Firecracker Macarons

Firecracker Macarons


For: 15 macarons
40 min
10 min
Ready in:
50 min


  1. Start by adding about 1/2 inch of water to a pot. There is no exact amount since you just need enough water to moisten the sugar. The water will eventually evaporate.
  2. Next add the corn syrup, then the sugar. Make sure the sugar is poured to the center of the pot so that there are no dry sugar particles on the sides of the pot. If some sugar gets on the sides of the pot, brush down with water.
  3. Clip on candy thermometer and boil on high. You will be boiling the syrup to 121°C/250°F.
  4. Whisk your egg whites until foamy, and keep it from deflating by keeping your mixer on medium low until the syrup reaches temperature.
  5. As soon as you syrup reaches 121°C/250°F, turn the mixer back on high. Slowly pour in the syrup right where the egg whites meet the bowl.
  6. Once all the syrup is poured in, let the mixer go on high for about 1 minutes, and then turn down to medium speed until slightly warm.
  7. Mix the sifted almond flour and powdered sugar together.
  8. Split the flour mixture into three bowls, weighing 100g each.
  9. Add 20g of whites into each bowl (total of 60g)
  10. Add red food coloring to one bowl, and blue food coloring to another bowl. Mix all three bowls well. It helps to use a rubber spatula and smoosh the dry into the egg whites to get them mixed well.
  11. Scale 58g of meringue into each of the three bowls. Fold individually until incorporated. (Save the dirty mixer bowl for the buttercream).
  12. Wrap each color of meringue batter in plastic, twisting the ends forming a bag.
  13. Using a large round piping tip, place the three bags into a piping bag. Pull one end from each of the bags through the tip. It takes a bit of effort, but getting all three colors at the tip will give you more shells with the three colors.
  14. Cut the ends that have been pulled through the tip, and slightly pull the 3 bags from the top so that it is no longer sticking out of the tip.
  15. Pipe into 1.5 inch rounds, 1.5 inches apart.
  16. As soon as you are done piping, take a toothpick and pop all the bubbles. Do not go back and keep popping as they start drying out. The bubbles will keep appearing, but you don't want craters in your macarons if they are too dry to smooth out.
  17. Let dry until the batter is no longer shiny and can be touched without sticking to the finger. The time will vary depending on your location and humidity.
  18. Preheat your oven to 325°F. As soon as it's heated, bake your macarons for about 10 minutes. To check if they are done, try pushing the top of the shell. If it slides, it needs more time. If they don't move, they are done. It is always better to over bake than under bake the macarons. If you under bake them, they will be hollow. Over baking will cause hard and crispy macarons, but that can be fixed in the "maturing" stage.
  19. Once the shells are cool, spread a thin layer of buttercream on each shell to "mature." This will allow some moisture to distribute along the shell to produce the right texture. Mature overnight, or up to 3 days. It may take longer that 1 day to mature if the shells are over baked.
  20. You should have about 176g of meringue leftover for the buttercream. Add the room temperature butter and whisk. It might start looking like it's broken (grainy) but it will come together. Once it's fluffy, store in an airtight container in the fridge. Whisk again before using.
  21. Assemble by piping a buttercream flower on the inside of a macaron shell (I used a 10mm round tip).
  22. Pour some pop rocks into the center and lightly press on the top shell to stick.
  23. Keep tightly wrapped in the fridge for up to 3 days. Bring to room temperature before serving.


Leave a Reply

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