Coming at you with a new macaron recipe perfect for Memorial Day, Flag Day, and the Fourth of July! These festive macarons are the perfect Memorial Day cookies to share with your friends and family.
This mac recipe is extra special because it has a Rice Krispie Treats filling. I found these amazing Rice Krispies at Smith’s and I knew that I had to mac them. I’m obsessed with RKTs and the texture paired with macarons is… *chef’s kiss*. I knew I just had to make them as my Memorial Day dessert!
Red White and Blue Treats
Summer is the time for all things Red White and Blue. You know that I’m a sucker for a good color combo and there isn’t a combo more classic than red white and blue. You can use this recipe for Memorial Day, Flag Day, or the Fourth of July!
I get my macs super red by using 89 drops of Americolor Super Red Soft Gel Paste. This is one of my favorite food colorings and creates such a vibrant and fun red that is perfect for a patriotic color palette.
How to Make Macarons Step by Step
First, I make my classic macaron shell recipe. I walk you through all the steps so don’t worry! If you need even more tips and tricks you can see this blog post for even more detailed instructions.
Next, I made the American Buttercream while my macs baked!
Then I make Rice Krispie Treats with red white and blue Rice Krispies. I found these ones at my local Smith’s, and couldn’t find them anywhere online, so check your local grocery store to see if they have them. if not, just use normal Rice Krispies.
In this recipe I make two batches of RKTs but only use one of them for the macarons. The other is for snacking! I shape them into little balls to fit inside my mac sandwich. I was glad I had a lot leftover and I figured you wouldn’t either 🙂
For these Memorial Day cookies, I went with an American Buttercream Filling that I flavored with my favorite marshmallow flavoring. I love how well it compliments the RKTs!
If you’re looking for other filling ideas, I have a whole bunch of them here!
Rice Krispies Red, White & Blue Macarons
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Piping Tip #12
- Wilton Piping Tip #3
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- 1 large pot
- 1 large cooking spoon
- 1 8×8 inch pan
Ingredients for Sweet Mac Shop Macaron Shells
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 205 grams almond flour
- 1 tsp. LorAnn Oils Marshmallow flavor
- 89 drops AmeriColor Super Red Soft Gel Paste
Ingredients for American Buttercream
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon LorAnn Oils Marshmallow flavor
- 1 pinch salt
Rice Krispie Red, White and Blue Treats
- 4 Tbs. regular salted butter
- 12 oz marshmallows
- 6-7 cups Kelloggs Rice Krispies we used the Red, White and Blue limited edition
Instructions for SweetMacShop Macaron Shells
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar and almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit “tare” button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the marshmallow extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes. When timer goes off, and since you are adding over 50 drops of coloring, now is the time to add your AmeriColor Super Red Soft Gel Paste.
- Next, slowly turn on the mixer to Speed 8. Set timer for 1 and 1/2 minutes (90 seconds). Egg whites should look silky, yet stiff enough to hold the peak.
- Now we’ll make the macaronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER’S NOTE: I have several videos of making macaronage in my Instagram Highlights. Please also follow the instructions on the blog for shaping and making the footballs.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macaronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You’ll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgment here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or Silpat mat on the bottom of an upside-down baker’s half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or Silpat mat on the inside of a baker’s half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
Instructions for American Buttercream
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth. Add in flavoring and salt; mix for 30 seconds until combined.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time. PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.
Instructions for Rice Krispie Red, White and Blue Treats
- NOTE: This yields two batches: one for eating treats and one for macaron fillings.
- Prepare an 8 x 8 inch pan by spraying with non-stick cooking spray.
- In large sauce pan, over medium heat, melt butter until almost completely melted.
- Add marshmallows and stir until melted.
- Press approximately 2/3 of this mixture into prepared pan and let cool.
- With the leftover mixture in the original pan, spray a 1/4 teaspoon measure with non stick spray. Measure out small balls and put them on a plate to cool (you will use these for the macarons). Yield approximately 30 smalls balls.
- This recipe makes way more than you will ever need, but I never met a Rice Krispie treat I didn’t like, so why have enough for snacks?
I want to hear from you: a comment or review!