ID: MC Sept16 - Round Easel Macarons - ECD Party & - Celebrate HB card
size: 5"w x 5"h (easel closed)

Created: August 28, 2016

I love Macarons, and thought I'd make a pictorial tutorial on how I create them BIG GRIN

I'm using several  "A Way With Words" dies from Elizabeth Craft Designs "It's a Party"; "Let It Snow"; "Calligraphic Elements 2 - Ampersand" , designed by Suzanne Cannon (also available HERE; HERE & HERE). 

And using a few sentiment stamps  from Quietfire Design  

("Just For You" 4pce set); ("Twirl & Enjoy" 3pce set); ("Happy Birthday Plain and Simple" 7pce set)


Folded my white card in half and then used the outside edge as a guide from the largest die of the Beaded Circles (Elizabeth Craft Designs) to cut my circle. Scored and folded the front half in half to create the easel. Cut another white circle for the front piece. Ran it through my embossing machine using the "Coffee Bean" embossing folder (Elizabeth Craft Designs), inking one side with Distress "Old Paper" and clear embossing after dry embossing. Hit the high points with "Ground Espresso" pad. Adhered to card front.

Die cut the largest beaded circle, keeping the negative piece for the floor. Inked the beaded circle using the espresso pad and adhered to card.

Created my Macrons - see tutorial at bottom.

Die cut the "Party" from pink cardstock and the "Let It" & "It's" from aqua cardstock, cutting off the bits I needed to create the word "let's"

Adhered all my elements to the front. Adding some colored enamel dots.

On the Floor: Sponged the negative of the beaded circle using "Fossilized Amber". Sponged some espresso around the edge of the floor. Adhered the negative piece to the floor.

Stamped the words "Celebrate", "Enjoy your" and "Birthday", masking off the areas I didn't want to stamp using Versafine Black Onyx and clear embossing.

Die cut the "Ampersand" from a red cardstock and adhered.

Adhered the bottom edge of the red Macarons to act as my stopper.

Step 1: Created the Macrons by cutting fat oval shapes (use a die or punch or electronic cutter, or cut by hand...) - you need 3 the same size ovals for each Macarons. Keep one of your negative pieces as well to use as a stencil.

Step 2: Place the stencil approx 3/16" above the bottom edge (you can see this with the open space from the negative cut out), hold the negative piece and your oval firmly and sponge with your meringue color, laying down a heavier color around the edges going to nothing in the center. 

Step 3: Remove stencil and sponge the upper edge

Step 4:  then sponge the lower edge where the traditional feet of Macarons is.

Step 5: Sponge the 2nd oval in a similar way placing the stencil approx 1/4" above the bottom edge and sponge. Remove stencil and sponge the bottom edge white area.


Step 6: With a matching colored pencil that is slightly darker than your sponged color add little nicks and dots to create the "feet" look. (pay attention to what area your are adding the nicks...)

You can color the 3rd oval which is your filling or leave it white and use Viva Pearl Pens or Liquid Pearls to give that glossy filling look.

Step 7: Adhere the 3 layers.

Step 8: add the Viva Pearl or Liquid Pearls in a thin bead.

 Colors used: Picked Raspberry with Brown Viva Pearl; Squeezed Lemonade with Butterscoth Liquid Pearls;  Wild Honey with Cantaloupe Liquid Pearls; Mermaid Lagoon with Royal Blue Liquid Pearls; Cracked Pistachio with Ice White Viva Pearl; Candied Apple with Iced White.

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