Hey bakers! In this video tutorial, I show you guys how to make these dainty, wee little macarons. They are adorable, work nicely inside party favour jars or just as a small treat beside a cake. I hope you give these a go! For the printable recipe, please scroll down below this video.

 

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Mini Rainbow Macarons
Servings Prep Time
50 mini macarons, approximately 35 minutes
Cook Time Passive Time
12 - 14 minutes 40 minutes
Servings Prep Time
50 mini macarons, approximately 35 minutes
Cook Time Passive Time
12 - 14 minutes 40 minutes
Mini Rainbow Macarons
Servings Prep Time
50 mini macarons, approximately 35 minutes
Cook Time Passive Time
12 - 14 minutes 40 minutes
Servings Prep Time
50 mini macarons, approximately 35 minutes
Cook Time Passive Time
12 - 14 minutes 40 minutes
Ingredients
Servings: mini macarons, approximately
Instructions
  1. add egg whites into a standing mixer fitted with a whisk attachment. Add salt, and beat on medium high speed until the mixture begins to foam. Once it begins foaming, gradually add in your caster sugar a tablespoon at a time.
  2. allow to whisk until stiff peaks form. This only takes 1 to 2 minutes. If you intend on only adding one gel colour, I would recommend doing this now.
  3. sift in your almond meal and icing sugar and gently fold in, but stop fondling once the dry ingredients are just combined. Separate into 6 bowls and add a drop of gel food colour in red, orange, yellow, green, blue and purple. Use a teaspoon to fold in the colour and stop folding when the batter forms ribbons off the spoon that dissapear after approximately 20 to 30 seconds.
  4. scoop batter into a piping bag fitted with a small round nozzle and pipe onto a cookie tray. You can use A4 paper with circles printed underneath the baking paper as a guide.
  5. allow to dry in an oven with the light and fan on, but do not turn on the temperature. Allow the cookies to rest for 30 minutes to an hour, or until the top of the cookies has formed a dry shell.
  6. remove the cookies from the oven so you can preheat the oven to 110 degrees Celsius with fan on (or 120 degrees celsius with fan off). Then, bake the cookies for a total of 12 to 14 minutes. Rotate half way through baking for even cooking and colour.
  7. allow the macaron cookies to cool completely on the tray. In the meantime, prepare your white chocolate ganache by combining your white chocolate with you heavy cream. Microwave for 30 seconds and then stir to combine. if the chocolate hasn't completely melted, return to the microwave for a further 15 seconds. Allow to rest in the fridge for half an hour.
  8. pipe chocolate ganache into he centre of a cookie and add the best matching size cookie on top to create a sandwich / macaron
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