You can choose any filling you like, this post focuses on their shape or decoration.
Basic French macaron recipe (click here to retrieve it), one small portion to be dyed red, the rest dyed green). Pipe shells in green, add a few dots of red to form a full or partial flower, then pull with the needle to give the petal shape. Once the shells are baked, I sprinkled gold luster in a random pattern for added bling. Filling was peppermint buttercream (recipe here).
Same basic recipe, dyed with Dusty Rose pink. Once the shells are baked and cooled, a very fine black pen is used to draw a simple pattern of leaves, and they are then painted with luster powder (I used gold and bronze). Filling was hazelnut buttercream.
I have used the same French meringue basic recipe, but stopped the macaronage before it was fully smooth. I divided the batter in half, left some plain and dyed some pink. Then I marbled slightly the two colors together to pipe the shells. Using a small round piping tip, I piped shells like shown below. Filling was lemon buttercream. If you have a nice sprinkle that can work as a pearl, it could be a nice finishing touch. Mine was not the right size, so I skipped it.
Basic recipe dyed orange, and air-brushed with luster gold using a stencil. It is such a nice and easy way to decorate macarons very quickly. Filling was pumpkin ganache (recipe available here). I hope you can find inspiration for your next batch of macarons, these could very well help you celebrate the New Year, using any filling you love…
ONE YEAR AGO: Cuccidati, from Tina to You
TWO YEARS AGO: Festive Macarons to Welcome 2021!
THREE YEARS AGO: Episode 6, Cookies in The Great American Baking Show
FOUR YEARS AGO: Brazilian Chicken and Heart of Palm Pie
FIVE YEARS AGO: Roasted Butternut Squash with Walnuts and Tahini Sauce
SIX YEARS AGO: The Complicit Conspiracy of Alcohol
SEVEN YEARS AGO: Candy Cane Cookies
EIGHT YEARS AGO: Macarons: Much better with a friend
NINE YEARS AGO: Our Mexican Holiday Dinner
TEN YEARS AGO: The Ultimate Cranberry Sauce
ELEVEN YEARS AGO: Edamame Dip
TWELVE YEARS AGO: Gougeres
THIRTEEN YEARS AGO: Beef Wellington on a Special Night