Multicolored Bubblegum Macarons

These cute multicolored bubblegum macarons are sweet, tasty, and ideal for any occasion – especially for kids! They are the perfect addition to kids’ birthdays or school events!

The sweet bubblegum buttercream between the macaron shells gives it a very special taste. They look fabulous and unique as they are multicolored and adding the nonpareils on top of the shells makes them even more desirable.

You would not believe how easy it is to make them yourself – let me guide you through all the steps needed to make these at home.

Let’s start with the macaron shells. I love using light pink and light blue colors for bubblegum macarons. I usually sprinkle the multicolored pink-blue macarons over with basic white little nonpareils. You can always add more vibrant and crazy sprinkles on top of the shells to make them extra cool.

Tools and ingredients for making bubblegum macaron shells

I have put together a comprehensive recipe for baking perfect homemade macarons with the Italian method. It goes into detail on every step of the process and should help you increase your success rate! I highly suggest you take the time to read this post thoroughly as well.

Making the batter for bubblegum macarons

It is important to prepare all the ingredients beforehand so that eventually you don’t have to worry about anything when it comes to cooking.

1. Cleanliness is super important when baking macarons. To avoid contamination, make sure to clean all the tools before and after baking. This will help you get the best results possible.
2. Shift 7 oz (115 g) almond flour and 7 oz (115 g) powdered sugar to the stainless steel or glass bowl and mix until nicely even.
3. Add 1,4 oz (40 g) of egg whites into the almond flour and powdered sugar mixture. If added, set it aside.
4. Add 7 oz (115 g) white sugar and 1 oz (30 ml) water to the small saucepan and place it on the stove on medium heat, stick in the candy thermometer.
5. Add the other part of egg whites 1,7 oz (50 g) to the mixing bowl and set aside.
6. Once the candy thermometer shows 230°F (110°C) it’s time to turn on the mixer and begin whipping the egg whites on medium speed.
7. Once the thermometer reaches 244°F (118°C), pour the hot sugar syrup slowly into the egg whites. Do not stop mixing now, stay with it!
8. Mix the egg whites and sugar syrup mixture on medium speed for 5 minutes and then 2 minutes on high speed (it can take longer when using a hand mixer that is not so powerful).
9. Take the bowl with almond flour, powdered sugar, and egg whites. Using a silicone spatula, mix everything together until it’s all even.
10. Once the mixture is even, add 1/3 of the egg white and sugar syrup foam into the bowl at first and slowly fold the mixture until even. Then add the next 1/3 and continue mixing. The folding technique for macarons is called macaronage. If you’re not new to baking macarons, you may already know what it means and how important it is.
11. Now it is time to add the last 1/3 of the egg white foam. Gently fold the batter until even but not 100% ready.
12. Take two small bowls and pour half of the batter into each bowl.
13. Take a toothpick and add a little bit of pink food coloring to one half of the batter. Do the same with the blue food coloring – add it to the other half of the batter.
14. Now it is time to finalize the mixing process, do it slowly as the batter is almost ready and you don’t want to over-mix it. The batter should slowly flow down from the spatula without breaking (like a ribbon).

TIP: Macaronage is a macaron batter folding technique. It is one of the most important parts of making macarons. You want to be gentle with the batter and be sure to not mix it too much.

Slowly mix everything together with a silicone spatula, making sure you mix in all of the edges. It is important to mix the batter slowly and gently because then you can see when the batter is ready and can stop immediately.

When mixing too fast, you can miss the right consistency and once you over-mix the batter – there is nothing you can do to fix it. Try to avoid that at any cost.

Once you’re finished with the mixing, put the mixture in two different piping bags – blue batter in one bag and pink one in another.

Piping the bubblegum macaron batter

Put the batter into the piping bag and at a 90-degree angle, pipe the macarons to the parchment paper or silicone mat. If using a silicone mat with templates, make sure you do not fill all the templates with the batter.

Do it as shown in the pictures below. Do not use all the batter because you need it later to make the macarons multicolored!

When using a silicone mat with templates, be careful not to fill the outer round entirely. As the batter will spread a little, make sure there is room for that. Otherwise, it is possible that the macarons will spread together and you will end up with one large weirdly shaped macaron like this.

Now it is time to use the leftover batters! Just add little blue drops of batter to the pink shells you just piped to the mat. Once the dots are done to each shell, take a toothpick and swirl it in the batter to get the beautiful knotty pattern.

Make sure to reach the template’s edges – it is important the batter fills all the templates. By doing this, the macaron batter will bake and grow evenly in the oven.

Make sure you are doing the dots and all the fixes with a toothpick right after piping! The batter will start to form a skin quickly and if that happens, it is impossible to get it done without bumps.

Now do the same with the other colors – pink dots to the blue shells!

Now it is time to cover your macaron shells with any kind of sprinkles or nonpareils. I love using the simple white nonpareils with the bubblegum macarons.

Baking the bubblegum macaron shells

Once the macaron batter is piped out to the mats and all the nonpareils are sprinkled over the shells, it is time to bake!

Turn on the oven. I am using the convection oven and fan mode. Set the temperature to the 250°F (120°C). In case your oven does not have a fan mode, you probably need to raise the temperature by 60°F (15°C). Remember – every oven is different. What works great for me, might not work for you.

Once the macarons are out of the oven, remove the mats from the baking pan right away. Otherwise, the macarons will keep baking on the hot pan and can over-bake. Let them cool down before removing them from the baking sheet or silicone mat.

Tip: Sometimes it is hard to get the macarons off the silicone baking mat as they tend to stick to the mat. In that case, I recommend putting the silicone mat with the macarons into the freezer! Wait around 30 minutes and take them out. Remove the macarons fast from the silicone mat before they start to warm up. With the help of your fingers, gently press on the bottom of the silicone mat to help the macarons get off.

Filling for bubblegum macarons

Now it is time to make the filling! The bubblegum filling is super easy to make! You will only need four ingredients – butter, mascarpone cheese, powdered sugar, and bubblegum flavor!

This LorAnn Bubble Gum Flavor is really the best thing ever! It smells and tastes extremely good! If you love bubblegum smell and flavor, you really need to try this thing out.

I also love that it comes in a teeny-tiny glass bottle that doesn’t take any room in your kitchen. Even though the bottle is small, it lasts for a long time because it is very concentrated and only needs a few drops to get an incredibly good and sweet bubblegum flavor!

Mascarpone cheese is an Italian cream cheese that’s typically used to fill cannolis. It’s also frequently used in many sweet creams and toppings. Mascarpone cheese can be a great substitute for heavy cream in the filling of macarons as it has a strong texture, holds its shape well, and has that great mild taste. In case you don’t have mascarpone cheese, you can use plain cream cheese instead of it.

Ingredients for bubblegum filling

• 7 oz (200 g) butter (room temperature)
• 3 oz (85 g) mascarpone cheese (room temperature)
• 7 oz (200 g) powdered sugar
• A few drops of LorAnn Bubblegum Flavor
• A tiny bit of pink or blue food coloring (optional)

How to make filling for bubblegum macarons

• Let the 3 oz (85 g) mascarpone and 7 oz (200 g) butter sit in a room temperature for at least 30 minutes.
• Once they are softened, place 3 oz (85 g) of mascarpone and 7 oz (200 g) of butter into the bowl and start whisking using a mixer. Slowly add 7 oz (200 g) of powdered sugar. Mix on high speed until fluffy and even. It takes around 3 minutes to achieve the perfect texture.
• Add a few drops of bubble gum flavor to the mixture and mix for 30 seconds. Crab a toothpick or a spoon to taste the filling. Add more flavor if needed and repeat mixing.
• If you want to use food coloring, you can add it to the cream at the same time as you add the flavor drops.
• Take the piping bag and place the filling into the bag.

Filling the bubblegum macarons

Now it is time to start piping the filling between the shells!

• Once the macarons are done baking, arrange them on a serving plate or tray and find an identical partner to each shell.
• Cut a little hole into the piping bag.
• Start piping the filling to the macarons that are set bottom–up.
• Pipe the filling to the shell’s bottom like you piped the macaron batter – at a 90-degree angle directly from the top to the bottom.
• Try using a small amount of filling at first. Slowly press the macaron shells together and you will see if you need more or not. If you use too much filling, then it will spread out after the shells are sandwiched together. You can always remove one shell and add more filling when needed.

How to store bubblegum macarons

Place the macarons into the airtight container and let them mature for a few hours if possible. If you can’t wait for that long, feel free to serve them right away – they still taste amazing!

Macarons last at least about one week. Just remember to put them in an airtight container in the fridge.

Enjoy your macarons!
Belli xx