Description
This Red Velvet Macarons recipe features delicate almond-based shells infused with cocoa powder and vibrant red food coloring, sandwiched with a rich and creamy cream cheese frosting. Perfectly crisp on the outside with a melt-in-your-mouth texture inside, these macarons are a visually stunning and delicious treat for special occasions or an elegant dessert.
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/110 ml/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 (approximately 1 teaspoon)
Cream Cheese Frosting Filling
- 4 oz cream cheese, softened (113 grams)
- ¼ cup unsalted butter, softened (4 Tablespoons / 57 grams)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar (220 grams)
Instructions
- Prepare Equipment and Ingredients: Ensure all equipment is completely clean, dry, and grease-free. Line several cookie sheets with parchment paper or 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: Add aged egg whites to a large bowl and beat with an electric mixer on medium speed until foamy, about 30 seconds.
- Add Cream of Tartar: Add cream of tartar to egg whites and continue beating on medium speed for another 30 seconds.
- Incorporate Granulated Sugar: Gradually add granulated sugar one tablespoon at a time, beating for about 30 seconds between each addition until all sugar is incorporated.
- Add Flavorings and Color: Mix in vanilla extract, table salt, and red gel food coloring. Continue beating on medium-high speed until stiff peaks form—that is, peaks hold their shape firmly without collapsing.
- Fold Dry Ingredients: Add approximately one-third of the dry mixture into the meringue and fold gently with a spatula. Repeat folding with remaining dry ingredients until batter flows smoothly in a thick ribbon and you can barely make a figure-8 without breaking.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto prepared baking sheets spaced 2 inches apart. Flick wrist in a C motion to remove peaks.
- Remove Air Bubbles and Rest: Firmly bang each baking sheet on the countertop several times to release air bubbles. Let macarons rest at room temperature until a skin forms on the surface, about 35 minutes.
- Bake Macarons: Preheat oven to 325°F (160°C). Bake macarons one tray at a time on the center rack for 11 minutes, turning the pan halfway through. The feet should appear dry, and the tops should not give when gently pressed.
- Cool Shells: Allow shells to cool completely before filling.
- Make Cream Cheese Frosting: Combine softened cream cheese, butter, vanilla, and salt in a bowl. Mix until smooth and creamy. Gradually add powdered sugar, mixing until the frosting is smooth.
- Assemble Macarons: Pipe frosting onto the bottom of one shell and sandwich with another. For best results, refrigerate assembled macarons in an airtight container for 24 hours to mature flavors.
- Optional Decoration: If desired, drizzle melted white chocolate over shells before refrigerating for extra flair.
Notes
- Aged Egg Whites: Aging egg whites improves meringue stability. Measure egg whites into a clean container, cover with plastic wrap poked with holes, and store in the refrigerator for at least 24 hours before use. Bring to room temperature before beating.
- Cocoa Powder: Dutch-process cocoa is recommended for richer flavor, but natural cocoa powder can be used as a substitute.
- Storing: Store assembled macarons in an airtight container in the refrigerator for up to two weeks. Allow to come to room temperature 15-20 minutes before eating. Macarons can also be frozen in an airtight container for several months.
- Equipment Tips: Avoid rubber, silicone, and plastic when whipping egg whites to prevent contamination and ensure proper meringue formation.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
