Purple French Macarons
Chowders Burple Nurples recreated as macarons!
Ingredients
Purple Macaron Shells
- ¾ cup fine almond flour
- 1 cup powdered sugar
- 2 large egg whites room temperature
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- Purple gel food coloring
- Optional: Small amount of black gel food coloring to deepen the purple
Filling
- Prepared buttercream enough to fill 12–16 macarons
Instructions
- In a medium bowl, whisk together the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve, discarding any large almond pieces. Set aside.
- In a clean mixing bowl, beat the room-temperature egg whites until foamy and beginning to form soft peaks.
- Gradually add the granulated sugar while continuing to beat until the meringue forms glossy, stiff peaks.
- Add the vanilla extract and purple gel food coloring. For a deeper purple shade, add a tiny amount of black gel food coloring. The color should be slightly darker than your desired final result, as it may lighten during baking.
- Gently fold the sifted almond flour mixture into the meringue in batches using a silicone spatula.
- Continue folding until the batter is smooth, glossy, and flows slowly from the spatula in thick ribbons, resembling lava.
- Avoid overmixing, as the batter should flow without becoming runny.
- Transfer the batter to a piping bag fitted with a round piping tip.
- Pipe evenly sized circles onto a parchment-lined baking sheet or silicone macaron mat.
- Firmly tap the baking sheet against the counter several times to release trapped air bubbles. Use a toothpick to pop any remaining visible bubbles.
- Allow the piped macarons to rest uncovered at room temperature for approximately 30 minutes, or until a thin skin forms on the surface.
- The macarons should feel dry to the touch, with no batter sticking to your finger when lightly touched. Depending on humidity, resting may take longer.
- Preheat the oven to 325°F.
- Bake the macarons for 10–12 minutes, rotating the baking sheet halfway through if your oven heats unevenly.
- The macarons should develop their signature feet and have firm, set tops.
- Allow them to cool completely on the baking sheet before removing.
- Match cooled macaron shells into pairs of similar sizes.
- Transfer the prepared buttercream to a piping bag and pipe a small mound or ring onto the flat side of one shell.
- Gently sandwich with the matching shell, pressing just enough to spread the filling evenly toward the edges.
- For the best flavor and texture, refrigerate the assembled macarons overnight in an airtight container to allow the shells to mature and soften slightly.
- Remove from the refrigerator approximately 20–30 minutes before serving.
- Storage: Keep refrigerated in an airtight container for up to 3–4 days, depending on the freshness and stability of the prepared buttercream.
Notes
Use finely ground almond flour: This helps create smooth, delicate macaron shells.
• Choose gel food coloring: Liquid coloring can introduce excess moisture and affect the batter's consistency.
• Watch the macaronage: Overmixing can cause flat, spreading shells, while undermixing can leave pointed tops.
• Allow sufficient resting time: The shells should form a dry skin before baking to help encourage proper feet.
• Cool completely before filling: Warm shells can melt the blackberry buttercream and cause the macarons to slide apart.
• Choose gel food coloring: Liquid coloring can introduce excess moisture and affect the batter's consistency.
• Watch the macaronage: Overmixing can cause flat, spreading shells, while undermixing can leave pointed tops.
• Allow sufficient resting time: The shells should form a dry skin before baking to help encourage proper feet.
• Cool completely before filling: Warm shells can melt the blackberry buttercream and cause the macarons to slide apart.
Tried this recipe?Let us know how it was!
