Learn how to make magical macarons: a Hong Kong baker gets creative

With their rosy cheeks, golden horns and cascading purple manes, Anita Caswell Ng Hoi-ying’s distinctive unicorn-themed goodies are sure to get the social-media likes rolling in for the students of her Little Miss Macarons baking workshops in Wong Chuk Hang.

Sitting somewhere between a cake, a biscuit and a meringue, the macaron (not to be confused with the macaroon) originated in medieval Italy before being popularised in France in the 19th century. It has enjoyed a resurgence over the past decade, and Hong Kong baker Caswell Ng’s painstakingly decorated and photogenic treats are her signature creations.

“These days, people need dreams, and unicorns – whether for kids or adults – appeal to people all over the world,” she says.

Macarons are made by piping meringue and almond-flour mixture into circles and baking at low temperatures before two halves are sandwiched together with jam and butter icing. They are famously tricky to master, especially in a place like Hong Kong, where humidity plays havoc with the egg-white base.

Then comes the decoration.