Description
Delight in these vibrant Red Velvet Macarons featuring a tender almond and cocoa shell filled with smooth cream cheese frosting, perfect for an elegant dessert or special occasion treat.
Ingredients
Scale
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/110ml/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 (113g, brick-style)
- ¼ cup unsalted butter, softened (57g)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar (220g)
Instructions
- Prepare Dry Ingredients: Sift together almond flour, powdered sugar, and Dutch-process cocoa powder in a medium bowl and set aside.
- Prepare Meringue: In a large clean mixing bowl, beat the room temperature aged egg whites on medium speed until foamy, about 30 seconds. Add cream of tartar and continue beating for another 30 seconds.
- Add Sugar Gradually: Add granulated sugar one tablespoon at a time, beating for about 30 seconds after each addition, until all sugar is incorporated.
- Add Flavoring and Color: Mix in vanilla extract, salt, and red gel food coloring (approximately 1 teaspoon) and continue beating on medium/medium-high speed until stiff, thick, and glossy peaks form.
- Fold Dry Ingredients: Gently fold a third of the dry cocoa powder mixture into the meringue with a spatula until combined; repeat twice with remaining dry mixture. Fold until batter flows smoothly in a thick ribbon and you can just barely form a figure-8 without breaking the batter.
- Pipe Macarons: Transfer batter to a piping bag fitted with a round tip. Pipe 1 ½ inch circles spaced 2 inches apart onto parchment-lined baking sheets. Flick your wrist in a “C” motion to smooth each piped dot. Tap sheets firmly on countertop to release air bubbles.
- Rest Macarons: Let macarons sit at room temperature until a skin forms on top, approximately 35 minutes. The surface should feel dry and not sticky when touched.
- Bake Macarons: Preheat oven to 325°F (160°C). Bake one tray at a time on center oven rack for 11 minutes, turning the pan halfway through baking. The macarons should have dry feet and be set on top without giving when lightly pressed.
- Cool Shells: Remove from oven and let the macaron shells cool completely on the baking sheet before filling.
- Make Cream Cheese Frosting: Beat softened cream cheese and unsalted butter together until smooth and creamy. Add vanilla extract and salt, then gradually beat in powdered sugar until frosting is smooth and spreadable.
- Assemble Macarons: Pipe cream cheese filling onto the bottom of one macaron shell and sandwich with another shell. Repeat with remaining shells.
- Store and Mature: For best flavor and texture, refrigerate macarons in an airtight container for 24 hours before serving. Optionally, drizzle melted white chocolate over shells before refrigeration for an extra touch.
Notes
- Aged Egg Whites: Aging egg whites is optional but recommended to improve meringue stability. Cover measured egg whites in a container poked with holes and refrigerate for at least 24 hours before bringing to room temperature.
- Cocoa Powder: Dutch-process cocoa powder is preferred for a smooth taste, but natural cocoa powder may be used as a substitute.
- Storing: Store assembled macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature 15-20 minutes before serving.
- Freezing: Macarons freeze well in an airtight container for several months. Thaw in refrigerator before serving.
- Equipment Cleanliness: Ensure all equipment is completely clean, dry, and grease-free to achieve perfect meringue peaks.
- Meringue Folding: Fold the batter carefully to avoid deflating the meringue excessively but combine thoroughly for smooth batter consistency.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
