4th of July Macarons

These 4th of July macarons are the perfect patriotic treat to celebrate Independence Day! The red & blue chewy shells are sandwiched together with a creamy, light mascarpone frosting. When chilled in the fridge, the frosting transforms into an almost ice cream-like consistency, making them an ideal delicate cookie for a hot summer day.

Ingredients

Method

Nutrition

For

26

M

I

For the macaron shells

130

g

Powdered sugar

120

g

Almond flour

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Notes

Wipe down appliances with vinegar. Before making the macaron shells, wipe all appliances down with white vinegar to ensure they're clean and nothing with hinder the egg whites from wiping up. Freeze the shells after baking. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. Chill the macarons. The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day.

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