Multicolored French Macarons
Calories: 3
Adjust Servings Here: 22 Macarons
Description
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!
Ingredients
For the Shells
- 100 g (3 large) Egg white
- 100 g (½ cups) Granulated sugar
- 100 g (¾ cups) Powdered sugar (confectioners sugar, icing sugar)
- 100 g (1 cups) Almond meal
- ¼ tsp Vanilla extract (I used clear)
Swiss meringue buttercream
- 2 large Egg whites
- 100 g (½ cups) Granulated sugar
- 150 g (¾ cups) Butter unsalted, room temperature
- 1 tsp Vanilla extract
Instructions
- 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).100 g Powdered sugar, 100 g Almond meal
- 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.100 g Egg white
- 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.100 g Granulated sugar, ¼ tsp Vanilla extract
- 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.2 large Egg whites, 100 g Granulated sugar, 150 g Butter, 1 tsp Vanilla extract
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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