Rainbow Macarons

This is a fun and easy technique that looks way more complicated than it truely is. If you are not a macaron fan, you can use this for any whipped topping or butter cream.

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Step 1: Ingredients and making the macaron batter...

Rainbow Macarons (recipe makes ~200 macaron shells)
Italian Meringue Method:
- 65   g. Water
- 250 g. Sugar
- 90   g. Egg whites; room temperature
- 250 g. Almond powder
- 250 g. Icing sugar
- 90   g. Egg whites; room temperature
- Food coloring gel (red, orange, yellow, green, blue, purple)

Making the macaron batter...

In a sauce pan over medium heat, bring sugar (250 g) and water (65 g.) to a boil. Allow to cook until it reaches 115’C (soft ball stage) on a candy thermometer. In the bowl of a stand mixer, begin beating the egg whites (90g) at moderate speed, slowly pour boiling syrup. Increase speed to moderately fast and beat until cool and the egg whites form stiff, shining, upstanding peaks.

Combine almond flour (250g.) and powdered sugar (250g.) in a food processor, pulsing until ingredients thoroughly incorporated; sift into a large bowl and set aside. When the meringue is just about ready, mix in egg whites (second 90 g.). This will create a ‘polenta-like’ mixture.

Fold the meringue into the wet almond mixture. Stop folding when the mixture is evenly combined and the viscosity of lava or molasses.