Rainbow Macaron Recipe – By French Chefs at Pastreez | GLUTEN-FREE

Searching for macarons near you with authentic French savoir-faire? We’ve partnered with Pastreez, one of the top online macaron bakeries in the US, founded by Le Cordon Bleu Paris–trained chefs. Together, we created this rich strawberry cheesecake rainbow macaron recipe for you to enjoy at home. 

Shells 

300g powdered sugar 
300g almond flour 
Color Kitchen Color Packets

First Egg White Mix 

110g egg whites, room temperature 

DIRECTIONS
Sift dry ingredients together, then add egg whites to form a smooth paste (the macaronage base). Blend lightly with spatula. When using multiple colors, separate into smaller bowls and add one packet of color to each.

It is important to not overmix. When overmixing, the oil in the almond flour will be released and you will need to start over.  Pro tip: Test the batter by drawing a “figure 8” with a spatula, from outside of bowl to inside. If it holds, your texture is spot-on. 

Regularly draw the figure 8. If the texture holds, it is good to go for next step.

Pour colored batter onto plastic wrap in lines. Fold and twist wrap, and place into a 21-inch piping bag. Make sure the tip is Ateco 804 for the best flow of batter. 

Pipe shells, rest 30–45 minutes, then bake at 300°F (150°C) for 13–15 minutes. 

Italian Meringue 

110g egg whites 
80g water 
300g sugar (for syrup) 

DIRECTIONS
Heat water and sugar to 118°C. 

Whip egg whites to soft peaks. Slowly stream in the hot syrup while mixing at high speed. 

Whip to stiff, glossy peaks and allow to cool slightly. 

Carefully fold the meringue into the almond paste base in 3 additions.

Strawberry cheesecake filling 

500g Philadelphia cream cheese (room temperature) 
250g white chocolate 
Strawberry jam (for the macaron centers) 

DIRECTIONS
Melt the white chocolate gently over a bain-marie (double boiler) until smooth. 

In a mixing bowl, beat the cream cheese until soft and creamy. 

Slowly pour in the melted chocolate while mixing, until the filling is smooth and well combined. 

Refrigerate until completely cooled, then whip again to achieve a silky consistency. 

Pipe the cream cheese filling onto one shell in a ring shape, leaving the center empty. 

Add a small dollop of strawberry jam in the middle, then top with another shell. 

Assembly 

Match shells of similar size. Pipe ganache generously and sandwich gently. For best results, let macarons mature overnight in the fridge and serve at room temperature. 

Voilà — a chef-crafted macaron experience, right at home.