Description
Delight in these elegant Red Velvet Macarons featuring delicate almond meringue shells infused with cocoa and vibrant red coloring, paired with a smooth and creamy vanilla-flavored cream cheese frosting. Perfectly baked to achieve a crisp exterior and chewy interior, these macarons are ideal for special occasions or sophisticated snacking.
Ingredients
Scale
Red Velvet Macarons
- 110 g aged egg whites (about 4 large egg whites), room temperature
- 1/4 tsp cream of tartar (optional)
- 110 g granulated sugar (1/2 cup + 2 tsp)
- 140 g superfine almond flour, blanched (1 1/2 cups)
- 125 g powdered sugar (1 cup)
- 4 g unsweetened cocoa powder, sifted (2 tsp)
- 1 tsp red gel food coloring
Cream Cheese Frosting
- 56 g cream cheese, room temperature (1/4 cup)
- 4 g vanilla extract or vanilla bean paste (1 tsp)
- 1 g fine salt (1/8 tsp)
- 125 g powdered sugar (1 cup)
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicon mats and set aside.
- Whip Egg Whites: Pour 110g of aged egg whites into a stand mixer bowl with a whisk attachment. Mix on medium speed until small bubbles form on the surface, add 1/4 tsp cream of tartar, and continue mixing until soft peaks form that leave visible tracks.
- Add Sugar: Gradually add 110g granulated sugar while mixing at medium-low speed, then increase to medium-high speed and whip until stiff, glossy peaks form.
- Sift Dry Ingredients: Sift together 140g almond flour, 125g powdered sugar, and 4g cocoa powder into the meringue. Use a rubber spatula to break up clumps and press through the sieve if needed.
- Add Coloring and Fold: Add about 1 tsp red gel food coloring and gently fold the batter using a circular motion around the bowl and through the bottom until a thick ribbon of batter forms and flows in a continuous stream.
- Pipe Macarons: Transfer batter to a piping bag fitted with a medium round tip and pipe 1 1/2-inch rounds onto prepared baking sheets, spacing them about 1 inch apart.
- Release Air Bubbles: Firmly bang the pans on the counter several times to release air bubbles, and pop any remaining bubbles on the surface with a toothpick.
- Rest Shells: Let macarons rest for 30 minutes until a matte skin forms.
- Preheat Oven: Preheat oven to 320°F (160°C) while the macarons rest.
- Bake Macarons: Bake one tray at a time on the middle oven rack for 21 minutes, rotating the pan halfway through baking to ensure even cooking.
- Cool and Remove: Cool shells completely on the pan for about 30 minutes, then gently peel them off the mat; they should release cleanly and have shiny bottoms.
- Make Frosting: Beat 56g cream cheese on medium speed for 1-2 minutes until smooth. Add 4g vanilla extract and 1g salt on low speed, then slowly add 125g powdered sugar, continuing to mix on low until fully incorporated and desired consistency is achieved. Adjust thickness with small amounts of milk or powdered sugar if needed.
- Assemble Macarons: Pair shells by size. Pipe a dollop of cream cheese frosting onto one shell, then gently press the second shell on top to create a sandwich.
- Optional Garnish: Drizzle with white chocolate or sprinkle crushed macaron shells or royal icing for decoration.
- Chill and Mature: Place finished macarons in an airtight container and refrigerate overnight to allow flavors to mature and macaron texture to soften. Allow to come to room temperature before serving.
Notes
- This recipe yields about 36 macaron shells, which makes 18 complete macarons. The number of macarons can be increased by doubling or tripling the recipe.
- Using a kitchen scale for precise measurement of ingredients is crucial for successful macarons.
- Aged egg whites separated from fresh eggs provide the best meringue consistency; avoid using carton egg whites.
- Use gel food coloring rather than liquid to avoid affecting batter consistency.
- Consistent piping size can be achieved using a macaron mat or size template.
- Allow macarons to mature in the fridge overnight for optimal texture and flavor.
- Filled macarons can be stored at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 1 month.
- Unfilled shells also freeze well for up to 1 month in an airtight container.
- The frosting can be made in advance and stored refrigerated for one week or frozen for one month.
- If first attempts don’t yield perfect macarons, consult a troubleshooting guide focused on common macaron issues.
Nutrition
- Serving Size: 1 macaron
- Calories: 110 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
