4th of July Macarons
Festive red, white, and blue macarons filled with creamy mascarpone frosting, perfect for celebrating Independence Day.
Ingredients
For the Macaron Shells
- 130 g powdered sugar
- 120 g almond flour Can use finely ground hazelnut flour as a substitute.
- 105 g egg whites About 3 egg whites.
- 100 g granulated sugar
- 1 teaspoon vanilla bean paste Can substitute with pure vanilla extract.
- 10 drops red food gel
- 10 drops blue food gel
For the Mascarpone Frosting
- 113 g heavy cream Should be cold.
- 113 g mascarpone Should be cold.
- 50 g granulated sugar
To Serve
- white nonpareil sprinkles Optional for decoration.
Instructions
Prepare the Macaron Shells
- Sift together the powdered sugar and almond flour into a bowl.
- In a separate bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Mix in the vanilla bean paste. Divide the meringue into two bowls, adding red food gel to one and blue to the other.
Fold the Mixture
- Carefully fold the sifted almond flour mixture into the meringue, one color at a time, until fully incorporated.
Pipe the Macarons
- Transfer each color to a piping bag. On a lined baking sheet, pipe circles about 1.5 inches in diameter, alternating colors. Let them sit at room temperature for about 30-60 minutes to form a skin.
Bake the Shells
- Preheat your oven to 300°F (150°C). Bake for 15-20 minutes until the macarons have risen and have a smooth surface. Allow them to cool completely.
Make the Frosting
- In a mixing bowl, beat the cold heavy cream until soft peaks form. Gradually add the granulated sugar and then fold in the mascarpone until fully combined and fluffy.
Assemble the Macarons
- Pair each macaron shell with a similar-sized shell. Pipe a generous dollop of mascarpone frosting onto one shell and sandwich it with the other.
Decorate (Optional)
- Add white nonpareil sprinkles on the sides of the filled macarons for a festive touch.
Notes
Make sure your mixing bowls and whisks are grease-free to help achieve firm meringue. Use a kitchen scale for the most accurate measurements. Ensure that the macarons dry properly before baking to avoid a cracked surface.