Description
This Red Velvet Macarons recipe delivers delicate, tender almond meringue shells with a rich cocoa flavor and vibrant red hue, filled with a smooth and creamy cream cheese frosting. Perfectly balanced with subtle sweetness and a luxurious texture, these macarons are an impressive treat for special occasions or elegant desserts.
Ingredients
Scale
Macaron Shells
- 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 food coloring (gel recommended)
Cream Cheese Frosting Filling
- 4 oz cream cheese, softened (brick-style, 113g)
- ¼ cup (4 Tablespoons) unsalted butter, softened (57g)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar (220g)
Instructions
- Preparation: Ensure all equipment is completely clean, dry, and grease-free. Avoid rubber, silicone, and plastic materials when whipping egg whites for best results. Line multiple 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 Dutch-process cocoa powder. Set this mixture aside.
- Whip Egg Whites: In a large clean bowl, beat the room-temperature aged egg whites on medium speed until foamy, approximately 30 seconds. Add cream of tartar and beat an additional 30 seconds.
- Incorporate Sugar: Gradually add granulated sugar, about one tablespoon at a time, beating for 30 seconds between each addition. Continue until all sugar is added and dissolved.
- Add Flavor and Color: Add vanilla extract, salt, and red gel food coloring (about 1 teaspoon) to the meringue. Beat on medium-high until stiff, glossy peaks form that hold their shape without collapsing.
- Fold Dry Ingredients: Gently fold about one-third of the almond flour and cocoa mixture into the meringue using a spatula. Repeat with the remaining two-thirds until fully incorporated.
- Macaronage: Continue folding the batter with sweeping motions, scraping bowl sides and bottom, letting batter flow smoothly and fall in a thick ribbon from the spatula. You should be able to barely make a figure-8 without the meringue breaking.
- Pipe Macarons: Transfer batter to a large pastry bag fitted with a round tip (Ateco 804 recommended). Pipe 1 ½ inch diameter circles onto prepared baking sheets about 2 inches apart, finishing each with a flick of the wrist to prevent peaks.
- Release Air Bubbles: Firmly tap the baking sheets on the countertop several times to release trapped air bubbles.
- Rest Macarons: Let piped macarons sit at room temperature until a dry skin forms on top, approximately 35 minutes. They should not feel sticky to the touch.
- Bake: Preheat oven to 325°F (160°C). Bake one tray at a time on the center oven rack for 10-11 minutes, rotating the tray halfway through baking. The feet should be dry, and the tops should not indent when gently pressed.
- Cool Shells: Allow baked macaron shells to cool completely on the baking sheets before filling.
- Prepare Filling: In a medium bowl, beat softened cream cheese, butter, vanilla extract, and salt until smooth and creamy.
- Add Sugar: Gradually mix in powdered sugar until fully combined and the frosting has a smooth, pipeable consistency.
- Assemble Macarons: Pipe cream cheese filling onto the bottom of one shell and sandwich with another. Repeat with remaining shells.
- Maturation and Optional Decoration: For best texture and flavor, refrigerate assembled macarons in an airtight container for 24 hours before serving. Optionally, drizzle melted white chocolate over the shells prior to refrigerating.
Notes
- Use aged egg whites at room temperature for optimal meringue stability and volume.
- Sift almond flour and powdered sugar thoroughly to prevent lumps and create smooth shells.
- Ensure all equipment is clean and free of grease to help egg whites whip properly.
- Resting the piped batter is crucial for developing a skin that prevents cracking and helps feet formation during baking.
- Use gel food coloring for vibrant red color without affecting batter consistency.
- Macarons can be stored airtight in the refrigerator for up to 3 days; bring them to room temperature before eating.
- Drizzling white chocolate is optional and adds an elegant touch and extra flavor.
- Prep Time: 45 minutes
- Cook Time: 10-11 minutes per tray
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Red Velvet Macarons, macarons, French dessert, cream cheese filling, red velvet, cocoa macarons, baked meringue cookies
