Rainbow French Macarons - with yoyomax12





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Published on Jun 7, 2013

Making fun colourful macarons is easier than you think!

I found this video extremely useful in learning the required techniques on how to make these. The video quality is not so great but it really helps you understand the process: https://www.youtube.com/watch?v=jeEDs...

I found the idea for colouring the macrons with the striping of the pastry bag here:

The recipe I used is the same one as I used in this video:

This recipe makes about 15 macarons (about 1.5" in diameter)

2 egg whites (room temperature)
5 tbsp granulated sugar
1/2 cup ground almonds
1 cup powdered sugar

Sift the powdered sugar with the ground almonds and set aside.
Beat the egg whites in a large bowl until they are frothy and there is no liquid left in the bottom of the bowl.
Start adding the sugar a little at a time and continue to beat until the mixture is glossy and stiff (stiff peaks).
Add the dry ingredients to the egg whites (I added it in all at once, but you can do half and half if you want).
Fold the dry ingredients into the egg whites and then begin to scrape the surface of the mixture to the sides of the bowl and then fold in again.
Continue to do this scrape and fold until the mixture drips off your spatula somewhat like lava from a volcano. Slow and steady, not fast and runny. If you take a spoonful of the mixture and put it on a plate it should spread out slightly but still hold its shape pretty well.
This mixing step is the most important part of the process.

Put a large round tip on your pastry bag and make colour stripes on the inside with a paintbrush using gel colours.

Fill pastry bag with macarons mixture and pipe out small mounds of the mixture, as evenly sized as you can onto a parchment covered cookie sheet. You can place a parchment sheet with drawn on circle shapes under it as a guide to sizing if you want. They don't spread much so you can leave an inch or so between them.

Tap the cookie sheet firmly onto the counter top, this will flatten them slightly and will remove and ridges or peaks on them.

Let them sit out in a low humidity area (remove them from the kitchen if necessary) and let them dry until when you touch the surface of them, they will not stick to your fingers. They form a sort of shield or skin on them. This is vital to the macarons baking properly.
This will vary in time, mine took about 20 minutes, but they have taken as little as ten minutes for me in the winter when the air is dry.

Bake in center of a pre-heated 300F oven for about 12 minutes. Check after ten minutes, you will know they are done they have the little frill or feet around the base and when you touch the top caps they will not jiggle around. They should NOT be brown.

Remove from oven and allow to cool and transfer to rack to cool completely. Fill with your desired filling after cooling.

Some people say that they are best served after being refrigerated for 24hrs to allow the filling to re-hydrate the centers of the macarons.

The surface of the macarons should be crunchy followed by a chewy center.

I think that I may have overbeat my macarons slightly as they had a few hollow spots in them and some of the caps had detached from the base a bit.

Buttercream filling I used here:


My name is Tammy and I live in Northeastern Ontario Canada.
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