Description
Delicious and elegant Red Velvet Macarons made with almond flour, Dutch-process cocoa powder, and aged egg whites, filled with creamy homemade cream cheese frosting. Perfectly baked to achieve the classic macaron feet and smooth texture, with a striking red color and rich flavor.
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/110ml/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)
Cream Cheese Frosting Filling
- 4 oz cream cheese, softened (113g, brick-style)
- ¼ cup unsalted butter, softened (57g / 4 Tablespoons)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar (220g)
Instructions
- Prepare Equipment and Work Area: Ensure all equipment is completely clean, dry, and grease-free. Avoid rubber, silicone, and plastic materials for whipping egg whites. Line baking sheets with parchment paper or clean, dry silicone mats.
- 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 bowl, use an electric mixer to beat the aged egg whites on medium speed until foamy, about 30 seconds.
- Add Cream of Tartar: Add cream of tartar and continue beating on medium speed for another 30 seconds.
- Add Granulated Sugar Gradually: Add granulated sugar one tablespoon at a time, beating about 30 seconds between additions, until all sugar is incorporated.
- Add Flavoring and Color: Add vanilla extract, salt, and red gel food coloring (approximately 1 teaspoon). Beat on medium to medium-high speed until stiff, thick, fluffy peaks form.
- Fold Dry Ingredients: Add a third of the dry ingredient mixture to the meringue. Fold gently with a spatula, then repeat with remaining dry mixture in thirds, folding until batter flows smoothly and forms a ribbon when dropped.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip (Ateco 804 recommended). Pipe 1 ½ inch circles onto prepared baking sheets, spacing about 2 inches apart. Flick wrist in a “C” motion to smooth peaks.
- Release Air Bubbles and Rest: Firmly bang each pan on the countertop multiple times to release air bubbles. Allow macarons to rest at room temperature until a skin forms on top, about 35 minutes.
- Bake Macarons: Preheat oven to 325°F (160°C). Bake one tray at a time on center rack for 11 minutes, turning halfway through. The feet should appear dry and macarons should feel firm when gently pressed.
- Cool Shells: Allow macaron shells to cool completely before filling.
- Make Cream Cheese Frosting: In a medium bowl, combine softened cream cheese, butter, vanilla, and salt. Mix until smooth and creamy. Gradually add powdered sugar and continue mixing until smooth.
- Fill and Assemble: Pipe frosting onto the bottom of one macaron shell and sandwich with another shell. For best results, allow macarons to mature for 24 hours in an airtight container in the refrigerator before serving.
- Optional Decoration: Drizzle melted white chocolate over shells before refrigerating, if desired.
Notes
- Aged Egg Whites: To age, cover egg whites in a clean, dry container with pierced plastic wrap and refrigerate for at least 24 hours before bringing to room temperature for use. Aging improves meringue consistency but is optional.
- Cocoa Powder: Dutch-process cocoa powder is preferred, but natural cocoa powder may be substituted if unavailable.
- Storage: Store assembled macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature 15-20 minutes before serving.
- Freezing: Macarons can be frozen for several months in an airtight container. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 120 kcal
- Sugar: 16 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
