The Pantone color of the year is ultra violet, and its mysterious, cosmic vibe has us totally soaring. While the dark purple shade has entered our lives via fashion and home decor, it’s now satiating our sweet tooth as well. We’ve created a mystical macaron recipe to celebrate this brilliant hue.
Ultra violet pantone macarons
Adapted from Entertaining With Beth
(1 batch makes 10 cookies)
For the cookies:
- 3 egg whites, at room temperature
- ¼ cup white sugar
- 2 cups confectioner’s sugar
- 1 cup almond flour
- ¼ teaspoon cream of tartar
- pinch of salt
For the blackberry buttercream:
- ¼ cup salted butter
- ¾ cup powdered sugar
- 1 cup fresh blackberries, worked through a sieve to extract 3 tbsp of juice
Items for decor:
- edible silver metallic paint
- spray food coloring
- Preheat oven to 300 degrees Fahrenheit.
- Allow eggs to reach room temperature. Separate egg whites and beat until foamy. Add salt, cream of tartar, and white sugar, and whip for about 8 minutes (or until they form a stiff peak). Add the food coloring. Pro tip: Go a shade or two darker than you’d think, because the color fades as they cook.
- Sift almond flour and powdered sugar (really fine) and combine.
- Fold the flour mixture into the egg white mixture. Mix this well, about 60 folds or so.
- Transfer the batter to a pastry bag, and pipe 1-inch rounds onto a baking sheet lined with parchment paper or use a macaron silicon baking mat. Pro tip: Tap the pan hard to release any air bubbles!
- Let your unbaked macarons sit for 30 minutes before baking. Bake for 20 minutes.
- Time to make your buttercream! Whip butter until fluffy, and slowly add in sugar.
- Work the blackberries through a sieve with a spatula until you’ve obtained enough juice. Add to buttercream mixture. This is optional, but add in some food coloring to create your desired hue, and mix until fully incorporated.
- Once your cookies have cooled, turn those li’l buddies over and get to piping. Have fun decorating with edible silver paint and spray food coloring. Create that spacey look by filling in a little darkness around the edges with the spray food coloring and adding silver flecks for stars! If you aren’t eating these right away, the best practice is to keep them in the fridge.
Oui oui, you did it! Was this victory sweet? Share your macarons with us on Instagram.
Photos: Ryan Shelley and Brittany Griffin / Brit + Co
Food Styling: Alicia Deal