Description

Festive red, white, and blue macarons perfect for celebrating the 4th of July, filled with a delicious buttercream and decorated with patriotic flair.

Ingredients

Units Scale

1 cup (100g) almond flour
1 3/4 cups (200g) powdered sugar
3 large egg whites, room temperature
1/4 cup (50g) granulated sugar
Red and blue gel food coloring
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups (180g) powdered sugar (for buttercream)
1 tsp vanilla extract
1–2 tbsp heavy cream or milk
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 300°F (150°C) and line baking sheets with parchment paper or silicone mats.
Sift almond flour and powdered sugar together into a bowl. Discard any large bits.
In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form.
Fold the almond flour mixture into the egg whites in batches, using a spatula until the batter flows like lava.
Divide the batter into three portions. Leave one plain, and color the others with red and blue gel food coloring.
Pipe small circles onto prepared baking sheets, alternating colors or creating designs if desired.
Tap the trays on the counter to release air bubbles and let them sit for 30-60 minutes until a skin forms.
Bake for 15-18 minutes or until they come off the tray cleanly.
While macarons cool, make the buttercream by beating butter until fluffy. Add powdered sugar, vanilla, salt, and cream. Mix until smooth.
Pair similar-sized macaron shells and pipe buttercream on one half, then sandwich together.
Decorate as desired with sprinkles or edible glitter.

Notes

Use gel food coloring to avoid altering the batter consistency.
Let macarons mature in the fridge for 24 hours for best flavor and texture.
Ensure all utensils are grease-free when beating egg whites.

Nutrition

Serving Size: 1 macaron
Calories: 120
Sugar: 15g
Sodium: 15mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 10mg