Multicolor macarons
- Gluten Free
- Energy Kcal 62
- Carbohydrates g 7.1
- of which sugars g 7.1
- Protein g 1.2
- Fats g 3.2
- of which saturated fat g 1.05
- Fiber g 0.5
- Cholesterol mg 4
- Sodium mg 10
- Difficulty: Difficult
- Prep time: 50 min
- Cook time: 10 min
- Makes: 60 pieces
PRESENTATION
Macarons are a true French classic, and these multicolor macarons bring a fun twist to this traditional treat. Perfect for any festive occasion like Carnevale, they add a pop of color to your dessert table. Really good stuff, I promise. These delightful treats start with cute, moist little meringue rounds, each dyed a different vibrant shade. And the filling? Tender and creamy, made from white chocolate and condensed milk, with just the right hint of almond flavor you expect in a real French macaron.
Presentation is key; the colors make these really stand out, especially when they're stacked on a dessert table. For real, it’s hard not to smile seeing a plate full of rainbow macarons—they instantly make everything feel more special. Whether it’s a gathering for kids, adults, or anyone with a sweet tooth, these are a hit.
Now, different regions in France might have their own spin on macarons, but these colorful macarons are all about fun and sharing. Pretty much. Their soft, airy texture pairs perfectly with all sorts of party foods. And you know what? Since they’re so colorful, they’re perfect for big celebrations like Carnevale or just a casual hangout. People love comparing all the shades and picking their favorite. It’s almost a game to see who gets which color.
These multicolor macaron shells don’t just taste amazing—they look spectacular too, which is why they’re a favorite for any buffet or dessert spread. Kids go wild for the crispy exterior and creamy middle, while adults appreciate the delicate almond flavor. Really, it’s just a touch fancier than your average cookie. If you’re curious about how to make multicolor macarons, it's the perfect excuse to experiment with colors and flavors—seriously good—creating something unique that stands out at any party and brings that authentic French dessert vibe right to your home.
INGREDIENTS
- Ingredients for 60 macarons
- Almond flour 2.1 cups (200 g)
- Sugar 1 cup (200 g)
- Powdered sugar 1 ¼ cup (150 g)
- Egg whites 0.62 cup (150 g)
- Condensed milk ¼ cup (50 g)
- Water 3 ½ tbsp (50 ml)
- Food coloring - purple, pink, yellow, orange (in powder or liquid form)
- for the filling
- Fresh liquid cream 1.3 cups (300 ml)
- White chocolate 2.8 oz (80 g)
- Condensed milk 3 tbsp (60 g)
- Gelatin in sheets 0.3 oz (8 g)
How to prepare Multicolor macarons
To prepare the basic meringue for the macarons, sift the almond flour with the powdered sugar into a bowl 1, then add half of the egg whites and mix with a spoon to combine the mixture 2; incorporate, still stirring, the condensed milk 3 and set the mixture aside.
In a separate small heavy-bottomed pan, add the granulated sugar and water 4, mix and start heating over low heat; check the syrup temperature with a thermometer until it reaches 250°F 5. Meanwhile, whip the remaining half of the egg whites (about 2.5 oz) in a stand mixer with a whisk attachment (or with an electric whisk) until stiff peaks form, then lower the whisk speed and slowly pour in the syrup 6
continuing to whip until the meringue has completely cooled down and has a dense, smooth, and glossy appearance 7. Add the whipped egg whites to the almond flour and powdered sugar in several additions: start with 1/3 8 and mix from top to bottom. Add the rest and once everything is incorporated, you can mix vigorously to give the mixture an elastic and glossy structure. Divide the batter into 4 separate bowls and add the different liquid (or powder) food colorings 9
gradually until you achieve the desired shade 10. Take a batter and transfer it to a pastry bag with a round tip of 5/16 inches in diameter and form small balls directly onto a baking sheet lined with parchment paper 11, let them rest for at least 20 minutes on the baking sheet, the balls will flatten slightly on their own and become perfectly smooth on the surface 12.
Bake one tray at a time 13 in a preheated convection oven at 320°F for about 10 minutes (static ovens are not recommended); after that time, leave them in the semi-open oven for another 2 minutes. Remove the macarons' meringues from the oven and let them cool on a rack 14. Meanwhile, prepare the cream: soften the gelatin by placing it for 5 minutes in a bowl with cold water 15.
After this time, squeeze it well and add it to 1/4 cup of warm cream 16, stir with a spoon to combine it. Separately, melt the white chocolate in a bain-marie or in the microwave and then add the cream and gelatin mixture 17, stirring with a spoon to obtain a smooth sauce 18.
Meanwhile, whip the fresh cream to stiff peaks and finally add the condensed milk 19, stirring with a spoon until homogeneous. To finish, gently fold the whipped cream mixture into the chocolate mixture, being careful not to deflate the cream 20. Transfer the cream into a pastry bag fitted with a round tip 21.
At this point, you can assemble the macarons: place the white chocolate filling using the pastry bag onto the flat side of the small meringues 22 and cover with the other half very gently 23; repeat the same procedure with all the macarons and place them on a serving plate 24. It's advisable to refrigerate the multicolor macarons overnight before serving.