Multicolored Macarons *To Match Your Unicorn Frappuccino*

Posted on April 20, 2017 by caro.parodi@kylebooks.com

Makes 28 Prep time: 25 minutes, plus 30 minutes resting and cooling Cook time: 10 to 12 minutes

9oz/21/2 cups ground almonds

12oz/21/2 cups powdered sugar

6 large egg whites

6oz/generous 3/4 cup superfine sugar

23/4oz/1⁄₃ cup/3/4 stick salted butter, softened food coloring pastes (purple, blue, green, yellow, orange, and pink)

2 tablespoons rainbow sprinkles/nonpareils

FOR THE BUTTERCREAM

8oz/1 cup/2 sticks salted butter, softened

51/2oz/1 cup powdered sugar food coloring pastes (see above)

YOU WILL NEED

11 disposable pastry bags


1. Line three baking sheets with parchment paper. Whizz the ground almonds and powdered sugar together in a food processor

until fine. Set aside.

2. Using an electric hand mixer, whisk the egg whites in a large, grease-free bowl until soft peaks form, then gradually whisk in

the superfine sugar until glossy. Sift the almond mix over the egg whites and gently fold through with a large metal spoon.

3. Divide the mixture between seven bowls, then add a little food coloring paste to six of the bowls, gently folding it through

evenly, then fold the rainbow sprinkles through the remaining bowl. Be very gentle when folding, so the mixtures don’t become too loose or runny and therefore difficult to pipe.

4. Spoon one portion of colored mixture into a pastry bag and snip off the tip to make a 1/2-inch opening. Pipe 1 inch rounds onto the baking sheets (each batch of mixture will make about 8 macarons). Repeat with the remaining colored mixtures and the sprinkles mixture, using a fresh pastry bag each time.

5. Tap the baking sheets twice on the work surface to flatten out the macarons and to dislodge any air bubbles. If any peaks are

left, lightly wet a finger and gently dab the peak flat. Set aside to rest for 30 minutes, or until the macarons have formed a skin on

the surface when you lightly touch them.

6. Meanwhile, preheat the oven to 300ÅãF. Bake the macarons for 10 to 12 minutes, then let cool.

7. For the buttercream, beat the butter and powdered sugar together in a small bowl until light and fluffy. Divide between four bowls and add a little food coloring paste to each portion. Spoon each into a separate pastry bag, then snip off the tip of each bag to make a 1/2-inch opening. Pipe some buttercream onto the bases of an alternate color macaron, then sandwich them together with a different colored macaron on top.


Find more colorful recipes in Rainbow Bakes by Mima Sinclair