Description
Delight in these elegant Red Velvet Macarons featuring a tender almond and cocoa shell paired with a creamy, smooth cream cheese frosting filling. Perfect for special occasions or a sophisticated treat, this recipe guides you through crafting delicate macarons with a vibrant red color and classic cream cheese filling.
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 / 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 for bright color)
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
- Prepare Equipment: Ensure all mixing bowls, baking sheets, and utensils are completely clean, dry, and grease-free. Avoid any rubber, silicone, or plastic materials when whipping egg whites.
- Line Baking Sheets: Line several cookie sheets with parchment paper or clean, dry silicone mats and set aside.
- Sift 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 the aged egg whites on medium speed with an electric mixer until foamy, about 30 seconds.
- Add Cream of Tartar: Add cream of tartar and continue beating on medium speed for another 30 seconds.
- Incorporate Granulated Sugar: Add granulated sugar gradually, about 1 tablespoon at a time, beating for 30 seconds between each addition until all sugar has been incorporated.
- Add Flavorings and Color: Add vanilla extract, salt, and roughly 1 teaspoon of red gel food coloring. Beat on medium to medium-high speed until mixture reaches thick, fluffy, stiff peaks that hold shape firmly.
- Fold Dry Ingredients: Add about one-third of the dry cocoa mixture to the meringue and fold gently using a spatula. Repeat folding with remaining two-thirds until combined. Continue folding until batter flows smoothly and falls in a ribbon that can just barely form a figure-8 before breaking.
- Pipe Macarons: Transfer batter to a large piping bag fitted with a round tip (Ateco 804 recommended). Pipe 1 ½ inch circles onto prepared baking sheets spaced approximately 2 inches apart, finishing each with a gentle wrist flick to avoid peaks.
- Release Air Bubbles: Firmly bang baking sheets several times on countertop to release any air bubbles.
- Rest Macarons: Allow macarons to rest at room temperature until a skin forms on the surface and they no longer feel sticky, about 35 minutes.
- Preheat Oven: Preheat oven to 325°F (160°C).
- Bake Macarons: Bake one tray at a time in the center rack for 11 minutes, turning the pan halfway through. The feet should appear dry and the tops firm to gentle touch.
- Cool Shells: Let macaron shells cool completely on the baking sheet before filling.
- Prepare Filling: In a medium bowl, beat together softened cream cheese, butter, vanilla, and salt until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar and beat until frosting is smooth.
- Assemble Macarons: Pipe frosting onto bottom of one macaron shell, then sandwich with another shell.
- Mature Macarons: For best flavor and texture, refrigerate assembled macarons in an airtight container for 24 hours before serving. Optionally, drizzle melted white chocolate over shells before refrigeration.
Notes
- Aged Egg Whites: Aging egg whites by refrigerating them covered with plastic wrap pierced with holes for at least 24 hours improves meringue stability but is not mandatory.
- Cocoa Powder: Dutch-process cocoa is preferred for richer flavor, but natural cocoa powder can be used as a substitute.
- Storage: Store assembled macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature for 15-20 minutes before eating.
- Freezing: Macarons freeze well in airtight containers for several months.
- Equipment: Avoid grease and use stainless steel or glass bowls for beating egg whites for best results.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
