Colorful Paint Splatter Cloud Macarons

Macarons Shells

1. Pre-heat oven to 285°F.
2. Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
3. In a separate bowl, sift the icing sugar and almond flour together
4. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
5. In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
6. Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
7. Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVER BEAT.
8. Once done, pour all the almond flour and icing sugar mixture into the egg whites.
9. With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.
10. Prepare a baking sheet with the cloud template, then lay on top of it parchment paper or silicone baking mat.
11. Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
12. Pour batter into the bag.
13. Pipe clouds onto the prepared baking sheet. You should get about 50-60 clouds in total
14. Once piped, rap the sheet on the counter to release all the air bubbles.
15. Remove the template from under the parchment or silicone mat.
16. Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
17. Bake in the oven, at 300°F for 11-12 minutes.
18. Check for doneness, by wiggling the shell. Shells are done when they don't move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
19. Cool the shells in the tray.

Decorate

1. Prepare a baking sheet with parchment paper. This step will get messy so make sure to lay newspaper in your work area.
2. Once the shells have cooled, place shells face down on baking sheet
3. Mix one drop of gel food color with 1/2 teaspoon of vodka or clear extract. Repeat for each color.
4. Dip a paintbrush in on color and gently splatter the paint on the macarons. To create a unique look, splash some paint from a close distance, and some paint from a little farther away.
5. Repeat with each color until desired look is achieved.
6. Let dry for about an hour, until the alcohol has dried off, and the "paint" is no longer wet.

Assembly

1. Once dry, remove macaron shells from the baking tray and pair similar sized shells together to form the cookie sandwiches.
2. Add in about a teaspoon of vanilla filling
3. Carefully sandwich the cookie with its pair.
4. Repeat to assemble all the cookies
5. Once all the cookies are assembled, store the macarons in the fridge for at least 24 hours to mature.
6. Enjoy your hard work!