bunch of different random shapes and colors for my macs. Added some edible glitter. Considered using an airbrush to make a chocolate horn but got too lazy and decided that I wanted to eat them now instead. You know… the usual.
I mean.. come on. You can’t help but smile a bit when you see this many colors in one bite. If you want something just as bright and fun to drink with these, the world’s most beautiful Unicorn Hot Chocolate recipe is over at Love & Olive Oil today. Seriously. Go check that out. It’s what sparked this whole thing, really. At dinner last week, Lindsay was telling me all about the whole world of unicorn desserts and I was sold. Shiny, flashy, colorful? Something to distract me? I’m in! I quite literally spent the entire weekend waist deep in sprinkles and buttercream. So… a normal weekend but with a really, really cute prize at the end. I’m positive I’ll be finding sprinkles in my kitchen for the next month.
A bit of cheer during dreary winter. Enjoy, y’all!
- 90 grams egg whites (3 large egg whites), room temperature
- 55 grams (~ ¼ cup) superfine sugar (granulated sugar in food processor until fine)
- 200 grams (~ 1 and ⅔ cup) confectioner's sugar
- 110 grams (~ 1 cup) almond flour
- ¼ teaspoon cream of tartar
- pinch salt
- food coloring, I use THIS gel coloring
- sprinkles, lots of sprinkles
- piping bags
- 8 tablespoons butter, unsalted, softened
- 16-24 ounces confectioner's sugar, sifted well
- few drops cotton candy flavoring, I used THIS one
- pinch salt
- edible glitter or sanding sugar
- pink food coloring, optional
- Before you begin making macarons, please VISIT OUR MACARONS: 101 GUIDE for tips.
- Place room temperature egg whites in mixer bowl.
- With whisk attachment, whisk at medium speed until foamy, about a minute.
- Add superfine granulated sugar and cream of tartar. Mix until VERY stiff peaks form. You should be able to reverse the whisk and have the peak stands very tall without falling.
- Split into two even batches. Add food coloring here if desired. Add a bit more than you think you need, as it will fade slightly when baking.
- In a different bowl, sift together almond flour and confectioner's sugar. Repeat and sift a total of 4-5 times, removing any large pieces left behind after each sift.
- Add almond flour mix to stiffened egg whites.
- Using proper folding technique (see blog post for explanation of this!), fold until you can ribbon an "8" that holds into the batter. This should take about 50 proper strokes. THIS is the most important step in proper macaronage.
- If you want the swirled look, put each color into its own piping bag. Place the two piping bags together into a new bag. You will then have one bag with the two inserted color mixes.
- Pipe macaron circles onto paper-lined baking sheets using the macaron template from our MACARONS: 101 Guide and instructions available HERE.
- To pipe swirls, simply squeeze evenly at a 90 degree angle and twist slightly counter-clockwise. Stay in the same spot, only rotating your hand in the same center point.
- Sprinkle with sprinkles immediately.
- Let the shells rest at room temperature for 30 minutes to form hardened tops.
- Bake at 290 F for about 16 minutes. Be sure your oven temperature is exact. Use a thermometer to verify.
- Remove and let cool completely before removing from baking sheets.
- Add softened butter to mixer. Whip until smooth.
- Add remaining ingredients and mix until smooth. Add more confectioner's sugar as needed for tight enough texture.
- Pipe filling between two shells and enjoy!
- Visit SouthernFATTY.com for more.
Looking for our Macarons 101 Guide? Find it HERE.
Rice Krispies Macarons
Raspberry Almond Macarons
Hogan Miles
Thanks for sharing
Lili
hi!!! I was wondering if you would let me use one of your macaroon photos as a digital background for my photography edits? Its perfect for a candy land theme!!
Moganna Lots
The images really captures my eyes. Thanks for providing the recipe, it’s helpful
Opauline Shelton
They look delicious I am going to try your recipe first time making them.
Alex @ Alexander Hendrickson
Just out of curiosity, have you ever tried Swerve granular and confectioner’s sugar with these? Everything but the sugar on these is keto / low-carb friendly. May have to test that out! Love the colors!
Esther Mi@consumerhomehome
I am new to this recipe, but i can do one for myself following the instruction provided
Carmen Lester
Can you just make these for me and I will buy?? I need them to be just as perfect as those were. I am not a baker, so I need them by the 25th of September 2018. Can you make this happen?
Phillip @ SouthernFATTY.com
I wish I had the time to make them that often!
Jill Penfold
Hi everyone!!!
Ok first of all, I loved the pink and blue.
I was going great guns until the G.D oven. Only half my Macarons had feet. The sprinkle were too heavy. I posted a picture of them on my IG @averybritishactress
Feel free to check it out.
I tried a second time but only used blue. The blue turned brown once cooked, how do I overcome that?
I feel like I can only make mini ones?? I use a silicone sheet, WTF am I doing wrong?
Love Jill
Haley
These are so beautiful and I was so excited to try them, but then I remembered that I’ve just been diagnosed with egg white allergy (the hives and face swelling is not fun). So I am highly disappointed that I can’t make these or try them, but I wanted to say that they look stunning!
Lori P.
You can totally make macarons with aquafaba (the cooking liquid from beans, such as chickpeas)! I haven’t tried it myself, but here is a link: https://www.supergoldenbakes.com/2016/07/vegan-aquafaba-macarons.html. Then you could still add the fun sprinkles, glitter, and cotton candy buttercream filling!
Phillip @ SouthernFATTY.com
I’ve read quite a few resources about using aquafaba for a replacement. Seems like people have great success with it. I’ll have to try it sometime. Thanks for the tip!
Tisha
Beautiful! Where did you get your blue rimmed silpat?
Phillip @ SouthernFATTY.com
It was actually sent to me by Diamond Crystal Sugar. I do like the Amazon brand silicone mats a lot. Less than $10 for two.
Susan
Wow, I am so impressed by the creativity! Thank you so much for posting this. Can’t wait to try it.
Phillip @ SouthernFATTY.com
Awww, thanks! I had a blast making these. Hope you enjoy!
Sheri Kelly
SO descriptive and ultimately accurate!!! Thanks for so much humor and wit…its almost as if I can hear you…!!
Can’t wait to try the unicorn macarons!
I’ll definitely be following you.
Phillip @ SouthernFATTY.com
D’awwww, thanks!
Evan Kay
How are the sprinkles and other toppings adhereing to the finished cookies? I don’t see this mentioned in the recipe.
Thanks!!
Phillip @ SouthernFATTY.com
Step 12. Good luck!
Stephanie
These are absolutely gorgeous. Making macarons has been a goal of mine for a long time and these beauties are inspiring me. Just one question: how do you get your pink and blue shells to swirl so perfectly? Any tips or tricks?
Phillip @ SouthernFATTY.com
Thanks! I’ve updated the recipe section with more instructions on how to pipe the swirls. Good luck!
MC LaTableDeNana
Hi..I just found your blog..I was Googling macarons..always on a quest to get them right every time..not 2 out of 3..I have been drawing my templates from one that came from a French kit..I have the rubber mat and it just does not work for me..Googled printable macarons templates and you came up..I read your macarons 101..and loved the desciption..humor:)
So I am a new follower and I wanted to say thank you for the template..I am going to go see if it perinted up..Thses are adorable by the way.
Phillip @ SouthernFATTY.com
So glad! These were one of my favorites to make. Something unique and a bit different from the usual macarons. Happy you enjoyed the Macarons 101 guide. Let me know how it goes next time you try using the template!
Julie // The Little Kitchen
these are beyond, Philip!!!!!! LOVE!
Phillip @ SouthernFATTY.com
Thaaaaanks, Julie! Come to town and visit so we can all have a party!
TrueWaBetty
Gosh I asked Santa for my own handsome southern gent that could cook…. I got slippers *ugggg*
Phillip @ SouthernFATTY.com
Santa was, ummm…. busy. But he did bring some donuts of himself earlier! 🙂
Rahul @samosastreet.com
I so miss your goodies, Phillip. Now that I am at Alabama, I think we need to meet up soon for some macarons
Phillip @ SouthernFATTY.com
Definitely! Come see us!
Josh @ The Kentucky Gent
You’re a macaron master! These look amazzzzing.
Phillip @ SouthernFATTY.com
Thanks! — I’ll add Mac Master & Sprinkle Slinger™ to my card. *huur flip*
Esteban Castillo
As kids say nowadays, this post was pretty lit. SO GOOD!
Phillip @ SouthernFATTY.com
That’s so… fetch. (Thanks!)
Kari Guastella
These are such gorgeous macarons! I’ve taken to having to go over to my parent’s house to use their gas oven for making my macarons. My terrible electric oven was just not getting the right consistency!
Kari
https://sweetteasweetie.com/antioxidant-smoothie-post-raisin-bran/
Phillip @ SouthernFATTY.com
Thanks! I use an electric oven while hating it every moment. I had to drop the temp for these because they were being finicky w the sprinkle weight on top. 3 batches later and I figured it all out. Oy!
Lindsay
Know what we need now? A cup of my hot chocolate with one of your macarons on top. The world might just implode.
Phillip @ SouthernFATTY.com
YESSS! *mic drop*
Kristin @ Camels & Chocolate
You two are absolutely KILLING me today with all this unicorn business. Will you both promise me you’ll make these treats for the birthday party next month (and when I’m officially NOT on W30 anymore)????
Phillip @ SouthernFATTY.com
I guessssss so. But, I’m pretty sure that anything unicorn is magical and contains zero everything bad. Just sayin’.
Phillip @ SouthernFATTY.com
More color the better!
Phillip @ SouthernFATTY.com
The more unicorn recipes the better! Thanks for including us.
Phillip @ SouthernFATTY.com
Cheers!
Phillip @ SouthernFATTY.com
Cheers!
Phillip @ SouthernFATTY.com
Thanks!
Phillip @ SouthernFATTY.com
Great roundup!