3D Rainbow and Cloud Macarons

Step 1

These instructions are for the experienced macaron baker, if you're new to macaron baking, please read Best Macaron Recipe for additional information before starting.

Step 2

Determine in percentages how much batter of each color is required. For this design: 50% blue, 25% yellow and 25% pink.

Step 3

In a big bowl, sift together almond flour and powdered sugar. Divide it up into separate bowls according to the same percentages for the corresponding color. For this design: 130 grams for blue, 65 grams for yellow and 65 grams for pink.

Step 4

In a separate bowl, whip room temperature egg whites on low speed with a handheld mixer until foamy, add cream of tartar.

Step 5

Increase speed to medium. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.

Step 6

Increase speed to high, whip until meringue starts to clump in whisk. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.

Step 7

Divide the meringue into separate bowls according to the same percentages for the corresponding color. For this design: 96 grams for blue, 47 grams for yellow, 47 grams for pink.

Step 8

Add the gel color into the bowl filled with meringue, then gently incorporate the color with a whisk, making sure not to deflate the meringue.

Step 9

Once the color is mostly incorporated, pour the almond flour into each bowl of meringue with the same respective percentage.

Step 10

Macaronage/fold the almond flour into the meringue as usual. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test.

Step 11

Transfer batter into separate piping bags.

Step 12

Place cloud and rainbow macaron templates underneath silicone mats or parchment paper. Pipe cloud design first with blue batter and #10 round tip, then pipe the rainbows with #6 round tip. The colors can be piped one after the other if you want less definition (texture-wise) between each color.

Step 13

Remove the paper template from underneath the parchment paper or mat.

Step 14

Rap the tray several times on the counter to rid of excess bubbles

Step 15

Before the batter dries, pop any remaining bubbles with a toothpick.

Step 16

Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking.

Step 17

Preheat oven to 320 F.

Step 18

Bake the rainbow shapes first, they will be the first to dry. (If you've waited to pipe in between each color, then give it longer time to dry. Joint lines in between each color can be weak.)

Step 19

Place the tray on the middle shelf and bake only one tray at a time. Rainbows take about 10-12 minutes, clouds take about 14-16 minutes.)

Step 20

Take macarons out and test doneness. The feet should not push back and the shell should not be wobbly.

Step 21

Let them cool off on the pan

Step 22

Once cooled, fill with your favorite filling and let them mature according to recipe before eating.

Step 23

Set butter out at room temperature.

Step 24

Bring a small pot of water to a boil.

Step 25

Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe. Gently whisk the whites & sugar mix over the boiling water. Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.

Step 26

Whisk the mixture until the temperature reaches 160F (Note 2)

Step 27

Pour the mixture into the counter mixer with the balloon whisk attached. Whip on low to start, then increase to medium. Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer.

Step 28

Change the whisk attachment to the paddle attachment.

Step 29

Add butter a little bit at a time while beating with the paddle attachment on medium speed. The mixture might look curdled or separated for a while but keep mixing. It will all come together.

Step 30

Add any extract, flavourings or food colouring if desired. Whip until incorporated.

Step 31

Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly. Use for assembly immediately.

Step 32

To assemble into a 3D macaron set, fill macarons and let set in the fridge individually until it is no longer wobbly.

Step 33

Add some filling on the 2 bottom ends of the rainbow macarons. Secure it onto the cloud macaron.

Step 34

Place in an air tight container in the fridge and let set.

Step 35

Pipe some filling along the bottom edge of the rainbow macaron, lightly sprinkle white nonpareils onto the filling to cover.

Step 36

Once macarons fully mature according to recipe used, enjoy!