This recipe will explain how to make multi-colored macaron shells from one batch of macarons. The filling is a simple vanilla buttercream.
Line two baking sheets with parchment paper or silicone mat.
Measure out all of the ingredients.
Sift the powdered sugar and almond flour together. Set aside.
Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
Transfer the mixture to the bowl of a stand mixer.
With the whisk attachment, start whisking the mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to medium-high and finish whipping for a few more minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
Pour the powdered sugar and almond flour into stiff whites.
It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
If the batter stays stiff, forming a point and doesn’t spread out a bit, start folding a little bit more, about 3 folds.
Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, transfer the mixture to the piping bag.
Transfer each color to one piping bag. Then cut the tip of each piping bag. And place them inside of a large piping bag fitted with a round tip.
Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent the macaron shells from cracking.
Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
Bake for 5 minutes, and rotate the tray.
I bake each tray for a total of 15-20 minutes.
When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
Cream the butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar.
Add the vanilla beat for another 30-45 seconds.
STORAGE: Store the buttercream in the fridge for up to 1 week.
Place the buttercream in a piping bag fitted with the tip of your choice.
Food coloring: Make sure to use gel food coloring. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, especially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.