Colorful Macarons
ฝัง
- เผยแพร่เมื่อ 10 ก.พ. 2025
- Hello friends! Today we are making these beautiful colorful macarons, decorated with melted chocolate and sprinkles. They are filled with a cream cheese frosting and apricot preserves, and I will also show you how to make all the different colors from one batch of macarons.
Full recipe: www.piesandtac...
Macaron Shells
4 grams egg white powder
100 grams white granulated sugar
100 grams egg whites
105 grams almond flour
105 grams powdered sugar
A few drops of food coloring read notes bellow to see the colors I used
Filling
1/3 cup apricot preserves or any jam you want
Cream Cheese Frosting
85 grams cream cheese softened 6 tbsp
42.5 grams unsalted butter softened 3 tbsp
125 grams powdered sugar
1/4 tsp vanilla extract or vanilla bean paste
Decoration
1/4 cup melted chocolate check notes below to see which ones I’ve used
1/4 cup sprinkles
Colors: For the white shells- Master Elite white powder food coloring from The Sugar Art. All of the following colors are gel food coloring from americolor- egg yolk and gold for the yellow macarons, electric green and avocado for the green macarons, and electric purple and violet for the pink macarons.
Chocolate Decoration: I used melted chocolate wafers from Valhrona in two different flavors, the yellow is passionfruit and the red is strawberry.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.
Food coloring: Make sure to use gel food coloring, not liquid. For all the colors here I used Americolor. 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, specially 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 after 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Very beautiful!
These are perfect foe the Holidays
Yes..I do love it😍..worth to try 👍🏻
I love this! I recently started doing this if I need to make two or more different flavors but I only need maybe half a dozen of each. Much easier and I have to use less ingredients.
yes!!! so practical!
Thanks for recipe it’s a must try... I literally gave on Macs but your videos and the reviews I got from your page gave me hopes
When I gave it a try for the first time I was soo happy event it had no shape but I got feets and the taste was delicious
Today I’m still learning but really satisfy with what I’ve learned from you
Thank you❤️
That’s awesome to hear thank you so much 🥰
They look delicious!!! 😋😋
thank you!!!
1st!! so beautiful colorful macarons😍😍
You are so creative thx for sharing
Thank you for sharing as always !! Please continue to make and design more , so inspiring & fun to watch !! ❤
thanks dear!!!
@@PiesandTacos Absolutely !! 😊
Pretty 😍
Ficaram incríveis!!!!!!!!
Of course the macarons look so beautiful also can u do a collab with Bake Toujour where u gets take a flavor and make individual macarons in you guy’s style?
Lovely idea!
😍😍😍😍
Que bellos😍
So pretty. When using the airbake trays are you still letting them dry or going straight to the oven after piping ?
if I use air bake tray I put it in the oven straight after piping, unless I've used too much food coloring, then I let it dry cause it can affect the feet of my macarons sometimes, and they don't form or they just crack.
@@PiesandTacos Thank you!
What if I don’t have egg whites powder? What is the recommended brand if necessary
you dont have to necessarily use it. If you're in a dry climate its best to not use it. I use brand judees.
@@PiesandTacos thank you so much 😊
Tried the recipe. The macaron shell is perfect and no hollows. However, after matured them in fridge, take ‘em out for awhile prior to eating, the macaron shell hardened too much and dry and it is not a pleasant to the texture. Any reason behind this? What should I do to improve?
you can place the assembled macarons in a container with a slice of bread or a sugar bear that are not in direct contact with the macarons, they should be separated by a layer of plastic or parchment, and let them sit overnight in the fridge, and the next day the macarons will be nice and soft.
Can i use the fan function of my convection oven on this recipe? And if yes do i have to reduce temp to 25 degree Fahrenheit?
yes, reduce the temperature by at least 20% but its good to experiment around and see which temperature will actually be the best
You should make macarons with just egg white powder; no egg whitesss
I tried your recipe..and mine always crack..I left them more than 1 hour to dry .. tried the temperature lower and turned them every 5 min but..they rise only on one side and I would like your opinion..I would appreciate so much..thank you for sharing your recipes 🤗😊
Its a humidity problem most likely, I live in US CA and during the summer they dont that unless left out too long, but in the winter with more moisture in the air because of rain I habe cracks because they canr develop shells properly without asistance such as oven drying or using fans to speed up the processs. Though be careful with the timing on those.
@@martinkarleskind8697 Thank you for the information 🙏 😊