Dragon Fruit Macarons - Pitaya Macarons

Hello friends! Today I will show you how to make these super fun Dragon Fruit Macarons! These beautiful macarons are filled with a Dragon Fruit Buttercream. Full recipe: https://www.piesandtacos.com/dragon-fruit-macarons/ Recipe Macaron Shells 4 grams egg white powder optional read notes 100 grams egg whites 100 grams granulated sugar 105 grams almond flour 105 grams powdered sugar Food coloring I used mauve and burgundy 3 tbsp poppy seeds Dragon Fruit Buttercream 4 tbsp unsalted butter softened 56 grams 1 1/2 cups confectioners’ sugar sifted 187.5 grams 1/3 cup dragon fruit powder I used Suncore (not sponsored) 2 to 4 tbsp milk or water as needed Notes: Dragon Fruit Powder: I used the Dragon Fruit Powder by Suncore Foods. (not sponsored) Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter. Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. Food coloring: Make sure to use gel food coloring, not liquid. I used a mix of mauve and burgundy food coloring by Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is. Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch. Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.