These colorful rainbow macaroons are perfect for any party or special occasion. They are not only delicious but also a delightful treat for the eyes.
Ingredients: 1 3/4 cups almond flour. 2 cups powdered sugar. 3 large egg whites, at room temperature. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Food coloring assorted colors. Buttercream frosting assorted colors. Sprinkles optional.
Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, combine the almond flour and powdered sugar. Pulse until well combined. Sift the almond flour and powdered sugar mixture into a large bowl to remove any lumps. In a separate bowl, beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form. Gently fold the almond flour mixture into the egg white mixture until fully combined. Be careful not to overmix. Divide the batter into separate bowls, one for each color you want to use. Add a few drops of food coloring to each bowl and gently fold until the colors are evenly distributed. Transfer each colored batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, leaving some space between each one. Tap the baking sheet on the counter to release any air bubbles and flatten the macaroon circles slightly. Let the macaroons rest at room temperature for about 20-30 minutes until they form a skin on top. Bake in the preheated oven for 15-20 minutes, or until the macaroons are set and have a firm outer shell. Remove from the oven and let them cool completely on the baking sheet. Once cooled, pair up the macaroons by size and spread a small amount of buttercream frosting on the flat side of one macaroon. Sandwich it together with another macaroon. If desired, roll the edges of the frosting in sprinkles to add extra flair. Serve your rainbow macaroons and enjoy!
Prep Time: 45 minutes
Cook Time: 15 minutes
Grindhouse Eatery
