FOUR FESTIVE MACARONS

You can choose any filling you like, this post focuses on their shape or decoration.
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DESIGN #1
TWO-TONE FLOWER

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).

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DESIGN #2
LEAF BORDER

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.

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DESIGN #3
SHELLS

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.

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DESIGN #4
AIR-BRUSHING

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

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