Unicorn Macarons

Put a magical spin on classic French pastries with a cute unicorn design and a white chocolate ganache filling.


  • 3/4 cup caster (superfine) sugar
  • 1/4 cup water
  • 4 egg whites, divided
  • 1 1/4 cups icing sugar
  • 1 1/4 cups almond flour
  • Colored sprinkles
  • 5 ounces white chocolate
  • 3 1/3 tablespoon cream
  • Gold food coloring
  • Black food-safe marker
  • Red dye powder


  1. In a sauce pan, combine caster sugar and water; heat to 244°F and sugar is dissolved.
  2. Add 2 egg whites to the bowl of a stand mixer and begin to whisk. Pour the sugar water over the egg whites, continuing to mix until stiff peaks form.
  3. In a separate bowl, combine icing sugar and almond flour. Pour in the other 2 egg whites and stir to combine. Fold in meringue. Transfer mixture to a piping bag.
  4. On a baking sheet lined with parchment paper, pipe out unicorn-shaped cookies. First, make a circle with the batter, then add 3 points on top for the ears and horn. Set aside to rest for 30 minutes.
  5. Add sprinkles, then bake at 300°F for about 15 minutes.
  6. Meanwhile, make the ganache. In a saucepan, heat white chocolate and cream until melted. Let cool slightly, then use to ice the cookies.
  7. Once icing has hardened, use food coloring and food-safe markers to make unicorn faces.