Multi-colored French Macarons

This no-fail French macaron recipe gives you crisp shells, perfect feet, and a chewy center — every time. Includes a step-by-step tutorial for a fun multicolored swirl shell technique using a simple painted piping bag. Great for beginners and perfect for special occasions!

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This recipe became a staple back when I was still taking cake orders. I didn’t offer macarons regularly, but every so often, I’d sneak them onto a dessert table when I had time to play around. I tried this swirl-shell method on a whim — I painted stripes of gel color inside the piping bag and hoped for the best. The result? Gorgeous, multicolored shells that looked way fancier than the effort they took.

After that, it became a bit of a signature look. It’s a fun way to make your macarons stand out, especially for parties or as edible gifts. My daughter loves picking the color combos — last time she asked for purple, green, and pink “just because.” And honestly, it’s now hard for me to go back to plain shells.

Why you will love this recipe

• Beginner-Friendly & Reliable – This no-fail method walks you through each step to help you get consistent results.
• Fun Multicolored Swirl Shells – The painted piping bag technique is easy and turns simple macarons into showstoppers.
• Perfect Texture Every Time – Crisp shell, chewy center, and that signature macaron “foot.”
• Customizable Fillings – Fill with buttercream, ganache, jam, or curd — the shell works with everything!

Ingredients and substitutes

• Egg whites – Aged egg whites are more stable, but fresh at room temp works.
• Granulated sugar – Superfine sugar dissolves faster but regular works fine.
• Almond flour – Blanched, finely ground. Don’t use almond meal with skins.
• Powdered sugar – Also called icing sugar.
• Gel food colors – Use only gel or powder; never liquid, which can ruin the meringue.
• Cream of tartar – Optional, but helps stabilize your meringue.

Step by step: Multicolored French Macarons

• Prep: Pulse the almond flour and powdered sugar in the food processor then sift it twice. Set aside. Line two baking trays with parchment or silicone mats.
• Make the meringue: In a grease-free bowl, whisk egg whites (and cream of tartar, if using) until foamy. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form (about 8–10 minutes).
• Macaronage (folding): Add the dry mixture to the meringue. Fold with a spatula until the batter flows in thick ribbons and settles in 10–15 seconds. Do not overmix.
• Color the piping bag: Paint vertical stripes of gel food coloring inside a clean piping bag. Use 2–3 colors. Carefully fill the bag with the macaron batter.
• Pipe and rest: Pipe 1½-inch rounds onto the trays. Tap trays to release air bubbles. Use a toothpick to pop any remaining bubbles. Let rest for 30–60 minutes until the tops feel dry.
• Bake: Preheat the oven to 300°F (150°C). Bake one tray at a time for 12–14 minutes. Shells should rise with feet and not wiggle when touched. Cool completely before removing from trays.
• Swiss meringue buttercream: In a heatproof bowl, combine egg whites and sugar. Place over a pan of simmering water (double boiler) and whisk constantly until the sugar dissolves (about 160°F / 71°C). Remove and whip until stiff peaks and the bowl is cool. Add soft butter, a little at a time, and beat until smooth and creamy. Mix in vanilla.
• Assemble: Match macaron shells in pairs. Pipe a swirl of Swiss meringue buttercream onto one shell. Top with the second shell and press gently. Store in an airtight container and let mature in the fridge for 24–48 hours for best texture.

Troubleshooting

• Cracked shells – Usually from under-resting or oven too hot.
• No feet – Meringue was too soft or batter overmixed.
• Hollow shells – Underbaked or meringue overwhipped.
• Flat or spread-out shells – Batter was overmixed.
• Shells stick to parchment – Underbaked or cooled too quickly.

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Frequently asked questions

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