Chocolate shells with vanilla buttercream
Gather your ingredients
The first step in making the shells is to sift the almond flour, powdered sugar and black cocoa powder.
Next, pulse those dry ingredients in a food chopper and sift them again. Set aside while making the meringue.
Heat the sugar & egg whites, then whisk them to soft-medium peaks. Add black food coloring for darker shells!
Gently fold the sifted ingredients into the meringue until a smooth stream of batter falls off the spatula.
Transfer the batter to a piping bag with a round tip & pipe circles on a silicon mat. Let them dry for an hour before baking.
Bake at 315°F for 12-14 minutes. Make the rainbow buttercream while the macarons dry, bake & cool!
For the frosting, cream together the butter, powdered sugar & vanilla extract. Divide into 6 bowls and stir in food coloring.
Pipe each color of frosting next to each other onto a sheet of plastic wrap and roll it up into a log.
Cut off one end of the frosting log and place it into a piping bag fitted with a decorative tip (I use a closed star tip).
Pair up the macaron shells and pipe rainbow buttercream onto half of them. Sandwich them together & enjoy!
These macarons are so fun and vibrant! They taste a bit like Oreos but even better!