Meg from Nutmeg and Honeybee got me obsessed with marbled macarons!  They are so fun, beautiful, and surprisingly very easy to make!  Basically, you make royal icing, swirl in your desired colors, and then dip your macarons into them.  

Royal Icing Recipe: (I use this amount to cover 24 macarons with some leftover icing.  Try this small amount first and you can always make more!)

Ingredients & Supplies:

1 tbsp meringue powder

1 cup powdered sugar

1/2 to 1 tablespoon water

food gel - you can use any color(s)

toothpick

mixing bowl with paddle attachment

spatula

  1. In the bowl of your standing mixer fitted with a paddle attachment, mix your meringue powder and powdered sugar together first on low speed.  Add in 1/2 tablespoon of water. Let it mix for a while and check the consistency.  If the icing does not come together and there are still clumps, add in another 1/2 tbsp of water.  You do not want your icing to be too runny or thick. You should be able to dip your macaron in and not have the icing completely drip off and not keep its shape.  *If your mixture is too runny, add in a half cup of powdered sugar at a time.  If it is too thick, add in a teaspoon of water at a time.* 
  2. Using your spatula, pour all of your icing into a shallow bowl that is wide enough for you to dip your macarons in. Then take your food gel and remove the lid to make it easier to access.  Dip your toothpick in to get a bit of the color onto it, and start making random lines and curves into your icing.  Make sure the lines are random in order to have a good balance of white to colored icing, to achieve that marbled look.  *If using multiple colors, just repeat the process with the other colors and make sure to use a new toothpick for each color*
  3. Now it's time to dip your macaron into your icing!  It’s best if you use macarons that are frozen or refrigerated because they will be easier to handle.  You want to just dip the top shell of the macaron, moving it around to evenly cover all the edges.   Make sure that you don't dip the macaron too far in, otherwise the feet of the macaron will be covered as well.
  4. Swirl and twist your macaron while lifting up to get rid of any excess icing.  Remove as much of the excess as possible so that you don’t have any icing dripping down your macaron as it dries.
  5. Gently tap the macaron onto your table to get rid of any air bubbles.  Repeat the process with the rest of your macarons, and if needed, create more lines with your food gel and toothpick.  
  6. It should take about 10-15 minutes for your macarons to dry!  Be very careful not to let the wet macarons touch each other, and try not to get your fingerprints onto the the royal icing.

You can definitely try this with other colors, and multiple colors as well!  You can also do this technique with other desserts such as sugar cookies, and cake pops.  

If you try these out, make sure to tag me so I can see!  

Below is a video I made to get a better visual of the consistency of the royal icing, and to see how to dip your macarons!