Description
Red, White and Blue Macarons are delicate French almond cookies with festive colored shells and a creamy filling. These eye-catching treats are perfect for patriotic celebrations like the 4th of July and bring elegance to any dessert table.
Ingredients
Units
Scale
- 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
- Red and blue gel food coloring
- 1/2 cup unsalted butter, softened (for filling)
- 1 1/2 cups powdered sugar (for filling)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk
Instructions
- Sift together powdered sugar and almond flour into a bowl. Discard any large bits.
- In a clean bowl, beat egg whites until foamy. Add cream of tartar, then gradually beat in granulated sugar until stiff, glossy peaks form.
- Gently fold in the dry ingredients in thirds until the batter flows like lava and forms ribbons when lifted.
- Divide batter into three portions. Tint one red, one blue, and leave one white. Transfer to piping bags.
- Pipe 1.5-inch rounds onto a parchment-lined baking sheet. Tap the sheet on the counter to remove air bubbles. Let sit at room temperature for 30–60 minutes, until tops are dry.
- Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes. Cool completely before removing from parchment.
- For the filling: Beat butter until smooth. Add powdered sugar, vanilla, and cream, and beat until fluffy.
- Match macaron shells by size. Pipe filling onto one shell and sandwich with another.
Notes
- Use gel food coloring to avoid thinning the batter.
- Macarons improve in texture after maturing in the fridge for 24 hours.
- Keep egg whites at room temperature for best volume.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 14g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg