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! 

white macarons filled with red. white and blue filling.

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.
  • Macarons are gluten-free dessert.

How to make this recipe

Ingredients for American Buttercream 

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 butter. Do not use a whisk! 

Add sifted powdered sugar ½ cup at a time and beat slowly until fully combined. 

Add vanilla extract and a pinch of salt. Mix well with a spatula. 

Split cream between 3 bowls and add red food coloring into one bowl and blue into the second. For buttercream important to use oil-based food coloring. 

How to make three colors macaron filling

Place each color of the buttercream in a separate pipping bag. 

Layout 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 pipping bag with Wilton 4B Pipping 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. 

Macarons filled with red, white, and blue buttercream.

Recipe FAQs

How to store macarons?

Store macarons in the fridge in an airtight container for 2-3 days.

Can I freeze macarons?

Yes, you can freeze macarons for up to 6 months.

Why are my macarons cracked?

This happens if macaron shells do not rest enough before baking.

Why are my macarons hollow?

There are many reasons for that. The most common are not stable meringue, incorrect folding technique, or wrong oven temperature.

How to make macarons white?

Add a little bit of purple (violet) food coloring to the meringue.

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Recipe Card

Fourth Of July Macarons

Fourth Of July Macarons

Marina
These Fourth Of July Macarons are filled with American Buttercream.
5 from 2 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 30 macarons
Calories 144 kcal

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

  • 8 oz unsalted butter (room temperature) 2 sticks or 227 gr
  • 2 cups powdered sugar (sifted)
  • 2 tsp vanilla extract
  • 1 gr salt
  • 1 gr 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 the time and beat slowly until fully combined.
  • Add vanilla extract and pinch of salt. Mix well with spatula. 
  • Split cream between 3 bowls and add red food coloring into one bowl and blue into second. 
  • Place each color of the buttercream in a separate pipping bag. 
  • Layout 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 into pipping bag with Wilton 4B Pipping tip. 
  • Pipe the buttercream on one macaron shell and place the other shell on top, pressing down slightly. You need to make sure 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 baking mat on 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 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 pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it. 
  • Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (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 it 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. 

Notes

Get all ingredients and tools ready before making this recipe. 
Use a kitchen scale to measure all ingredients. 
Unsalted butter must be at room temperature. 
Powdered sugar must be sifted. 

Nutrition

Serving: 1macaronCalories: 144kcalCarbohydrates: 17gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 67mgPotassium: 8mgFiber: 0.4gSugar: 16gVitamin A: 189IUCalcium: 11mgIron: 0.2mg
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One Comment

5 from 2 votes (1 rating without comment)

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