Name: 4th of July Macarons
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: 26 macarons
Cuisine: American
Ingredients: 1 cup powdered sugar; 1 cup almond flour; 3 egg whites; 0.75 cup granulated sugar; 1 tsp vanilla bean paste; 10 drops red food gel; 10 drops blue food gel; white nonpareil sprinkles; 0.47 cup heavy cream; 0.5 cup mascarpone

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.

Dessert

1 h 12 m

American

Sloane’s Table

March 13, 2026

Atsloanestable.com

From the Cook

1/4

4th of July Macarons

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

4th of July Macarons

1 cup powdered sugar

1 cup almond flour

3 egg whites

¾ cup granulated sugar

1 tsp vanilla bean paste

10 drops red food gel

10 drops blue food gel

white nonpareil sprinkles

½ cup heavy cream

½ cup mascarpone

Instructions

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Instructions

Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½″ in size to trace circles about 2 inches apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.

In a medium bowl, sift the almond flour and powdered sugar twice. Set aside.

In a small heat-proof bowl, whisk together the egg whites and granulated sugar. Place the bowl over a small saucepan of simmering water, and whisk often until the sugar has dissolved or until the temperature is about 120 degrees F.

Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment. Whisk until the mixture reaches soft peaks. At this point, you can add the vanilla. Continue whisking the meringue until stiff peaks form.

Divide the meringue evenly between two bowls, about 95g each. Divide the dry ingredients between the same two bowls, about 124g each. Add 10 drops of red food gel to one bow, and 10 drops of blue food gel to the other.

Start the macaronage by using a rubber spatula to scrape around the sides of the bowl, then through the middle of the batter.

Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without the batter breaking.

Transfer the batters to separate piping bags with small round piping tips (I used Ateco 802 & 803).

Place your macaron template under another piece of parchment paper on a baking sheet and pipe the batter perpendicular to fill in each circle.

Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand. Add the white sprinkles, if using.

Let the macarons rest for about 30-45 minutes, or until they are dry and no longer sticky to the touch.

Meanwhile, preheat the oven to 300 degrees F.

Bake the macarons for about 12-14 minutes. Allow to cool completely before peeling them off of the parchment paper.

In a medium bowl, add the heavy cream, mascarpone, and sugar. Use an electric mixer to beat on low-medium speed until thick, smooth, and stiff peaks form.

Assemble the macarons immediately.

Transfer the frosting to a piping bag fitted with a small star tip (I used Wilton 1M).

Pair the macarons up and pipe the frosting onto the bottom shell.

Place the paired shell on top, pressing down slightly to ensure they stick together.

Place the macarons in the fridge until ready to serve.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Age Your Egg Whites 🥚
Separate eggs 24 hours in advance and leave whites uncovered in the fridge to allow moisture to evaporate, resulting in stiffer peaks and more stable meringue for perfect macaron shells.
Master the Macaronage Technique 🎨
Fold the almond flour mixture into beaten egg whites using a spatula with J-strokes, rotating the bowl between folds—stop when the batter flows like lava and fully settles within 10 seconds.
Divide and Color Strategically 🇺🇸
Split your meringue into red and blue portions before macaronage, then fold the dry ingredients separately into each color to avoid over-mixing and to maintain vibrant patriotic hues.
Chill the Mascarpone Frosting 🧊
Make the frosting at least 2 hours ahead and refrigerate before piping, as cold mascarpone cream holds its shape better and creates those luxurious ice cream-like layers when the macarons are chilled.
Use a Piping Template 📐
Place a macaron template or guide under your piping mat to ensure consistent 1.5-inch shells with uniform feet, resulting in perfectly matched pairs for sandwich assembly.