The 4th of July is a day filled with celebration, patriotism and delicious treats. And what better way to celebrate than with a batch of festive 4th of July macarons! These delicate and colourful French cookies have become a popular dessert for many holidays and occasions, but with their red, white and blue design, they are the perfect addition to any Independence Day gathering.
Ingredients:
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, at room temperature
- 1/4 cup granulated sugar
- Red and blue food colouring
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a medium bowl, sift together the powdered sugar and almond flour. Set aside.
- In a separate bowl, beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form.
- Gently fold the dry ingredients into the egg-white mixture until just combined.
- Divide the batter into three separate bowls. Add red food colouring to one bowl and blue food colouring to another bowl. Leave the third bowl plain.
- Transfer each coloured batter to a piping bag fitted with a round tip.
- Pipe small circles onto the prepared baking sheet, leaving space between each one.
- Tap the baking sheet on the counter to release any air bubbles, then let the macarons sit at room temperature for 30 minutes to form a skin.
- Bake the macarons for 15-18 minutes, until set. Allow them to cool completely on the baking sheet.
- While the macarons are cooling, make the buttercream filling. In a bowl, beat the butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, and beat until smooth.
- Transfer the buttercream to a piping bag and pipe a small amount onto the flat side of half of the macarons.
- Sandwich the filled macarons with the remaining plain macarons.
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4th Of July Macarons
Celebrate Independence Day with our festive 4th of July macarons! Enjoy patriotic flavours and colours that bring fireworks to your taste buds
Ingredients
- 1 cup powdered sugar
- ¾ cup almond flour
- 2 large egg whites, at room temperature
- ¼ granulated sugar
- Red and blue food colouring
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a medium bowl, sift together the powdered sugar and almond flour. Set aside.
- In a separate bowl, beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form.
- Gently fold the dry ingredients into the egg-white mixture until just combined.
- Divide the batter into three separate bowls. Add red food colouring to one bowl and blue food colouring to another bowl. Leave the third bowl plain.
- Transfer each coloured batter to a piping bag fitted with a round tip.
- Pipe small circles onto the prepared baking sheet, leaving space between each one.
- Tap the baking sheet on the counter to release any air bubbles, then let the macarons sit at room temperature for 30 minutes to form a skin.
- Bake the macarons for 15-18 minutes, until set. Allow them to cool completely on the baking sheet.
- While the macarons are cooling, make the buttercream filling. In a bowl, beat the butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, and beat until smooth.
- Transfer the buttercream to a piping bag and pipe a small amount onto the flat side of half of the macarons.
- Sandwich the filled macarons with the remaining plain macarons.
