Name: Blue and Red Macarons [Macarons bleus et rouges]
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 150 g almond flour; 150 g powdered sugar; 3 egg whites (aged 24 hours in the fridge; to room temperature); 1/4 tsp. cream of tartar; 95 g sugar (caster ideally); 8 drops red cooking dye; 6 drops blue cooking dye; 100 g unsalted butter (softened); 50 g powdered sugar; 1 tsp. vanilla extract; 2 tbsp. milk (to adjust consistency)

Blue and Red Macarons [Macarons bleus et rouges]

By Denis Elas The Chef

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Blue and Red Macarons [Macarons bleus et rouges]

Blue and Red Macarons are delicate yet crisp and chewy beautifully layered blue and red macarons filled with a smooth white buttercream.

Additional note: As you can see from my shapes, my piping technique is still not good and I have to work on it. I will redo the recipe in the future and update the pictures. I felt it's important to share that not everything is perfect the first time I try.

Recipe dedicated to:My Haitian friend Catherine

5 from 2 votes

Instructions

The Meringue

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Separate 3 egg whites, ensuring no yolk contaminates the whites. Ideally, cover and refrigerate the whites for 24 hours to dehydrate.
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Bring the 3 egg whites to room temperature before use. Wipe a clean glass or metal bowl and beaters with vinegar or lemon juice to remove grease.
In the clean bowl, add 3 egg whites and 1/4 tsp. cream of tartar. Whisk using a hand mixer on medium speed until foamy (~30 seconds).
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Gradually add 95 g sugar in 3 parts, whisking well after each addition. Continue whisking until stiff, glossy peaks form (the meringue should hold a firm peak when lifted).
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In another mixing bowl, sift through a fine mesh sieve the 150 g almond flour and 150 g powdered sugar. Stir together.
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Fold the sifted almond flour and powdered sugar into the meringue in three additions. Continue folding until the batter flows slowly off the spatula, forming a thick ribbon that takes about 10 seconds to sink back.
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After folding the dry ingredients into the meringue and achieving the proper batter consistency, divide the batter into two bowls.
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Then, gently fold in the respective gel color into each portion before piping, ensuring even distribution.
One for the red shells. Gently fold in 8 drops red cooking dye.
One for the blue shells. Gently fold in 6 drops blue cooking dye.

The Shells

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Line baking sheets with parchment or silicone mats. Fill piping bags fitted with round tips with the red batter (bottom shells) and blue batter (top shells). Pipe 1.5-inch circles, spacing at least 1.5 inches apart.
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Tap the tray firmly on the counter to remove air bubbles. Use a toothpick to pop remaining bubbles.
Let piped shells rest for 40-60 minutes until they develop a dry skin. The surface should be dry and no longer tacky when ready for baking.

The Baking

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Preheat oven to 300°F (149°C). Bake one tray at a time on the center rack for 12-15 minutes. The shells should have feet and feel firm but not cracked. Cool completely on the tray for 15 minutes, then transfer to a wire rack.

The Filling

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While the shells are cooling, in a mixing bowl, beat using a hand mixer 100 g unsalted butter, 50 g powdered sugarand 1 tsp. vanilla extract until creamy. Mix until smooth, adding 2 tbsp. milk to reach desired consistency. Keep at room temperature or chill slightly if needed.

The Assembling

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Pair shells of similar size. Pipe the white buttercream onto the one shells. Carefully place the other shells on top to form the layered macarons. Gently press to sandwich.

The Serving

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Bring to room temperature before serving. Enjoy your Haiti’s Flag Macarons [Macarons du drapeau haïtien].
Chef's Tip: Refrigerate assembled macarons in an airtight container for 24 hours to mature flavors.

Nutrition