Red Velvet Macarons
Elegant French-style macarons with a vibrant crimson cocoa shell and a tangy cream cheese frosting filling, capturing the essence of red velvet cake in a delicate, bite-sized treat.
Ingredients
Scale
- 1 and 1/4 cups Almond Flour
- 1 and 3/4 cups Powdered Sugar
- 3 large Egg Whites (room temperature)
- 1/4 cup Granulated Sugar
- 1 tablespoon Unsweetened Cocoa Powder
- 1 teaspoon Red Gel Food Coloring
- 4 ounces Cream Cheese (softened)
- 1/4 cup Unsalted Butter (softened)
Instructions
- Sift almond flour, powdered sugar, and cocoa powder together twice to ensure a smooth texture.
- Beat egg whites until soft peaks form, then gradually add granulated sugar until stiff, glossy peaks appear.
- Fold in red gel food coloring until the desired hue is reached.
- Gently fold the dry ingredients into the meringue until the batter reaches a ‘lava’ consistency.
- Pipe 1-inch circles onto a lined baking sheet and tap firmly to release air bubbles.
- Let shells rest at room temperature for 30-45 minutes until a skin forms.
- Bake at 300°F (150°C) for 15-18 minutes until set. Let cool completely.
- Beat cream cheese and butter with a touch of powdered sugar for the filling, then sandwich between cooled shells.
Notes
- Use gel coloring instead of liquid to avoid altering the batter’s moisture levels.
- The ‘lava’ stage is reached when batter flows in a ribbon and disappears into itself after 10 seconds.
- Mature the filled macarons in the fridge for 24 hours for the best texture.
Find it online: https://dishmio.com/red-velvet-macarons/