Blue and Violet Macaron Shells
Almond macaron shells tinted in shades of blue and violet, filled with a light buttercream for a striking dessert table centerpiece.
Getting saturated blue and violet shades in macarons takes a heavier hand with gel coloring than most pastel batches, since the meringue lightens the color as it bakes. Add the color gradually and check the shade against a white plate before piping, since batter always looks darker in the bowl than it will once baked. Rest the shells fully before they go in the oven.
Ingredients
Method
Tap a number to mark a step doneSift the almond flour and powdered sugar together twice to remove any coarse pieces that would show up in the finished shells.
Whip the egg whites to soft peaks, gradually add the granulated sugar, and whip to stiff, glossy peaks.
Divide the meringue into two bowls and tint one blue and one violet, adding color gradually until the shades look right on a white plate.
Fold the almond flour mixture into each bowl of meringue separately, mixing until the batter falls in a slow, thick ribbon.
Pipe 1.5-inch rounds of each color onto parchment-lined sheets, then tap the sheets firmly to release trapped air.
Let the shells rest for 30 to 40 minutes, until the tops feel dry, then bake at 300F for 14 to 16 minutes.
Cool the shells completely on the parchment, then beat the butter, powdered sugar, and lemon zest together into a smooth buttercream.
Sandwich the shells with buttercream, matching colors or mixing them, and let them mature in the fridge for a few hours before serving.
Kitchen note
Test your food coloring on a small dab of batter first, since blue and violet shades often look muddy until enough color has been mixed in fully.
