Ahoy, Matey! Fourth of July French Macarons with a Nautical Theme

Decadent blue and red French macarons dressed in nautical themed packaging make perfect 4th of July barbecue favors!

Yield 24 red macarons & 24 blue macarons

Ahoy, matey! Fourth of July French Macarons 

I absolutely love these macarons! They're made from my basic macaron recipe but are dyed red and blue and are perfectly patriotic and festive for a 4th of July barbecue! If you package the macarons in groups of two or three and fasten them closed with festive ribbon, they'll make the perfect party favor for your guests! I know most people don't really do favors at barbecues, but if you're having an upscale soiree to celebrate Independence Day, then these would be a lovely added touch! Plus, who doesn't love a macaron? And they're gluten-free!

 You probably know by now, but I've got a serious obsession with French macarons. There's the lavender and rose macarons I made for Mother's Day and these peppermint macarons for Christmas and we certainly can't forget these delicious macaron ice cream sandwiches!

I filled these macarons with my favorite vanilla buttercream, but you could use shop bought buttercream or vanilla cake frosting. You could even use jam--strawberry jam for the red ones and blueberry jam for the blue ones would be delicious!

Also, if you like the look of this recipe and would to see me fulfill my dream of making macarons in France, please vote for me to win a weekend culinary to France! I'd really appreciate it!

Ingredients:

For the Fourth of July French Macarons
2 medium egg whites
25g caster/superfine sugar
70g ground almonds/almond flour
140g icing/confectioner's sugar
a few drops red paste color
a few drops blue past color

For the filling
2 tsp vanilla extract
2 tbsp butter, softened
2 cups icing/confectioner's sugar
pinch of salt

Instructions:

Fourth of July French Macarons

1. Combine the ground almonds and the icing sugar by sifting them together into a medium sized bowl. Divide in half and put each half in a bowl and set aside.
2. In a larger bowl, whisk one of the egg whites, gradually adding half of the sugar and one of the paste colors. When the whites are stiff, add one bowl of the almonds and sugar over top. Fold together until a thick, smooth batter is formed.
3. Scoop the batter into a piping bag and pipe onto parchment or greaseproof paper lining a baking tray. Knock the baking tray against the counter to release any air bubbles. Set aside and allow to rest 15 minutes.
4. Meanwhile, repeat the process with the remaining paste color, pipe the batter, knock the tray against the counter and let rest.
5. Preheat the oven to about 150C/300F.
6. Bake the macarons for 10 to 15 minutes until baked through.
7. Make the buttercream while the macarons bake.
8. Allow the macarons to rest on the paper but not on the baking trays until completely cool. Once cool, frost one of the macaron shells and sandwich another shell over top.
9. Arrange the macarons in groups of two or three in clear boxes and tie with nautical-themed ribbon.

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