Tricolour macarons are delicate almond meringue sandwich cookies that feature three distinct colours representing the Indian national flag – saffron, white, and green, symbolising faith and prosperity. Macarons are notoriously finicky but incredibly rewarding to master.
Line 2 baking sheets with parchment paper and set aside. In a bowl, sift together almond flour and powdered sugar three times – this ensures smooth-topped macarons. Pulse the sifted mixture in a food processor for extra smoothness (optional but recommended). Set aside.
Description - Step 2
Preparing the egg whites
Separate egg whites (they're best separated when cold) and keep them at room temperature for 1 hour before working with them. You can even leave them for 24 hours. This recipe does not work if egg whites are not at room temperature.
Description - Step 3
Making the meringue
Start beating the egg whites using the wire whisk attachment of your stand mixer. As the egg whites start to foam a little, add cream of tartar. Continue beating until the egg whites develop a shaving cream-like consistency, then start adding granulated sugar gradually with the mixer running. Beat egg whites until they form stiff peaks and look shiny.
Description - Step 4
Folding and colouring
Fold in the almond flour-sugar mixture into the egg whites in 3 parts. Do not over-mix or under-mix. The batter will loosen up as you mix it. The batter should not be runny but slightly thick, yet still able to fall in a blob from your spatula. Divide the batter into 3 equal parts. Add orange food colouring to one part, orange to the second part, and green to the third part. Mix each until the colour is evenly distributed.
Description - Step 5
Piping the shells
Transfer the 3 colored batters to 3 different piping bags fitted with 1/2 inch round tips. Pipe the macarons onto the prepared cookie sheets, alternating colours – orange shells for tops and green shells for bottoms. Once you have piped all the macarons, bang each sheet on the countertop 2-3 times to release any excess air.
Description - Step 6
Drying the shells
Let the macarons sit at room temperature for 45 minutes or until completely dry to the touch. If it's humid, the macarons may take more time to dry completely. This step is crucial for developing the signature ‘feet’ on macarons.
Description - Step 7
Baking the shells
Preheat the oven to 148°C. Once the shells have dried completely, bake macarons (one sheet at a time) at 148°C for 15-17 minutes. Remove from oven and cool completely before removing from parchment paper.
Description - Step 8
Making the white cream cheese filling
Beat butter and cream cheese until smooth and creamy using your stand or hand mixer. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. Add vanilla extract and white food colour, mix until combined. Add heavy cream, 1 teaspoon at a time, until you get the desired consistency. The filling should remain thick.
Description - Step 9
Assembling the macarons
Remove the macaron shells from the parchment paper once completely cooled. Match orange shells with green shells to create the tricolour effect. Pipe or spread the white cream cheese filling on the green shells, then gently sandwich with the orange shells on top.
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