Description
Red Velvet Macarons are a stunning and sophisticated twist on the classic French pastry. With their delicate red shells, subtle cocoa flavor, and luscious cream cheese filling, these macarons deliver all the decadence of red velvet cake in an elegant, bite-sized treat. Perfect for holidays, weddings, or any special occasion, these Red Velvet Macarons are a show-stopping dessert that’s as beautiful as it is delicious.
Ingredients
Scale
- 120g almond flour (finely sifted)
- 200g powdered sugar
- 10g unsweetened cocoa powder
- 100g egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 50g granulated sugar
- Red gel food coloring
For the Cream Cheese Filling:
- 4 oz (115g) cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (sifted)
Ingredient Highlights
- Almond Flour: Provides the signature texture and flavor of macarons. Be sure to use finely sifted almond flour for smooth shells.
- Cocoa Powder: Adds a hint of chocolate to the shells for that authentic red velvet flavor.
- Cream Cheese: The tangy cream cheese is essential for the classic red velvet pairing.
- Red Gel Food Coloring: Creates the vibrant red hue without altering the consistency of the batter.
Instructions
Prepare the Macaron Shells:
- Sift the Dry Ingredients: In a medium bowl, sift the almond flour, powdered sugar, and cocoa powder together. Repeat this step 1-2 times to ensure a fine, lump-free mixture. Set aside.
- Whip the Egg Whites: In a large, clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
- Add Food Coloring: Add a few drops of red gel food coloring to the egg whites and gently mix until the color is uniform.
- Combine Wet and Dry Ingredients: Fold the dry ingredients into the egg whites in three additions using a spatula. Use a folding and pressing motion to gently combine the batter until it flows like lava. Be careful not to overmix or undermix.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto a parchment-lined or silicone-lined baking sheet. Tap the baking sheet firmly on the counter to release any air bubbles.
- Rest the Macarons: Let the piped macarons rest at room temperature for 30-60 minutes, or until the tops are dry to the touch. This step is essential for forming the signature macaron “feet.”
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. The macarons are done when they release easily from the parchment paper. Allow them to cool completely on the baking sheet.
Prepare the Cream Cheese Filling:
- Beat the Filling: In a medium bowl, beat the softened cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar and beat until thick and spreadable.
Assemble the Macarons:
- Pair the Shells: Match up macaron shells of similar size.
- Fill the Macarons: Pipe a small amount of cream cheese filling onto the flat side of one shell. Gently press the matching shell on top to form a sandwich.
- Mature the Macarons: For the best texture and flavor, refrigerate the assembled macarons in an airtight container for 24-48 hours before serving. Bring to room temperature before enjoying.
- Prep Time: 40 minutes
- Cook Time: 30-60 minutes
Nutrition
- Calories: 120-140 kcal
- Fat: 7g
- Carbohydrates: 14g
- Protein: 3g