Description
4th of July Macarons are festive French almond cookies filled with buttercream and decorated in red, white, and blue to celebrate Independence Day with elegance and sweetness.
Ingredients
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- Gel food coloring (red and blue)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar (for buttercream)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift almond flour and powdered sugar together into a bowl; discard any large bits.
- In a clean bowl, beat egg whites until foamy. Add cream of tartar and gradually beat in granulated sugar until stiff peaks form.
- Gently fold dry ingredients into the meringue in thirds, mixing until batter flows like lava and forms a ribbon when lifted.
- Divide batter into three portions. Tint one red, one blue, and leave one plain. Transfer to piping bags.
- Pipe 1.5-inch rounds onto prepared sheets, spacing 1 inch apart. Tap trays on the counter to release air bubbles.
- Let macarons rest for 30–60 minutes until tops are dry to the touch.
- Bake for 15–18 minutes. Cool completely before removing from trays.
- For buttercream: Beat softened butter, powdered sugar, vanilla, and cream until smooth and fluffy.
- Pair macarons by size, pipe buttercream onto one shell, and sandwich with another.
Notes
- Macaronage (mixing technique) is key—don’t over or under mix.
- Use gel coloring to avoid thinning the batter.
- Allow macarons to mature in the fridge for 24 hours for best flavor.
- Store in airtight container in the fridge for up to 5 days.