Macarons arco-íris

Ingredientes

• 110 g aged egg whites - about 4 large egg whites
• 1/4 tsp cream of tartar - optional
• 110 g granulated sugar (1/2 cup + 2 tsp)
• white gel food coloring - optional
• 140 g superfine almond flour - blanched (1 1/4 cups)
• 125 g powdered sugar (1 cup)
• 40 g nonpareil sprinkles (1/4 cup)
• 113 g unsalted butter, room temperature (1/2 cup)
• 4 g vanilla extract or vanilla bean paste (1 tsp)
• 2 g fine salt (1/4 tsp)
• 250 g powdered sugar (2 cups)
• 15 g heavy whipping cream, room temperature (1 Tbsp)
• Red, Orange, Yellow, Green, Blue, and Purple Gel Food Coloring
• Kitchen scale
• Stand Mixer or Electric Mixer
• Large, flat baking sheets
• Silpat Mats (or parchment paper)
• 1 Large Piping Bag (18-inch)
• Round Piping Tip - Ateco 805

Modo de preparo

1. 1

   --- Rainbow Sprinkle Macarons ---

2. 2

   Line two large baking sheets with parchment paper or silicon mats. Set aside.

3. 3

   Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage and leaves tracks.

4. 4

   Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed (KitchenAid speed 6). Keep mixing until stiff, glossy peaks form. If desired, add in white gel food coloring at this point. It will get mixed in as you fold the dry ingredient in during the next step.

5. 5

   Sift 140g superfine almond flour and 125g powdered sugar into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.

6. 6

   Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to do this, you may need to stir it a bit more.

7. 7

   Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.

8. 8

   Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.

9. 9

   Sprinkle nonpareil sprinkles over the piped macarons while they're still wet.

10. 10

    Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.

11. 11

    Bake one tray of macarons at a time on the middle rack of your oven for 18-22 minutes. Rotate the pan halfway through to help them bake evenly and cover the shells with foil halfway through to prevent them from browning.

12. 12

    Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the Silpat mat.

13. 13

    --- Rainbow Buttercream Frosting ---

14. 14

    Beat 113g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.

15. 15

    Mix in 4g vanilla extract and 2g salt on a low speed.

16. 16

    Slowly mix in 250g of powdered sugar and 15g of heavy cream on a low speed.

17. 17

    Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.

18. 18

    If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).

19. 19

    Divide the frosting evenly between 6 bowls and color them red, orange, yellow, green, blue, and purple with gel food coloring.

20. 20

    Pipe or spread long rows of the colorful frosting on top of a piece of plastic wrap. Roll up the frosting into a sausage-like shape by twisting the ends and snip off the end from one side.

21. 21

    Place the frosting log with the open end closest to the frosting tip into a large piping bag fit with a large round tip and set aside.

22. 22

    --- Assembling These Rainbow Macarons ---

23. 23

    Pair up the macaron shells then pipe a dollop of rainbow buttercream on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.

24. 24

    Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!