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How To Make Rainbow Macaroons: Perfect For A Party

How To Make Rainbow Macaroons.

How sweet are these Rainbow Macaroons?

These bright Rainbow Macaroons are ideal for gifting or to simply enjoy a little sweet treat.

Preparation time: 1 hour 30 minutes plus setting and cooling

Cooking time: 1 hr 20 minutes

Makes: 14

How To Make Rainbow Macaroons
How To Make Rainbow Macaroons

How To Make Rainbow Macaroons:

Ingredients:

90g (3 ¼oz) icing Sugar

90g (3 ¼oz) ground Almonds, very finely ground

2 Sachets Dr. Oetker Egg White Powder

Pinch of Dr. Oetker Cream of Tartar Sachets

65g (2 ½ oz) caster sugar

Dr. Oetker Extra Strong Pink, Blue and Yellow Food Colour Gel

For the filling:

75g (3oz) unsalted butter, softened

150g (5oz) icing sugar

Approx. 15ml (1tbsp) whole Milk

2.5ml (1/2 tsp) Dr. Oetker Moroccan Almond Natural Extract

Your favourite Dr. Oetker Extra Strong Food Colours Gel

How To Make Rainbow Macaroons

How To Make Rainbow Macaroons:

1. Line 2 large heavy-metal baking trays with baking parchment.

2. Put the icing sugar and ground almonds in a food processor and pulse 10 times, then blitz for a further 10 seconds, to make a fine powder. Sieve into a bowl, and discard any coarse grains that remain in the sieve. Weigh the almond and icing sugar mix and divide into 3 equal portions.

3. In a clean, grease-free bowl, make up the Egg White Powder as directed, then whisk until foamy. Add a pinch of Cream of Tartar and whisk the Egg White until very thick and stiff.

4. Gradually whisk in the sugar, in 3 batches, to make a thick, glossy meringue which forms stiff peaks on the whisk beaters. Weigh the meringue and divide equally between 3 clean bowls.

5. Add 30 drops of Hot Pink Gel Food Colour to one bowl. Add 30 drops of Sky Blue Gel Food Colour to another, and add 40 drops of Sunshine Yellow Gel Food Colour to the other bowl.

6. Working on 1 meringue at a time, take 1 portion of the almond and icing sugar mix, and sift one third on to the meringue. Using a clean spatula, carefully work the almond and icing sugar mix into the meringue, scraping, turning and cutting the meringue into the dry ingredients, rather than stirring it. Once combined, sieve half the remaining almond and icing sugar mix on top and continue in the same way, and then sieve in the final batch of almond sugar, and incorporate in the same way.

7. Once you have combined the ingredients together, continue working the batter by flattening the mixture against the side of the bowl, and then scraping and turning it again in order to achieve a smooth, dropping consistency. Repeat these steps with the other portions of meringue and almond sugar.

8. Fit a large piping bag with a 1cm (1/2 inch) plain round nozzle. Fold back the bag by about one third in order to allow you to spoon the mixture into the bag more easily. Resting the piping bag on the work surface, spoon the pink almond mix into the centre of the bag and smooth it into a long rectangular shape. Carefully spoon the blue mix on top, and gently spread over the top of the pink. Finally, spoon over the yellow and spread it to cover the blue.

9. Holding the bag end closed, gently push the mixtures towards the nozzle, then carefully gather up the bag and holding the bag with the nozzle upright in the air, twist the bag closed. Now you are ready to begin piping.

10. Hold the bag with the nozzle pointing down then pipe 4cm (1 ¾ inch) flattish rounds onto the lined baking trays spaced a little apart (twist the bag occasionally to keep a steady flow of mixture). You should be able to pipe 28 rounds.

11. Preheat the oven to 150 C (fan oven 130 C, 300 F, gas 2).

12. Lay a thick towel on the work surface. Holding a tray firmly at either side, gently tap the tray about 20 times on to the towel, to smooth and settle the tops. Pop any air bubbles that rise to the surface with a clean pin or cocktail stick. If the piped nozzle tail is still visible on the top of the macaroons, you can gently push it into the mixture with a wetted finger. Repeat with the other tray and leave the trays to stand at room temperature for about 30 minutes, until a slight skin forms on the surface – the outside should be dry, not sticky, when touched lightly with your finger.

13. Bake the trays, one at a time, on the middle shelf, for about 40 minutes until firm – the bases should be firm when cooked, and the tops crisp and should not wobble. Leave to cool for about 15 minutes on the tray until you can carefully peel the macaroons from the parchment. Transfer to wire racks to cool completely.

14. To decorate, put the butter in a bowl and beat with a wooden spoon until smooth. Gradually sieve and mix in the icing sugar, and add enough milk to make a smooth, soft creamy icing. Stir in the Dr. Oetker Moroccan Almond Natural Extract.

15. Divide the icing into as many bowls as you want different colours, and add a few drops of your favourite Dr. Oetker Gel Food Colours to make vibrant shades.

16. For a super-neat finish, use small piping bags fitted with 1/2cm (1/4 inch) plain nozzles and pipe the icing in a circular swirl over the flat side of half the shells. Alternatively, use a small palette knife to spread the icing neatly. Sandwich the halves together. Your pretty macaroons are now ready to present.

Note: Unfilled macaroons will keep in an airtight container for 2 weeks. To enjoy macaroons at their best, they should be filled just before serving; after a few hours, the texture may soften once the filling settles into the macaroon shells. Do not refrigerate.

How To Make Rainbow Macaroons recipe and image courtesy of Dr Oetker.

What do you think of this Rainbow Macaroons recipe?

How To Make Rainbow Macaroons

Fancy making some?

How To Make Rainbow Macaroons:

These bright Rainbow Macaroons are ideal for gifting or to simply enjoy a little sweet treat.
Course Dessert
Keyword Party Food, Recipes, Summer
Prep Time 1 hour 30 minutes
Cook Time 1 hour 20 minutes
Servings 14
Author Dr Oetker

Ingredients

  • 90g (3 ¼oz) icing Sugar
  • 90g (3 ¼oz) ground Almonds, very finely ground
  • 2 Sachets Dr. Oetker Egg White Powder
  • Pinch of Dr. Oetker Cream of Tartar Sachets
  • 65g (2 ½ oz) caster sugar
  • Dr. Oetker Extra Strong Pink, Blue and Yellow Food Colour Gel
  • 75g (3oz) unsalted butter, softened
  • 150g (5oz) icing sugar
  • Approx. 15ml (1tbsp) whole Milk
  • 2.5ml (1/2 tsp) Dr. Oetker Moroccan Almond Natural Extract
  • Your favourite Dr. Oetker Extra Strong Food Colours Gel

Instructions

  • Line 2 large heavy-metal baking trays with baking parchment.
  • Put the icing sugar and ground almonds in a food processor and pulse 10 times, then blitz for a further 10 seconds, to make a fine powder. Sieve into a bowl, and discard any coarse grains that remain in the sieve. Weigh the almond and icing sugar mix and divide into 3 equal portions.
  • In a clean, grease-free bowl, make up the Egg White Powder as directed, then whisk until foamy. Add a pinch of Cream of Tartar and whisk the Egg White until very thick and stiff.
  • Gradually whisk in the sugar, in 3 batches, to make a thick, glossy meringue which forms stiff peaks on the whisk beaters. Weigh the meringue and divide equally between 3 clean bowls.
  • Add 30 drops of Hot Pink Gel Food Colour to one bowl. Add 30 drops of Sky Blue Gel Food Colour to another, and add 40 drops of Sunshine Yellow Gel Food Colour to the other bowl.
  • Working on 1 meringue at a time, take 1 portion of the almond and icing sugar mix, and sift one third on to the meringue. Using a clean spatula, carefully work the almond and icing sugar mix into the meringue, scraping, turning and cutting the meringue into the dry ingredients, rather than stirring it. Once combined, sieve half the remaining almond and icing sugar mix on top and continue in the same way, and then sieve in the final batch of almond sugar, and incorporate in the same way.
  • Once you have combined the ingredients together, continue working the batter by flattening the mixture against the side of the bowl, and then scraping and turning it again in order to achieve a smooth, dropping consistency. Repeat these steps with the other portions of meringue and almond sugar.
  • Fit a large piping bag with a 1cm (1/2 inch) plain round nozzle. Fold back the bag by about one third in order to allow you to spoon the mixture into the bag more easily. Resting the piping bag on the work surface, spoon the pink almond mix into the centre of the bag and smooth it into a long rectangular shape. Carefully spoon the blue mix on top, and gently spread over the top of the pink. Finally, spoon over the yellow and spread it to cover the blue.
  • Holding the bag end closed, gently push the mixtures towards the nozzle, then carefully gather up the bag and holding the bag with the nozzle upright in the air, twist the bag closed. Now you are ready to begin piping.
  • Hold the bag with the nozzle pointing down then pipe 4cm (1 ¾ inch) flattish rounds onto the lined baking trays spaced a little apart (twist the bag occasionally to keep a steady flow of mixture). You should be able to pipe 28 rounds.
  • Preheat the oven to 150 C (fan oven 130 C, 300 F, gas 2).
  • Lay a thick towel on the work surface. Holding a tray firmly at either side, gently tap the tray about 20 times on to the towel, to smooth and settle the tops. Pop any air bubbles that rise to the surface with a clean pin or cocktail stick. If the piped nozzle tail is still visible on the top of the macaroons, you can gently push it into the mixture with a wetted finger. Repeat with the other tray and leave the trays to stand at room temperature for about 30 minutes, until a slight skin forms on the surface – the outside should be dry, not sticky, when touched lightly with your finger.
  • Bake the trays, one at a time, on the middle shelf, for about 40 minutes until firm – the bases should be firm when cooked, and the tops crisp and should not wobble. Leave to cool for about 15 minutes on the tray until you can carefully peel the macaroons from the parchment. Transfer to wire racks to cool completely.
  • To decorate, put the butter in a bowl and beat with a wooden spoon until smooth. Gradually sieve and mix in the icing sugar, and add enough milk to make a smooth, soft creamy icing. Stir in the Dr. Oetker Moroccan Almond Natural Extract.
  • Divide the icing into as many bowls as you want different colours, and add a few drops of your favourite Dr. Oetker Gel Food Colours to make vibrant shades.
  • For a super-neat finish, use small piping bags fitted with 1/2cm (1/4 inch) plain nozzles and pipe the icing in a circular swirl over the flat side of half the shells. Alternatively, use a small palette knife to spread the icing neatly. Sandwich the halves together. Your pretty macaroons are now ready to present.

    For a super-neat finish, use small piping bags fitted with 1/2cm (1/4 inch) plain nozzles and pipe the icing in a circular swirl over the flat side of half the shells. Alternatively, use a small palette knife to spread the icing neatly. Sandwich the halves together. Your pretty macaroons are now ready to present.
  • Note: Unfilled macaroons will keep in an airtight container for 2 weeks. To enjoy macaroons at their best, they should be filled just before serving; after a few hours, the texture may soften once the filling settles into the macaroon shells. Do not refrigerate.

    Note: Unfilled macaroons will keep in an airtight container for 2 weeks. To enjoy macaroons at their best, they should be filled just before serving; after a few hours, the texture may soften once the filling settles into the macaroon shells. Do not refrigerate.

You Might Also Like:

Blackberry Or Strawberry Macaroons.

Blueberry Macaroons Recipe.

How To Make Rainbow Macaroons

How To Make Rainbow Macaroons.


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27 responses to “How To Make Rainbow Macaroons: Perfect For A Party”

  1. La Table De Nana says:

    These are adorable.I wish I could get those Dr Oetker products here..a few I can..not all.

  2. Heather{Our Life In a Click} says:

    These are so gorgeous! Perfect for a rainbow themed party!

  3. Katelynn Hegedus says:

    I've never made macarones, I've always been intimidated. It doesn't actually sound so hard.#wordless wednesday. Katelynn.

  4. Corrine says:

    These are amazing! I have a love/hate relationship with macarons, love eating them, hate making them. 🙂 I'll have to try your recipe and see if I have better luck! Visiting from Share Your Style Link Party.

  5. Miz Helen says:

    Your Rainbow Macaroons are so very special! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!Miz Helen

  6. I used to love making macaroons – I miss it! This has wetting my appetite. Thanks for the recipe xx Maria

  7. Ruth says:

    These look almost too pretty to eat… almost…

  8. These look SO good and beautiful too!
    Congrats – you are one of our Featured Guests at Inspire Me Monday #370 at Create With Joy!! 🙂

  9. I’ve made these, but mine weren’t as pretty as yours!! Thanks for sharing at the What’s for Dinner party! Hope you come again next week.

  10. Julie says:

    Very pretty, I use a lot of Dr Oetker products and they are always great quality.

  11. These are so pretty, Claire! I love the multi-coloured effect. Thank you so much for sharing with The Hearth and Soul Link Party. Pinning and sharing on the Hearth and Soul Facebook page. Have a lovely weekend!

  12. Alice V says:

    So I’m going to chime in on the “these are so pretty” theme going on here because they really are! Thanks for sharing with us at #OMGHWW

  13. Oh goodness, tasty for sure but almost too pretty to eat!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 5. Shared.

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