I’ve always wondered how people make tiedye macarons so I just tested this out and it sort of worked!!
- 1 cup confectioners’ sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup superfine sugar
- Pinch of tartar
Ganache Filling recipe:
- 1 cup of chocolate melts (white, milk or dark)
- 1/2 cup of heavy cream
- Preheat oven to 375 degrees
- With a mixer on medium speed, whisk the egg whites until foamy
- Reduce speed to low, adding the superfine sugar slowly Increase speed to high and beat until stiff peaks form, about 8 minutes
- In 2 separate additions, add the flour and confectioners sugar mixture into the egg whites, folding after every addition
- Be sure not to over work batter. Batter should be smooth and shiny
- Line a baking sheet with parchment paper
- Take droplets of your choice of liquid food coloring and drip it on the side of the bag
- Spoon a portion of the batter into a pastry bag fitted with a 1/2-inch round tip
- Repeat steps 2 and 3 until you’re out of batter. Layer the coloring.
- Pipe 3/4-inch rounds (1-inch apart) on parchment paper, dragging pastry tip to the side of the rounds, rather then up forming peaks
- Rap each sheet on counter top, to release air bubbles Let rounds rest on countertop for …. wait for it….1.5 hours! Yes, you read it right, that is our secret to any beginners Macarons.
- In the mean time, make the ganache
- Using a double broiler technique, melt the chocolate when completely melted, pour in the heavy cream mix until completely combined if the mixture is still lumpy, add more heavy cream until smooth don’t worry if it seems too liquidy, the mixture will solidify in the fridge
Ready to Bake:
- Reduce oven temperature to 325 degrees
- Bake 1 sheet at a time until crisp and firm, about 10 minutes
- After each batch increase the oven to 375 degrees for 5 minutes then bring temperature down to 325 degrees before baking
- After baking, let cool for about 15 min
- Fill up with the Ganache
- Close up the macarons and refrigerate before serving!