How to Make Colourful Macarons
Add a pop of colour to your table with these bright fun macarons by Wilton! Use their new Colour Right system to create an array of colours you've never been able to achieve with standard colourings before – from teals to pale peach!
You will need
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How to make
You will need:
175g icing sugar
125g ground almonds
3 large free-range egg whites
75g caster sugar
Pinch of salt
Craft Essentials
Food processor
Sieve
Food mixer (freestanding or handheld)
Rubber spatula
Preheat the oven to 160°C/fan140°C/gas 3and line 2 large baking tray with baking paper. Fit a 16inch. decorating bag with tip 1A.
Whizz the icing sugar and ground almonds in a food processor to a very fine mixture then sift into a bowl.
In a large bowl, beat egg whites, and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and your chosen Color Right Colour (split your mixture if you wish to use more than one colour)
Continue whipping until mixture forms stiff peaks.
Gently pour the almond mixture over the whipped egg whites so they don't deflate. Using a rubber spatula, gently fold the almond mixture into the egg whites until the mixture holds a 10 count, (meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter).
The mixture should be thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth Macaron.
Transfer the batter to the prepared decorating bag.
Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart.
Top Tip!
Draw 1 inch circles in advance on the parchment lining paper and then turn it over so you can easily pipe equal size macarons!
Tap the pans hard on the countertop 4-5 times to release trapped air, and then let sit at room temperature for 20-30 minutes or until the unbaked macaron forms a skin and does not stick to your finger when touched. Allowing the macaron to crust over is what leads to their signature “feet,” the holey ring that arises during baking at the base of each cookie.
Bake for 18-22 minutes on a shelf in the centre of the oven. If baking 2 pans at a time on different oven racks, rotate the pans from bottom to top midway through baking. There isn't a great visual on how long to bake macaron. When under baked, the centres can be wet. When overbaked, they start to brown slightly and become very crunchy instead of crisp on the top with a softer interior.
Cool the macaron completely on a cooling grid before sandwiching with your filling of choice. Flavoured buttercreams, jams, and chocolate ganache are all great options.
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