Fourth Of July Macarons
These Fourth of July macarons are made with classic American buttercream. White macaron shells filled with red, white, and blue cream are perfect way to celebrate Independence Day!
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How to make Fourth Of July Macarons
- Make white macaron shells- check recipes and techniques here
- Make American buttercream.
- Color American buttercream into red and blue.
- Fill macarons
What are ingredients for American Buttercream
- Unsalted butter room temperature
- Powdered sugar sifted
- Vanilla extract
- Pinch of salt
- Red and blue food coloring
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 stand mixer, use paddle attachment to beat butter. Do not use whisk!
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. 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 into pipping bag with Wilton 4B Pipping tip.
How to assemble macarons
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 shells stick together. Place filled macarons into airtight container and let them mature in the fridge overnight.
How to store macarons
- Store in the fridge in airtight container for 2-3 days
- In the freezer for up to 6 months.
If you make these Forth of July Macarons, please make sure to tag me on the social media and leave a rating down below. I would love to see your creations! Check also other recipes:
- Baked Blueberry Donuts
- Brown Butter Buttercream Macarons
- Pavlova Recipe
- Red Velvet Macarons
- Fraisier macarons
- Mint White Chocolate Macarons
- Lady Fingers recipe
Fourth Of July Macarons
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 8 oz unsalted butter (room temperature) 2 sticks or 227 gr
- 2 cups powdered sugar (sifted)
- 2 tsp vanilla extract
- pinch of salt
- red and blue food coloring
Instructions
- 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 airtight container and let them mature in the fridge for 12 hours or overnight.
Notes
- Unsalted butter must be room temprerature.
- Powdered sugar must be sifted.
Love this recipe! Will definitely try! Perfect for Independence Day!