Fourth Of July Macarons
These Fourth Of July Macarons are filled with American Buttercream.
Servings: 30 macarons
Calories: 144kcal
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.
Video
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: 1macaron | Calories: 144kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 67mg | Potassium: 8mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 189IU | Calcium: 11mg | Iron: 0.2mg
