Festive red, white, and blue macarons perfect for celebrating the 4th of July with a sweet, patriotic treat.

Units Scale

Cook Mode Prevent your screen from going dark

Sift almond flour and powdered sugar together into a bowl.
In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and beat until stiff peaks form.
Gently fold dry mixture into egg whites until the batter flows like lava.
Divide the batter into three bowls; leave one white, color one red, and one blue.
Pipe small circles of each color onto a parchment-lined baking sheet.
Tap baking sheet on the counter to remove air bubbles. Let sit for 30-60 minutes until a skin forms on top.
Preheat oven to 300°F (150°C) and bake for 15-18 minutes. Let cool completely.
For filling, beat butter until creamy. Add powdered sugar, vanilla extract, and heavy cream. Mix until smooth.
Pipe filling onto the flat side of one macaron shell and sandwich with another shell.
Refrigerate for 24 hours for best texture, then bring to room temperature before serving.

Ensure egg whites are aged and at room temperature for best results.
Do not skip the resting step before baking, as it helps develop the macaron shell.
Use gel food coloring to maintain the proper batter consistency.