Description
Delicious and elegant Red Velvet Macarons featuring a smooth cream cheese frosting filling. These delicate French cookies combine almond flour, cocoa powder, and a vibrant red gel food coloring for a beautiful presentation. Perfect for special occasions or treats, with a tender texture and the rich flavor of cream cheese frosting.
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)
- ¼ cup unsalted butter, softened (57g)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar (220g)
Instructions
- Prepare Ingredients: Line several baking sheets with parchment paper or clean, dry silicone mats. Ensure all equipment is clean, dry, and grease-free to achieve proper meringue consistency.
- Sift Dry Ingredients: In a medium bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set aside.
- Beat Egg Whites: In a large mixing bowl, using an electric mixer on medium speed, beat the aged egg whites until foamy, about 30 seconds.
- Add Cream of Tartar: Add the cream of tartar (if using) and continue beating on medium speed for another 30 seconds.
- Incorporate Sugar Gradually: Add granulated sugar in tablespoons, beating for about 30 seconds between each addition, until all sugar is fully incorporated and the meringue is glossy.
- Add Flavor and Coloring: Mix in the vanilla extract, table salt, and red gel food coloring. Continue beating on medium to medium-high speed until stiff peaks form, meaning the peak holds shape without folding or shrinking.
- Fold Dry Ingredients: Add about one-third of the sifted almond flour mixture to the meringue. Gently fold using a spatula until combined. Repeat with the remaining two-thirds, folding carefully to create a smooth, flowing batter that forms a ribbon when dropped from the spatula.
- Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe 1 ½ inch circles onto baking sheets, spacing them about 2 inches apart. Flick your wrist to remove peaks from the macarons.
- Release Air Bubbles and Rest: Firmly bang baking sheets on the countertop to release any air bubbles. Let the piped macarons rest at room temperature until a skin forms on the surface, about 35 minutes.
- Bake Macarons: Preheat the oven to 325°F (160°C). Bake macarons one tray at a time on the center rack for 11 minutes, turning the tray halfway through. The feet should look dry and tops should be firm but not cracked.
- Cool Shells: Remove macarons from the oven and allow them to cool completely on the baking sheets before handling.
- Prepare Cream Cheese Frosting: In a medium bowl, beat cream cheese and softened butter together with vanilla extract and salt until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar to the cream cheese mixture, stirring until smooth and spreadable.
- Assemble Macarons: Pipe cream cheese frosting onto the bottom side of one macaron shell and sandwich with another shell. Repeat for all macarons.
- Let Macarons Mature: For best flavor and texture, store assembled macarons in an airtight container in the refrigerator for 24 hours before enjoying. Optionally, drizzle melted white chocolate over shells before refrigeration.
Notes
- Aged Egg Whites: For best results, age egg whites by covering measured whites with plastic wrap with holes, refrigerate for at least 24 hours, then bring to room temperature.
- Cocoa Powder: Dutch-process cocoa powder is preferred, but natural cocoa powder can be used as a substitute.
- Storage: Store macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature for 15-20 minutes before serving. They can also be frozen for several months.
- Equipment: Use clean, grease-free equipment especially for whipping egg whites. Avoid rubber, silicone, and plastic tools during this step to ensure proper meringue formation.
- Coloring: Use gel food coloring for vibrant color without affecting batter consistency.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
