Rainbow Macarons recipe by Meringue Girls

Published Monday, Nov 9 2015, 00:03 GMT  |  By  |  Add comment
We're big fans of baking duo Meringue Girls, so imagine our delight when they shared the recipe for these scrumptious Rainbow Macarons with us!

With an assortment of vivid colours, this delicious dessert is a feast on the eyes and taste buds.

Before you don your apron, check out the essential items you'll need to complete the recipe:

• Cranked palette knife
• Plastic spatula
• Round Piping Nozzle - Wilton 1B
• Free-standing mixer- whisk attachment
• Piping bags
• Baking Tray / Greaseproof Paper
• Sugar Thermometer

Now that's all sorted - get baking!

Macarons by Meringue Girls

© Meringue Girls


  • (Makes about 40-45 macarons with a 2-inch diameter)
  • Almond paste:
  • 200g blanched ground almonds, sieved
  • 200g icing sugar
  • 80g free range egg whites (about 3 medium eggs)
  • Meringue:
  • 200g caster sugar
  • 100g free range egg white (about 3 eggs)
  • Swiss Meringue Buttercream:
  • 500g caster sugar
  • 250g egg white
  • 500g unsalted butter - room temp


First, make the almond paste

• Turn the oven on to 200C
• Sieve almonds into a bowl with the icing sugar and mix until incorporated. With an electric hand whisk or stand alone mixer, mix in the egg white to make a thick, smooth paste
• Divide the mixture into two bowls, and colour with the chosen food coloring – e.g. pink and blue (remember to go slightly darker than you'd like, as the colour will dilutes when folded in the white meringue later)

Next, start on the meringue

• Pour the caster sugar into a deep roasting dish lined with baking paper and place in the hot oven for 7 minutes until the sugar gets very hot to the touch but doesn’t melt
• Meanwhile, whisk the egg whites to a stiff peak so they are just ready (not over whisked) when the sugar comes out of the oven
• Take the sugar out of the oven and turn oven temperature down to 150c
• Teaspoon by teaspoon, spoon the hot sugar into the stiff egg whites on top speed. Take your time with this to get the meringue as stiff as possible
• Continue whisking until the bowl feels cool to the touch (5-10 mins). Divide the meringue mixture into two, and using a wooden spoon, fold the meringue into the two bowls almond paste being careful not to knock out the lovely air
• Fill a piping bag with 1B nozzle and pipe out small round mounds (about 2p size) onto parchment paper lined baking trays. Bash the tray against the worktop about 3 times firmly to remove air pockets. Let macarons form a skin (this normally takes about 30 minutes at room temp).
Tip: You can tell if its ready to go in the oven by running a finger gently across the top of the shells and seeing if it doesn’t stick (it shouldn’t!)
• Bake for around 14-16 minutes
Tip: to check if they are ready to come out, wiggle a fingertip right to left atop one of the macarons; if the top doesn’t come away from the feet then they are good to go!
• When they come out of the oven, IMMEDIATELY slide the macarons off the tray onto a cool counter to shock them - otherwise, they will stick to the paper when you try to remove them.
Tip: let them cool completely before trying to remove from the tray

To make the Italian meringue buttercream filling

• While the macaron shells are cooling, start on the Italian meringue buttercream filling
• Mix together egg whites and sugar in a large metal or glass bowl over a saucepan of simmering water. Stir until the sugar crystals have dissolved and mixture is warm to touch (to check this, rub it between two fingers)
• Transfer the mixture carefully to the standalone mixer or bowl with a handheld electric mixer and whisk until stiff peaks form. Keep whisking on full speed until the meringue is at room temperature
• Add room temp butter to the meringue on full speed in small chunks and keep whisking until the buttercream resembles the look of whipped cream
• Flavour as you wish! Vanilla is always a safe bet, but there are an abundance of great flavours including lemon curd, melted chocolate, essences, or pistachio paste
• Sandwich each shell with some buttercream and enjoy!

Tip: Unfilled shells can be frozen for up to a month, filled shells can be frozen for up to a week, and filled shells will keep well outside the fridge in a sealed container for 2-3 days.

Prep Time

20 minutes

Cook Time

16 minutes

*As featured in this week's Buzz-O-Meter page in Reveal, Issue 45.

Baking duo Meringue Girls have partnered with Currys PC World to challenge the nation to try something new in the kitchen with a range of impressive dessert recipes. Visit www.currys.co.uk/baking for all your baking needs