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Tricolor Macaroons Recipe
How to make Tricolor Macaroons
About Tricolor Macaroons Recipe:Macaroons are small biscuit/cookie- like sweet snack that you can relish along with a cup of tea. Originating from the french cuisine, macaroons are now popular globally in different flavours, coatings and stuffed with everything from hazelnut to strawberries. Here is a macaroon recipe with a Indian twist, specially curated in tricolor on the occasion of Republic day.
- Total Cook Time2 hrs
- Prep Time 15 mins
- Cook Time1 hr 45 mins
- Recipe Servings2
Ingredients of Tricolor Macaroons
- 1 Cup almond flour
- 1.5 cup powdered sugar
- 3 egg whites
- 1/4 tsp cream of tartar
- 3 tbsp white sugar
- green food colour
- orange food colour
- white food colour
- For cream cheese filling:
- 2 tbsp unsalted butter
- 100 gms cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp heavy cream
How to Make Tricolor MacaroonsHideShow Media
Prepare macaron shells:
In a bowl mix together almond flour and powdered sugar.
Start beating the egg whites using the wire whisk. As the egg white starts to foam a little, add cream of tartar. In a while, the egg whites will develop a shaving cream like consistency, start adding sugar.
Fold in the almond flour-sugar mixture into the egg whites in 3 parts. The batter should not be runny, it should be slightly thick.
Divide batter into 3 parts, leave one as such and add green and orange food coloring to remaining 2 and mix to combine. Transfer 3 colored batters to 3 different piping bags fitted with 1/2 inch round tip. Pipe the batter onto the cookie sheets.
Let the macarons sit at room temperature for 45 minutes Preheat oven to 300 F degrees. Once the shells have dried completely, bake macarons (one sheet at a time) at 300 F degrees for 15-17 minutes. Remove from oven and cool completely.
Prepare cream cheese filling:
Beat butter and cream cheese till smooth and creamy. Add powdered sugar, 1/2 cup at a time, mixing well after each addition.
Add vanilla extract and mix till combined. Also add white food color.
Add heavy cream, 1 teaspoon at a time till you get the desired consistency. The filling should remain thick, so don't add too much liquid.
Fill the macarons:
Remove the macaron shells from the parchment paper once they have cooled completely.
Fill them with prepared cream cheese filling and enjoy!