Description
Delight in these visually stunning Red Velvet Macarons, featuring a rich cream cheese frosting, perfect for celebrations or impressing friends.
Ingredients
Scale
- 3 large Aged Egg Whites
- 90 grams Granulated Sugar
- 120 grams Superfine Almond Flour
- 150 grams Powdered Sugar
- 15 grams Unsweetened Cocoa Powder
- 1 teaspoon Red Gel Food Coloring
- 226 grams Cream Cheese
- 1 teaspoon Vanilla Extract
- 1 pinch Fine Salt
Instructions
- Prepare Baking Sheets by lining two large sheets with parchment paper or silicone mats.
- Make Meringue by whisking the aged egg whites until bubbles form. Gradually mix in granulated sugar until stiff peaks form.
- Combine Dry Ingredients by sifting almond flour, powdered sugar, and cocoa powder into the meringue, gently folding with a spatula.
- Add Food Coloring by incorporating red gel food coloring until fully mixed.
- Pipe Macarons, transferring batter to a piping bag and piping 1 1/4-inch rounds onto the lined sheets.
- Rest Macarons for about 30 minutes until they form a dry skin. Preheat oven to 320°F (160°C).
- Bake one tray for 18-21 minutes, rotating halfway. Let them cool completely.
- Prepare Cream Cheese Frosting by beating cream cheese until smooth, then mixing in vanilla, salt, and sifted powdered sugar.
- Assemble Macarons by pairing cooled shells, piping frosting onto one, and topping with another shell.
Notes
- Ensure egg whites are aged and at room temperature for better whipping.
- No substitutions for granulated and powdered sugar for consistent results.
- Use gel food coloring to prevent altering batter consistency.
- Bring cream cheese to room temperature for easy mixing.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg