4th of July Macarons

5 from 1 vote

These 4th of July macarons are the perfect patriotic treat to celebrate Independence Day! The red & blue chewy shells are sandwiched together with a creamy, light mascarpone frosting. When chilled in the fridge, the frosting transforms into an almost ice cream-like consistency, making them an ideal delicate cookie for a hot summer day.

Prep Time 1

Cook Time 12

Total Time 1 12

Servings26 macarons

Coursemacarons

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the macaron shells:

130 g powdered sugar
120 g almond flour
105 g egg whites, about 3
100 g granulated sugar
1 teaspoon vanilla bean paste
10 drops red food gel
10 drops blue food gel
White nonpareil sprinkles, optional

For the mascarpone frosting:

113 g (½ cup) heavy cream, cold
113 g (½ cup) mascarpone, cold
50 g (¼ cup) granulated sugar

Instructions

For the macaron shells:

Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½″ in size to trace circles about 2 inches apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.
In a medium bowl, sift the almond flour and powdered sugar twice. Set aside.
In a small heat-proof bowl, whisk together the egg whites and granulated sugar. Place the bowl over a small saucepan of simmering water, and whisk often until the sugar has dissolved or until the temperature is about 120 degrees F.
Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment. Whisk until the mixture reaches soft peaks. At this point, you can add the vanilla. Continue whisking the meringue until stiff peaks form.
Divide the meringue evenly between two bowls, about 95g each. Divide the dry ingredients between the same two bowls, about 124g each. Add 10 drops of red food gel to one bow, and 10 drops of blue food gel to the other.
Start the macaronage by using a rubber spatula to scrape around the sides of the bowl, then through the middle of the batter.
Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without the batter breaking.
Transfer the batters to separate piping bags with small round piping tips (I used Ateco 802 & 803).
Place your macaron template under another piece of parchment paper on a baking sheet and pipe the batter perpendicular to fill in each circle.
Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand. Add the white sprinkles, if using.
Let the macarons rest for about 30-45 minutes, or until they are dry and no longer sticky to the touch.
Meanwhile, preheat the oven to 300 degrees F.
Bake the macarons for about 12-14 minutes. Allow to cool completely before peeling them off of the parchment paper.

For the mascarpone frosting:

In a medium bowl, add the heavy cream, mascarpone, and sugar. Use an electric mixer to beat on low-medium speed until thick, smooth, and stiff peaks form.
Assemble the macarons immediately.

For assembly:

Transfer the frosting to a piping bag fitted with a small star tip (I used Wilton 1M).
Pair the macarons up and pipe the frosting onto the bottom shell.
Place the paired shell on top, pressing down slightly to ensure they stick together.
Place the macarons in the fridge until ready to serve.

Notes

Wipe down appliances with vinegar. Before making the macaron shells, wipe all appliances down with white vinegar to ensure they're clean and nothing with hinder the egg whites from wiping up.

Freeze the shells after baking. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily.

Chill the macarons. The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day.

Nutrition Facts

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