gel food coloring, of 4 different colors for the macarons
2 tablespoons nutella, for the filling
Preparation
2h
0 mins
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Bring water to a boil in a large pot. Place a deep mixing bowl over the steam (double boiler) and whisk the egg white there until it is at room temperature (about 1 minute).
Remove the bowl from the steam and with an electric mixer, beat the egg white until it is white and foamy. Add the refined sugar and beat until it reaches a stiff peak (2 more minutes).
Separate the mixture into 4 equal parts and to each add 1 or 2 drops of food coloring, each a different color, beat for 1 more minute.
In another deep bowl, sift the almond flour and then the powdered sugar. Mix well and make sure there are no lumps.
Divide the flour mixture into 4 equal parts and to each colored mixture add 1/3 of the flour and sugar mixture and with a plastic spatula mix with circular motions. Repeat with another third of the flour and mix and finish with the last third. Mix everything well to have a shiny dough, the same for each color.
Place the 4 doughs in a piping bag with a small round tip.
Prepare a baking sheet with parchment paper and with the piping bag make small circles (with 2 cm of separation). This mixture should be enough for approximately 16 macarons (8 when assembled in a sandwich). There should be 4 of each color so that when making sandwiches you have 2 macarons of each color.
Let the macarons dry at room temperature for at least one hour. You know they are dry when you touch them with your fingertip and they have a hard coating.
Preheat the oven to 150 degrees Celsius and bake the macarons for 10 minutes. Lower the temperature to 140 degrees and bake for another 2-3 minutes.
Remove from the oven and let cool for 3-4 minutes, then carefully separate from the parchment paper.
Assemble the macarons by adding a teaspoon of Nutella between two macarons.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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