red velvet macarons

Red Velvet Macarons are classic French macarons with the flavors of red velvet cake.  They&#x27;re crisp, chewy and filled with a tangy cream cheese filling!

Red Velvet Macarons

100 g powdered sugar

almond flour

7.5 g cocoa powder

2.5 mL cream of tartar

50 g superfine sugar

red food coloring gel (see Notes)

5 mL Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

115 g cream cheese, softened

60 g unsalted butter, softened

10 mL Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

salt

Place the egg whites in a bowl at room temperature first as they beat up much more quickly for the meringue when they're not cold.

Line (2) baking sheets with parchment paper or silicone mats.  Use a macaron stencil and trace 1 1/5&quot; circles onto the parchment as a guide if desired.  Turn the parchment pencil side down on the baking sheet.

Place the 1 cup powdered sugar, almond flour and cocoa powder into the bowl of a food processor and process 10-15 times or until fine.

Sift the almond flour mixture into a medium bowl and discard any large pieces.

Beat the egg whites and cream of tartar at medium speed in a large bowl until frothy.  Increase the speed to high and add the superfine sugar about a half tablespoon at a time while beating until stiff peaks form.  When the meringue is done, it will stand straight up on the top of the wire whisk, or you can turn the entire bowl upside down and the meringue won't budge.

Add the vanilla and red food coloring to the meringue and beat on low just until incorporated.

Fold the almond flour mixture into the meringue by gently scraping the bottom of the bowl and folding the batter over the top.  Turn the bowl 1/4 turn with each fold.  The batter will become runnier as you fold.  Continue to fold until the batter flows from the spoon in an even stream and you can make a figure 8 out of the batter without it breaking.

Place the macaron batter in a pastry bag fitted with a 1/2&quot; baking tip and fill the bag.  Pipe the macarons by placing the tip directly over the center of each circle and squeezing the bag to dispense the batter.

Rap the baking sheets on the counter 5 times each to pop any air bubbles that have formed.

Preheat the oven to 300 degrees Fahrenheit.  Let the macarons stand 30 minutes to 1 hour at room temperature before baking to allow them to dry out.  A skin will form over the top of the macarons, which prevents air from escaping.  The air is pushed out the bottom of the cookie, creating their signature feet.

When the macarons are smooth and dry to the touch, bake for 20 minutes.  Remove from heat and place on a wire rack.  The cookies will release from the pan easily when they're done.  If they don't, bake them for 2-3 minutes longer.  Cool completely.

Prepare the macarons:

Beat the cream cheese and butter in a medium bowl until light and fluffy.  Add the powdered sugar, vanilla and pinch of salt, and beat until smooth and fluffy.

Place the filling into a pastry bag fitted with a 1/4&quot; round tip and pipe the frosting onto the half of the macarons.  Top with the additional macarons and press down gently.

Enjoy macarons immediately, or chill in an air tight container and enjoy within 5 days.

Prepare the frosting:

https://www.youtube.com/watch?v=S7O2OtkIJgE

Red Velvet Macarons are classic French macarons with the flavors of red velvet cake.  They're crisp, chewy and filled with a tangy cream cheese frosting! #ad #BaketoShare #NielsenMasseyInspires @nielsenmassey
https://flavorthemoments.com/red-velvet-macarons/

These red velvet macarons are filled with cream cheese frosting and drizzled with white chocolate!

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

unsweetened cocoa powder (sifted)

red gel food coloring

white chocolate (melted)

unsalted butter (room temperature)

cream cheese (room temperature)

powdered sugar

vanilla extract

Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk until soft peaks form.

Add in the red gel food coloring and continue to beat on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper. Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Once the macaron shells are cooled, drizzle with melted white chocolate and let harden before filling.

Macarons

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and cream cheese together until smooth.

Add in the powdered sugar a little at a time until fully combined.

Add in the vanilla and salt and mix until smooth.

Match up your shells before piping, and then turn one side over. Pipe the cream cheese filling in the center of shell, leaving a little bit of room on the sides.

Put the assembled red velvet macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Cream Cheese Frosting

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Red Velvet Macarons

Red Velvet Macarons

Top 2 red velvet macarons recipes from across the web

The most viewed red velvet macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Red Velvet Macarons

Red Velvet Macarons

The most viewed red velvet macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine