Description
Rainbow rock candy macarons are whimsical and colorful French-style cookies made with almond meringue shells and a sweet, chewy filling, topped with sparkling rock candy for a crunchy texture and visual delight.
Ingredients
Units
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- Gel food coloring (various rainbow colors)
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar (for filling)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Rock candy crystals (assorted colors, crushed)
Instructions
- Sift almond flour and powdered sugar together and set aside.
- In a clean bowl, beat egg whites until foamy, then gradually add granulated sugar and continue to beat until stiff peaks form.
- Gently fold the sifted dry ingredients into the meringue in three parts until the batter flows like lava.
- Divide batter into separate bowls and tint each with a different gel food coloring.
- Pipe small circles of batter onto a parchment-lined baking sheet, alternating colors to create a rainbow effect.
- Tap the baking sheet on the counter to release air bubbles. Let the shells sit for 30–60 minutes until a skin forms.
- Bake at 300°F (150°C) for 15–18 minutes. Let cool completely before removing from the parchment.
- For the filling, beat softened butter until creamy. Add powdered sugar, heavy cream, and vanilla extract, and mix until fluffy.
- Pipe filling onto half the macaron shells, then top with the other halves to form sandwiches.
- Brush tops lightly with water or corn syrup and sprinkle with crushed rock candy for decoration.
Notes
- Ensure egg whites are aged or at room temperature for better stability.
- Letting the shells rest before baking helps prevent cracking.
- Macarons are best after 24 hours of refrigeration and returning to room temperature before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 18g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
