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Patriotic Macarons

Patriotic Macarons


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Macaron (Albumissimo - Egg White Base)
  • Almond Macarons (from Mix)
  • Vanilla Buttercream
  • Method of Preparation

Macaron (Albumissimo - Egg White Base)

300g (10.6oz)
300g (10.6oz)
90g (3.2oz)
40g (1.4oz)
90g (3.2oz)
40g (1.4oz)
300g (10.6oz)
75g (2.6oz)
as needed

Method of Preparation

  1. In a bowl, combine water #1 with #1, and whisk well to combine.
  2. In the bowl of an electric mixer, combine water #2 with #2, and whisk well to combine. Place on the electric mixer with the whisk attachment.
  3. Sift icing sugar and almond flour together. Add powdered color and #1 and mix until a paste forms.
  4. Combine the granulated sugar and water #3 and cook to 118°C/244°F; pour over whipping #2.
  5. Whip until meringue cools to 40°C/104°F; gently add meringue to the almond mixture.
  6. Mix until smooth and shiny.
  7. Pipe macarons on a sheet tray.
  8. Bake in a convection oven on the lowest fan speed at 150°C/300°F for about 12 minutes.
  9. After filling the macaron, allow 24 hours in the refrigerator before serving to obtain the optimum texture.

Almond Macarons (from Mix)

500g (17.6oz)
110g (3.9oz)
as needed

Method of Preparation

  1. In the bowl of an electric mixer, combine with food color, and mix with a paddle on low speed until incorporated.
  2. Add warm water, and beat on medium-high speed for 4 minutes.
  3. Pipe macaron batter onto a flat sheet pan lined with a Silpat®.
  4. Allow to rest at room temperature for at least 1 hour.
  5. Bake at 135°C / 275°F for 18 minutes, in a vented oven.

Vanilla Buttercream

125g (4.4oz)
200g (7.1oz)
50g (1.8oz)
453g (16.0oz)
20g (0.7oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add sugar and water.
  2. Whip until sugar is dissolved.
  3. Add and whip until stiff peaks are obtained.
  4. Soften butter in a mixer using a paddle.
  5. Add butter to meringue in small additions while mixing on low speed. Mix until evenly incorporated.
  6. Add in the ; use as needed.

Method of Preparation

  1. To fill the macarons, simply place the Vanilla Butter Cream into a piping bag with a small straight tip.
  2. Fill each macaron with the desired amount of Vanilla Butter Cream and sandwich the two cookies together.