- 1 ⅓ cup blanched almonds, processed to a fine powder
- 2 cups powdered sugar
- 4 egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon raspberry extract
- 1 teaspoon pistachio extract
- Caramel food coloring
- Pink food coloring
- Green food coloring
- Gold food coloring
Fillings and Decorations
- Freeze dried raspberry, for garnish
- Crushed pistachio, for garnish
- Gold edible paint, for garnish
- Salted caramel buttercream
- Raspberry buttercream
- Pistachio buttercream
- Prepare three sheet trays with silpat or parchment lining.
- Sift together almond powder/meal and powdered sugar. Set aside.
- In the bowl of a stand mixer whip the egg whites on low until foamy. Once foamy start slowly shaking in the sugar until fully incorporated. Slowly and gradually raise the speed on the mixer over 8 minutes, up to medium speed. Stop when the mixture is firm and glossy but not quite at stiff peak stage.
- Separate this mixture into three parts and gently fold in the three colors and flavorings.
- Gently fold one third of the almond mixture into each of the flavors, bit by bit, folding gently and incorporating taking care not to deflate the mixture.
- Place each flavor mixture into a piping bag with a round tip. Once piped, drop the cookies onto the counter two or three times to get rid of any air bubbles that may have appeared.
- Leave cookies on counter to rest for about 60 minutes.
- Meanwhile preheat the oven to 300 degrees. Once rested, bake the cookies for about 15 minutes, until they are easily lifted from the baking sheet.
- Allow them to cool completely and then fill.
- Tips #1: Make sure not to overmix your macaron batter, when you can create a ribbon figure 8 on the surface of your cookie batter you are ready to pipe.
- Tips #2: Rest is a must, rest your macarons for about an hour before baking to ensure those signature feet look great. This allows the outer surface to harden so when the cookie grows it grows up instead of spreading out which will create the "foot."
- Tips #3: Make sure not to underbake the cookies or they will sink in the center and lose their characteristic crunch.