The fun thing about Macarons is that you can change their color. So I made these festive by making the cookies red and the filling white. Perfect for Canada Day.
1st July Red and White French Macarons
Macaron and buttercream recipes from Martha Stewart
For the Macarons
- 1 cup confectioners' sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- Pinch of cream of tartar
- 1/4 cup superfine sugar
For the Swiss Meringue Buttercream
- 1 1/4 cups sugar
- 5 large egg whites
- 1 pound (4 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- For the cookies:
- Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
- Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar.
- Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
- Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
- Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
For the Filling:
- Combine sugar and egg whites in a heatproof mixer bowl set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 160 degrees on an instant-read thermometer.
- Transfer bowl to mixer stand; whisk on medium-high until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form. Reduce speed to medium-low; add butter by the tablespoon, whisking well after each. Whisk in vanilla. Use immediately, or refrigerate airtight up to 3 days, or freeze up to 1 month. Bring to room temperature before using; beat on low until smooth, about 3 minutes.
Now don’t they look festive!
July 1st is a big deal in Raymond. I swear the town doubles in size (or triples?). You see everybody you know and it is a few days filled with lots of fun. The town I grew up in is a lot smaller – but Canada Day is a big deal there too. A fun family filled day with lots of celebration. Perfect for some festive Macarons.