Rainbow Macarons 🌈
Hello friends! Let's make these super cute Rainbow Macarons! They are fun to make and I also offer a free template on my blog that you can download and print to place under your baking mat or parchment paper to pipe your own rainbows 🌈
Macaron Shells
100 grams egg whites
100 grams granulated sugar
105 grams almond flour
105 grams powdered sugar
Pink blue, and yellow food coloring
Lucky Charms Buttercream
1 cup Lucky Charms cereal
6 tbsp unsalted butter softened (85 grams)
1 1/2 to 2 cups confectioners’ sugar sifted (187 to 240 grams)
1/2 -1 tbsp milk as necessary
For the full recipe and to get the templates: www.piesandtacos.com/rainbow-...
Notes:
Templates: I forgot to mention on the video, but remove the templates from underneath the baking mat before baking, preferably right after piping the shells, this way they won't be dry, because if they are dry when you lift the mat, they will crack.
Milk: you can soak the milk in cereal before adding to the buttercream for an added Lucky Charms flavor to the frosting.
Egg White Powder: I am not using egg white powder for this recipe because the weather is super dry lately, and as soon as I pipe the macarons they have been drying out. And specially when making shapes, you want the batter to not be so dry or stiff, because you will need to use a toothpick to help it smooth out to the edges of the outlines of the template you’re using.
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.
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 every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Пікірлер: 31
I am not using egg white powder for this recipe because the weather is super dry lately, and as soon as I pipe the macarons they have been drying out. And specially when making shapes, you want the batter to not be so dry or stiff, because you will need to use a toothpick to help it smooth out to the edges of the outlines of the template you’re using.
@jamifitz
3 жыл бұрын
Thank you for the tips & info with your reasons for everything mac related, but especially when you use egg white powder or not. Also its so nice that you tell us what tip number you use to achieve the shapes you do. 😊👍 Question- How do I decide which weather is more dry ? Or when to use it or not? I never know. (I usually dont use it but I havent done a lot of shapes) Do you think you could explain a bit of your reasons to or not to use egg white powder. Or just which weather is idea vs not for making macs unrelated to using egg white powder. Maybe even in another video or here is fine too... Just really appreciate your info & way you give information 😁 I live in Northern MN so my weather is different from yours 😬🤔
@PiesandTacos
3 жыл бұрын
@@jamifitz Hi there!!! So the humidity here lately has been in the 20% which is super low (I have a humidity thermometer in my kitchen and I also google every day I bake what the humidity levels are)! And we have the heat on which dries up the air even more. The way I am gauging is by how the batter feels when I pipe it. Without the egg white powder, the macarons are still drying pretty fast when I pipe them, so I know it's still not time to reintroduce it. Since I bake macarons almost everyday, it's easy for me to be able to tell. Whenever I make macarons and they take a bit longer to dry, and if the humidity is on 40% or so, I will start using it again. The thing with the egg white powder is that it is adding more protein to the meringue without the added water content, so more protein structures are forming in the meringue, and there isn't too much water in the batter. Typically after piping the macarons you'd let them dry. The almond flour and the powdered sugar in the batter, plus the air, will help the shells dry, which is essential to developing the feet in macarons. When you add egg white powder to the meringue, it will have less of the water content that needs to be dried out, so if the weather is super dry, it will pull out the moisture out of the meringue and out of the batter even faster. Hope this helped, let me know if it was somewhat clear what I said lol
@jamifitz
3 жыл бұрын
@@PiesandTacos Thank you so much for the detailed information 😁😉
Absolutely adorable!!! 😍😍😍
Wow Delicious!!!! Thanks for sharing.
WOW! so beautiful and yummy rainbow macarons😍
@PiesandTacos
3 жыл бұрын
thank you so much!!!!🥰🥰🥰🥰
Omg i love ur channel, u always give the instructions clearly and every macaron video is just AMAZING
@PiesandTacos
3 жыл бұрын
thank you so much!!! 🥰🥰🥰
How cute!
@PiesandTacos
3 жыл бұрын
thank you!!!!
Omg.. It's so cute 😍😍😍😍
@PiesandTacos
3 жыл бұрын
🥰🥰🥰
Thanks for another awesome recipe and video! I’ve been meaning to ask you since you do all things macaron, would you ever make a macaron cake on IG or for KZread? I’m curious what your take on a macaron cake would be since it’s kind of a nebulous title. Is it a cake decorated with macs? Macs stuffed with cake? Or just giant macaron shells filled with what you normally put in macs like buttercream, ganache, etc. Just curious what your thoughts are and if it’s something you might ever make a post or vid on. Happy Wednesday! ❤️
@PiesandTacos
3 жыл бұрын
I have two recipes for macaron cakes here on the channel. kzread.info/dash/bejne/a61kvMWOf9yZY9I.html kzread.info/dash/bejne/epZ9z49wmdXWedI.html
AYAYAYA i was expecting this one! 🌈🌈🌈❤️🧡💛💚💙🌈🌈🌈
@PiesandTacos
3 жыл бұрын
yay awe thank you 🥰 🌈
Sensacionais!!!!!!
@PiesandTacos
3 жыл бұрын
obrigada pai!
adorable. What Does the buttercream taste like? Do you get much lucky charms flavor?
@PiesandTacos
3 жыл бұрын
YES!!! yes!!! I think it was a great flavor. First when i made it, I added vanilla, and the flavor was overpowered by the vanilla. So this time I didn't add vanilla and I really felt like the flavor came through.
@sfdede8372
3 жыл бұрын
So good to know, I have been thinking about this flavor and to bring it forward! It's lucky charms season!
Hiii, I would like to know what kind of meringue do you use?
@PiesandTacos
3 жыл бұрын
swiss
How many does this recipe make?
😍😍😍🌈🌈🌈🤤🤤🤤
@PiesandTacos
3 жыл бұрын
thank you so much 🥰
@mirandamacarons4960
3 жыл бұрын
@@PiesandTacos 😍😍😍❤️❤️❤️😘😘😘
Where do you buy your glass bowls and piping bags?
@PiesandTacos
3 жыл бұрын
I have links for all of those here www.piesandtacos.com/macaron-tools/ there is a table of contents at the top so you can just click: bowls or piping bags and it will take you straight to the section.