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Red White and Blue Macarons

Red White and Blue Macarons to Celebrate Summer Festivities

Delight in festive Red White and Blue Macarons, perfect for summer celebrations, bursting with flavor and color.
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Prep Time 45 minutes
Cook Time 20 minutes
Maturation Time 1 day
Total Time 1 day 1 hour 5 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 tbl Egg White Powder Stabilizes meringue.
  • 100 g White Granulated Sugar Provides sweetness.
  • 100 g Egg Whites Fresh for best results.
  • 200 g Almond Flour Contributes to structure.
  • 100 g Powdered Sugar Sift for a light batter.
  • 1 tbl Red Gel Food Coloring For color.
  • 1 tbl Blue Gel Food Coloring For color.
For the Raspberry Jam Filling
  • 200 g Fresh or Frozen Raspberries Any berry jam can substitute.
  • 3 tbl Maple Syrup Sweetener alternative.
  • 2 tbl Lemon Juice Enhances flavor.
  • 1 tbl Cornstarch Thickens the jam.
For the Cream Cheese Frosting
  • 250 g Cream Cheese Creates the filling.
  • 100 g Unsalted Butter Adds richness.
  • 200 g Powdered Sugar (for frosting) Sifted for best results.
  • 1 tsp Vanilla Extract Adds flavor.
Optional Decoration
  • 100 g White Chocolate For drizzling.
  • 50 g Sprinkles Festive flair.

Equipment

  • mixing bowls
  • stand mixer
  • Piping Bags
  • Oven
  • Saucepan
  • Spatula
  • Sifter

Method
 

Preparation
  1. Weigh and sift almond flour and powdered sugar. Measure egg whites and egg white powder, letting them come to room temperature.
  2. Combine egg whites and granulated sugar in a heatproof bowl over simmering water. Stir for 3-5 minutes until warm.
  3. Transfer to a stand mixer and whip on medium-high until stiff peaks form.
  4. Fold the sifted almond flour and powdered sugar into the meringue gently.
  5. Divide batter into three bowls. Color one red, one blue, and leave one white.
  6. Pipe small circles of each color on lined baking sheets and let sit for 30-60 minutes to form a skin.
  7. Preheat oven to 300ºF (150ºC). Bake each tray for 15-20 minutes. Allow to cool.
  8. Combine raspberries, maple syrup, and lemon juice in a saucepan and cook for 5-7 minutes. Thicken with dissolved cornstarch.
  9. Beat cream cheese and butter until smooth; gradually mix in powdered sugar and vanilla until fluffy.
  10. Pipe cream cheese frosting on one macaron shell; add raspberry jam and sandwich with another shell.
  11. Refrigerate the assembled macarons for at least 24 hours to allow flavors to meld.

Nutrition

Serving: 1macaronCalories: 90kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 30mgPotassium: 20mgSugar: 9gVitamin A: 200IUVitamin C: 1mgCalcium: 20mg

Notes

Ensure all tools are grease-free to avoid meringue failure. Using a kitchen scale for measurement is recommended for accuracy.

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