How To Make Rainbow Macarons: Perfect For A

Recipe and image courtesy of Dr Oetker.

How To Make Rainbow Macarons:

How To Make Rainbow Macarons. Hello friends. Do you like making little cakes for afternoon tea?

How sweet are these Rainbow Macarons? So adorable!

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

So perfect for parties, BBQ and picnics because why wouldn’t love seeing these on display?

Especially great for afternoon tea. How about macaron for birthday party?

So What Is A Macaron?

A macaron is a small cake or cookie, typically made from ground almonds, coconut or other nuts, with sugar and sometimes flavourings, food colouring, glacé cherries, jam or a chocolate coating.

Or a combination of these or other ingredients.

So would you like to know, how macaron is made?

How To Make Rainbow Macaroons

How To Make Rainbow Macarons:

Preparation time: 10 minutes. Total 1 hour 30 minutes plus setting and cooling

Cooking time: 1 hr 20 minutes

Makes: 14

How To Make Rainbow Macarons:

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 Macarons:

1. Firstly, 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.

Form Soft Peaks:

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. 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.

Getting Ready To Pipe:

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. Grab 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.

Pre-heat Oven:

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.

To Decorate:

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.

How To Make Rainbow Macarons Note:

So macaron can keep how long? The keep for 2 weeks unfilled in an airtight container.

Also unfilled macarons 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 macaron shells.

Most importantly, do not refrigerate.

How To Make Rainbow Macaroons:

How To Make Rainbow Macarons:

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

So what do you think of this Rainbow Macarons recipe?

How sweet but at the same time how yummy!!

Do you like them? Do you fancy making some? Or do you fancy eating some?

Are macaron gluten free? Yes these are gluten-free. Just check you ingredients before you buy.

You Might Also Like:

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Firstly, more macaroons. Blackberry Or Strawberry Macaroons anyone!? How adorable are these. Perfect pretty gift.

These pretty patisseries are very fashionable at the moment but can be very expensive to buy, so why not make your own and give as a gift in a recycled box lined with non-stick baking paper and a lacy paper doily tied with ribbon. Blackberry Or Strawberry Macarons.

Blueberry Macarons Recipe: Great For Afternoon Tea:

Secondly, Blueberry Macaroons anyone? Is there any little cake more prettier than a macaroon?

So would you like to make your very own to impress your friends or family? How about trying this blueberry macaroon recipe? Blueberry Macarons Recipe.

How To Make Rainbow Macaroons. What’s not to love?

These would also be a great addition to any BBQ parties you might be planning too.

Do you fancy making any or all of the above recipes? So yummy!!

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Super hydrating and rich in vitamins A and C, it’s is an ideal way to refresh and rehydrate after a workout, as the watermelon is about 90 per cent water.

It’s also ridiculously easy to make – all you need is a freezer, a blender and a bit of time. How To Make A Healthy Watermelon Cucumber Slushy.

How To Make Rainbow Macarons:

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The crunchy, peppery radishes go perfectly with the garlicy hummus. How To Make Toasted Garlic Hummus With Radishes And Pitta Bread.

Celery Sausage Rolls:

Fifthly, who doesn’t love a sausage roll, and they are especially welcome in a lunchbox. In particular good for picnics.

These mini versions are also perfectly portable and suitable for freezing, perfect for batch cooking at the weekend for lunches all week. How To Make Celery Sausage Rolls With A Beer Dip.

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Last but not least, BerryWorld Pimm’s Lollies Anyone!? These BerryWorld Pimm’s Lollies are a perfect end to an alfresco summer feast.

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How To Make Rainbow Macarons:

How To Make Rainbow Macarons:

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Finally,

So I hope you have enjoyed today’s post. So if you like, you can also share your thoughts here too in the comments below.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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45 Comments

  1. La Table De Nana
    23rd January 2018 / 2:15 pm

    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}
    23rd January 2018 / 5:41 pm

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

  3. Katelynn Hegedus
    24th January 2018 / 8:23 pm

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

    • 26th January 2018 / 8:36 am

      I love macaroons Katelynn, one of my favourite treats 🙂

  4. Corrine
    26th January 2018 / 5:14 am

    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.

    • 26th January 2018 / 8:37 am

      Thanks for stopping by Corrine, let us know if you get to try then 🙂

  5. 29th January 2018 / 5:20 pm

    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. passion fruit, paws and peonies
    21st September 2018 / 5:37 pm

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

    • 23rd September 2018 / 3:37 pm

      Macaroon are delicious, aren’t they Maria 🙂 Thanks for the comment.

  7. Ruth
    12th February 2019 / 6:52 pm

    These look almost too pretty to eat… almost…

    • 12th February 2019 / 10:42 pm

      Hehe, they look good,don’t they 🙂

      • Anna
        11th April 2021 / 3:28 am

        Hello – thanks for posting – these are so darn cute! However, I wasn’t sure if anyone has ever corrected you – these are macarons and not macaroons 🙂 There is a difference in the two products – one made from almond flour (macarons) and the other is a coconut cookie (macaroons). Don’t take it the wrong way – I just wanted to point it out to avoid confusion for your readers! Happy baking!

        • 11th April 2021 / 8:55 am

          Thanks for sharing, Anna. It is a guest post so I have updated the title 🙂

  8. 17th February 2019 / 9:46 pm

    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. Helen at the Lazy Gastronome
    11th April 2019 / 11:44 pm

    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. 17th June 2019 / 9:15 pm

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

    • 18th June 2019 / 1:42 pm

      Thanks for hosting and stopping by Julie 🙂

  11. 21st June 2019 / 2:36 pm

    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!

    • 3rd October 2019 / 8:05 pm

      Thanks so much April ( sorry just found comment ) 🙂

  12. Alice V
    21st July 2019 / 4:09 am

    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. 2nd October 2019 / 4:28 am

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

    • 3rd October 2019 / 8:05 pm

      Thank so much for hosting and visiting 🙂

  14. Kaydence
    7th August 2020 / 4:43 pm

    I never had a Macron

  15. 17th August 2020 / 4:59 pm

    These look amazing! Your macaroons are just perfect, look at how smooth the shells are. The rainbow colors are so much fun!

  16. 18th August 2020 / 1:23 pm

    I adore these, they are so pretty, think I may make these for birthday presents for the rest of my life!

  17. Cherelle | The Inspired Prairie
    18th August 2020 / 8:17 pm

    These macaroons are sooo pretty! I wouldn’t even want to eat them, haha.
    Thanks for sharing it with us on the Embracing Home and Family Link-up party!

  18. Joanne
    4th March 2021 / 9:14 pm

    These are so pretty and colorful! Thank you so much for sharing with us at Encouraging Hearts and Home. Pinned.

  19. 9th March 2021 / 11:45 pm

    Your Macaroons are just beautiful and what a great tutorial! Thanks so much for sharing with us at Full Plate Thursday,526. Have a great week and come back soon!
    Miz Helen

    • 10th March 2021 / 8:04 pm

      Thanks so much for hosting and stopping by 🙂

  20. 10th March 2021 / 12:42 pm

    These are simply gorgeous. These would be perfect for a kid’s party. Thank you so much for sharing.

    • 10th March 2021 / 8:05 pm

      Thanks so much for stopping by, Amy 🙂

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