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Paint Splatter Macarons for Valentine's Day

Paint Splatter Macarons for Valentine's Day are a perfect sweet treat, and fun project all in one!
Prep Time1 d
Cook Time1 hr
Total Time1 d 1 hr
Course: Dessert
Cuisine: French
Servings: 24 macarons


  • Measuring scale
  • Sifter
  • Oven thermometer
  • Stand mixer or Hand mixer
  • Pastry bag
  • #12 round tip (optional)
  • 2 aluminum baking sheets with silicon mats or silpat
  • Food safe paintbrushe


Macaron shells

  • 135  grams  almond flour
  • 125  grams  icing sugar
  • 100  grams  egg whites  About 3 large egg whites
  • 88  grams  granulated sugar
  • pinch cream of tartar
  • teal food coloring gel

White chocolate ganache filling

  • * 100 g white chooclate
  • * 33 mL Heavy cream

Decorate Macarons

  • 1 tbsp almond extract or vodka
  • pink food coloring gel


Macarons Shells

  • Pre-heat oven to 300°F.
  • Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
  • 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.
  • In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
  • Once the egg whites are foamy, turn 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.
  • Add in 1 drop of Americolor teal gel food colouring.
  • Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVER BEAT.
  • Once done, pour all the almond flour and icing sugar mixture into the egg whites.
  • With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.
  • Fit a pasty bag with a #12 round tip, if using, and trim the bottom as appropriate.
  • Pour batter into bag.
  • Pipe circles onto the prepared baking sheet. You should get about 50-60 circles in total depending on the size of your macarons.
  • Once piped, rap the sheet on the counter to release all the air bubbles.
  • Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
  • Bake in oven, at 300°F for 12 minutes.
  • Check for doneness, by wiggling the a 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.

White Chocolate Ganache Filling

  • While the shells are cooling, make the ganache filling.
  • Heat the heavy cream in the microwave for one minute
  • Whisk in the solid white chocolate until melted and smooth
  • Store in fridge to cool / harden a little for about 30 minutes


  • Prepare a baking sheet with parchment paper. This step will get messy so make sure to lay newspaper in your work area.
  • Once the shells have cooled, place shells face down on baking sheet
  • Make 2 shades of pink "paint".
  • Divide the 1 tbsp of vodka or almond extract on two small dishes
  • Add one drop of pink gel food coloring in one dish
  • Add two drops of pink gel food coloring in the other dish
  • Dip paintbrush in the lighter shade of pink, and splatter the "paint" on the macarons. To create a unique look, splash some paint from a close distance, and some paint from a little farther away.
  • Repeat with the second shade of pink.
  • Let dry for about an hour, until the alcohol has dried off, and paint is no longer wet.


  • Remove macaron shells from baking tray and pair similar sized shells together to form the cookie sandwiches.
  • Add in about a teaspoon of white chocolate ganache
  • Carefully sandwich the cookie with its pair.
  • Repeat to assemble all the cookies
  • Once all the cookies are assembled, store the macarons in the fridge for at least 24 hours to mature.
  • Enjoy your hard work!