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.