Lavender Unicorn Macarons

Happy New Year! Here’s a little magical project for start of 2018, adorable unicorn macarons!

They are cute, they are sweet and they are full of magic! “Call it magic, call it true I call it magic when I’m with you..” I literally listed to Magic, by Coldplay on repeat while painting these sleepy and smiley unicorn faces. Magic or a great mood lifter at least 😉

As for the flavour, lavender is strong and the flavour can be overwhelming so use it sparingly and rather start with a tiny drop adding causiously after tasting the mixture. I used a drop of oil in the shells too letting the hint of smell be the indicator but in the buttercream I tasted the mixture after each additional drop to avoid getting a soapy flavour. Pairing with vanilla the flavour works beautifully but as there are differences in brands I strongly suggest adding lavender in tiny drops tasting in between the additions.

Lavender Unicorn Macarons
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Servings Prep Time
24macaron cookies 2hours
Servings Prep Time
24macaron cookies 2hours
Lavender Unicorn Macarons
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  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
24macaron cookies 2hours
Servings Prep Time
24macaron cookies 2hours
Ingredients
  • Purple lavender macaron shells
  • 80 grams egg whites divided
  • 100 grams ground almonds
  • 100 grams powdered sugar
  • 100 grams granulated sugar
  • 25 grams water
  • 1/6 tsp culinary lavender oil or lavender extract
  • 1/4 tsp purple food coloring gel
  • 1 tbsp sugar sprinkles mix of choice
  • Lavender buttercream
  • 50 grams unsalted butter softened
  • 220 grams powdered sugar
  • 25 grams milk
  • 1/4 tsp culinary lavender oil or lavender extract
  • 1/4 tsp purple food coloring gel optional
  • 1/4 tsp vanilla extract
  • Other
  • metallic food coloring pens
  • black food coloring pen
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare baking sheet with parchment or silicone baking sheet.
  2. Divide egg whites placing half in a mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on high speed.
  5. Place powdered sugar and ground almonds in a food processor or coffee grinder and pulse for few seconds, then transfer to a separate mixing bowl through a sieve discarding anything that doesn't go through.
  6. Combine the finely ground mixture with the remaining egg whites and mix until fully incorporated, then add a drop of lavender oil and purple food coloring and mix well.
  7. When the meringue forms stiff and glossy peaks remove from mixer and combine with purple almond paste by gently folding using a spatula or a big spoon.
  8. Place 3/4 into piping bag with large round piping tip and the remaining into a separate piping bag with a small round tip.
  9. Pipe round macaron shells onto your baking sheet, then using the small piping tip pipe ears and a horn on everyother shell/half of the shells.
  10. Using sprinkle mix of your choice add a small amount of sprinkles right under the horn to form the front mane.
  11. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.
  12. Meanwhile prepare buttercream in mixer starting by mixing half of the icing sugar with softened butter and milk mixed with couple drops of lavender and vanilla extract. Then continue to add the remaining sugar gradually and mix until smooth. Place in a piping bag with round or star tip and set aside.
  13. Once the shells have cooled paint the unicorn horns with metallic silver food coloring.
  14. Using a black food coloring pen, draw the unicorn sleepy or smiley eyes and you can add blush on the cheeks using metallic pink food coloring.
  15. Pipe buttercream onto the flat side of a non decorated macaron shell and top with a decorated unicorn macaron shell to make a sandwich. Refrigerate for 24 hours before serving.

2 Comments

  1. Voi miten nätit!

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