Indian Tricolor Macarons are filled with all the beautiful colors of the Indian flag to celebrate India’s 70th Independence Day!
Hey guys! I usually don’t post over the weekend but today I have a special reason! India’s Independence Day is on Monday, the 15th of August and I wanted to post one tricolor treat before that. Remember I shared these tricolor cupcakes long back on Indian Republic Day? That was way back and since then I didn’t share any tricolor food. I mean I wanted to, but it just didn’t happen. So this Independence Day, I wanted to make something which obviously should have the tricolor and should also look gorgeous. Now are you guys surprised I ended up choosing macarons? ? I am sure not, because this is like the 8th macaron recipe on my blog, yes I just counted! ?
So here they are Indian Tricolor Macarons, aren’t they pretty? My husband was saying these look so cute in the picture, he feels like they will start moving and dancing around any moment!
I am sure everyone back home is looking forward to celebrating the day. And I am also very sure that everyone must be super happy with the fact that Independence Day falls on a Monday this year! I am telling you, we used to be super upset when it would fall on a Saturday or Sunday, it felt terrible losing out on a national holiday! Anyway on 15th August, we would always eat something nice and then attend the flag hoisting in neighborhood. Independence Day kind of also marks the beginning of the festive season in India. After this there will be Rakhi, then Ganesh Chaturthi, then Navratri, Dussehra, Diwali, Christmas! So much to celebrate!
I am going to skip the step by step pictures here because I just have way too many macaron recipes on the blog and the steps are exactly the same. So if you want to see the step by step pictures, just look here or here or here. And don’t forget to read some tips for perfecting this french cookies if you have never made them before. I filled these Indian tricolor macarons with a very simple cream cheese filling, you may use any filling of your choice.
Wishing all Indians a very Happy Happy Independence Day! I hope you guys love these Tricolor Macarons! Enjoy the weekend!
* I kept the filling on the less sweeter side since the macaron shells are already super sweet. You may add more powdered sugar for a sweeter filling.
Indian Tricolor Macarons
- 1 cup almond flour
- 1.5 cups powdered sugar
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 3 tablespoons granulated white sugar
- green food color
- orange food color
Cream cheese filling
- 2 tablespoons unsalted butter at room temperature
- 4 oz cream cheese at room temperature
- 1.25 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons heavy cream or milk
- white food color
- Line 2 baking sheets with parchment paper. Set aside.
- In a bowl sift together almond flour and powdered sugar. Sift them thrice, this will ensure that macarons have smooth top.
- Pulse the sifted almond flour and powdered sugar in a food processor. This step is optional but helps in getting smooth top. Set aside.
- Separate eggs whites [they are best separated when cold] and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
- Start beating the egg whites using the wire whisk attachment of your stand mixer. As the egg white starts to foam a little, add cream of tartar.
- In a while, the egg whites will develop a shaving cream like consistency, start adding granulated sugar (with the mixture running) at this point.
- Beat egg whites till it forms stiff peaks and looks shiny.
- Fold in the almond flour-sugar mixture into the egg whites in 3 parts. Do not over-mix or under-mix. The batter will loosen up as you mix it,
- The batter should not be runny, it should be slightly thick but still be able to fall down in a blob from your spatula.
- Divide batter into 3 parts, leave one as such and add green and orange food food coloring to remaining 2 and mix to combine.
- Transfer 3 colored batters to 3 different piping bags fitted with 1/2 inch round tip. Pipe the batter onto the cookie sheets.
- Once you have piped the macarons, bang each sheet on the counter top 2-3 times to release any excess air.
- Let the macarons sit at room temperature for 45 minutes or till completely dry. If it's humid the day you are making these, the macarons may take more time to dry completely.
- Preheat oven to 300 F degrees.
- Once the shells have dried completely, bake macarons (one sheet at a time) at 300 F degrees for 15-17 minutes. I baked mine for 16 minutes.
- Remove from oven and cool completely.
Cream cheese filling
- Beat butter and cream cheese till smooth and creamy using your stand or hand mixer.
- Add powdered sugar, 1/2 cup at a time, mixing well after each addition.
- Add vanilla extract and mix till combined. Also add white food color.
- Add heavy cream, 1 teaspoon at a time till you get the desired consistency. The filling should remain thick, so don't add too much liquid.
Fill the macarons
- Remove the macaron shells from the parchment paper once they have cooled completely.
- Fill them with prepared cream cheese filling and enjoy!
Indian Tricolor Macarons