Fourth Of July Macarons
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These Fourth of July Macarons are made with classic American buttercream. White macaron shells filled with red, white, and blue cream are the perfect way to celebrate Independence Day!
Table of Contents
Why You’ll Love This Recipe
- Macarons are the perfect dessert to make ahead.
- Macarons are easy to transfer and take to the picnic, like No bake Cheesecake in a Jar or Cake in a Cup.
- These macarons are so delicious and will melt in your mouth, like Blueberry Cheesecake or Strawberry Macarons.
- Macarons are gluten-free desserts, like Meringue Cookies.
Ingredients
- Sugar: White granulated sugar and powdered sugar.
- Flour: Almond flour.
- Egg: Egg whites at room temperature.
- Butter: Unsalted butter.
- Vanilla: Vanilla extract or vanilla bean paste.
- Cream: Heavy cream.
- Food coloring: Gel food coloring. I used Chefmaster.
How to Make This Recipe
- Make white macaron shells. I used a Basic French Meringue Recipe. I also have an online video lesson on how to make Macarons using the low-sugar and no-rest method. Check also the post on how to make White Macarons.
- Make American buttercream.
- Color American buttercream into red and blue.
- Fill macarons.
How to Make French Meringue Macarons
Line two baking sheets with parchment paper or silicone macaron mats. Sift together the almond flour and powdered sugar into a large bowl. Set aside.
In a clean, grease-free mixing bowl, whisk the egg whites until foamy. Gradually add the granulated sugar while continuing to whip. Whip until you have a glossy, stiff-peaked meringue. If desired, add a tiny amount of violet or purple gel food coloring.
Add the almond flour mixture to the meringue. Using a spatula, gently fold until the batter flows slowly from the spatula in a thick ribbon. Do not overmix the batter.
Transfer the batter to a piping bag fitted with a round tip. Pipe evenly sized circles onto the prepared baking sheets. Tap the trays firmly against the counter several times to release air bubbles. Use a toothpick to pop any visible bubbles.
Allow the piped shells to rest at room temperature for approximately 15–30 minutes, or until the surfaces are dry to the touch. Preheat the oven to 300°F (150°C).
Bake one tray at a time for approximately 12–14 minutes, depending on your oven and shell size. Allow the shells to cool completely before removing them from the baking mats.
How to Make American Buttercream
In the large mixing bowl, beat the butter on low for a minute or so until smooth. If you are using a stand mixer, use the paddle attachment to beat the butter. Do not use a whisk! Add sifted powdered sugar ½ cup at a time, beating slowly until fully combined. Add salt, vanilla extract, and heavy cream. Mix well with a spatula.
Split the cream between three bowls and add red food coloring to one bowl and blue to the second. For buttercream, it is important to use oil-based food coloring.
Split the cream between three bowls and add red food coloring to one bowl and blue to the second. For buttercream, it is important to use oil-based food coloring.
Place each color of the buttercream in a separate piping bag.
Lay a sheet of plastic wrap and pipe a straight line of each cream color next to each other on the plastic.
Roll up the plastic gently, then cut the tip and place it into a piping bag with the Wilton 4B piping tip.
How to Assemble
When you are ready to assemble macarons, pipe the buttercream on one macaron shell and place the other shell on top, pressing down slightly. You need to make sure the shells stick together. Place filled macarons into an airtight container and let them mature in the fridge overnight.
Recipe FAQs
Store macarons in the fridge in an airtight container for 2-3 days.
Yes, you can freeze macarons for up to 6 months.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are not stable meringue, incorrect folding technique, or wrong oven temperature. Check also blog post about Hollow Macarons.
Add a little bit of purple (violet) gel food coloring to the meringue.
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If you make these Fourth of July Macarons, please make sure to tag me on social media and leave a rating down below. I would love to see your creations!
Recipe
Fourth Of July Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 2 pastry bag
- 1 round pipping tip
- 1 spatula
- 2 baking mat
- 2 baking sheet pan
Ingredients
American Buttercream
- 1 cup unsalted butter (room temperature) 2 sticks or 227 gr
- 2 cups powdered sugar (sifted)
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 Tbsp heavy cream
- ¼ tsp red and blue food coloring
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to Make American Buttercream
- In the large mixing bowl, beat the butter on low for a minute or so until smooth.
- Add sifted powdered sugar ½ cup at a time and beat slowly until fully combined.
- Add salt, vanilla extract, and heavy cream. Mix well with a spatula.
- Split the cream between 3 bowls and add red food coloring into one bowl and blue into the second.
- Place each color of the buttercream in a separate piping bag.
- Lay a sheet of plastic wrap and pipe a straight line of each cream color next to each other on the plastic.
- Roll up the plastic gently, then cut the tip and place it into a piping bag with a Wilton 4B Piping tip.
- Pipe the buttercream on one macaron shell and place the other shell on top, pressing down slightly. You need to make sure the shells stick together.
- Place filled macarons into an airtight container and let them mature in the fridge for 12 hours or overnight.
How to Make Macaron Shells
- Get all ingredients and tools ready. Place a baking mat on a baking sheet.
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
Love this recipe! Will definitely try! Perfect for Independence Day!