Irresistible colorful macarons, sweets based on almonds, sugar And egg whites. In this recipe we offer them in bright colors but without filling, morsels to be enjoyed at the moment of coffee as delicious dessert, at the end of a dinner with friends.
Ingrediants
- 60 g of egg whites at room temperature
- 100 g of powdered sugar
- 180 g of almond flour
- green pink and yellow gel dye
for the macaronage
- 160 g of granulated sugar
- 50 ml of water
- 60 g of egg whites at room temperature
for the meringue
These colorful macarons they are delicious morsels to be enjoyed as a dessert together with coffee at the end of an informal dinner with friends.
The recipe that we propose is that of the shell of the classic macarons, which include the filling. It takes some patience, but by carefully following each step the effort will be amply rewarded. To enjoy them at their best, we recommend transferring the colorful macarons – once cold – in the refrigerator for at least two or three hours. Then extracting them half an hour before the service.
Inspired by the classics French pastries of almond meringue, they differ from the originals also because they are made with a almond flour a slightly thicker grain than the classic “powder” normally required. The result is gods cookies with a less smooth but equally greedy texture. If you want, you can still stuff them with raspberry jam or chocolate ganache.
OTHER DELICIOUS RECIPES: Choux craqueline with praline cream, chocolate macarons, Suspirus
How to prepare: Colored macarons
- Execution
- challenging
- Preparation time
- 30 min
- Cooking time
-
10 min – 12 min
- Rest time
-
60 min
- Portions
-
6 – 8
How to prepare: Colored macarons
To make the colorful macarons, start with the macaronage. Collect the almond flour in a bowl, add the icing sugar and the egg whites and mix until the mixture is thick and well blended.
Prepare the meringue: in a saucepan, melt the sugar with a tablespoon of water and heat until it starts boiling. Beat egg white until stiff with a pinch of salt then, with the whips in motion, pour in the boiling sugar syrup. Whip for a few more minutes, until you get a shiny and firm meringue.
Incorporate the meringue into the almond mixture, mixing very gently with a marisa. Divide the mixture into four parts and add a few drops of dye to three of them, always mixing with extreme delicacy.
Transfer one mixture at a time into a pastry bag equipped with a smooth nozzle of about 10 mm in diameter. Arrange piles of mixture on the oven plate, lined with special paper or with a silicone mat, in order to obtain discs of about 3 centimeters in diameter, well spaced from each other. Let the air rest for at least an hour until a crust forms on the surface. This step is called croutage and it is essential so that the macarons do not break during cooking. Then cook the macarons for 10 minutes in the preheated oven at 180 °. Remove from the oven and let them cool completely before serving.
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