By | November 29, 2017

Today I made a funfetti Unicorn Cake! Let me know down below what other videos you would like to see.

*Order The Nerdy Nummies Cookbook here:

Snapchat: rosannapansino


* (2) Cups All Purpose Flour:
* (1-1/2) Cups Sugar:
* (1) Stick Salted Butter at Room Temperature
* (5) Large Egg Whites
* (3/4) Cup Whole Milk
* (1/4) Cup Shortening:
* (1) Teaspoon Almond Extract:
* (2) Teaspoons Vanilla Extract:
* (2) Teaspoons Baking Powder:
* (1/8) Teaspoon Salt:
* (1/4) Cup Rainbow Sprinkles:
* (1) Bag White Buttercream Frosting:
* (1) Bag Purple Buttercream Frosting:
* (1) Bag Pink Buttercream Frosting:
* (1) Bag Dark Purple Buttercream Frosting:
* (1) Bag Blue Buttercream Frosting:
* (1) Bag Black Icing:
* (1) Box White Fondant:
* (1) Gold Edible Highlighter Dust:

* Tip 4B:
* Tip 824:
* Tip 2A:
* Tip 4:
* 6” Round Cake Pans:
* Teardrop Cookie Cutter:

NERDY NUMMIES THEME SONG (Written and Produced by Dawin)
*Buy on iTunes:

This is not a sponsored video. All products purchased by me.

Oh la, macarons! Make this French patisserie classic at home. Baker Zoë François shows how to make macarons the easy way, from mastering meringue to macaronage, piping and more! Get this free recipe —
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In this video
As light as air, with just a hint of richness, nothing says French pastry like the macaron. /The secret’s in the way you whip them up!
Hi! I’m Zoe Francois – let’s make macarons together! They’re way easier than you think, and if you want the full recipe for free – click the i up in the right hand corner just there…
Here’s everything you need:
First – prepare 3 baking pans with parchment.
In a food processor mix together the almond meal and powdered sugar.
Combine the egg whites and a pinch of cream of tartar and whip until it’s foamy,
and then slowly add the sugar and continue whipping until you get soft peaks.
If you want to add color, this is when you’d do it. I like to use gel color for the best results.
Continue whipping until you get to a stiff peak like this.
Fold one third of the almond mixture into the whites, and the next third and then the last third. It’s easier to manage when you do it this way.
So right now, the macaron batter will be too thick to pipe; you’ll need to continue folding until it starts to slump down the side of the bowl. Then it’s ready to pipe.
Using a pastry bag, fitted with a large round tip, pipe out equal-sized mounds of batter. It is helpful to have a template, so they all end up the same size. This will help them bake evenly and look pretty. (but remember to remove your template before you bake!)
Once you have a tray piped out, bang it on the counter 7 or 8 times until the macarons are flat. Repeat with all the trays, until all the batter is used up.
Let them sit at room temperature until they no longer look shiny and they’ve developed a skin on them.
Bake, one sheet at a time, in the middle of a preheated oven for about 12 minutes.
Check that each macaron has a “foot” like this – if they’re stable when touched, then they’re done!
Once the shells are cooled, fill them with ganache or buttercream.
They are perfect right away, but are equally as good a few days later if wrapped and refrigerated. I like to make a range of pretty pastel colors and serve them on a dainty dish!


  1. BLEACH nebulous

    I LOVE UNICORNS and i really want this cake for my birthday
    unicorns are my FAVORITE animal in the WORLD

  2. Karla Zandate

    My Parents Made Me This I Said How Did You Make This They Said Literally Said Ro.

  3. Leahs Videos

    I Love Ur theme song I downloaded it on my iTunes!!😁😁😁😁😍

  4. Marianne Socci

    MY NAME IS MADISON I AM 6 years old Ro and I love you so much and I'm sure you will be in a long time and have been working with a new one for the first time in the year?

  5. Marianne Socci

    ABOUT THE ONLY THING THAT IS NOT THE same as the first step in a long while before I can do it for the first time in my life

  6. razwan kabir

    I HATE CAKE I like the design but I just don't like the cake I don't like cake because it has eggs in it and I'm allergic to eggs

  7. FluffyCakes 98

    I wanted to see this video because when I went to my sisters house she had these yummie Macarons and I love them so much!

  8. mystyle200

    Hi im wondering can i use any other type of flour coconut flour isnt abundantly used here so ita a rare find in stores and i happen to have nut allergies your suggestions very helpful thanks in advance this is one of the best macaroon recipes ive watched

  9. Fat Bish

    I have some questions
    •Can I use whipped cream for the filling?
    •Do I have to use cream of tartar for the soft peaks?
    •How many times do I have to fold the batter?
    •Can I use less powdered sugar?

  10. King White

    Hi Zoe, my macarons are having crakes and they do not have feet.Can you tell me please, what's the problem.

  11. Soie Flora

    Just realized you were one of the author's of Artisan Bread in Five Minutes a Day!

  12. Robert-Olive Marsh

    I wonder how many egg whites you used to make it to 125 grams?

  13. Arava Glam

    I think that was awesome! Wish you would teach that at koocam. I would definitely pay to learn that from u to get suitable info

  14. Kar Law

    Thanks, I have tried your macaroons. It was fun.

    My thoughts:
    1) way too sweet and would probably take the granulated sugar to half the quantity
    2) the number (quantity) can be misleading for some. It can make 40 macaroons meaning 80 shells. I made 40 super puffy shell instead and knowing something is wrong after piping them.


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