Red Velvet Macarons

Original Post: https://www.sweetandsavorybyshinee.com/red-velvet-macarons/

Prep Time: 1

Cook Time: 18

Total Time: 1 20

Servings: filled macarons

Calories: 114kcal

Author: Shinee

Stunning red velvet macarons are made to impress! Follow my step by step visuals for these crisp and pleasantly chewy macarons filled with sweet and tangy cream cheese filling.

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US Customary - Metric

Ingredients

For macaron shells:

100 g super fine almond flour Note 1
65 g powdered sugar Note 2
1 tablespoon unsweetened cocoa powder Note 3
70 g egg whites at room temperature Note 4
¼ teaspoon cream of tartar Note 5
¼ teaspoon salt
75 g fine granulated sugar Note 6
1 teaspoons red gel food coloring Note 7
1/2 teaspoon pure vanilla extract

For cream cheese filling:

¼ cup (55 g) cream cheese softened
¼ cup (56 g) unsalted butter softened
1 cup (120 g) powdered sugar
½ teaspoon pure vanilla extract
1/8 teaspoon coarse kosher salt

Instructions

To make macaron shells:

Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat.
To prepare dry ingredients, sift together almond flour, powdered sugar and cocoa powder twice. Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.
To make meringue, in a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form. (I set it to speed 4 on my KitchenAid stand mixer. It takes 30-40 minutes to whip the meringue, but it's well worth it for nice and full shells.)
When the meringue reaches soft peaks stage, add red gel food coloring and vanilla extract.
Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs.
To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 12 tip.)
Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: Download my free macaron template. Simply pipe the batter to fill inner circle.)
Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
Let the macarons rest on the counter for 15 minutes before baking.
To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)
Cool macarons complete and then remove the shells from the parchment paper. (TIP: Don't remove the shells while warm, you may risk breaking the shells, or the bottom might get stuck to the baking surface.)

To make the filling:

While macarons bake, prepare the cream cheese filling. In a mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, vanilla extract and salt and beat until well combined.
Transfer the filling into a pastry bag fitted with a round piping tip. (I used Wilton 10 piping tip.)

To assemble:

Pair the macaron shells by size and arrange them on a wire rack. Line them up so that bottom shells are upside down.
Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
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.
To serve, bring the macarons out about 30 minutes prior to serving.

Notes

Note 1: It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.

Note 2: I don’t recommend making your own powder sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.

Note 3: For this recipe, you can use either natural or Dutch-processed cocoa powder.

Note 4: I've had success with carton egg whites (Bob Evans brand). You'll need 1/3 cup of egg whites.

Note 5: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!

Note 6: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.

Note 7: I used this gel food coloring.

GOT MACARON TROUBLE? Check out my macaron troubleshooting guide.

Nutrition

Servings: 1 filled macaron

Calories: 114kcal

Carbohydrates: 15g

Protein: 2g

Fat: 6g

Sugar: 14g

Sodium: 30mg