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splatter paint macarons with pink buttercream on white background
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5 from 1 vote

Splatter Paint Macarons

These splatter paint macarons are made with royal icing and drops of gel food coloring for a beautiful watercolor effect. They're filled with a bright pink strawberry milkshake buttercream for a contrasting pop of color.
Prep Time40 mins
Cook Time15 mins
Resting time20 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: French
Keyword: macarons, splatter paint macarons
Servings: 18 macarons
Calories: 130kcal
Author: The Tipsy Macaron


  • Kitchen scale
  • Strainer
  • Whisk
  • Stand mixer
  • Spatula
  • One 16 inch pastry bag
  • One 8 inch pastry bag
  • Medium round piping tip
  • Two silicone mats
  • Two half sheet pans
  • Oven thermometer
  • Small paint palette or 5 small bowls
  • Five small painting brushes
  • Disposable gloves (optional)


  • 90 grams powdered sugar
  • 80 grams almond flour
  • 70 grams egg whites (room temperature)
  • 70 grams granulated sugar
  • 2 grams egg white powder (optional)
  • ½ tsp vanilla extract

Strawberry milkshake buttercream

  • ¼ cup salted butter (½ stick)
  • 1 cup powdered sugar
  • ½ tsp heavy whipping cream
  • ¼ tsp strawberry milk powder
  • 1 drop pink gel food coloring

Royal icing

  • ½ cup powdered sugar
  • ½ tsp meringue powder
  • ½ tsp water

Color splatter

  • 1 drop blue food coloring
  • 1 drop green food coloring
  • 1 drop yellow food coloring
  • 1 drop red food coloring
  • 1 drop pink food coloring
  • ½ tbsp vodka (or clear vanilla extract)


Prepare dry ingredients

  • Sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside.
  • Line sheet pans with silicone mats.
  • Insert the piping tip into the 16 inch pastry bag.

Make the meringue

  • Whisk the egg whites on medium speed (speed 4) until you see small bubbles (this can take as little as 15 seconds sometimes).
  • Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time, waiting about 10 seconds between each tbsp.
  • Whisk until you start to see tracks in the meringue.
  • Increase speed to 6 and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you’ve added all the sugar.
  • Once you have soft peaks, stop the mixer, scrape the sides and add the vanilla extract.
  • Whisk for about 5 minutes, or until stiff peaks. The meringue should form a clump inside the whisk.

Combine ingredients

  • Add 1/3 of the powdered sugar/almond flour mixture into the meringue and fold the batter until you can't see any of the dry ingredients.
  • When folding the batter, slide the spatula under the batter, lift it in a U motion, go over the top of the batter, and slide it under again. This way you make sure to get the batter at the bottom of the bowl.
  • Once fully combined, add in another 1/3 of the dry ingredients and repeat the process of folding.
  • Add in the last 1/3 of the dry ingredients and fold until fully combined.
  • Once all of the powdered sugar/almond flour mixture has been added, continue folding a few more times to make sure all the ingredients are combined well.
  • Now it's time to deflate some of the air in the batter by folding once and smearing the batter against the side of the bowl twice, and then folding again. You only want to smear the batter 3 or 4 times against the side of the bowl because you don't want to deflate all of the air in the batter.
  • You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons without breaking and sinks back into itself within 30 seconds, the batter is ready.

Pipe the macarons

  • Transfer the batter to the 16 inch pastry bag.
  • Holding the pastry bag at a 90° angle, pipe the macarons into ¾ inch circles about 1 inch apart.
  • Tap the tray against the counter about 8 times to release any air bubbles.
  • Let the macarons rest until they form a skin and are no longer sticky.
  • While the macarons are resting, preheat the oven to 310°F.
  • Bake the macarons for 14-16 minutes.
  • Macarons are ready when they no longer shift if you touch the tops.
  • Let the shells cool for about 30 minutes before dipping the tops in the royal icing.

Royal icing

  • In a small bowl, combine the powdered sugar, meringue powder, and a few drops of water and stir with a spoon.
  • Continue stirring, adding a few drops of water at a time if necessary.
  • Once you can lift the spoon and the icing sinks back into itself within 10 seconds, the icing is ready.
  • Dip the tops of half of the shells in the royal icing to cover the tops completely.
  • Let the royal icing dry for at least 30 minutes or more if necessary. The icing is ready to paint on once it has completely dried.

Splatter the paint

  • Place the macaron shells with the royal icing on a parchment lined baking tray, as the splattering can get a bit messy. The food color may stain your fingers, so you can wear disposable gloves, but the gloves will make it more difficult to splatter the paint. (The paint will wash off your skin after a few hand washes)
  • Prepare your colors by adding a drop of food coloring and a few drops of vodka in a separate well of the plastic paint palette for each color.
  • Using a separate brush for each color, dip the brush into the well, swirl it around to make sure you have enough color on the brush, place the brush directly on top of the macaron shells you're painting, and run your finger across the bristles.
  • If the color is too light, you can add more gel color to the vodka.
  • Splatter each color at a time until all the macaron tops are painted, and let dry for at least an hour.

Strawberry milkshake buttercream

  • In a medium bowl, using the stand mixer, whisk the butter until smooth.
  • Add half of the powdered sugar and whisk until fully combined.
  • Add the remaining powdered sugar and whisk until combined.
  • In a very small bowl combine the heavy cream and the strawberry milk powder and mix with a spoon until the powder has completely dissolved.

Assemble the macarons

  • Fill an 8 inch pastry bag with the buttercream and cut a ½ inch opening at the bottom of the bag.
  • Pipe the buttercream in the center of half of the macaron shells and top with the decorated shells.
  • Place the assembled macarons in the refrigerator overnight so they can mature.
  • When ready to eat, remove macarons from the refrigerator and let come to room temperature, about 20 to 30 minutes, before eating.


*Calories reflected are for macaron shells only
Mixing bowl should be clean and grease free
Weigh all ingredients in grams for accuracy
Use room temperature egg whites (to bring eggs to room temperature quickly, put them in a bowl filled with hot water for about 5 minutes)
Sift the almond flour and powdered sugar together because almond flour is moist and doesn't sift well alone
Mix the egg white powder and the granulated sugar before adding to the egg whites to fully dissolve the egg white powder
Whisk the meringue until you have stiff peaks
Let macarons dry before baking so they don't crack
Mix your royal icing until you have 10 second icing, which means that when you lift the spoon, the icing will sink back into itself within 10 seconds


Serving: 1macaron | Calories: 130kcal