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Colorful macarons stacked with flower on concrete background

Rainbow Macarons for School Lunches

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These vibrant rainbow macarons are perfect for brightening up any school lunch! With their delicate shells and colorful appearance, they transform ordinary packed lunches into magical moments while being less messy than traditional desserts.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 18 macarons
Course: Dessert
Cuisine: French
Calories: 122
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Macaron Shells
  • 110 g aged egg whites (about 4 large eggs), room temperature
  • ¼ tsp cream of tartar
  • 100 g granulated sugar
  • 140 g superfine almond flour (blanched)
  • 125 g powdered sugar (icing)
  • Gel food coloring red, orange, yellow, green, blue, purple
Rainbow Buttercream Filling
  • ½ cup unsalted butter room temperature
  • 1 tsp vanilla extract
  • ¼ tsp fine salt
  • 2 cups powdered sugar
  • 1 tbsp heavy cream
  • Gel food coloring red, orange, yellow, green, blue, purple

Equipment

  • 1 Kitchen Scale for precise measurements
  • 1 Stand mixer or electric mixer
  • Large, flat baking sheets
  • Silicone mats or parchment paper
  • Piping bags
  • Round piping tips various sizes for different colors
  • 1 Sifter or mesh strainer
  • 1 Silicone spatula
  • Mixing bowls  glass or metal, not plastic
  • 1 Scribe or toothpick for popping air bubbles

Method
 

  1. Preheat oven to 300°F (150°C)
Preparing the Macaron Shells
  1. Line baking sheets with silicone mats or parchment paper.
  2. Sift together almond flour and powdered sugar in a large bowl; set aside.
  3. In a clean, dry mixing bowl, beat egg whites on medium-low speed until foamy.
  4. Add cream of tartar and continue beating until soft peaks form.
  5. Gradually add granulated sugar while mixing on medium speed for 30 seconds.
  6. Increase to medium-high speed and beat until stiff, glossy peaks form.
  7. Gently fold the dry ingredients into the meringue until just combined.
  8. Divide the batter into 6 equal portions in separate bowls.
  9. Add gel food coloring to each bowl (red, orange, yellow, green, blue, and purple) and gently fold until the desired color is achieved.
  10. Transfer each colored batter to separate piping bags fitted with round tips.
Piping and Baking
  1. Pipe 1.5-inch rounds onto prepared baking sheets, spacing them about 1 inch apart.
  2. Tap the baking sheets firmly against the counter several times to release air bubbles.
  3. Let the shells rest at room temperature for 30-45 minutes until they form a skin and are no longer tacky to the touch.
  4. Bake one sheet at a time for 15-18 minutes.
  5. Allow to cool completely on the baking sheets before removing.
Making the Rainbow Buttercream
  1. Beat butter until light and fluffy.
  2. Add vanilla extract and salt, mixing until combined.
  3. Gradually add powdered sugar, mixing on low speed.
  4. Add heavy cream and beat on medium-high speed until smooth and fluffy.
  5. Divide the buttercream into 6 equal portions.
  6. Color each portion with gel food coloring to match the macaron shells.
  7. Transfer each colored buttercream to a piping bag fitted with a star tip.
Assembly
  1. Match macaron shells of similar size and color.
  2. Pipe a small amount of matching colored buttercream onto the flat side of one shell.
  3. Gently press the flat side of a matching shell on top to create a sandwich.
  4. Store in an airtight container.

Nutrition

Serving: 10gCalories: 122kcalCarbohydrates: 19gProtein: 0.1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 34mgPotassium: 10mgSugar: 19gVitamin A: 170IUVitamin C: 0.01mgCalcium: 2mgIron: 0.01mg

Notes

For best results, avoid plastic bowls as they can retain grease and affect the meringue. The kitchen scale is crucial for accurate measurements, as even slight variations in ingredient quantities can cause macarons to fail.
  • For best results, measure ingredients by weight rather than volume.
  • Aged egg whites (separated and refrigerated for 24-48 hours) create a more stable meringue.
  • Use gel food coloring rather than liquid to maintain proper batter consistency.
  • Macarons taste best after "maturing" in the refrigerator for 24 hours.
  • Store them in airtight containers for school lunches and place them between sheets of parchment paper to prevent crushing.
  • Can be stored at room temperature for 1-2 days, refrigerated for 3-5 days, or frozen for up to 3 months.
 
 
 
 
 
 

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