How to Make Unicorn Macarons at Home
Published · Updated
Unicorn macarons turn a reliable Italian macaron shell into a playful party dessert. The shape is made with two piping bags: one for the round shells and one with a smaller opening for the ears and horn. After baking, edible details bring the faces to life.
This updated tutorial gives exact shell and bubble-gum filling quantities, a clear piping order, oven guidance in Celsius and Fahrenheit, decorating safety, and storage advice for the mascarpone filling.
Unicorn Macarons at a Glance
| Stage | What to do | Success cue |
|---|---|---|
| Prepare | Make one batch of Italian-method macaron batter and reserve a few tablespoons | Batter flows in a slow ribbon and settles gradually |
| Pipe | Pipe round shells, then add ears and a horn to half of them | Features touch the round shell so they bake as one piece |
| Bake | Start at 115°C (239°F); test 120°C (248°F) if 115°C is too low in your oven | Tops do not wobble and shells release after cooling |
| Decorate | Use products explicitly labeled edible and intended for direct food use | Details are dry before filling and packing |
| Store | Refrigerate filled macarons at 4°C (40°F) or below | Best within 3 days because the filling contains mascarpone |
Ingredients and Tools
Macaron shells
- 115 g (4 oz) finely ground almond flour
- 115 g (4 oz) powdered sugar
- 115 g (4 oz) granulated sugar
- 30 ml (1 oz) water
- 50 g (1.7 oz) egg whites, first portion
- 40 g (1.4 oz) egg whites, second portion
- Concentrated gel or macaron-compatible powder color, optional
This amount makes about 30–35 filled macarons, depending on the size of the rounds and the amount used for ears and horns. Use a kitchen scale; volume substitutions are not precise enough for this batter.
Bubble-gum mascarpone buttercream
- 200 g (7 oz) unsalted butter, softened but not greasy
- 85 g (3 oz) mascarpone, cool and smooth
- 200 g (7 oz) powdered sugar, sifted
- Food-grade bubble-gum flavoring, added according to the label
- Concentrated food coloring, optional
Useful tools
- Kitchen scale
- Mixer and whisk attachment
- Candy thermometer
- Sifter
- Heatproof saucepan
- Silicone spatula
- Two piping bags
- Silicone mat or parchment
- Small food-safe decorating brushes
- Toothpick or scribe tool
For the complete meringue and macaronage method, follow the Italian macaron recipe. Use this page for the unicorn shaping, decorating, and filling steps.
How to Pipe Unicorn Macaron Shells
- Prepare the trays. Place a round macaron template under parchment or a silicone mat. Leave more space than usual above each circle for the horn and ears.
- Divide the batter. Put most of the finished batter in a standard piping bag. Reserve a few tablespoons in a second bag and cut a much smaller opening.
- Pipe the rounds. Hold the main bag vertically and pipe evenly sized circles. These form both the decorated tops and plain bottoms.
- Add features to half the shells. With the small bag, pipe two ears and a tapered horn. Make every feature touch the wet round so it does not bake as a separate piece.
- Remove bubbles. Tap the tray and pop visible bubbles without dragging through the ears or horn.
- Rest as your base recipe requires. The surface should look matte and should not transfer batter to a lightly touched fingertip.
Baking Temperature and Doneness
Start with the temperature that works for the base Italian recipe. For these pale shells, 115°C (239°F) is a useful starting point. If that setting is too low to set the centers in your measured oven, try 120°C (248°F) on the next test tray. The Fahrenheit values are direct conversions, not 240°F or 250°F approximations.
Bake one tray at a time for roughly 15–18 minutes, then judge the shells rather than the clock. A finished top should not wobble on its foot when nudged gently. Cool completely before lifting a shell; forcing a warm shell off the mat can tear the base.
If the tops brown before the centers set, verify the actual oven temperature and test a slightly lower rack or an empty tray on a rack above. If the shells remain sticky or wet inside, add a minute or two or test 120°C (248°F). Change only one variable at a time.
How to Decorate Unicorn Macarons Safely
Add heat-stable sprinkles while the piped batter is still wet, keeping the eye and cheek area clear. Check the manufacturer’s baking directions because not every decoration keeps its shape or color in the oven.
For horns and ears, use luster dust whose package explicitly says edible, includes an ingredient list, and permits direct application to food. “Non-toxic” or “for decorative use only” is not the same as edible. The FDA’s decorative-dust guidance explains the label check.
Dry-brush the dust or make a paint only with the medium and proportions allowed on its label. Use brushes reserved for food. Let painted details dry fully. Draw the eyes with an edible food marker and apply a tiny amount of pink edible powder for the cheeks.
Make the Bubble-Gum Mascarpone Filling
- Beat the softened butter until smooth and lighter in texture.
- Add the sifted powdered sugar gradually and mix on low until incorporated, then beat briefly until fluffy.
- Add the cool mascarpone and mix only until smooth. Excessive beating can make mascarpone grainy or loose.
- Add bubble-gum flavor a little at a time, following the product label. Taste before adding more because concentrates vary greatly.
- Tint the filling if desired. Transfer it to a piping bag and keep it cool if the room is warm.
Pair each decorated top with a similarly sized plain bottom. Pipe filling on the plain shell, leaving a small border, then lower the unicorn top into place without pressing on the horn or ears.
Storage and Make-Ahead Advice
Because this filling contains mascarpone, refrigerate the filled macarons promptly in an airtight container at 4°C (40°F) or below. For best safety and quality, eat them within 3 days. Keep perishable macarons out of refrigeration for no more than 2 hours, or 1 hour in temperatures above 32°C (90°F). See the official cold-storage guidance.
Arrange the macarons upright with enough support to prevent movement, but do not pack them so tightly that the ears or horns snap. For more filling-specific advice, use the macaron storage guide.
Frequently Asked Questions
Do I need white food coloring?
No. Almond flour and oven heat can give shells an ivory tone, and that is normal. If you want a cooler white, use only a tiny amount of a permitted concentrated color; too much color can change the batter.
Why did the ears or horn break off?
They may not have touched the round shell, were piped too thinly, or were handled before cooling. Pipe features with a firm connection and lift the cooled macaron from underneath.
Can children help decorate?
Yes, once the shells are baked and cool. An adult should handle the hot syrup, oven, and any alcohol-based decorating medium. Check labels and allergens for every sprinkle, color, flavor, and filling ingredient.
Enjoy your macarons!
Belli xx