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Rainbow Macarons - Recipe
Ingredients:
• 110 grams almond flour
• 200 grams confectioner's sugar
• 90 grams egg whites (aged for 24-48 hours)
• 25 grams granulated sugar
• TOP LURE Food Colors and Essences (as desired)
For Lemon Macarons:
• TOP LURE Yellow Food Color
• 1 tsp TOP LURE Lemon Flavour
For Strawberry Macarons:
• TOP LURE Pink Food Color
• 1 tsp TOP LURE Strawberry Essence
For Chocolate Macarons:
• TOP LURE Brown Food Color
• 1 tbsp unsweetened cocoa powder
• 1 tsp TOP LURE Chocolate Flavour
For Vanilla Macarons:
• 1 tsp TOP LURE Vanilla Essence
Instructions:
1. Line two baking sheets with parchment paper and set aside.
2. In a food processor, combine the almond flour and confectioner's sugar. Process until fine and sift into a mixing bowl.
3. In a separate mixing bowl, beat the egg whites until they are foamy. Gradually add granulated sugar and beat until stiff peaks form.
4. Divide the beaten egg whites into four separate bowls.
5. Add TOP LURE Yellow Food Color and TOP LURE Lemon Flavour to the first bowl, TOP LURE Pink Food Color and TOP LURE Strawberry Essence to the second bowl, TOP LURE Brown Food Color, TOP LURE Chocolate Flavour and cocoa powder to the third bowl, and TOP LURE Vanilla Essence to the fourth bowl. Mix well.
6. Gently fold in the almond flour mixture into each of the beaten egg white bowls until a smooth and shiny batter is formed.
7. Transfer each batter to a separate piping bag fitted with a round tip.
8. Pipe the macarons onto the prepared baking sheets, making sure they are evenly spaced.
9. Tap the baking sheet on the counter to release any air bubbles.
10. Let the macarons rest for 30 minutes until a skin forms on the surface.
11. Preheat the oven to 300°F (150°C).
12. Bake the macarons for 12-15 minutes, or until they are firm and set.
13. Let the macarons cool completely on the baking sheets.
14. Once cooled, remove the macarons from the baking sheets and pair them up based on their size.
15. Fill the macarons with your desired filling and sandwich them together.
16. Store the macarons in an airtight container in the fridge for 24 hours before serving to allow the flavors to develop.
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