Description
Delight in these elegant Red Velvet Macarons featuring delicate almond flour shells infused with rich cocoa and vibrant red food coloring, filled with a smooth and creamy cream cheese frosting. Perfect for special occasions or a luxurious treat, these macarons combine classic French technique with the beloved flavors of red velvet cake.
Ingredients
Scale
Macaron Shells
- 140 grams super fine almond flour (about 1 ½ cups)
- 115 grams confectioners’ sugar (about 1 scant cup)
- 8 grams Dutch processed cocoa powder (about 4 teaspoons)
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1 tablespoon red gel food coloring (Americolor Super Red recommended)
Cream Cheese Frosting
- ¼ cup (56 grams) unsalted butter, softened
- ¼ cup (60 grams) block cream cheese, softened
- 1 ½ cups (180 grams) confectioners’ sugar
- ¾ teaspoon vanilla extract
Instructions
- Make the macaron batter: Prepare your workspace with baking sheets lined with silicone mats. Sift almond flour, confectioners’ sugar, and cocoa powder together to ensure a fine, lump-free dry mixture. Set aside.
- Whip egg whites: In a stand mixer with a whip attachment, beat room temperature egg whites on low until soft peaks form. Gradually add white sugar, increasing speed to medium and then high, until stiff peaks form, about 4 minutes total.
- Add coloring and dry ingredients: Mix in red gel food coloring until just combined. Sift the dry almond flour mixture into the meringue, then gently fold with a rubber spatula to achieve a smooth, ribbon-like batter, avoiding overmixing.
- Pipe the shells: Transfer batter to a piping bag fitted with a large round tip. Pipe 1 to 1 ½-inch circles onto prepared mats, holding the bag perpendicular. Tap baking sheets to release air bubbles, using a toothpick to pop any remaining bubbles.
- Form the skin: Allow piped shells to rest at room temperature for 8 minutes to 1 hour, until a dry skin forms that does not stick to your finger when lightly touched.
- Bake shells: Preheat oven to 300°F (150°C). Bake the macarons for 15–20 minutes, testing at 15 minutes for firmness. The tops should be firm and stable. Let cool completely on mats before removing.
- Make cream cheese frosting: Beat softened butter and cream cheese until fluffy. Add confectioners’ sugar and vanilla, and beat until smooth and creamy.
- Assemble macarons: Pipe frosting onto half the shells. Sandwich with remaining shells of similar size. Refrigerate assembled macarons overnight to mature and meld flavors.
Notes
- Storage: Store macarons in an airtight container in the fridge for up to 3 days due to the dairy-based filling.
- Freezing: Refrigerate macarons first, then freeze for up to 2-3 months. Thaw in the refrigerator before serving. Minor separation in the cream cheese frosting may occur but is minimal.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 12g
- Sodium: 20mg
- Fat: 3.5g
- Saturated Fat: 1.8g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
