Dessertsbrokenovenbaking5.0
Rainbow Macarons
Rainbow Macarons are as fun and delicious as desserts can get! The shells are flavored with cocoa and the buttercream is vanilla and vibrant!
👥 10 Servings⏱️ Prep & Cook: 1h 12m⏳ Prep: 1h🔥 Cook: 12 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
- whisk
- spatula
- baking sheet
- pan
- oven
📝 Preparation Steps
1
Chocolate Macaron Shells
2
Weigh the almond flour, powdered sugar and cocoa powder into a sifter over a bowl and sift out/discard any large chunks. Then, transfer the mixture into a food chopper and pulse for ⏱️ 10-15 seconds. Sift again and set aside.
rams powdered sugar63 gpowdered sugar2 cupsred, orange, yellow, green, blue and purple gel food coloring
3
Weigh the egg whites & sugar into the bowl of a stand mixer (or large heat-resistant bowl). Place the bowl over a pot with an inch of simmering water and whisk constantly until the mixture reaches around 100°F (it should look like a transparent syrup underneath white bubbles).
4
Transfer the bowl to the stand mixer fitted with a whisk attachment (or remove from heat and use a hand mixer). Whisk on low speed for a minute, and then increase the speed 1-2 notches every ⏱️ 3-5 minutes. Once the meringue starts to get white and somewhat thick, add a squirt of black food coloring. Continue increasing the mixer to full speed and whisking until it reaches medium to stiff peaks (thick but still a tiny bit droopy when lifted). Mix in more black dye as needed (I use about 3 squirts, the meringue should look gray).
5
Gently fold ½ of the sifted mixture into the meringue, then add the remaining ½. Continue folding until the batter is smooth and creates a figure 8 without breaking when it trickles down from the spatula.
6
Pour the batter into a pastry bag with a medium round piping tip. Pipe circles on a silicon mat (or parchment paper) on a baking sheet by placing the piping tip at a 90° angle from the sheet, about ¼ inch away, and squeezing until the circle is 1-1½ inches in diameter.
7
I recommend wearing earplugs for this-Carefully lift the pan of shells ~6 inches and drop it onto your counter 5 times. Smooth out any air bubbles with a toothpick, and then drop it a few more times. Let the shells rest at room temperature until they're smooth & dry to touch (~⏱️ 45-60 minutes). I recommend making the buttercream while you wait.
8
Preheat oven to 315°F while the macaron shells are resting.*
9
Bake macarons for ⏱️ 12-14 minutes. The shells should feel pretty firm and stable when you gently tap on them. Let them cool on the baking sheet completely.
10
Vanilla Rainbow Buttercream
11
Mix together the softened butter, powdered sugar and vanilla extract until smooth.
rams powdered sugar63 gpowdered sugar2 cupsred, orange, yellow, green, blue and purple gel food coloring
12
Equally distribute the buttercream into 6 small bowls. Add a squirt of each color to the separate buttercreams and mix them in. Add more dye until you reach your desired colors.
13
Transfer each colored buttercream to its own plastic bag & cut the tip off the end. Lay a long sheet of plastic wrap on the counter and pipe a line of each color next to each other on the sheet. Roll the sheet up so you have a log of rainbow buttercream. Cut off the tip on one side.
14
Place the frosting log into a piping bag fitted with your preferred piping tip (I like to use a large closed star tip). Squeeze a bit out until all colors come out together.
15
Assembling the Macarons
16
Pair the shells up and then pipe rainbow buttercream onto half of them. Sandwich the shells together and enjoy!
Nutrition Facts
calories
267 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
36 g
sodium Content
12 mg
protein Content
2 g
trans Fat Content
1 g
cholesterol Content
25 mg
carbohydrate Content
38 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...