Rainbow Macarons

Posted on 26 June 2012 by Mădălina

Coinciding with Pride week, I decided to make these fun macarons to celebrate and show my support.

This is a fun and easy technique that looks way more complicated than it truely is. If you are not a macaron fan, you can use this for any whipped topping or butter cream.

Rainbow Macarons (recipe makes ~200 macaron shells)
Italian Meringue Method: 

-  65   g. Water
- 250 g. Sugar
-  90   g. Egg whites; room temperature

- 250 g. Almond powder
- 250 g. Icing sugar
- 90   g. Egg whites; room temperature

- Food coloring gel (red, orange, yellow, green, blue, purple)

Directions:

1. In a sauce pan over medium heat, bring sugar (250 g) and water (65 g.) to a boil. Allow to cook until it reaches 115’C (soft ball stage) on a candy thermometer. In the bowl of a stand mixer, begin beating the egg whites (90g) at moderate speed, slowly pour boiling syrup.  Increase speed to moderately fast and beat until cool and the egg whites form stiff, shining, upstanding peaks.

2. Combine almond flour (250g.) and powdered sugar (250g.) in a food processor, pulsing until ingredients thoroughly incorporated; sift into a large bowl and set aside. When the meringue is just about ready, mix in egg whites (second 90 g.). This will create a ‘polenta-like’ mixture.

3. Fold the meringue into the wet almond mixture. Stop folding when the mixture is evenly combined and the viscosity of lava or molasses.

Preparing piping bag:

- Fit a disposal piping bag with a straight round tip. Using a dry paint brush, carefully paint lines using the color food gel that go the length of the piping bag. Start with Red, and moving in a clockwise direction follow up with: orange, yellow, green, blue, and purple.

4. Carefully place macaron batter into the piping bag. When piped, the macarons hold a peak for about a second or two, and then they gradually find their round shape and flatten off.

5. Rest macarons until they appear dull, and are no longer tacky to touch. Bake at 275’F for 10 minutes. Allow the macarons to cool before transferring to cooling rack.

6. Once completely cool, fill with ganache, butter cream, or another filling. Macarons are best enjoyed 24 hours after filling—this allows the shells to set, and the filling to rehydrate centers.

 

Comments:

19 Comments For This Post

  1. Aaron Says:

    This looks incredible…I guess there goes my diet plan :P

  2. Fernando Says:

    Really creative :) , Great for an amazing party

  3. Mariana Says:

    Amazing :) …… and of course delicious!!!!!

  4. Mariana Says:

    WOOWWW!!!…. it looks delicious :)

  5. Laura Says:

    wow!! I want some of those!

  6. jenna Says:

    amazing

  7. sara Says:

    So cute, I love these!!! :)

  8. Mandiee Says:

    I must try this technique! The macaroons look so pretty when they’re colored.

  9. chelle Says:

    these are so pretty!!! :)

  10. Dan @ Dan's Good Side Says:

    Love this. My inner gay man says you rock! :)

  11. Robin Rakes Says:

    Im confused. Wouldnt these be called Meringue Cookies? I thought macoroon had coconut in it. :D

  12. Madalina Says:

    Hey Robin,

    What you are looking at in this post are French Macarons, which are different from North American Macaroons. Common mistake, but I can clarify the difference.

    Macaroon: a dense and moist cookie made with coconut and typically dipped in chocolate. Principal ingredients are coconut, egg white and sugar. This cookie is characterized by its dense coconut peaks and chocolate base.

    Macaron: a light, meringue-based and almond biscuit filled with ganache, buttercream or jam. Principal ingredients are egg whites (whipped to stiff peaks), sugar, almond flour. The confectionery is characterized by its smooth, domed top, ruffled circumference (referred to as the “foot”), and flat base. The outer “shell” is delicate and brittle, and the interior is mildly moist.

  13. Robin Rakes Says:

    Ah hah- see I can learn something new everyday. I understand the name know. Thanks for explaining Madalina :D

  14. Bryce Corbet Says:

    I do have a question, when the second 90g of egg white is mentioned is that mixed in with the almond mixture and not added to the meringue?

  15. June Says:

    Hmmmmm…
    When it says “(recipe makes ~200 macaron shells)”. does that mean 100 macarons ( as in, stuck together and all) or 200. Not very clear, just checking! :) :D

  16. Mădălina Says:

    Hey June,

    The number of shells will always depend on the how big you make them. This approximation is at ~1″ diameter… you’ll end up with 100 stuck together:)

    Hope this helps.

  17. Hippy babe Says:

    i made these and they are sooo pretty and amazing :D

  18. 椿  バナナ Says:

    Hiya very cool blog!! Man .. Excellent .. Wonderful .. I’ll bookmark your web site and take the feeds also厈I am|I’m} glad to find a lot of helpful information here within the post, we need work out extra strategies in this regard, thanks for sharing.

  19. macaronstore Says:

    Great lesson on how to get those beautiful colors in your macarons.

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