July French Macarons Patriotic (Print Version)

# Ingredients:

→ Shells

01 - 120 g almond flour
02 - 210 g powdered sugar
03 - 3 large egg whites, at room temperature
04 - 50 g granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - Red and blue gel food coloring

→ Buttercream Filling

07 - 115 g unsalted butter, softened
08 - 180 g powdered sugar
09 - 1 teaspoon vanilla extract
10 - 15–30 ml heavy cream

→ Alternate Filling (Optional)

11 - Red or blue jam

# Instructions:

01 - Line two baking sheets with parchment paper or use silicone baking mats.
02 - Combine almond flour and powdered sugar in a bowl. Sift together thoroughly and set aside.
03 - In a clean, dry mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue beating on medium-high speed until stiff peaks form.
04 - Divide the meringue into three equal portions. Tint one portion red, one blue, and leave the third white. Gently fold one-third of the sifted dry mixture into each coloured meringue until the batter flows slowly off the spatula in ribbons.
05 - Transfer each coloured batter into separate piping bags. Pipe 2.5 cm rounds onto prepared trays with ample spacing. Tap trays firmly against the counter to release air bubbles. Allow macarons to rest uncovered at room temperature for 30–45 minutes, until a slight skin forms and the surface is no longer sticky.
06 - Bake in a preheated oven at 150°C for 14–16 minutes, rotating trays halfway through. Shells are done when they lift cleanly from the parchment. Cool completely before handling.
07 - In a mixing bowl, beat softened butter until light and fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Incorporate heavy cream as needed to achieve desired consistency.
08 - Pipe buttercream onto the flat side of half the macaron shells. Top with matching shells to create sandwiches. For variety, use jam in place of buttercream if desired.
09 - Refrigerate assembled macarons in an airtight container for 24 hours prior to serving to allow flavours and texture to develop. Bring to room temperature before enjoying.

# Notes:

01 - Utilize gel food coloring to preserve macaron batter texture without adding excess liquid.
02 - Store in an airtight container in the refrigerator for up to five days.
03 - Resting the piped shells before baking helps to achieve the classic macaron feet.

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