• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Broken Oven Baking
  • Recipes
  • Contact
  • About
  • Resources
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Easter
  • Recipes
  • Newsletter
  • Coaching
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipes
    • Newsletter
    • Coaching
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Broken Oven Baking » Recipes » Cookies

    Rainbow Macarons

    Published: Aug 16, 2021 · Modified: Oct 17, 2021 by Kayla Burton · This post may contain affiliate links · 1 Comment

    251 shares
    • Facebook
    • Twitter
    Jump to Recipe

    Rainbow Macarons are the most fun and delicious cookies! Everyone always gets so excited when I make these! I'm sharing the recipe so that you can spread the macaron joy with your friends & family as well! The shells have a subtle chocolate flavor so they taste kind of like Oreos (but even better!) mixed with the vibrant vanilla buttercream. The frosting makes the process a bit longer, but it helps fill time while the macarons dry and it's so worth it!

    This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!

    Jump to:
    • What You Need to Make This Recipe
    • Making the Shells
    • Making the Rainbow Buttercream
    • Tips & Storage
    • 📖 Recipe
    • 💬 Comments
    A stack of rainbow macarons. The one on top has a bite taken out of it to show off the rainbow frosting inside.

    What You Need to Make This Recipe

    Ingredients:

    • Egg whites
    • Granulated sugar
    • Almond flour
    • Powdered sugar
    • Black cocoa powder
    • Gel food coloring
    • Unsalted butter
    • Vanilla extract

    Equipment:

    • Scale
    • Sifter
    • Food chopper
    • Silicon baking mat
    • Baking sheet
    • Hand or stand mixer
    • Plastic bags
    • Piping bags & tips
    • Oven thermometer
    Ingredients for chocolate rainbow macarons laid out and labeled

    Making the Shells

    This process is just like my S'mores Macarons except with cocoa powder instead of graham cracker crumbs! It's actually a bit easier this way because cocoa powder is finer so it sifts & chops a lot better than cracker crumbs. I use the Swiss method for these chocolatey shells because it seems to yield much better results than the French method.

    The first step in making the shells is to sift together the almond flour, powdered sugar and black cocoa powder (picture #1 below). Then process them in a food chopper (picture #2 below) and sift them once more. Set them aside while making the meringue.

    For the meringue, you'll want to heat the sugar and egg whites in a double boiler on low while stirring with a whisk until it hits about 100F (picture #3 below). It's easiest to heat them in your metal stand mixer bowl over a pot of 1" deep simmering water. That way, you can just transfer them straight over to your mixer! Stir them on a low speed with the whisk attachment for a minute or two, and then consistently increase the speed until they start to get white and slightly thick. Add some black food dye and continue mixing to medium-stiff peaks. I usually add about 3 squirts of gel coloring. Try not to add too much or it can ruin the consistency of the macarons. The meringue should be gray and it'll darken as it mixes with the cocoa powder.

    Next, gently fold half of the dry mixture into the meringue at a time. Incorporate everything really well but be careful not to add too much air to the batter. When the batter falls off the spatula in a smooth consistent stream (picture #4 below), transfer it into a piping bag fitted with a medium sized round tip. Pipe circles onto a silicon baking mat and let them sit at room temperature for about an hour (picture #5 below). Then, bake them at 315°F (although optimal macaron baking temperatures may vary by oven and environment) for about 12 minutes. Let them cool completely before removing from the mat.

    Making the Rainbow Buttercream

    Multi-colored frosting is easier than it looks, but it definitely adds on some extra time and dishes. It looks so cool though, I think it's worth it!

    Start by making the vanilla buttercream by mixing together the softened butter, powdered sugar and vanilla extract. Then, evenly distribute it into 6 small bowls (~50-60g per bowl). Add 1 squirt of each color into the separate bowls of frosting and stir the color in (picture #1 below). Gradually add more coloring until you have your desired shades. Transfer each separate frosting into its own plastic bag and then cut the tip off so you can pipe it onto a sheet of plastic wrap (as shown in picture #2 below). Roll up the frosting layers, cut off the tip (picture #3 below) and insert the frosting into a piping bag with your preferred tip. I used a large closed star tip for these macarons. You might have to pipe a little bit out before the full rainbow shows in the piping.

    The final step in making these macarons is to match the shells up, pipe a dab of frosting onto half of them and then sandwich them together!

    Tips & Storage

    Why don't you provide measurements in cups?

    Macarons are not very forgiving, so you need to be as accurate as possible while making them which means weighing the ingredients instead of scooping!

    Do I have to make the shells chocolate flavored?

    No, you can leave out the cocoa powder if you prefer regular flavored shells! I recommend adding ½ teaspoon of vanilla extract while whisking the meringue for a better flavor.

    Can I make swiss meringue buttercream instead?

    Of course! I chose basic buttercream for simplicity and because I didn't want to have more leftover egg yolks, but if you prefer SMBC it should work just as well! Here's a recipe I recommend.

    What should I make with my leftover egg yolks?

    I recommend putting them towards a delicious Banana Cream Pie, homemade ice cream, or pudding!

    Why didn't my shells turn out?

    Macarons can be very tricky, so there are many factors that could cause your shells to be hollow, cracked, footless, etc. I'm happy to help troubleshoot if you message me on Instagram or send me an email ([email protected]{dot}com)! There's also this handy troubleshooting guide by Pies & Tacos that I recommend checking out.

    What's the optimal environment like to make these?

    I've found that when it's around 50% humidity outside and my apartment's around 73°F, they turn out pretty perfect! However, this can vary depending on your climate, oven, etc. so you may have to test around and see what your best conditions are!

    How should I store these?

    In an airtight container in the refrigerator for up to 1 week. I recommend assembling and refrigerating them the day before you serve them.

    Rainbow macarons with black shells

    Did you try this recipe?
    Tag @brokenovenbaking on Instagram and leave a star review below!

    📖 Recipe

    Rainbow Macarons

    Kayla Burton
    Rainbow Macarons are as fun and delicious as desserts can get! The shells are flavored with cocoa and the buttercream is vanilla and vibrant!
    5 from 3 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 1 hr
    Cook Time 12 mins
    Total Time 1 hr 12 mins
    Course Dessert
    Cuisine American
    Servings 10 macarons
    Calories 267 kcal

    Equipment

    • Scale
    • Sifter
    • Food chopper
    • Silicon baking mat
    • Baking sheet
    • Stand or hand mixer
    • Plastic bags
    • Piping bags & tips

    Ingredients
     
     

    Chocolate Macaron Shells

    • 63 grams almond flour
    • 63 grams powdered sugar
    • 7 grams black cocoa powder*
    • 60 grams egg whites (about 2 large eggs) room temperature
    • 60 grams granulated sugar
    • 1-4 squirts black gel food coloring

    Vanilla Rainbow Buttercream

    • ½ cup (1 stick) unsalted butter softened
    • 2 cups powdered sugar
    • ½ teaspoon vanilla extract
    • red, orange, yellow, green, blue and purple gel food coloring

    Instructions
     

    Chocolate Macaron Shells

    • Weigh the almond flour, powdered sugar and cocoa powder into a sifter over a bowl and sift out/discard any large chunks. Then, transfer the mixture into a food chopper and pulse for 10-15 seconds. Sift again and set aside.
    • Weigh the egg whites & sugar into the bowl of a stand mixer (or large heat-resistant bowl). Place the bowl over a pot with an inch of simmering water and whisk constantly until the mixture reaches around 100°F (it should look like a transparent syrup underneath white bubbles).
    • Transfer the bowl to the stand mixer fitted with a whisk attachment (or remove from heat and use a hand mixer). Whisk on low speed for a minute, and then increase the speed 1-2 notches every 3-5 minutes. Once the meringue starts to get white and somewhat thick, add a squirt of black food coloring. Continue increasing the mixer to full speed and whisking until it reaches medium to stiff peaks (thick but still a tiny bit droopy when lifted). Mix in more black dye as needed (I use about 3 squirts, the meringue should look gray).
    • Gently fold ½ of the sifted mixture into the meringue, then add the remaining ½. Continue folding until the batter is smooth and creates a figure 8 without breaking when it trickles down from the spatula.
    • Pour the batter into a pastry bag with a medium round piping tip. Pipe circles on a silicon mat (or parchment paper) on a baking sheet by placing the piping tip at a 90° angle from the sheet, about ¼ inch away, and squeezing until the circle is 1-1½ inches in diameter.
    • I recommend wearing earplugs for this-
      Carefully lift the pan of shells ~6 inches and drop it onto your counter 5 times. Smooth out any air bubbles with a toothpick, and then drop it a few more times. Let the shells rest at room temperature until they're smooth & dry to touch (~45-60 minutes). I recommend making the buttercream while you wait.
    • Preheat oven to 315°F while the macaron shells are resting.*
    • Bake macarons for 12-14 minutes. The shells should feel pretty firm and stable when you gently tap on them. Let them cool on the baking sheet completely.

    Vanilla Rainbow Buttercream

    • Mix together the softened butter, powdered sugar and vanilla extract until smooth.
    • Equally distribute the buttercream into 6 small bowls. Add a squirt of each color to the separate buttercreams and mix them in. Add more dye until you reach your desired colors.
    • Transfer each colored buttercream to its own plastic bag & cut the tip off the end. Lay a long sheet of plastic wrap on the counter and pipe a line of each color next to each other on the sheet. Roll the sheet up so you have a log of rainbow buttercream. Cut off the tip on one side.
    • Place the frosting log into a piping bag fitted with your preferred piping tip (I like to use a large closed star tip). Squeeze a bit out until all colors come out together.

    Assembling the Macarons

    • Pair the shells up and then pipe rainbow buttercream onto half of them. Sandwich the shells together and enjoy!

    Notes

    Store in an airtight container in the refrigerator for up to 1 week.
    *You can use regular cocoa powder instead, but you might need to use a tad more food coloring then.
    *The cocoa powder can be left out completely. If you do this, I recommend adding ½ teaspoon of vanilla extract in its place.
    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 267kcalCarbohydrates: 38gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 12mgPotassium: 24mgFiber: 1gSugar: 36gVitamin A: 296IUCalcium: 18mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Delicious Recipes:

    • Oatmeal chocolate chip bars cut into squares.
      Chewy Oatmeal Chocolate Chip Cookie Bars
    • A stack of white chocolate chip key lime cookies.
      White Chocolate Chip Key Lime Cookies
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Oatmeal raisin cookies in a basket.
      Old Fashioned Oatmeal Raisin Cookies
    • Christmas Cookie Truffles
    • Top view of chocolate chip cookie cups filled with chocolate and milk.
      Chocolate Chip Cookie Cups
    • Honey bun cookies on a plate.
      Easy Glazed Honey Bun Cookies
    • Soft sugar cookies with sprinkles.
      Soft Sugar Cookies with Sprinkles

    More Perfect Cookie Recipes

    • Strawberry shortbread cookies with white chocolate drizzled on top.
      Easy Strawberry Shortbread Cookies
    • A stack of gooey caramel chocolate chip cookies cut in half.
      Best Gooey Caramel Chocolate Chip Cookies
    • Soft cut out sugar cookies on a baking sheet.
      Soft Cut Out Sugar Cookies
    • Soft and chewy ginger molasses cookies.
      Soft and Chewy Ginger Molasses Cookies

    Reader Interactions

    Comments

    1. KB says

      December 18, 2021 at 3:24 pm

      5 stars
      One of my favorite recipes!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

    Featured On

    Good Morning America logo
    Sur La Table logo

    Bake & Learn With Me!

    Easter Brunch and Dessert Recipes

    • Top view of mini egg blondies cut into squares.
      Easy Mini Egg Blondies (Quick Easter Dessert)
    • A slice of blueberry sour cream coffee cake sticking out of a bundt cake.
      Best Blueberry Sour Cream Coffee Cake
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Mini lemon cheesecakes with lemon curd, whipped cream, and Biscoff cookie crust.
      No Bake Mini Lemon Cheesecakes

    Favorite Cookies

    • Soft Almond Sugar Cookies
    • Classic Chocolate Chip Cookies
    • Top view of espresso chocolate chip cookies with flaky salt.
      Salted Espresso Chocolate Chip Cookies
    • Lucky Charms Cookies
    • Sourdough Discard Chocolate Chip Cookies
    • Soft M&M Sugar Cookies

    Trending Recipes

    • Mini Brownie Bites
    • No Bake Cheesecake Bites
    • Easy Raspberry Cream Cheese Danish Recipe
    • Cinnamon Streusel Muffins

    Did you try a recipe?
    Tag @brokenovenbaking and #brokenovenbaking on Instagram, Facebook, & TikTok!

    Join our Instagram baking collab!

    Be a part of our fun & supportive baking community where we choose a theme and share our bakes on Instagram every month!

    Baking & Photography Essentials!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About

    About Me
    Privacy Policy
    Terms of Service
    Accessibility Policy

    Let's Connect!

    Newsletter
    Work With Us
    Food Blog Coaching
    Free Food Blogging Tips

    Contact

    Contact Page
    Baking Collaboration

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website.

    Copyright © 2023 Broken Oven Baking Company LLC