How To Draw A Macaroon

How To Draw A Macaroon

Do you know how to draw a macaroon? If you do not, it is best to know what a macaroon or French macaroon is before drawing it. You can also call it a sweet meringue-based dessert. You can make it with egg whites, powdered sugar, granulated sugar, almond flour, and coloring. 

Moreover, macarons are cute to look at and very classy. But don’t you know you can level up your macarons by drawing or painting on them? You can make this homemade macaron recipe that will surely impress your guests. Besides, drawing on macarons is easy and will fit any occasion. Likewise, you can change the macarons’ color, drawing, and painting to fit the party. Not only that but also, you can take this recipe home and wow your guests.

Jump to Recipe

What You Will Need In Making Homemade Hand Painted Rose Macaroons

Ingredients

For the macaron shells

  • 65 grams of almond flour
  • 65 grams of powdered sugar
  • 50 grams of egg whites, aged about 24 hours
  • 45 grams of castor sugar
  • 1/8 tsp of cream of tartar
  • One drop of any gel food coloring you like

For the vanilla buttercream filling

  • 1/4 cup of unsalted butter
  • 3/4 cup and 2 tbsp of powdered sugar
  • 1 tsp of milk
  • 1/2 tsp of pure vanilla extract

Equipment

  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Sieve or Sifter
  • Food processor
  • Electric mixer
  • Silicone mats for macarons
  • Electronic scale
  • Rubber spatula
  • Piping bag
  • Round piping tip
  • Baking pan
  • Template with macaron outline
  • Oven thermometer

For painting roses

  •  light pink gel food coloring (a few drops)
  • dark pink gel food coloring (a few drops)
  • red gel food coloring (a few drops)
  • green gel food coloring (a few drops)
  • Fine tip artist brushes

Silicone Macaron Baking Mat Kit – (30 in 1)

Servings and preparation time

These homemade elegant hand-painted floral macarons are appropriate for weddings, bridal showers, and birthday parties. 

Preparation Time: 1 hour

Cooking Time: 15 minutes

Rest time: 30 minutes

Total time: 1 hour 45 minutes

Yields: 12 servings

Step by step instructions

For the macaron shells

Step 1

First off, prepare the necessary ingredients. Then, process your almond flour and powdered sugar in the food processor. Afterward, sift your almond flour and powdered sugar in a large mixing bowl. After that, remove big pieces of almonds. And set the powdered mixture aside.

Step 2

Then, whip your aged egg whites on a different mixing bowl using an electric mixer. Be sure it has a whisk attachment at low-medium speed until it becomes foamy. After that, add your cream of tartar.

Step 3

Next, add your granulated sugar when the whisk leaves tracks in the egg whites. In addition to that, the bubbles have shrunk in size. Also, add about 1/3 of sugar at a time and increase the speed to medium.

Step 4

Once all of your sugar incorporates well, add one to three drops of gel food coloring of your choice. Ensure to do this before the mixture reaches stiff peaks. Then, make sure to beat at medium-high speed until stiff peaks form.

Step 5

Afterward, test the stiffness of the meringue. Remember, it should have pointed peaks when pulling the whisk.

Step 6

Then, add one-third of your almond and powdered sugar mixture into your egg whites. And gently fold it into your egg white mixture. Afterward, add the rest of the powdered mixture and fold.

Step 7

When the ingredients incorporate well and have a consistency of honey, stop folding. Also, the batter should pass the figure-8 test. Then, place the batter inside a piping bag attached with a round piping tip.

Step 8

After that, place the macaron template on the baking sheet. And place the silicone mat above the template. Then, pipe the macaron batter to the size of the circle on your template. Once you finish, carefully remove the template underneath the silicone mat.

macaron drawing easy

Step 9

Tap your baking tray a few times on your counter to Pop excess bubbles. Before your batter dries, pop the remaining bubbles using a toothpick.

Step 10

Next, allow your piped macaron batter to rest over the counter for about 30 minutes or until the skin develops. 

Step 11

Then, preheat the conventional oven to 325 degrees Fahrenheit. Be sure to position your baking tray on the middle shelf of your oven. And make sure to bake for about 12 to 14 minutes. Also, always make sure to bake one tray at a time.

Step 12

Lastly, please take out your macarons. And be sure to test their doneness. Also, the macaron shell should not be wobbly, and the feet should not push back. In addition to that, allow your macaron shell to cool completely.

For the vanilla buttercream filling

Step 1

Before anything else, cream your butter in a bowl using an electric mixer. Then, make sure to beat until it becomes smooth.

Step 2

Afterward, add powdered sugar, milk, and vanilla. Then, whisk until it becomes light and fluffy. After that, place it inside a piping bag. And do not forget to set aside.

Macaron assembly

Step 1

Fill your macarons with your vanilla buttercream.

Step 2

Then, leave the assembled macarons inside an airtight container in the refrigerator. Afterward, allow them to mature for about 24 hours.

Step 3

After 24 hours, allow them to reach room temperature for about 30 minutes. 

Hand painting

Step 1

First and foremost, put a drop of each gel food coloring onto a clean plate. Then, dip your fine artist brush into your light pink color. Afterward, paint some random strokes in a circular motion leaving some space in between strokes. Keep in mind that this pattern will become the foundation of your rosebud.

Step 2

Then, repeat step 1 but use your medium pink color. Also, make sure to add a few more strokes to the outer edge of your rosebud to create petals.

Step 3

After that, repeat step 2 using the color red. Remember, define your petals and details.

Step 4

Using the green color, paint your leaves and stem.

Step 5

Afterward, put your painted macarons back inside the refrigerator. And make sure you allow them to dry for about a day before adding gold foil. Also, you can use tweezers to transfer gold foils to your macarons.

Step 6

Finally, be sure to plate, serve and enjoy!

Tips And Tricks On How To Draw Macarons

Use gel food coloring for best results. Also, liquid food coloring can make the batter too runny. That is why allow your painting to dry before packing; if you intend to place them in packages.

How To Draw A Macaroon

Do you know how to draw a macaroon? If you do not, it is best to know what a macaroon or French macaroon is before drawing it. You can also call it a sweet meringue-based dessert. You can make it with egg whites, powdered sugar, granulated sugar, almond flour, and coloring. 
These homemade elegant hand-painted floral macarons are appropriate for weddings, bridal showers, and birthday parties. 
Prep Time1 hr
Cook Time15 mins
Resting Time30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: French
Keyword: how to draw a macaroon, how to draw macarons, macaron drawing, macaron drawing easy
Servings: 12
Author: Cakedecorist

Equipment

  • Measuring cups
  • Measuring Spoons
  • Mixing bowls
  • Sieve or Sifter
  • Food processor
  • Silicone mats for macarons
  • Electronic scale
  • Piping Bag
  • Round piping tip
  • Baking pan
  • Template with macaron outline
  • Oven thermometer
  • Light pink gel food coloring (a few drops)
  • Dark pink gel food coloring (a few drops)
  • Red gel food coloring (a few drops)
  • Green gel food coloring (a few drops)
  • Fine tip artist brushes

Ingredients
  

  • 65 grams of almond flour
  • 65 grams of powdered sugar
  • 50 grams of egg whites, aged about 24 hours
  • 45 grams of castor sugar
  • 1/8 tsp of cream of tartar
  • One drop of any gel food coloring you like

For the vanilla buttercream filling

  • 1/4 cup of unsalted butter
  • 3/4 cup and 2 tbsp of powdered sugar
  • 1 tsp of milk
  • 1/2 tsp of pure vanilla extract

Instructions

  • First off, prepare the necessary ingredients. Then, process your almond flour and powdered sugar in the food processor. Afterward, sift your almond flour and powdered sugar in a large mixing bowl. After that, remove big pieces of almonds. And set the powdered mixture aside.
    65 grams of almond flour, 65 grams of powdered sugar
  • Then, whip your aged egg whites on a different mixing bowl using an electric mixer. Be sure it has a whisk attachment at low-medium speed until it becomes foamy. After that, add your cream of tartar.
    50 grams of egg whites, aged about 24 hours, 1/8 tsp of cream of tartar
  • Next, add your granulated sugar when the whisk leaves tracks in the egg whites. In addition to that, the bubbles have shrunk in size. Also, add about 1/3 of sugar at a time and increase the speed to medium.
    45 grams of castor sugar
  • Once all of your sugar incorporates well, add one to three drops of gel food coloring of your choice. Ensure to do this before the mixture reaches stiff peaks. Then, make sure to beat at medium-high speed until stiff peaks form.
    One drop of any gel food coloring you like
  • Afterward, test the stiffness of the meringue. Remember, it should have pointed peaks when pulling the whisk.
  • Then, add one-third of your almond and powdered sugar mixture into your egg whites. And gently fold it into your egg white mixture. Afterward, add the rest of the powdered mixture and fold.
  • When the ingredients incorporate well and have a consistency of honey, stop folding. Also, the batter should pass the figure-8 test. Then, place the batter inside a piping bag attached with a round piping tip.
  • After that, place the macaron template on the baking sheet. And place the silicone mat above the template. Then, pipe the macaron batter to the size of the circle on your template. Once you finish, carefully remove the template underneath the silicone mat.
  • Tap your baking tray a few times on your counter to Pop excess bubbles. Before your batter dries, pop the remaining bubbles using a toothpick.
  • Next, allow your piped macaron batter to rest over the counter for about 30 minutes or until the skin develops.
  • Then, preheat the conventional oven to 325 degrees Fahrenheit. Be sure to position your baking tray on the middle shelf of your oven. And make sure to bake for about 12 to 14 minutes. Also, always make sure to bake one tray at a time.
  • Lastly, please take out your macarons. And be sure to test their doneness. Also, the macaron shell should not be wobbly, and the feet should not push back. In addition to that, allow your macaron shell to cool completely.

For the vanilla buttercream filling

  • Before anything else, cream your butter in a bowl using an electric mixer. Then, make sure to beat until it becomes smooth.
    1/4 cup of unsalted butter
  • Afterward, add powdered sugar, milk, and vanilla. Then, whisk until it becomes light and fluffy. After that, place it inside a piping bag. And do not forget to set aside.
    3/4 cup and 2 tbsp of powdered sugar, 1 tsp of milk, 1/2 tsp of pure vanilla extract

Macaron assembly

  • Fill your macarons with your vanilla buttercream.
  • Then, leave the assembled macarons inside an airtight container in the refrigerator. Afterward, allow them to mature for about 24 hours.
  • After 24 hours, allow them to reach room temperature for about 30 minutes. 

Hand painting

  • First and foremost, put a drop of each gel food coloring onto a clean plate. Then, dip your fine artist brush into your light pink color. Afterward, paint some random strokes in a circular motion leaving some space in between strokes. Keep in mind that this pattern will become the foundation of your rosebud.
  • Then, repeat step 1 but use your medium pink color. Also, make sure to add a few more strokes to the outer edge of your rosebud to create petals.
  • After that, repeat step 2 using the color red. Remember, define your petals and details.
  • Using the green color, paint your leaves and stem.
  • Afterward, put your painted macarons back inside the refrigerator. And make sure you allow them to dry for about a day before adding gold foil. Also, you can use tweezers to transfer gold foils to your macarons.
  • Finally, be sure to plate, serve and enjoy!
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