​Red, White & Blue Macarons

Celebrate America with these patriotic macarons!

A perfectly colorful and decadent surprise for your July 4^th party! Impress your friends and family with these jazzed-up French macarons.

Yields 60 macarons

Prep Time: 25 min - Cook Time: 20 min - Total Time: 45 min

Equipment:

• Piping bag
• Round piping tip
• Parchment paper or macaron mat
• 1 large bowl
• 3 medium bowls

Ingredients:

For the Cream Cheese filling:

• 8 oz cream cheese, room temperature
• 1/2 stick (1/4 cup) butter, room temperature
• 3 cups powdered sugar
• 1 pinch of cinnamon

For the White Macarons Shells:

• 1 Macaron Baking Mix My French Recipe
• 2 medium egg whites (65g), at room temperature

For the Red Macarons Shells:

• 1 Macaron Baking Mix My French Recipe
• 2 medium egg whites (65g), at room temperature
• 4 drops red food coloring

For the Blue Macarons Shells:

• 1 Macaron Baking Mix My French Recipe
• 2 medium egg whites (65g), at room temperature
• 4 drops blue food coloring

Directions

Make the Macarons:

1. Preheat the oven to 300 ° F. 
2. Sift the 3 bags of Macaron Baking Mix. Set aside.
3. Using a large bowl and the electric beater, whip all of the egg whites, starting at a low speed.
4. When they start to foam, slowly add the granulated sugar (included with the mix).
5. Increase the speed of the beater and beat until stiff. Mix your egg whites for about 3-4 minutes until stiff peaks form. 
6. Gently fold in the Macaron Mix, using a silicon spatula. Mix the batter from bottom to the top, until it flows off the spatula in ribbons like lava.
7. Divide the batter evenly among 3 medium bowls.
8. Add the red food coloring to one, the blue to another, and leave the third white.
9. Transfer the macaron batter into piping bags with round tips. Pipe small 1 ½ inch circles onto cookie sheets lined with parchment paper or macaron mats.
10. Allow macarons to rest at room temperature for 15 minutes.
11. Bake for 15-20 minutes, depending on your macaron size and oven.
12. Allow the macarons to cool down completely before removing them from the paper/mat.

Make the Cream Cheese Filling:

1. In a medium bowl, cream the butter and cream cheese together. Combine powdered sugar and cinnamon, then add gradually to the cream cheese mixture.

Assemble:

1. Using a piping bag, gently pipe approximately 1 tsp of filling into each macaron, matching shells of similar size.

Bon appétit!

Chef's Tip:

For best flavor and texture, rest the macarons in an airtight container in the fridge for 24 hours before enjoying.