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Celebrate the 4th of July with these 4th of July Macarons. These homemade macarons, filled with buttercream frosting are created in red and blue for a festive sweet treat.

Table of Contents

This patriotic macaron takes some planning ahead to make but they are easy to create using my directions. Macarons might look complicated but anyone can make macarons.

This recipe uses a basic recipe with some food dye added. The ingredients to make macarons are simple to find.

These 4th of July Macarons will make your party feel extra festive. Serve these macarons as a snack or dessert.

You can also make them and send them in your children’s lunches all week leading up to the 4th of July.

I am so excited to share my 4th of July macaron recipe with all of you who love the red white and blue.

I’ve been baking for years and this is one of my favorite recipes. It’s a little time-consuming but it is worth every minute!

The end result will be beautiful, delicious cookies that everyone will enjoy.

In about 2 hours, you’ll have soft, pillowy, red and blue macarons with buttercream frosting ready to enjoy!

Red White and Blue 4th of July Macarons on a white plate

HOW TO MAKE 4TH OF JULY MACARONS

Macarons are created in patriotic colors for a fun 4th of July treat the whole family will enjoy! Are you ready to get started?

You’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post.

KITCHEN TOOLS YOU MAY NEED

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Measuring Spoons – I LOVE my set of these!
Parchment paper
Mixing bowls
Fine-mesh sieve
Cookie sheet
Sheet pan
Stand mixer
Pastry bag
Spatula

4TH OF JULY MACARONS INGREDIENTS

This fun 4th of July Macarons recipe uses easy-to-find ingredients to create a delicious snack your family will love.

All you need is:

some almond flour
icing sugar
egg whites
sugar
blue and red food coloring
salt
butter
whipping cream

4TH OF JULY MACARONS RECIPE INSTRUCTIONS

Begin by creating the batter for the macarons.

Start by mixing half of the almond flour and half of the icing sugar. Sift together through a fine-mesh sieve 3 or 4 times.

You can sift it just 1 or 2 times, but make sure there are no big pieces of almond flour left.

The finer your mixture, the better your finished 4th of July macarons will be.

This is the hardest step and will take you the most time, but it is essential to get a perfect light texture.

Set the mixture aside. After sifting the mixture, you will find the next step very easy.

In a large bowl, beat half of the egg whites with ½ tsp salt. The salt will help with the whipping if you do this step with a hand whisk mixer.

As foamy bubbles start to appear, add the granulated sugar and continue beating. It is time to add red food coloring.

Continue whipping to homogenize the color of the mixture.

Your whipped egg whites will be ready if it sticks to your whisk.

Now comes the most crucial step of the process: the macaronage.

Add the almond flour mixture slowly to the whipped egg white.

Fold the almond flour mix in 3 additions, ensuring you homogenize it slowly in a circular motion. I used a big silicone spatula for this part, as it is essential to do it by hand and slowly, so you don’t overmix.

Your mix is ready if you can draw a figure 8 with your spatula holding it up. You can also manipulate the mixture with a spatula. If it sinks back into itself in less than 10 seconds, it is also ready.

Once the batter is ready, fill in a pastry bag and pipe them on a macaron or cookie sheet. If you don’t have one, don´t worry.

Take a sheet of parchment paper and draw circles of 1.5 inches in diameter

Fill them with your pastry bag.

Set the unbaked macarons aside. Wait for the macarons to be dry. Otherwise, the top part will break while baking.

It can take 30 minutes on a sunny day, or 2 to 3 days with bad climate conditions.

You can also speed this process up by drying them in the oven.

Heat the oven to 85 F (30ºC) and place the unbaked macarons in and bake for about 30 minutes to harden the shells. If touching the shells, no longer stick to your fingers, it is time to bake.

Without removing them from the oven, heat it to 300 F (150ºC) and cook for about 13 minutes.

Watch the shells to make sure the top part does not burn.

Take them out of the oven and let them cool completely before transferring them from the parchment sheet.

They will have the perfect taste if you let them rest for 24 to 48 hours after baking them.

Repeat all the process with the other half of the ingredients adding blue food coloring when necessary.

To make the buttercream, in a large mixing bowl, beat the butter until soft.

Fold the icing sugar in 2 or 3 additions while you keep beating until smooth.

Add the whipping cream and beat until creamy and smooth.

You can add milk instead of whipping cream, but it won’t be that creamy.

You can prepare the buttercream while the macarons cool to save time.

Fill a pastry bag with the buttercream and pipe it onto one shell. Then top with another shell.

Repeat for each shell. In about 2 hours, you’ll have a patriotic dessert that’s sure to become a new favorite!

4TH OF JULY MACARONS TIPS AND QUESTIONS

If you’ve never made homemade macarons, don’t worry! Below are some common questions and helpful tips.

Hopefully, this will answer any questions you may have. If not, feel free to ask in the comments and I’ll answer the best I can.

HOW LONG DOES IT REALLY TAKE TO MAKE 4TH OF JULY MACARONS?

Macarons are a very time consuming recipe to make. The actual process of making them is quick. It’s the drying time that can make it time consuming. This 4th of July Macaron recipe takes approximately 2 hours 5 minutes. TOTAL. This includes:

About 20 minutes mix the almond flour and icing sugar and sift together
Close to 20 minutes to whip the egg whites
Around 10 minutes to add the almond flour mixture
45 minutes to pipe the macarons and dry them
30 minutes to make the buttercream and frost the macarons

HOW DO I STORE 4TH OF JULY MACARONS?

You can store macarons in an airtight container in a cool place for up to 7 days, 7 weeks in your refrigerator, or in your freezer for up to 3 months.

CAN I MAKE MACARONS AHEAD OF TIME?

Yes, you can easily make macarons ahead of time.

Homemade macarons have a long shelf life if stored in the refrigerator in an airtight container.

You can make these macarons a few weeks ahead of time.

WHAT GOES WELL WITH 4TH OF JULY MACARONS?

4th of July Macarons go well with a wide variety of patriotic snacks and drinks. These recipes would be great to serve together.

Some of my personal favorites include:

CAN I USE ANY FROSTING INSTEAD OF BUTTERCREAM FROSTING?

No, you cannot use any frosting instead of buttercream for macarons. You need to use a stiff frosting that has a long shelf life.

WHAT ELSE CAN I ADD TO THIS 4TH OF JULY MACARONS RECIPE?

This patriotic macaron recipe not only tastes great, but it’s also incredibly versatile.

Try using a food coloring pen and drawing the US flag to the top of your macarons for an added touch. YUM!

4TH OF JULY MACARONS RECIPE

Yield: 30

Red White and Blue 4th of July Macarons

Celebrate the 4th of July with these 4th of July Macarons. These homemade macarons, filled with buttercream frosting are created in red and blue for a festive sweet treat.

Prep Time 2 hours 5 minutes

Total Time 2 hours 5 minutes

Ingredients

Macarons:
1 cup and 2 tbsp almond flour (112 g)
1 cup and 3 tbsp icing sugar (223 g)
4 oz egg white (113 g)
2 tbsp and 1 tsp of granulated sugar (30 g)
blue and red food coloring
1 tsp salt
Buttercream:
½ cup butter
½ cup icing sugar
2 tbsp whipping cream

Instructions

For the macarons:

Start mixing half of the almond flour and half of the icing sugar. Sift together through a fine-mesh sieve 3 or 4 times. You can sift it just 1 or 2 times, but make sure there is no big piece of almond left. The finer your mixture, the better your final 4th of July macarons. This is the hardest step and will take you the most time, but it is essential to get a perfect light texture. Set the mixture aside.

After sifting the mixture, you will find the next step very easy. In a large bowl, beat half of the egg whites with tsp salt. The salt will help you whipping if you do this step with a hand whisk mixer.

As foamy bubbles start to appear, add the granulated sugar and continue beating. It is time to add red food coloring. Continue whipping to homogenize the color of the mixture. Your whipped egg white will be ready if it sticks to your hand whisk mixer.

Tip: I highly recommend whipping the egg white with the whisk attachment of a food processor. It will take less time and less work. To do it this way, start processing at low speed until you add the granulated sugar and increase the speed of your mixer afterward.

Now comes the most crucial step of the process: the macaronage. Add the almond flour mixture slowly to the whipped egg white. Fold the almond flour mix in 3 additions, ensuring you homogenize it slowly in a circular motion. I used a big silicone spatula for this part, as it is essential to do it by hand and slowly so you don´t overmix.

Tip: You will know your mix is ready if you draw a figure 8 with your spatula holding it up. You can also manipulate the mixture with the spatula. If it sinks back into itself in less than 10 seconds, it is also ready.

Once the batter is ready, fill in a pastry bag and pipe them in a macaron or cookies sheet. If you don´t have one, don´t worry. Take a sheet of parchment paper and draw circles of 1.5 inches in diameter and fill them pipping with your pastry bag.

Wait for baking the macarons until the shells are dry. Otherwise, the top part will break while baking. It can take 30 minutes on a sunny day, or 2 to 3 days with bad climate conditions.

Tip: A quicker method is to dry them in the oven. Heat it over 85 F (30ºC) and wait for about 30 minutes. If touching the shells, they no longer stick to your fingers, it is time to bake.

Without removing them from the oven, heat it over 300 F (150ºC) and cook for about 13 minutes. Maybe it takes less time in your oven, so watch out the top part does not burn the first time you do the recipe.

Take them out of the oven and let them cool completely before transferring them from the parchment sheet. They will have the perfect taste if you let them rest for 24 to 48 hours after baking them.

Repeat all the process with the other half of the ingredients adding blue food coloring when necessary.

For the buttercream:

In a large mixing bowl, beat the butter until soft. Fold the icing sugar in 2 or 3 additions while you keep beating until smooth.

Add the whipping cream and beat until creamy and smooth. You can add milk instead of whipping cream, but it won´t be that creamy.

You can prepare the buttercream while the macarons cool to save time.

The last step is to make the sandwich with the filling. If you did everything well until now, won´t be a problem for you.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 46Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 108mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 1g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

The 4th of July is right around the corner, and we can’t think of anything that screams celebration more than these homemade macarons.

Not only are they filled with delicious buttercream frosting, but they also come in red and blue for a festive sweet treat to celebrate America’s Independence Day!

So whether you need something decadent to delight your guests or want an easy-to-make dessert idea for your family cookout this weekend, we have just what you need. Get ready to make some Fourth of July Macarons today!

WHAT’S NEXT

I hope you enjoy this fun holiday recipe as much as my family does!

If you get a chance to try it, let us know! Leave us a comment below, or share it with a picture on Instagram or Facebook! Don’t forget to tag us @kelly_reci_ and use the hashtag #Kellysthoughtsonthings so we can see what amazing meals you are cooking up!