4th of July Macarons

Step-by-Step Instructions

Let’s make these 4th of July Macarons with these easy steps. Follow along with tips to make them perfect!

Step 1: Prep the Template and Oven

1. Trace 1 ½-inch circles (using a piping tip or cookie cutter) about 2 inches apart on a sheet of parchment paper to create a macaron template. Place this under another parchment sheet on a baking tray when ready to pipe.
2. Preheat the oven to 300°F (148°C).
   • Tip: Use a light-colored baking sheet for even heat. Ensure the template is visible but removable after piping.

Step 2: Prepare Dry Ingredients

1. In a medium bowl, sift 130 g powdered sugar and 120 g almond flour together twice to remove lumps.
2. Set aside, divided evenly into two bowls (about 124 g each) for red and blue batters.
   • Tip: Sifting ensures smooth shells. Discard any coarse almond bits to avoid grainy texture.

Step 3: Make the Meringue

1. In a small heat-proof bowl, whisk 105 g egg whites and 100 g granulated sugar over a saucepan of simmering water (double boiler) until the sugar dissolves or the mixture reaches 120°F (about 2-3 minutes).
2. Transfer to a stand mixer with a whisk attachment (or use a hand mixer). Whisk on medium until soft peaks form.
3. Add 1 tsp vanilla bean paste and whisk until stiff, glossy peaks form (about 3-5 minutes).
4. Divide meringue evenly into two bowls (about 95 g each).
   • Tip: Whisk until peaks hold shape but don’t overbeat. Test by lifting the whisk; meringue should stand upright.

Step 4: Macaronage

1. Add half the dry ingredients (124 g) to one meringue bowl with 10 drops red food gel. Add the other half to the second bowl with 10 drops blue food gel.
2. For each bowl, use a rubber spatula to scrape around the sides and through the middle, folding until dry ingredients are incorporated.
3. Spread batter along the bowl sides to deflate slightly, continuing to fold until the batter flows slowly and you can draw figure eights without it breaking (about 30-40 folds).
   • Tip: Stop folding when batter ribbons off the spatula. Under- or over-mixing can cause flat or cracked shells.

Step 5: Pipe the Shells

1. Transfer red batter to a piping bag with a small round tip (Ateco 802). Repeat with blue batter (Ateco 803).
2. Place the template under parchment on a baking sheet. Pipe batter perpendicular to fill each circle, stopping just before the edge (it will spread slightly).
3. Carefully remove the template. Tap the baking sheet on the counter 4-5 times to release air bubbles, and bang the bottom with your hand.
4. Add white nonpareil sprinkles to some or all shells if desired.
   • Tip: Pipe at a 90-degree angle for round shells. Tap firmly but gently to avoid deflating batter.

Step 6: Rest and Bake

1. Let macarons rest at room temperature for 30-45 minutes, until the tops are dry and no longer sticky to the touch.
2. Bake at 300°F for 12-14 minutes, until shells are set and don’t wiggle when touched.
3. Cool completely on the baking sheet (about 20-30 minutes) before peeling off parchment.
   • Tip: Resting forms a “skin” for smooth shells and feet. Check doneness at 12 minutes; ovens vary. Cool fully to avoid sticking.

Step 7: Make the Mascarpone Frosting

1. In a medium bowl, combine 113 g heavy cream, 113 g mascarpone, and 50 g granulated sugar.
2. Beat with a hand mixer on low-medium speed until thick, smooth, and stiff peaks form (about 2-3 minutes).
   • Tip: Keep ingredients cold for faster whipping. Stop when peaks hold shape to avoid curdling.

Step 8: Assemble

1. Transfer frosting to a piping bag with a small star tip (Wilton 1M).
2. Pair red and blue shells by size. Pipe a swirl of frosting onto the flat side of one shell.
3. Press the paired shell gently on top to sandwich the frosting.
4. Refrigerate assembled macarons in an airtight container until ready to serve (best within 2-3 days).
   • Tip: Pair similar-sized shells for neat macarons. Pipe a small amount of frosting to avoid overflow.

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Assembly: Building Your Macarons

Creating 4th of July Macarons is like crafting tiny, edible flags! Here’s how to make them look amazing:

1. Red and Blue Shells: Pipe vibrant red and blue shells for a patriotic look.
2. Mascarpone Filling: Add creamy white frosting for a flag-inspired center.
3. Sprinkle Accent: Optional white nonpareils add a starry touch.
   • Presentation Tip: Arrange macarons on a red, white, or blue tray in a star pattern or stack in a gift box with patriotic ribbon. Add small flag picks for a 4th of July vibe!

Tip: Pipe shells uniformly for consistent size. Store in the fridge to set flavors for a chewy texture.

Storage and Make-Ahead Tips

Want to enjoy your 4th of July Macarons later? Here’s how to keep them fresh:

• Storing Leftovers:
  • Store assembled macarons in an airtight container in the fridge for 2-3 days.
  • Freeze unfilled shells or assembled macarons for up to 1 month; thaw in the fridge overnight.
  • Note: Macarons taste best after 24 hours in the fridge as flavors meld.
• Make-Ahead Tips:
  • Bake shells up to 2 days ahead and store unfilled in an airtight container at room temperature.
  • Prep frosting a day ahead and refrigerate; re-whisk before piping.
  • Assemble macarons a day early and chill to enhance texture.
  • Tip: For parties, bake shells and prep frosting ahead, then assemble the day of for a fresh, festive look.

These macarons are perfect for prepping ahead for stress-free celebrations!

Recipe Variations

4th of July Macarons are super fun to customize! Try these ideas:

• Berry Filling: Add 1 tbsp strawberry or blueberry puree to the frosting for a fruity twist.
• Gluten-Free: Naturally gluten-free, but double-check almond flour and sprinkles for certification.
• Chocolate Shells: Add 1 tbsp cocoa powder to half the dry ingredients for chocolate shells, keeping red and blue colors.
• Lemon Zest: Add 1 tsp lemon zest to the frosting for a citrusy kick, with patriotic sprinkles.
• Mini Macarons: Pipe 1-inch shells for smaller bites (bake 10-12 minutes, yields about 40).

Get creative—every version is a patriotic delight!

Conclusion

These 4th of July Macarons are the ultimate dessert for patriotic celebrations! With their crisp red and blue shells, creamy mascarpone filling, and festive white sprinkles, they’re perfect for 4th of July, Memorial Day, or any gathering. They’re a lighter treat with portion control, fun to make with clear steps, and so versatile to customize. Grab your piping bags, get the kids to help sprinkle, and create these star-spangled macarons. Share your creations in the comments—I’d love to see your patriotic treats!

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4th of July Macarons

• Author: Alyssa

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Description

Want a dessert that’s as dazzling as a 4th of July fireworks show and sure to impress your guests? These 4th of July Macarons are your perfect treat! With delicate red and blue almond shells, creamy mascarpone frosting, and optional white sprinkles, these bite-sized delights are a star-spangled sensation

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Ingredients

Scale 1x2x3x

A batch of 4th of July Macarons needs precise ingredients for about 20-24 macarons (10-12 red, 10-12 blue). Here’s what you’ll need:

• Macaron Shells:

  • 130 g powdered sugar

  • 120 g almond flour

  • 105 g egg whites (about 3 large eggs)

  • 100 g granulated sugar

  • 1 tsp vanilla bean paste

  • 10 drops red food gel

  • 10 drops blue food gel

  • White nonpareil sprinkles (optional)

  • Why it matters: Almond flour and powdered sugar create a smooth, delicate shell; egg whites and sugar form a sturdy meringue. Food gel ensures vibrant colors, and vanilla adds flavor.

  • Substitutions: Use vanilla extract if paste is unavailable (same amount). Swap food gel for liquid coloring (use sparingly, 5-7 drops, to avoid thinning batter). Use finely ground almond meal if almond flour is unavailable.

• Mascarpone Frosting:

  • 113 g (½ cup) heavy cream, cold

  • 113 g (½ cup) mascarpone, cold

  • 50 g (¼ cup) granulated sugar

  • Why it matters: Mascarpone and heavy cream create a rich, creamy filling; sugar balances the tanginess.

  • Substitutions: Use cream cheese for mascarpone (slightly tangier). Swap heavy cream for coconut cream for a dairy-free option (check texture). Use powdered sugar for a smoother frosting.

• Equipment:

  • Parchment paper

  • Large piping tip or 1 ½-inch round cookie cutter (for template)

  • Piping bags with small round tips (Ateco 802/803) and star tip (Wilton 1M)

  • Why it matters: Templates ensure uniform shells; piping bags allow precise shaping.

  • Substitutions: Use a small glass to trace circles. Use zip-top bags with a corner snipped for piping if bags are unavailable.

Tip: Weigh ingredients precisely (grams) for best results. Use gel food coloring for vibrant shells without altering batter consistency. Separate eggs a day ahead and let whites sit at room temperature for smoother meringue.

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Instructions

Step 1: Prep the Template and Oven

1. Trace 1 ½-inch circles (using a piping tip or cookie cutter) about 2 inches apart on a sheet of parchment paper to create a macaron template. Place this under another parchment sheet on a baking tray when ready to pipe.

2. Preheat the oven to 300°F (148°C).

   • Tip: Use a light-colored baking sheet for even heat. Ensure the template is visible but removable after piping.

Step 2: Prepare Dry Ingredients

1. In a medium bowl, sift 130 g powdered sugar and 120 g almond flour together twice to remove lumps.

2. Set aside, divided evenly into two bowls (about 124 g each) for red and blue batters.

   • Tip: Sifting ensures smooth shells. Discard any coarse almond bits to avoid grainy texture.

Step 3: Make the Meringue

1. In a small heat-proof bowl, whisk 105 g egg whites and 100 g granulated sugar over a saucepan of simmering water (double boiler) until the sugar dissolves or the mixture reaches 120°F (about 2-3 minutes).

2. Transfer to a stand mixer with a whisk attachment (or use a hand mixer). Whisk on medium until soft peaks form.

3. Add 1 tsp vanilla bean paste and whisk until stiff, glossy peaks form (about 3-5 minutes).

4. Divide meringue evenly into two bowls (about 95 g each).

   • Tip: Whisk until peaks hold shape but don’t overbeat. Test by lifting the whisk; meringue should stand upright.

Step 4: Macaronage

1. Add half the dry ingredients (124 g) to one meringue bowl with 10 drops red food gel. Add the other half to the second bowl with 10 drops blue food gel.

2. For each bowl, use a rubber spatula to scrape around the sides and through the middle, folding until dry ingredients are incorporated.

3. Spread batter along the bowl sides to deflate slightly, continuing to fold until the batter flows slowly and you can draw figure eights without it breaking (about 30-40 folds).

   • Tip: Stop folding when batter ribbons off the spatula. Under- or over-mixing can cause flat or cracked shells.

Step 5: Pipe the Shells

1. Transfer red batter to a piping bag with a small round tip (Ateco 802). Repeat with blue batter (Ateco 803).

2. Place the template under parchment on a baking sheet. Pipe batter perpendicular to fill each circle, stopping just before the edge (it will spread slightly).

3. Carefully remove the template. Tap the baking sheet on the counter 4-5 times to release air bubbles, and bang the bottom with your hand.

4. Add white nonpareil sprinkles to some or all shells if desired.

   • Tip: Pipe at a 90-degree angle for round shells. Tap firmly but gently to avoid deflating batter.

Step 6: Rest and Bake

1. Let macarons rest at room temperature for 30-45 minutes, until the tops are dry and no longer sticky to the touch.

2. Bake at 300°F for 12-14 minutes, until shells are set and don’t wiggle when touched.

3. Cool completely on the baking sheet (about 20-30 minutes) before peeling off parchment.

   • Tip: Resting forms a “skin” for smooth shells and feet. Check doneness at 12 minutes; ovens vary. Cool fully to avoid sticking.

Step 7: Make the Mascarpone Frosting

1. In a medium bowl, combine 113 g heavy cream, 113 g mascarpone, and 50 g granulated sugar.

2. Beat with a hand mixer on low-medium speed until thick, smooth, and stiff peaks form (about 2-3 minutes).

   • Tip: Keep ingredients cold for faster whipping. Stop when peaks hold shape to avoid curdling.

Step 8: Assemble

1. Transfer frosting to a piping bag with a small star tip (Wilton 1M).

2. Pair red and blue shells by size. Pipe a swirl of frosting onto the flat side of one shell.

3. Press the paired shell gently on top to sandwich the frosting.

4. Refrigerate assembled macarons in an airtight container until ready to serve (best within 2-3 days).

   • Tip: Pair similar-sized shells for neat macarons. Pipe a small amount of frosting to avoid overflow.

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FAQs

Q: Can I use liquid food coloring instead of gel?

• A: Yes, but use sparingly (5-7 drops) as it can thin the batter, affecting texture. Gel gives vibrant colors without altering consistency.

Q: What are the health benefits of these macarons?

• A: They’re portion-controlled, and almond flour provides healthy fats and protein. Use less sugar or sugar substitutes for a lighter option. Enjoy in moderation!

Q: Why didn’t my macarons form feet?

• A: Ensure proper meringue stiffness, accurate macaronage, and resting until dry. Check oven temperature with an oven thermometer for consistency.

Q: Can kids help make this recipe?

• A: Totally! Kids can sift dry ingredients, pipe batter, or add sprinkles. Supervise baking and hot water for safety.

Q: What if my macarons stick to the parchment?

• A: Cool completely before peeling. Use fresh parchment and tap to release air bubbles to prevent sticking.

Q: How do I avoid cracked shells?

• A: Don’t overmix batter, rest shells until dry, and bake at a low temperature. Avoid opening the oven door during baking.

We’d love to know—did you give our recipe a try?

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