Fourth Of July Macarons
These Fourth Of July Macarons are filled with American Buttercream.
Servings 30 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.