Easy Red White and Blue Macarons
Brighten your patriotic celebrations with Easy Red White and Blue Macarons, a festive spin on the classic French Macarons. These delicate almond cookies, with their vibrant red, white, and blue shells and creamy fillings like vanilla buttercream or raspberry jam, are perfect for 4th of July, Memorial Day, or any occasion calling for a touch of national pride
Ingredients
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites room temperature
- 1/4 cup granulated sugar
- Red and blue gel food coloring
- 1/2 cup unsalted butter softened (for filling)
- 1 1/2 cups powdered sugar for filling
- 1 tablespoon heavy cream or milk for filling
- 1 teaspoon vanilla extract for filling
Instructions
- Line two baking sheets with parchment paper or silicone baking mats.
- In a food processor, blend powdered sugar and almond flour until fine. Sift the mixture and discard large bits.
- In a clean mixing bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form.
- Gently fold the dry mixture into the meringue until the batter flows like lava and forms ribbons.
- Divide batter into three portions. Leave one plain (white), tint one red, and one blue using gel food coloring.
- Transfer batters to piping bags fitted with round tips. Pipe 1.5-inch circles onto the prepared sheets, spacing 1 inch apart.
- Tap trays on the counter to release air bubbles. Let sit at room temperature for 30–60 minutes until tops are dry to the touch.
- Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes. Let cool completely before removing from parchment.
- For the filling: beat butter until smooth, add powdered sugar, cream, and vanilla extract, and mix until fluffy.
- Pipe filling onto half the macaron shells and sandwich with remaining shells. Chill for 24 hours for best texture.
Notes
- Use gel food coloring to avoid altering the batter’s consistency.
- Letting macarons rest before baking is essential for forming their signature feet.
- Macarons are best after maturing for 24 hours in the fridge.
- Store in an airtight container for up to 5 days.