Here's one sweet pink unicorn carousel with strawberry white chocolate filling that didn't get posted earlier but I will just include it in this same post so it gets showcased before the year ends.
And here's the last unicorn carousel that I am assembling for the year.. yes it's another pink one! But this is the first carousel where I incorporated 3 different flavours. Salted caramel for the unicorns and lavendar Earl Grey for the carousel structure.
I tried incorporating homemade salted caramel into the white chocolate-vegetable shortening filling base but it wasn't firm enough so the unicorns kept slipping down the pole. I had to make an "artificial" version by adding more sea salt and caramel flavouring to create the salted caramel taste. Glad that I managed to pull it off!
You may refer to this post for details of baking the various sizes of shells and this post for assembly instructions of the carousel.
I used the reduced sugar macaron shell recipe for the carousels. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.