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This beautiful flower macaron features different flowers and leaves for a beautiful edible flower bouquet made with macarons!
The Inspiration
I’m definitely more of a plant girl. But flowers are always a welcome gift. I love how adding flowers to space just can brighten it up so much, adding color and hope.
Of course, while purchasing a bouquet of tulips recently, it occurred to me, why not make an edible flower bouquet made with macarons!
After seeing countless cookie bouquets, I wanted to try my hand at a flower macaron bouquet. These were such a fun project, and would make the perfect gift for anyone, especially in spring or for a holiday like Mother’s Day!
If you’re into macaron art, like I am, you’ll have to check these other projects out as well:
- Colorful Cloud Macarons (With Template)
- Conversation Heart Macarons
- Hand Painted Floral Macarons
- Painted Leaf Green & Rose Gold Macarons
If you are looking for more ideas to decorate macarons, check out this post on more ideas to decorate macarons!
Recommended Tools & Equipment
For these fun colorful cloud macarons you’ll need a few tools apart from the usual macaron making arsenal:
- Flower macaron template – Here’s a simple heart template you could use (swap this!)
- Gel Food Color – I typically use Americolor Soft Gel food color.
- Piping Tips – you’ll need 2 types of piping tips, a circle one like the Wilton #12 and one for the roses like the Wilton 1M Tip.
- Wooden Skewers, Tissue Paper, and Ribbon – to assemble the bouquet
And then for macarons, here are the tools I always recommend:
How to Make a Floral Macaron Bouquet?
For this flower macaron bouquet, there are 3 types of flowers and some leaf-shaped macarons. All the flower shapes can be found in the template here.
Here is an overview of the steps:
- Make the macaron batter – I used 1.5x my regular recipe to make enough for this bouquet
- Divide & Color the Batter – Here are the colors used in the photos
- Pipe and Bake the Macarons – Use this template to pipe the macarons
- Add Finishing touches – for the orange flowers and leaves, I added a few finishing touches to make them look more life-like.
- Fill and Assemble the macarons – Fill the macarons with your favorite fillings, then add a long wooden skewer for each stem.
- Wrap the Macaron Bouquet – Use parchment paper or tissue paper to wrap the macarons into a bouquet.
Tips and FAQ
- If you are intimidated by splitting one macaron batch into 4 colors, try making multiple batches. It is more time-consuming but you will have more control over your macarons.
- I recommend using gel food color to avoid introducing excess moisture to the macarons.
- If you use my templates this recipe will make 12-15 assorted flower macarons.
- When piping the flowers, use a scribe or toothpick to help the batter settle in the shape of the flowers and accentuate the edges.
- Make sure to refrigerate your macarons after adding the wooden skewers, to keep them in place.
- I recommend making this project over a couple of days or planning for ample rest time between steps for the best results.
- If you are looking for a simple floral macaron project, I love hand painting my macarons too!
If you use this tutorial, tag me in your creations and follow me on Instagram @sprinklesandscribbles for more dessert inspiration!
Flower Macarons
The template I have included has 4 designs for the three flowers, and leaves. Here are some tips for each of the flowers.
Roses
- Color a quarter of the macaron batter pink, using gel food color (I used deep pink by Americolor).
- Paint the inside of the pastry bag with the same pink to add dimension to the roses.
- Use a tip like the Wilton 1M tip to pipe half the roses into a swirl shape for the roses
- If your macaron batter is too loose, the swirls will not hold their shape.
- Bake as usual.
Tulips
- Color a quarter of the macaron batter yellow, using gel food color (I used Yellow by Americolor).
- Follow the template, and use a circle tip (like the Wilton #12) to pipe the tulips as desired. Use a cookie scribe to drag the macaron batter to accentuate the points on the tulips.
- Bake as usual
Traditional Flowers
- Color a quarter of the macaron batter orange, using gel food color (I used Orange by Americolor).
- Follow the template, and use a circle tip (like the Wilton #12) to pipe the flower. Use a cookie scribe to drag the macaron batter to accentuate the petals on the flowers.
- Bake as usual
- Use orange gel food color to color in the middle circles of the flowers to add some dimension.
Leaves
- Color a quarter of the macaron batter green, using gel food color (I used Leaf Green by Americolor).
- Follow the template, and use a circle tip (like the Wilton #12) to pipe the leaf outline only.
- Bake as usual
- Use royal icing or green gel food color to paint on the leaves, similar to the template.
Macaron Flower Bouquet
This beautiful flower macaron features different flowers and leaves for a beautiful edible flower bouquet made with macarons!
Equipment
- Measuring scale
- Sifter
- Oven thermometer
- Stand mixer or Hand mixer
- Pastry bag
- #12 round tip (optional)
- 2 aluminum baking sheets with silicone mats or Silpat
- 12-15 wooden skewers
- Macaron Templates
Ingredients
Macaron shells
- 203 grams almond flour
- 188 grams icing sugar
- 150 grams egg whites About 3 large egg whites
- 132 grams granulated sugar
- pinch cream of tartar
- gel food color in 4 colors pink yellow, orange and green
Macaron Filling
- 1 cup vanilla buttercream or your favorite filling
Decorate Macarons
- Gel food color in 4 colors pink yellow, orange, and green
- 1/2 cup of royal icing green colored
Assemble Macaron Bouquet
- Parchment paper / tissue paper / craft paper
- Ribbon
Instructions
Macarons Shells
- Pre-heat oven to 300°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 150 g (about 5 large eggs).
- Dry Ingredients: In a separate bowl, sift the icing sugar, and almond flour together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- Prepare the Meringue: In a stand mixer fitted with the whisk attachment (or bowl if using a hand mixer), add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
- Macronage: With a rubber spatula, fold the dry mixture into the egg whites, just until combined.
- Divide the batter into 4 separate bowls.
- Using a toothpick or scribe, add a smidge of preferred gel food color, then macronage as usual, until the paste flows like a ribbon/lava.
- Repeat with the other 3 colors.
- Prepare a baking sheet with the flower templates, then lay on top of it parchment paper or silicone baking mat.
- Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate. Transfer one color to the piping bag.
- Pipe flowers onto the prepared baking sheet. Once the first color is piping, tap the baking sheet to release all air bubbles. Remove smaller bubbles with a cookie scribe or toothpick.
- Repeat this process with each color. You should get about 24 different shapes in total if following the template.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
- Bake Shells: Bake in the oven, at 300ºF-325°F for 12-13 minutes.
- Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
Decorate
- Once the shells have cooled, pair similar shells to build your flowers
- Add finishing touches to the flowers.
- The pink roses and tulips have no additional steps.
- Orange Flowers – use orange gel food coloring to paint the middle of the
- Green Leaves – Decorate the leaves by drawing leaves, following the drawing on the template, using the green royal icing.
Assemble Macaron Bouquet
- Once the royal icing is dry from the green leaves, pipe your filling onto half the macaron shells.
- Add a toothpick, and add more frosting to the top of the toothpick. Carefully sandwich the macarons with their other half.
- Repeat to assemble all the cookies.
- Refrigerate for at least 2 hours so that the frosting is firm, before assembling into a bouquet.
- Arrange the macarons “flowers” and leaves for your desired look, and wrap the flower bouquet with parchment and tissue paper or craft paper, and a ribbon to make it look like a flower bouquet.
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