Filled with sweet & tangy cream cheese frosting, these stunning red velvet macarons are made to impress! Learn how to achieve that perfect deep red color & texture!
1
Sift together almond flour, powdered sugar and cocoa powder twice.
2
When the meringue reaches soft peaks stage, add red gel food coloring & vanilla extract.
3
Continue beating the egg whites on the same medium low speed until hard peaks form.
4
Sift almond flour mixture into the meringue. Fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter.
5
transfer the batter into a pastry bag, fitted with a round tip. Hold the pastry bag at straight 90° angle & pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.
6
Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles
7
Let the macarons rest on the counter for 15 mins before baking.
8
Bake for about 15-18 mins. It’ll take longer for larger macarons & cool it.
9
Beat the cream cheese & butter until fluffy. Add powdered sugar, vanilla extract & salt & beat until well combined.
10
Transfer the filling into a pastry bag fitted with a round piping tip. Pair the macaron shells by size & arrange them on a wire rack. Line them up so that bottom shells are upside down.
11
Store the filled macarons in an airtight container in the fridge for at least 8 hours to mature, which allows the filling to soften and flavor the shells.
12
Bring the macarons out about 30 mins prior to serving.