Description
A delightful Red Velvet Macarons recipe featuring delicate almond flour shells infused with cocoa and vibrant red gel food coloring, paired with a luscious cream cheese frosting filling. Perfect for special occasions or an elegant treat.
Ingredients
Scale
For the macaron shells:
- 140 grams super fine almond flour (about 1 ½ cups)
- 115 grams confectioners’ sugar (about 1 scant cup)
- 8 grams Dutch processed cocoa powder (about 4 teaspoons)
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1 tablespoons red gel food coloring (Americolor Super Red recommended)
For the cream cheese frosting:
- ¼ cup (56 grams) unsalted butter, softened
- ¼ cup (60 grams) block cream cheese, softened
- 1 ½ cups (180 grams) confectioners’ sugar
- ¾ teaspoon vanilla extract
Instructions
- Prepare dry ingredients: Using a fine mesh sieve over a large mixing bowl on a scale, sift 140 grams almond flour. Discard any large pieces. Repeat sifting for 115 grams confectioners’ sugar and 8 grams Dutch processed cocoa powder. Whisk the dry ingredients together thoroughly and set aside.
- Whip egg whites: Add 100 grams egg whites to a stand mixer equipped with a whip attachment. Beat on low until soft peaks form (about 2 minutes). Gradually add 110 grams white sugar while increasing speed to medium, then to high until stiff peaks form (about 2 more minutes).
- Add color and combine dry ingredients: Mix in 1 tablespoon red gel food coloring until just combined. Place sieve over the meringue and sift dry ingredients into it. Fold gently using a rubber spatula until batter ribbons off spatula consistently without breaking (figure 8 test).
- Pipe macaron shells: Fit a piping bag with a medium to large round tip (½ inch recommended). Pipe 1 to 1 ½-inch circles onto silicone baking mats on baking sheets. Tap baking sheets firmly against the counter to release air bubbles and use a toothpick to pop any remaining bubbles.
- Rest shells to form skin: Preheat oven to 300°F. Let the piped shells sit at room temperature for 8 minutes up to 1 hour until a dry skin forms; test by lightly touching without batter sticking.
- Bake macarons: Bake shells at 300°F for 20 minutes. Check at 15 minutes and continue baking until tops are firm and bases do not wobble. Allow to cool completely on baking mats before peeling off.
- Make cream cheese frosting: In a mixing bowl, beat ¼ cup softened unsalted butter and ¼ cup softened cream cheese with an electric mixer until fluffy (about 2 minutes). Add 1 ½ cups confectioners’ sugar and ¾ teaspoon vanilla extract; beat until smooth and combined.
- Assemble macarons: Fill a piping bag with frosting fitted with a ½-inch round tip. Pipe frosting onto half of the cooled macaron shells. Gently sandwich with remaining shells. Refrigerate assembled macarons overnight to mature flavors.
Notes
- Storage: Store macarons in an airtight container in the refrigerator for up to 3 days due to dairy in the filling.
- Freezing: Freeze macarons after refrigeration for up to 2-3 months. Thaw in the refrigerator before eating. Slight separation in frosting may occur but is minimal.
- Skin formation: Proper skin formation on shells is crucial to avoid cracking during baking. Patience is key.
- Folding batter: Fold gently to avoid deflating meringue; overmixing can cause flat shells.
- Food coloring: Use gel food coloring for vibrant color without altering batter consistency.
