Tri-color Macarons 


Tri-color Macarons are so eye appealing and delicious! Am I the only one obsessed with these sweet confections called mac·a·rons? Honestly, I can’t eat too many, they’re just too sweet. I really love the look of them and definitely classify them as the more high end, handheld dessert.

MACS are just so cute! I was intimidated on making them; I researched many recipes, bought a few specialty cook books and even bugged MANY of my pastry Chef friends for advice. If you are like me, you may have already done the same and haven’t found an easy recipe, UNTIL NOW!! I have blown through a number of ingredients to get here. Last Valentine’s day I created these cute heart shaped macs on sticks using three shades of food gel color. I won’t bore you with step by step photos, but I did make a how to video to share. Below you’ll find the recipe along with links to my fave ingredients and supplies used.

Some Chef’s Notes:


Can macaron batter be flavored?

YES, absolutely. Extracts are great and can be added after step two is complete.


Can macs be baked in advance?

YES, you can freeze mac shells for up to three months. Once shells are completely cooled, store them in an airtight freezer safe container. When ready to serve remove from freezer and allow to come to room temperature before filling.


Can the yellow tinge color be avoided? 

Kinda, adding a pinch of titanium dioxide to your batter will help reduce the browning color ovens cause.



Supplies Needed

Fine mesh sieve


Stand Mixer with whisk attachment

Food GEL colors of your choice

Large round piping tip

12 inch Piping bags

21 inch Piping bags


Silpat or macaron baking mat

6 inch Lollipop Sticks

Tri-Color Macarons | You Ate That with ChefMitchie

Cute and sweet little confections that are gluten free.
Prep Time30 mins
Cook Time12 mins
Sit and Settle30 mins
Total Time1 hr 12 mins
Course: Dessert
Cuisine: French
Keyword: dessert, french pastry, macaron
Servings: 24 shells
Calories: 29kcal


  • 3/4 Cup Almond flour
  • 3/4 Cup Confectioners’sugar
  • 2 Egg whites
  • 1/4 Cup Granulated Sugar (fine)
  • pinch Cream of tartar
  • Assorted Food color gels


  • Through a fine sieve into a large bowl add almond flour and confectioners’sugar. Sift and discard large lumps. Mix thoroughly, by hand, until all visible lumps disappear.
  • In a stand mixer with whisk attachment, add egg whites and whip until frothy (one minute max.), then add cream of tartar. Whip to soft peaks, then add granulated sugar. Whip until glossy and stiff peaks.
  • Fold dry blend into egg whites, one third at a time until just mixed. (If not adding color, mix until batter flows from sides of bowl into center, like lava). Otherwise, divide batter into three separate bowls. Add a few drops of your favorite food gel colors to each. Fold color in, do not over mix. Batter should flow like lava.
  • Fill each 12" piping bag with macaron batter. Snip ends and place all three bags inside 20" piping bag fitted with large round piping tip. Slightly shake bag to pool batters towards piping tip, then trim excess piping bag around piping tip. (Be careful not to trim too much or tip may fall out).
  • Prepare a baking sheet pan with macaron mat or if using a silpat insert a template under it. Pipe your batter using light pressure and quickly releasing pressure before pulling tip away from mat.
  • Preheat oven to 330 degrees. Remove template if used and tap tray on counter space about 5 times to release air bubbles. Allow macs to dry at room temp for 30-60 minutes. Macs are ready to bake when dry to the touch. Bake at 330 degrees for 12 minutes.
  • Before removing from oven, check your macs to see if they move when touched. If they do, they are not baked enough, close door and check again in 2 minutes. Transfer pan to a wire rack and allow to completely cool (about 10-15 minutes). If macs stick to silpat/mat, they are under-baked. Return to oven with heat off and door slightly ajar. Recheck after 5 minutes.
  • Pipe your fave buttercream filling onto one mac and top with another; I recommend Swiss Meringue. Insert a lollipop stick for mac pops. Or Pipe a thin border of Swiss meringue and add a dollop of fruit preserves in center and top with another mac. YUM! Enjoy.


Do you like gluten free recipes? Check out this yummy Cream Tart I made!


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