Description
Indulge in these elegant Red Velvet Macarons, featuring delicate almond flour shells infused with rich Dutch-process cocoa powder and vibrant red gel food coloring, paired with a smooth and creamy cream cheese frosting filling. Perfect for special occasions or as a luxurious treat.
Ingredients
Scale
For red velvet macarons
- 150 grams almond flour (1 ¼ cup)
- 145 grams powdered sugar (1 ¼ scant cup)
- 5 grams Dutch-process cocoa powder (1 Tablespoon)
- 110 grams aged egg whites, room temperature (about 3 egg whites/110 ml/just under ½ cup)
- 95 grams granulated sugar (scant ½ cup)
- ⅛ teaspoon cream of tartar (optional)
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
- Red gel food coloring (about 1 teaspoon)
Cream cheese frosting filling
- 4 oz cream cheese, softened (113 grams, brick-style)
- ¼ cup unsalted butter, softened (57 grams)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar (220 grams)
Instructions
- Preparation: Ensure all equipment is completely clean, dry, and grease-free. Line several baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, sift together almond flour, powdered sugar, and Dutch-process cocoa powder. Set aside.
- Beat Egg Whites: In a large mixing bowl, beat aged egg whites on medium speed with an electric mixer until foamy (about 30 seconds).
- Add Cream of Tartar: Add cream of tartar (if using) and continue beating on medium speed for another 30 seconds.
- Incorporate Granulated Sugar: Add granulated sugar gradually in tablespoons, beating for about 30 seconds after each addition until all sugar is incorporated.
- Add Flavorings and Color: Add vanilla extract, table salt, and red gel food coloring (approximately 1 teaspoon). Beat on medium to medium-high speed until stiff, fluffy peaks form that hold shape well.
- Fold Dry Ingredients: Add a third of the dry mixture to the meringue and fold gently to combine. Repeat folding with remaining dry ingredients in two more additions. Continue folding until batter flows smoothly in a thick ribbon and you can just barely make a figure-8 before it breaks.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip (Ateco 804 recommended). Pipe 1 ½ inch circles onto prepared baking sheets spaced 2 inches apart. Flick your wrist in a “C” motion at the end of piping to prevent peaks.
- Release Air Bubbles: Firmly bang each baking sheet several times on the countertop to release air bubbles.
- Rest Macarons: Let macarons rest at room temperature until a skin forms on top and they are dry to the touch, about 35 minutes.
- Bake Macarons: Preheat oven to 325°F (160°C). Bake one tray at a time on the center rack for 10-11 minutes, turning halfway through. Shells should have dry feet and be firm to gentle touch.
- Cool Completely: Allow macaron shells to cool on baking sheets before removing.
- Make Frosting: In a medium bowl, combine softened cream cheese, butter, vanilla extract, and salt. Stir until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar to the cream cheese mixture, stirring until smooth and well incorporated.
- Assemble Macarons: Pipe cream cheese frosting onto the bottom of one shell and sandwich with another shell.
- Mature Macarons: For best results, refrigerate assembled macarons in an airtight container for 24 hours before serving. Optionally drizzle melted white chocolate over shells prior to refrigerating.
Notes
- Aged Egg Whites: Aging egg whites for at least 24 hours in the refrigerator covered with plastic wrap punctured with holes improves meringue stability, especially helpful for beginners.
- Cocoa Powder: Dutch-process cocoa powder is preferred; however, natural cocoa powder can be substituted if needed.
- Storing: Store macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature 15-20 minutes before serving. Macarons can also be frozen for several months.
- Equipment Care: Avoid any grease or moisture on bowls and utensils. Avoid rubber, silicone, and plastic materials when whipping egg whites as they can interfere with meringue formation.
- Coloring: Use gel food coloring for vibrant color without adding extra liquid to the batter.
- Baking Tips: Bake one tray at a time for even heat distribution. Rotate pan halfway through baking for uniform results.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 110 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
