Multicolored Bubblegum Macarons

Published: January 12, 2022 · Updated: August 17, 2026

These multicolored bubblegum macarons have pink-and-blue swirled Italian-method shells, a light sprinkle of nonpareils, and a creamy bubblegum filling. The two-color pattern looks detailed, but it is made with simple dots and a toothpick.

This corrected recipe uses consistent gram measurements and makes about 30 filled macarons. Add concentrated flavoring drop by drop according to its label; bubblegum flavorings vary widely in strength.

Allergen note: These macarons contain almonds, egg, and milk. Clearly label homemade treats at parties and school events. The FDA identifies tree nuts, egg, and milk as major food allergens.

Recipe overview

• Method: Italian meringue
• Yield: about 30 filled macarons (60 shells)
• Shell colors: pink and blue with optional nonpareils
• Filling: bubblegum mascarpone buttercream
• Baking temperature: 115°C (240°F) convection; try 120°C (250°F) if 115°C is too low for your oven
• Maturation: 12 to 24 hours refrigerated

Tools

• Digital kitchen scale
• Fine-mesh sieve
• Candy or instant-read thermometer
• Stand mixer or hand mixer
• Small saucepan
• Silicone spatula
• Two mixing bowls for dividing the batter
• Two piping bags
• Flat baking sheets with silicone mats or parchment
• Toothpicks

Ingredients

For the shells

• 115 g finely ground almond flour
• 115 g powdered sugar
• 115 g granulated sugar
• 30 g water
• 50 g egg whites for the Italian meringue
• 40 g egg whites for the almond paste
• Concentrated pink gel or powdered food color
• Concentrated blue gel or powdered food color
• Heat-stable nonpareils, optional

For the bubblegum filling

• 200 g unsalted butter, softened
• 200 g powdered sugar, sifted
• 85 g cold full-fat mascarpone or cool full-fat block cream cheese
• Food-grade bubblegum flavoring, added drop by drop according to the label
• Pinch of fine salt
• Concentrated pink or blue gel color, optional

Make the Italian macaron batter

1. Prepare: Line flat trays and prepare two piping bags. Clean the mixer bowl and whisk so they are grease-free.
2. Make the paste: Sift the almond flour and powdered sugar, then mix in 40 g egg white until uniform.
3. Cook the syrup: Heat 115 g granulated sugar with 30 g water. Once it boils, avoid stirring.
4. Start the meringue: At about 110°C (230°F), begin whipping 50 g egg white at medium speed.
5. Pour at 118°C: When the syrup reaches 118°C (244°F), stream it slowly down the inside of the mixer bowl while mixing.
6. Whip: Continue until the meringue is glossy, dense, and holds a firm peak with a slight bend.
7. Fold: Fold the meringue into the almond paste in three additions. Stop before the batter is fully macaronaged.
8. Divide and color: Split the batter evenly. Color one half pink and the other blue, then finish folding each portion until it falls in a slow continuous ribbon.

For more detail on judging the batter, read what macaronage means and the complete Italian-method macaron tutorial.

Create the pink-and-blue swirl

1. Pipe pink and blue rounds separately, stopping slightly inside the template because the batter will spread.
2. Immediately pipe two or three tiny dots of the opposite color onto each fresh round.
3. Drag a clean toothpick lightly through the dots to create a short swirl. Do not keep stirring the surface; too much movement can make uneven tops.
4. Tap the trays firmly and pop visible air bubbles.
5. Add a sparse layer of heat-stable nonpareils while the shells are still wet, if desired.
6. Rest until the tops are matte and dry to a light touch.

Bake the shells

Bake one tray at a time in a fan oven at 115°C (240°F) for about 18 to 20 minutes. If 115°C feels too low in your oven, test 120°C (250°F). Every oven behaves differently, so use an oven thermometer and change only one setting at a time.

Cool the shells completely before lifting them from the mat. If the bases stick, they are usually underbaked; add 1 to 2 minutes to the next tray before increasing the temperature.

Make the bubblegum filling

1. Beat the softened butter for 2 to 3 minutes, until pale and smooth.
2. Add the powdered sugar gradually. Mix on low at first, then beat until fluffy.
3. Mix in the salt and the smallest label-recommended amount of food-grade bubblegum flavoring. Taste, then add more one drop at a time.
4. Add the cold mascarpone or cool block cream cheese and mix briefly on low speed, stopping as soon as the filling is smooth.
5. Add a tiny amount of gel color if desired. Chill for 10 to 15 minutes if the filling is too soft to pipe.

Fill and mature the macarons

1. Pair shells of similar size.
2. Pipe a modest mound of filling onto the flat side of each bottom shell.
3. Press the matching shell on gently until the filling approaches the edge.
4. Refrigerate the macarons in an airtight container for 12 to 24 hours so the filling can soften the centers slightly.
5. Let them stand for about 15 minutes before serving for the best texture.

Storage

Keep filled macarons refrigerated in an airtight container and use them within 3 to 4 days. For longer storage, freeze them airtight. This conservative limit follows the USDA guidance for refrigerated leftovers and is more appropriate for a mascarpone or cream-cheese filling than the old one-week recommendation.

Troubleshooting

The two colors blended into one

The dots were too large or the toothpick was moved too much. Use smaller dots and one short drag through each group.

The shells spread past the template

Pipe inside the guide and let the batter settle outward. If it keeps spreading, the batter was probably overmixed.

The nonpareils melted or bled

Use only sprinkles labeled as heat-stable, or add ordinary sprinkles after baking with a small dab of melted chocolate.

The filling tastes artificial

Concentrated candy flavors become overpowering quickly. Start with the smallest label dose and add one drop at a time. Vanilla and a pinch of salt can round out the flavor.

More ways to customize the shells

See how to flavor macaron shells for measured dry flavorings, safe toppings, and post-bake decorations.

Enjoy your macarons!
Belli xx