How to Pipe Perfect Rainbow Macarons with Chocolate Ganache

Most rainbow macarons look better than they taste. The colors are loud, the shells are dry, and the filling is usually an afterthought. This version is different. The shell is crisp but not brittle, the ganache is rich and dark, and the rainbow isn’t painted on – it’s built into the batter, for a clean and sharp look. The method takes a bit of setup, like most macaron recipes need, but it’s straightforward with no hidden tricks. Just a careful way to make macarons that deliver on both looks and flavor.

Rainbow Macarons with Chocolate Ganache

(Yields: 24 sandwich cookies)

Ingredients:

For the Macaron Shells:

• 1 cup powdered sugar
• ¾ cup almond flour
• 2 large egg whites, room temperature
• ¼ cup granulated sugar
• ⅛ tsp cream of tartar, optional
• Gel food coloring (red, orange, yellow, green, blue, purple)

For the Chocolate Ganache:

• ½ cup heavy cream
• ⅔ cup Cadbury Bournville dark chocolate, chopped
• 1 tbsp unsalted butter, optional

Method:

1. Line 2-3 baking sheets with parchment paper or silicone mats. Then fit a piping bag with a round tip (or snip the end of a zip-lock bag). Get 6 small bowls ready for coloring the batter.
2. Sift the powdered sugar and almond flour into a bowl. Set aside.
3. Take a clean bowl, and in it whisk the egg whites until foamy. Add cream of tartar if using.
4. Slowly add granulated sugar while beating the eggs, until stiff peaks form.
5. Gently fold the dry mix into the egg whites using a spatula. Mix just until the batter flows off the spatula in thick ribbons and settles.
6. Divide the batter evenly between your six bowls. Add a small amount of gel food coloring to each and fold gently until the color is fully incorporated.
7. Add each color to a piping bag or spoon stripes of each color into one large bag for a rainbow swirl.
8. Pipe 1 ½ inch circles onto your baking sheet and tap the tray firmly a few times on the counter to release air bubbles.
9. Let shells rest for 30-60 minutes until a dry skin forms on top, they should not stick to your finger when touched.
10. Preheat the oven to 150°C and bake one tray at a time for 14-16 minutes. The shells are done when they don’t wobble when touched. Let them cool completely on the tray before removing.
11. Heat heavy cream in a small saucepan until just steaming and pour over the chopped chocolate and let sit 2 minutes.
12. Stir until smooth and add butter if using, for a glossy finish. Cool until thickened but still spreadable.
13. Pair up similar-sized shells and pipe or spoon a bit of ganache onto one shell and sandwich with another.
14. Let them sit in the fridge overnight for best results. This extra step helps the shells soften slightly and fuse with the filling.

Tips & Tricks:

• Use gel food coloring: Liquid food coloring can thin out your batter, so it’s better to stick to gel-based colors for vibrant results without affecting texture.
• Don’t overmix the batter: You’re aiming for a lava-like consistency. Mix just until the batter flows off the spatula in ribbons and settles flat in about 10 seconds.
• Divide evenly: For clean rainbow stripes, divide your batter into equal portions before coloring. Use a digital kitchen scale if you want to be exact.
• Use multiple piping bags or one striped bag**: You can spoon each color into its own bag and pipe in sections, or line up the colors side-by-side in a single bag for a swirl effect. Either method works – just choose based on the look you want.
• Tap the tray firmly: After piping, knock the tray against the counter a few times to pop air bubbles and prevent hollow shells.
• Let them rest: Don’t skip the drying stage of the macaron shells. The shells should form a skin and feel dry to the touch before baking. This helps prevent cracks.
• Bake one tray at a time: For even heat distribution and consistent feet, avoid crowding the oven for best results.
• Store before serving: Macarons taste best after maturing in the fridge overnight. The shells absorb a bit of moisture from the ganache, giving them the ideal texture. The ganache benefits more from this than the shells.