Description
Festive Red, White, and Blue Macarons perfect for patriotic holidays, filled with vanilla buttercream and decorated in vibrant colors.
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- Red gel food coloring
- Blue gel food coloring
- 1 cup unsalted butter (softened)
- 2 cups powdered sugar (for buttercream)
- 1-2 tbsp heavy cream
- 1/2 tsp vanilla extract (for buttercream)
- Pinch of salt
Instructions
- Sift almond flour and powdered sugar together into a large bowl and set aside.
- In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and beat until stiff peaks form.
- Gently fold the almond flour mixture into the egg whites in three additions until the batter flows like lava.
- Divide the batter into three portions. Leave one plain, color one red and one blue using gel food coloring.
- Transfer batters into piping bags and pipe 1.5-inch circles on a parchment-lined baking sheet.
- Tap the baking sheets to remove air bubbles and let sit at room temperature for 30–60 minutes until a skin forms.
- Preheat oven to 300°F (150°C) and bake for 15–18 minutes. Let cool completely.
- To make the buttercream, beat butter until fluffy, add powdered sugar, vanilla, heavy cream, and salt. Beat until smooth.
- Pipe buttercream onto one shell and sandwich with another.
- Decorate as desired with edible glitter, stars, or colored sugar.
Notes
- Ensure egg whites are at room temperature for best results.
- Do not overmix the batter; it should flow like lava.
- Macarons taste best after maturing in the fridge for 24 hours.