Go Back

Red, White and Blue Macarons

Ingredients
  

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

Buttercream Frosting

  • 1 cup 2 sticks unsalted butter softened (226g)
  • 1 tsp vanilla extract
  • 4 cups powdered sugar (500g)
  • 3-4 tbsp milk

Instructions
 

Macarons

  • 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.

Buttercream Frosting

  • 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.