Macarons are a great picnic dessert. Bite sized sweets that everyone can enjoy!
Red, White and Blue Macarons
- 120 grams egg whites from about 4 large eggs
- 170 grams almond flour
- 200 grams powdered sugar
- 1/8 tsp kosher salt
- 1/4 tsp cream of tartar
- 70 grams granulated sugar
- red gel paste food coloring
- blue gel paste food coloring
- edible star sprinkles for garnish
- 1 cup 2 sticks unsalted butter softened (226g)
- 1 tsp vanilla extract
- 4 cups powdered sugar (500g)
- 3-4 tbsp milk
- Put egg whites in a mixing bowl and set aside to come to room temperature.
- Measure the almond flour, powdered sugar, and salt into the bowl of a food processor. Process the mixture finely, then sift, discard any large bits.
- Using a kitchen scale to measure accurately, divide the mixture equally between two small bowls, and set aside.
- Measure the granulated sugar in a small bowl.
- Add the cream of tartar to the whites, and mix on medium-high speed, using the whip attachment.
- When the whites hold soft peaks, start adding the granulated sugar, one tablespoon at a time.
- When all the granulated sugar has been incorporated, continue to whip until stiff peaks form.
- Using a kitchen scale to measure accurately, divide the meringue equally between two medium mixing bowls.
- Tint one bowl of meringue with red gel paste food coloring until desired tint, and the other with blue gel paste food coloring until desired tint.
- Sift half the almond flour mixture on top the the blue meringue, and fold together until the batter drops from the spatula in a long ribbon.
- Transfer to a piping bag fitted with a large round tip, and pipe 1 1/2-inch diameter rounds onto parchment-lined baking sheets.
- Repeat with the red meringue.
- Sprinkle edible star glitter on the tops of the freshly piped red macarons.
- Allow to dry for 60 minutes, until the tops of the macarons are dry to the touch.
- Preheat the oven to 300 degrees F, and bake the macarons, one sheet at a time, until set, about 10-12 minutes. Do not let brown or over cook!
- Allow to cool on the baking sheet, then carefully peel from the parchment and place upside down.
- Place the butter in a large mixing bowl and mix, on medium speed, until smooth and fluffy, about 5 minutes.
- Mix in vanilla extract.
- Add 4 cups of the sugar, one cup at a time, mixing on medium speed until combined.
- Then add milk, 1 tbsp at a time, until desired consistency is reached.
- Put buttercream into piping bag and snip off end. Pipe onto half the macarons and sandwich them together.