Description
Delicious and elegant Red Velvet Macarons made with almond flour, Dutch-process cocoa powder, and a creamy cream cheese frosting filling. These vibrant red macarons feature a delicate meringue shell with a smooth, rich filling perfect for special occasions or gifting.
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 / 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 (113 grams, brick-style)
- ¼ cup unsalted butter, softened (57 grams)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar (220 grams)
Instructions
- Prepare Equipment and Dry Ingredients: Clean, dry, and grease-free equipment only. Line baking sheets with parchment paper or silicone mats. Sift almond flour, powdered sugar, and cocoa powder together in a medium bowl; 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 if using and continue beating for another 30 seconds.
- Add Sugar Gradually: Add granulated sugar one tablespoon at a time, beating 30 seconds after each addition until all sugar is incorporated and mixture becomes thick and glossy.
- Add Flavorings and Color: Mix in vanilla extract, salt, and red gel food coloring. Continue beating on medium to medium-high speed until stiff, fluffy peaks form that hold their shape.
- Fold Dry Ingredients: Add dry cocoa powder mixture in thirds, folding gently with a spatula after each addition. Fold until batter flows smoothly and forms a thick ribbon when dropped—just barely able to form a figure-8 without breaking.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip (such as Ateco 804). Pipe 1 ½ inch circles spaced 2 inches apart onto prepared baking sheets. Flick wrist in a ‘C’ motion to avoid peaks.
- Remove Air Bubbles and Rest: Firmly tap pans on the countertop multiple times to release air bubbles. Let macarons rest at room temperature until the surface forms a dry skin (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, rotating the pan halfway through. Shells should have dry feet and not indent when gently pressed.
- Cool Macarons: Allow shells to cool completely on baking sheets before filling.
- Prepare Cream Cheese Frosting: Beat softened cream cheese, butter, vanilla, and salt together until smooth. Gradually add powdered sugar and beat until the filling is creamy and smooth.
- Assemble Macaron Sandwiches: Pipe frosting onto the flat side of one shell and sandwich with another shell. For optimal flavor and texture, refrigerate assembled macarons in an airtight container for 24 hours before serving.
- Optional Decoration: Drizzle melted white chocolate over macarons before refrigerating if desired.
Notes
- Aged Egg Whites: Aging egg whites by refrigerating them covered with plastic wrap pierced with holes for at least 24 hours improves meringue stability but is not mandatory.
- Cocoa Powder: Dutch-process cocoa powder is preferred for depth of flavor, but natural cocoa powder may be used as a substitute.
- Storing: Store assembled macarons airtight in the refrigerator up to two weeks. Bring to room temperature 15-20 minutes before eating. They also freeze well for several months.
- Equipment Cleanliness: Ensure no grease or residue as it affects meringue whipping and macaron success.
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: 20 mg
