3D Rainbow Cloud Macarons (video tutorial)

Some bakes come about unplanned and this was one of them! I had leftover batter from a bake and therefore a chance to try out a technique by Melinda of missmelindasmakery (Instagram account) to create these 3D rainbow cloud macarons! 

Usually a strip of rainbow sour candy is used for the rainbow. But I created this popular treat using macarons only! 

Years ago back in 2016, I explored piping macaron batter on non-flat surfaces and tried 2 things. 1. Piping on silicone hemisphere molds. 2. Piping on rolled up parchment paper. With the first option, I have since made a variety of things like teacups, various animals including a hedgehog that appeared in my Macaron Basics book, hot-air balloon, solar system just to name a few. But I couldn't see what good I could do with the second option so I didn't develop that area. Melinda took it further by piping batter on flat parchment paper surface and molded the batter on a pre-formed contoured surface before baking. This opens up many possibilities and I was excited to try once again but didn't have the opportunity until now. 

This bake looks deceptively complex but is actually very simple and you can make do without a template like me too although it would be neater to use a template for the clouds. I made a short video of the process of making these! 

Some tips for successful 3D rainbow-making: 

1. Use an underfolded batter to pipe if you wish so the batter doesn't pool at the foot of the rainbow when you place the parchment over the rolled up foil. 

2. If you are using regular macaron batter like me, wait a few minutes or until a very thin membrane forms at the surface of the piped batter before transferring the parchment on top of the foil. Don't wait too long or the piped batter will crack when you place the parchment over foil. Don't wait for too short a time either or the batter will start pooling at the foot of the rainbow. 

3. Wait until the batter is completely dry to touch before baking. 

4. Bake as you would regular macarons in terms of temperature and time. 

5. Cool completely and remove the rainbows by  gently pressing the parchment away from the base of the rainbow. Don't rush this process or you may break the rainbows by accident. If they are really stuck, bake longer in the oven at a low temperature that doesn't brown it further, about 110-130C.

I used my regular swiss meringue method recipe for the shells and made a simple but yummy lemon white chocolate ganache for filling which I will share here. 

Lemon white chocolate ganache 
Ingredients:
60g unsalted butter
80g white chocolate, finely chopped or use chips 
1 lemon zest
20-25g lemon juice (according to taste) 
A pinch of salt

Feel free to use more butter and a little bit more lemon juice according to taste and your climate. It is very warm in Singapore so the fillings I make tend to be firmer. 

Steps:
1. Place all ingredients except zest and juice in a heatproof bowl. Melt over hot saucepan of water slowly without the bottom of yhr bowl touching the water. Do not overheat. Do not panic either if the mixture splits. Just let it cool down at room temperature and whisk everything together. It will become smooth and silky again. 

2. Add lemon zest and mix well. 

3. Add lemom juice 1 tsp at a time and mix well with each addition. Add as much or as little juice as you like according to taste, but add it in a bit at a time. You should get a smooth and silky ganache. 

4. Transfer to piping bag and fill the macaron shells. Store in airtight condition for at least 24h before consuming. 

This timeless bake is suitable for a variety of occassions like St Patrick's Day, Easter and of course birthdays and weddings if you wish! 

Follow me on Instagram at phay_shing as I am more active there and post more stuff there than on the blog and Facebook.

With love, 

Phay Shing