Description
These Red Velvet Macarons are delicate French cookies with a rich red cocoa-flavored shell and creamy cream cheese frosting filling. Perfectly smooth and soft inside with a slight crisp exterior, they make an elegant dessert or special treat. The recipe includes tips on aging egg whites for optimal meringue and suggests a 24-hour maturation for the best flavor and texture.
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 / 110 ml / 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 for bright red color)
Cream Cheese Frosting Filling
- 4 oz cream cheese, softened (113 grams, brick-style)
- ¼ cup (4 Tablespoons) unsalted butter, softened (57 grams)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar (220 grams)
Instructions
- Prepare Equipment and Ingredients: Ensure all equipment is completely clean, dry, and grease-free. Line cookie sheets with parchment paper or silicone mats and set aside.
- Sift Dry Ingredients: In a medium bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside.
- Beat Egg Whites: In a large, clean bowl, beat aged egg whites on medium speed until foamy, about 30 seconds. Add cream of tartar and beat for another 30 seconds.
- Incorporate Sugar: Gradually add granulated sugar, about 1 tablespoon at a time, beating for 30 seconds after each addition, until all sugar is incorporated and mixture is glossy.
- Add Flavorings and Color: Mix in vanilla extract, salt, and red gel food coloring (about 1 teaspoon), then beat on medium-high speed until stiff peaks form that hold their shape firmly without folding.
- Fold Dry Ingredients: Gently fold one third of the dry cocoa mixture into meringue using a spatula; repeat with remaining dry ingredients in thirds. Fold until batter flows smoothly in a thick ribbon and can just form a figure-8 without breaking.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip. Pipe 1 ½-inch circles spaced 2 inches apart onto prepared baking sheets. Flick wrist in a “C” motion to smooth peaks. Tap pans firmly on countertop several times to release air bubbles.
- Rest Macarons: Let the piped macarons rest at room temperature until a skin forms and tops are dry to the touch, about 35 minutes.
- Bake Macarons: Preheat oven to 325°F (160°C). Bake one tray at a time on the center rack for 11 minutes, turning tray halfway through baking. The feet should be dry and shells should not indent when gently pressed.
- Cool Shells: Allow macarons to cool completely on baking sheets before removing.
- Prepare Frosting: Beat cream cheese, butter, vanilla extract, and salt in a bowl until smooth and creamy. Gradually add powdered sugar and continue mixing until the frosting is smooth.
- Assemble Macarons: Pipe cream cheese frosting onto the bottom of one shell and sandwich with another.
- Mature Macarons: For best texture and flavor, refrigerate assembled macarons in an airtight container for 24 hours before serving. Optionally, drizzle melted white chocolate over shells before refrigerating.
Notes
- Aged Egg Whites: Aging egg whites for at least 24 hours in the refrigerator covered with pierced plastic wrap improves meringue stability but is optional.
- Cocoa Powder: Dutch-process cocoa is recommended for deeper flavor; natural cocoa can be substituted if needed.
- Storing: Store assembled macarons in an airtight container in the refrigerator for up to two weeks. Remove 15-20 minutes before eating for best texture.
- Freezing: Macarons can be frozen in airtight containers for several months. Thaw in refrigerator before serving.
- Equipment: Use clean glass, metal, or ceramic bowls and avoid plastic or rubber tools when beating egg whites to prevent grease contamination.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
