Galaxy Macarons Recipe

5 from 2 votes

Galaxy Macarons are a great way to step up your game! You can useany combination of colors for your macarons.

Prep Time1

Cook Time15

Filling & Finishing Time30

Total Time1 45

Course: Desserts

Cuisine: Macarons

Keyword: galaxy macarons recipe

Servings: Macarons

Calories: 222kcal

Begin by weighing out all of the ingredients and having them ready.
Line 2 large baking sheets with parchment paper or a silicone baking sheet. Fit a clean coupler into a new piping bag with a large round piping tip.
Wipe down all of the bowls and tools with a paper towel dampened with vinegar. This helps remove any traces of grease that may be on them that will cause the meringue to break down.
Weigh out the powdered sugar and almond flour, then put them through a fine mesh sieve to combine them well and get rid of any lumps.

Place the egg whites in a mixing bowl and use a hand mixer to beat them until they are slightly thickened and foamy.
With the mixer still running, slowly add the white sugar and cream of tartar. Turn the mixer speed up to high and continue to beat the egg whites until you have a stiff meringue that comes to stiff peaks.
Once your meringue is ready, add the sifted powdered sugar and almond flour. Use a rubber spatula to fold them into the egg whites.
When the dry ingredients are just combined, divide the batter into three separate bowls (or two if you only want to make two colors).
Add some gel food coloring to each bowl. With the rubber spatula, fold each batter until the color is completely mixed in and the batter comes off of the spatula in thick ribbons. Make sure not to over-mix it, as this could lead to problems with the finished macaron shells.
Clean the spatula and repeat with each bowl of batter until all the colors are mixed.

Place each color in its own piping bag.
Trim the end off of each bag and place them together in the large piping bag that’s been fitted with a coupler and large round piping tip.
Twist the end of the large piping bag closed, then pipe the macarons onto the parchment-lined baking sheets.
Hold the bag straight up and down and move your hand in a slight circular motion while squeezing to help swirl the colors.
Pause a moment after piping, then lift away the piping bag.

Preheat the oven to 325 F.
Set out the macarons until the tops have dried. When they are ready, they will look dull instead of shiny, and you should be able to gently touch the tops without the batter sticking to your finger.
Once the tops have dried, bake the macarons for 15-16 minutes, or until they are baked.
To test and make sure they are done baking, carefully try to move one of the shells. If it sticks, bake the macaron shells for another minute or two.
Once the macaron shells have finished baking, remove them from the oven and let them cool completely.
To give them a bit fancier of a finish, you can spray a bit of silver color mist spray on each shell once it has cooled.

The buttercream filling for the macarons can be one color, or you can make it three different colors to match the macaron shells.
To make the buttercream filling, beat the room temperature butter with an electric mixer until it’s smooth.
Add the powdered sugar, about 1/2 cup at a time, until it is all incorporated into the butter.
Mix in the vanilla extract and add milk, a tablespoon at a time, until the frosting is smooth and soft enough for piping.
Divide the buttercream into three bowls and stir the matching gel food colors into each.
Spread out a piece of plastic wrap. Spread each of the three colors out onto it along the edge, side by side.
Roll the plastic wrap up into a sausage, then slip it into a piping bag fitted with a coupler and a star tip.
Twist the end of the bag shut.

Swirl the frosting onto the back of half the macaron shells, then gently press another macaron shell onto it.

Use gel food colors, rather than liquid. Using liquid food dyes adds extra moisture to the batter and can ruin the consistency of your macarons.