Red Velvet Macarons

Red Velvet Macarons

My, my, my, macarons again? I know it’s the 2nd macaron recipe this month and we are only half way through but this one is for all Red Velvet lovers ♥ A fun take on Red Velvet in form of a macaron; vanilla cream cheese frosting inside a pair of light chewy cocoa flavoured almond meringue cookies.

Hearts may be so Valentine’s (I made these for my Valentine – dressing one heart up with edible eyes, long flirty lashes, pink lips and sugar hearts on a plate – like a card with sweet message, and as you may guess he loved it 😉 ) but like always you can make them into classic rounds or any other shape you like!

Cocoa powder brings nice flavour in the shells and deepens the colour beautifully. Like I’ve mentioned before I add food colouring very carefully as it adds liquid in the meringue and also powders can affect the texture of the shells. I am currently experimenting with different types of powdered colouring and am hoping to be able to share more about that with you in the near future. If you have recommendations of natural or artificial food colourings, especially ones available in powder form, please tell us in the comments or mail me at [email protected]
Red Velvet Macarons

Red Velvet Macarons
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Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Red Velvet Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Ingredients
  • Red cocoa shells
  • 78 grams egg whites divided
  • 100 grams ground almonds
  • 100 grams powdered sugar
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon red food colouring powder + for sprinkling on top
  • 25 ml water
  • 100 grams granulated sugar
  • 1/4 teaspoon red food colouring gel
  • Vanilla cream cheese frosting
  • 85 grams Philadelphia cream cheese softened
  • 125 grams powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare 2 baking sheets with parchment or silicone baking sheet.
  2. Divide egg whites placing half in the mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. Place ground almonds, powdered sugar, cocoa powder and powdered food colouring in a food processor or coffee grinder and pulse for few seconds, then pass through a sieve into a separate mixing bowl and combine with remaining egg white.
  6. When the meringue forms stiff and glossy peaks add a drop of red food colouring gel and continue to beat until incorporated, then remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet. You can sprinkle cocoa powder or a little red colouring powder on top.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 15-17 minutes until you can lift them off the baking sheet.
  9. Once cooled pair with matching shells ready for filling.
  10. Prepare cream cheese frosting by combining all ingredients in a mixing bowl and beat until incorporated and smooth. Place in a piping bag or spoon onto flat side of a macaron shell.
  11. Place another shell on top to make a sandwich and refrigerate for 24 hours before serving.

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