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Firework Painted Macarons

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Firework Painted Macarons are a festive twist on a classic French dessert, featuring almond meringue shells filled with creamy vanilla buttercream and hand-painted firework designs in vibrant colors. Perfect for patriotic holidays or any special occasion, these macarons are both a treat for the taste buds and the eyes.

Ingredients

100g egg whites (aged at least 24 hours in the fridge, then brought to room temp)

100g granulated sugar

100g almond flour (finely ground and sifted)

100g powdered sugar

1 tsp lemon juice or cream of tartar (optional, for stability)

Gel food coloring for painting

115g unsalted butter, room temperature

200g powdered sugar

1 ½ tsp pure vanilla extract

1–2 tbsp heavy cream or milk (to adjust consistency)

Pinch of salt

Red, blue, and yellow gel food coloring

A small food-safe paintbrush

A few drops of water or a clear liquid (to thin the food coloring)

Instructions

  1. Prep and Sift Dry Ingredients: In a large bowl, sift the almond flour and powdered sugar together twice to remove any lumps and create a very fine mixture.
  2. Whip the Egg Whites: Place room-temperature egg whites in a clean, grease-free mixing bowl. Add a pinch of salt or cream of tartar for stability. Beat on medium speed until foamy, then gradually add the granulated sugar. Increase to high speed and continue whipping until stiff, glossy peaks form, about 6–8 minutes.
  3. Macaronage (Folding): Add the sifted dry mixture to the meringue in three parts. Fold gently with a spatula by scraping around the bowl and through the center. The batter should flow slowly and look glossy. When lifted, it should ribbon back into the bowl and disappear within about 10 seconds.
  4. Piping and Resting: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto a baking sheet lined with parchment paper or a silicone mat. Tap the tray firmly on the counter to release any air bubbles. Let the shells rest for 30–60 minutes until a dry skin forms on the surface and they no longer stick to your finger when touched lightly.
  5. Baking: Preheat the oven to 150°C (300°F). Bake the macarons for 15–18 minutes until they have developed feet and the tops are set without browning. Allow them to cool completely on the tray before attempting to remove.
  6. Making the Filling: In a mixing bowl, beat the butter until light and creamy. Gradually add the powdered sugar, then mix in the vanilla extract and salt. Add cream or milk 1 tablespoon at a time until the frosting reaches a smooth and pipeable consistency.
  7. Assemble the Macarons: Match similar-sized shells into pairs. Pipe a small dollop of buttercream in the center of one shell and gently press the second shell on top to form a sandwich. Repeat with all remaining shells and filling.
  8. Painting the Fireworks: Mix each gel food coloring with a few drops of water or a clear liquid to create a paint-like consistency. Using a clean, food-safe brush, paint short, outward strokes from the center of each shell to create a firework burst. Allow the designs to dry completely before serving or storing the macarons.

Notes

Gel food coloring is recommended to avoid adding extra moisture to the macaron shells.

Ensure the egg whites are aged for better meringue stability and texture.

If you don’t have a piping bag, you can use a sandwich bag with the tip cut off.

Macarons can be decorated with edible glitter or fondant cutouts for extra flair.

Nutrition

Find it online: https://chocolatecoveredamy.com/firework-painted-macarons/