Tie Dye Macarons

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Learn how to make tie dye macarons (French style) with American buttercream. These marbled macarons are perfect for dessert, a birthday party, or a graduation (customize with school colors).

Here's what you'll need...

You'll Need:

– 124 grams egg whites room temperature (about 4-5 large eggs) – ½ teaspoon cream of tartar – 148 grams super fine almond flour – 222 grams confectioners' sugar – 46 grams granulated sugar – gel food coloring (3 colors)

Prep Work:

Separate egg whites from yolks and allow egg whites to come to room temperature. Measure dry ingredients using a kitchen scale. Sift almond flour and confectioners sugar together into a large metal or glass bowl.

Prep Work:

Wipe down all bowls and whisk attachment with a little white vinegar on a paper towel to remove any leftover oils. Print off the macaron template. Place them on a sheet pan underneath a piece of parchment paper.

Prep Work:

Prepare your piping bag with a round tip. Push part of the side of the piping bag into the piping tip to ensure nothing leaks out. Set the bag inside a tall glass, and pull the remaining top of the piping bag out over the outside of the glass to make pouring the batter easy and clean.

Make the Meringue:

Add in room temperature egg whites to a large bowl, along with cream of tartar. Whip on medium-low speed with a handheld mixer until eggs are very foamy. Then add ⅓ of the granulated sugar at a time, and increase the speed to medium high.

Make the Meringue:

Once all the granulated sugar is incorporated, allow egg whites to continue to whip up on medium-high speed until stiff peaks form. To test the meringue stiffness, pull the whisk out. A stiff peak should stand straight up (no curl at the tip).

Make the  Batter:

Pour a third of the sifted almond flour & confectioners sugar into the meringue mixture. Gently fold in the egg whites using a silicone spatula. Continue until all the meringue is fully incorporated and no dry bits of almond flour remain on the bottom of the bowl.

Make the  Batter:

Evenly divide the batter into 3 medium-sized metal or glass bowls. Add 1-2 drops of gel food coloring.

Macaronage:

Then, begin working the batter until everything is fully incorporated (this is called the macaronage process). Slowly, spread the mixture along the side of the bowl, then wipe it back down. Be sure to do this gently. Repeat, until the mixture has reached a smooth, shiny, flowing consistency.

Pipe the Macarons:

Spoon each color of batter in a straight line on a piece of plastic wrap. Carefully roll the plastic wrap up so all the colors are enclosed. Cut off the tip of one end of the plastic wrap, and insert it open side down into a prepared piping bag.

Pipe the Macarons:

Hold the bag vertically, and gently pipe the batter out until it reaches the middle line of the circle template. Continue until no batter remains.

Pipe the Macarons:

Gently tap the sheet pan down the counter a few times to release any air bubbles. Pop any air bubbles with a toothpick. Allow the batter to sit on the counter and dry for 30 - 40 minutes, just until a thin "skin" develops, and you can touch the tops without ruining the macaron.

Bake the Macarons:

Bake for 15-18 minutes on the middle rack of the oven, rotating the pan halfway through the cooking process. Remove from the oven and allow to cool for 5 minutes on the pan. Then, move the silicone mat or parchment paper to a cooling rack until completely cooled.

Fill the  Macarons:

Match up macaron cookies so they are paired with a similar size/shaped cookie. Pipe buttercream on one side of the macaron shell using a Wilton 1M tip. Gently place the matching side on top of the buttercream.

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