100g almond flour
100g powdered sugar
100g granulated sugar
80g egg whites
¼ tsp cream of tartar
6 different gel food colors
150g white chocolate
60ml heavy cream
100g dark chocolate (melted)
Sift almond flour and powdered sugar together. Take a clean bowl and whip egg whites with cream of tartar, add granulated sugar gradually until stiff peaks form.
Fold dry ingredients into meringue. Divide batter into six parts and color with red, orange, yellow, green, blue, and purple food colors.
Transfer the batter into separate piping bags and pipe small rounds into lined baking sheet. Let rest for 30-45 minutes until skin forms on top.
Bake macarons at 150°C for 12-15 minutes. Let it cool.
Heat heavy cream until warm and pour over white chocolate. Stir well and let cool until its slightly thickens. Pipe onto macaron shells and sandwich.
Dip each macaron halfway into melted chocolate and place on a lined tray. Decorate and enjoy.