Magical Tri-Colored Unicorn Macarons with Green Tea Swiss Buttercream

♥ UNICORN BATTER INGREDIENTS:
Makes 30 Tri-Color Unicorn Macarons

♥ PINK BATTER INGREDIENTS:
- 65 grams almond flour
- 65 grams icing sugar
- 45 grams castor sugar
- 50 grams aged egg whites
- ⅛ teaspoon cream of tartar
- Pink Gel Colour (1 drop of Soft Pink from Americolor)

♥ ORANGE BATTER INGREDIENTS:
- 65 grams almond flour
- 65 grams icing sugar
- 45 grams castor sugar
- 50 grams aged egg whites
- ⅛ teaspoon cream of tartar
- Orange Gel Colour (1 drop of Peach from Americolor)

♥ YELLOW BATTER INGREDIENTS:
- 65 grams almond flour
- 65 grams icing sugar
- 45 grams castor sugar
- 50 grams aged egg whites
- ⅛ teaspoon cream of tartar
- Yellow Gel Colour (1 drops of Yellow from Americolor)

SUPPLIES besides ones used for regular macarons:
- Fondant
- Sharp knife
- Silver/Gold Disco Dust
- Clear alcohol
- Rainbow sprinkles

♥To make the three different batter colors, follow instructions on my ORIGINAL Best French Macaron Tutorial ♥

Piping Tips Used:

For piping the macaron shell: Wilton Round 10

For piping the buttercream in the shell and around the horn: Wilton Star 16

Small Batch of Edible Glue for Applying the Unicorn Horn

♥ 20 grams icing sugar

♥ 1 ½ tsp. of meringue powder

♥ water in a spritzer bottle

Combine the dry ingredients in a glass bowl. Spritz the water onto the dry ingredients a little at a time and then blend everything together until you reach a thick consistency. If it's too runny, add more sugar. A spritzer is great for controlling the amount of water you are adding at one time.

♥ GREEN TEA SWISS BUTTERCREAM

- 65 gr egg whites
- 130 gr granulated sugar
- 195 gr butter at room temperature
- pinch of salt
- 4 teaspoon matcha powder

Swiss Buttercream Instructions

1. Bring a small pot of water to a boil.
2. Place egg whites, salt and sugar into a heat proof bowl. Stainless steel is light and safe.
3. Whisk the whites & sugar mix over the boiling water.
4. Pay attention to whisking the mixture when it starts getting hot, you don't want to cook the eggs.
5. Whisk the mixture until the temperature reaches 160F. This temperature is generally accepted to be able to kill salmonella in eggs.
6. Pour the mixture into the Kitchenaid mixer and whisk on low with the balloon whisk, then turn it up to medium.
7. Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.
8. Add butter a little bit at a time while mixing with the paddle attachment at medium speed.
9. Add vanilla extract
10. The mixture might look curdled or separated for a while but keep mixing. It will all come together.
11. Add matcha powder a teaspoon at a time until fully incorporated.
12. Buttercream can be kept at room temperature until use within the same day.