(Inside: There’s nothing more fun than playing with your food. And these Galaxy Macarons are totally an experiment I enjoyed playing at.)
So, I am not a very “play with your food” kind of gal–AHA! That is a blatant LIE.
I love to play with my food.
So much so that I sometimes make things that are super wacky and no one will see me remaking them anytime soon.
But these Galaxy Macarons–not these.
I will definitely be making them again.
They were so simple–and it turns out that I can make some amazing cookies, y’all.
No, really, these Galaxy Macarons were so yummy.
Just a normal, plain vanilla cookie with sweet buttercream and an amazing crispness.
But amazing nonetheless.
And, if you don’t know about them, I’ve got 12 Hacks for Perfect Macarons that you should definitely look at before diving in if it’s your first time.
But, it’s really NO BIG DEAL.
People stress over these cookies for no reason.
Now, you get this recipe for Galaxy Macarons pinned, then let’s get baking.
There's nothing more fun than playing with your food. And these Galaxy Macarons are totally an experiment I enjoyed playing at.
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
- 3 tsp black GEL food color
- 1 tsp blue GEL food color
- 11 tsp purple or pink GEL food color
- 1/4 tsp white GEL food color
- 1 tbsp water
- 1/2 cup white chocolate chips
- 1/4 cup heavy whipping cream
First, weigh out all of your ingredients.
Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about in the slideshow, VERY important)
After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots.
Separate out a small portion (a spoonful) into two separate bowls. Add the black food color to the large amount left in the primary bowl, the blue food color to one of the smaller bowls and the pink/purple food color to the final bowl.
Resume folding the batter. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding. Repeat this with all 3 bowls of batter.
Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Dribble the blue batter down one side in a semi-consistent way. Do the same with the pink/purple batter on the other side of the bag. Slowly add in your black batter, taking care to not mix the other colors as much as possible.
Place the macaron template under a silicon mat on a baking sheet.
Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles. Swirl or wiggle a little, if you can manage it--that will make the blue and pink colors pop a little.
After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
Mix the white food color with a the water. Using a paint brush, flick droplets of white over the top until you have a desired number of "stars".
Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
Allow them to cool COMPLETELY before taking them off the baking sheet.
Place the chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells.
Sandwich them with the remaining macaron shells.
Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.