Patriotic Macarons July (Print Version)

# Ingredients:

→ Shells

01 - Red and blue gel food colors
02 - 1/4 tsp cream of tartar
03 - 50 grams regular sugar
04 - 3 large egg whites, room temp
05 - 210 grams powdered sugar
06 - 120 grams almond flour

→ Buttercream Filling

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

→ Alternate Filling (Optional)

11 - Blue or red jam

# Instructions:

01 - Let your filled treats chill in a sealed container in the fridge for 24 hours. Bring them out, let them warm up, and dig in for the best flavor and texture.
02 - Dollop buttercream onto the bottoms of half the shells, then press matching tops on gently. You can swap in jam if you like instead.
03 - Whip the butter until it's fluffy and pale. Sprinkle in powdered sugar with the vanilla, give it a good mix, then splash in a little cream if the icing needs to loosen up.
04 - With your oven hot at 150°C, bake 14 to 16 minutes, spinning the trays around halfway. You'll know they're done if they come off the paper easily. Let them cool off before you touch them.
05 - Pipe out 2.5 cm circles of each color, with room between them, onto your lined trays. Give the trays a couple good smacks on the table to pop bubbles. Let them sit on the counter for about half an hour to 45 minutes, until dry and firm to the touch.
06 - Split the whipped egg whites into three bowls. Add blue to one, red to another, and leave the last plain. Fold a third of the sifted dry mix into each, mixing gently until you get thick, ribbon-like batter.
07 - Drop the egg whites and cream of tartar in a squeaky clean bowl, whip till foamy, then sprinkle in the sugar slowly. Keep going on medium-high until stiff peaks stand up.
08 - Toss your powdered sugar and almond flour in a bowl and sift them together so it's all light and even. Move this aside for a minute.
09 - Get two baking trays ready with parchment or silicone mats.

# Notes:

01 - Stick to gel coloring so your mixture doesn't get watery and stays perfect.
02 - Macarons keep fresh about five days sealed in the fridge.
03 - Letting your piped batter rest before baking is what gives you the classic wiggly feet.

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