Multicolor Macarons

Macarons are refined and delicious French pastries, known for their crisp exterior and soft interior, as well as their vibrant colors. Here is the basic recipe for making multicolor macarons.

Ingredients

• 100g of almond flour
• 100-110g of egg whites at room temperature
• 200g of powdered sugar
• 50g of granulated sugar
• A pinch of salt
• Food coloring (gel or powder, according to desired colors)
• Flavoring to taste (optional)

For the ganache or cream to put in the center (here is an example of a simple chocolate ganache):

• 100g of dark chocolate
• 100ml of fresh cream

Preparation

1. Sift almond flour with powdered sugar to obtain a fine mixture without lumps.
2. Whip the egg whites with a pinch of salt until stiff peaks form, gradually adding the granulated sugar until a glossy and firm meringue is achieved.
3. Divide the meringue into different bowls if you wish to make macarons of different colors and add the chosen coloring to each portion, mixing gently with a spatula in a bottom-up motion so as not to deflate the mixture.
4. Gradually incorporate the almond flour and powdered sugar mix to the colored meringue, working the mixture until it is smooth, shiny, and forms a ribbon when you lift the spatula.
5. Transfer the mixture to a piping bag with a round tip and form small discs on a baking tray lined with parchment paper, leaving some space between each.
6. Let the macarons rest at room temperature for about 30 minutes, until a crust forms on the surface to the touch.
7. Bake in a preheated oven at 140 °C for about 12-15 minutes.
8. Once baked, let them cool completely before removing them from the parchment paper.

For the ganache:

1. Heat the cream in a small saucepan until it begins to boil.
2. Pour the hot cream over the chopped chocolate and let it rest for a minute, then stir until a smooth and homogeneous cream is obtained.
3. Let the ganache cool until it reaches a spreadable consistency.

Assembly:

1. Once the macaron shells and ganache are cool, match the shells in pairs by spreading some ganache on one and then closing with the other.

Curiosity

The name “macaron” comes from the Venetian “macarone,” a term that means fine pastry. These sweet treats gained worldwide fame through French patisserie, but their origins can be traced back to Italy, where they would have been brought by the nobility during the Renaissance. Over time, macarons have become a symbol of high patisserie and sophistication.

For an Italian twist, you might experiment with traditional flavors such as hazelnut or lemon for the ganache or cream filling.