These Red Velvet Macarons are a delightful twist on the classic French macaron. They feature a vibrant red color and are filled with a luscious cream cheese buttercream, reminiscent of the famous red velvet cake. These macarons are perfect for special occasions or as a sweet treat any day.
Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 2 large egg whites, room temperature. 1/4 cup granulated sugar. 2 tablespoons unsweetened cocoa powder. 1/2 teaspoon red gel food coloring. 1/2 teaspoon vanilla extract. 1/4 teaspoon cream of tartar. Pinch of salt. 1/2 cup unsalted butter, softened. 4 oz cream cheese, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.
Instructions: Preheat your oven to 300F 150C and line two baking sheets with parchment paper. In a food processor, pulse together almond flour and powdered sugar until well combined. Sift this mixture into a large bowl and set aside. In a separate bowl, beat the egg whites until foamy. Add cream of tartar, salt, and granulated sugar gradually while continuing to beat. Beat until stiff glossy peaks form. Add red gel food coloring and vanilla extract to the meringue, and gently fold until evenly colored. Now, add the sifted almond flour and powdered sugar mixture to the meringue in thirds. Fold gently but thoroughly until the batter flows like lava. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets firmly on the counter to remove any air bubbles. Let the macarons sit at room temperature for about 30 minutes until they form a skin. Bake in the preheated oven for 15-18 minutes or until the macarons are set but not browned. Let them cool completely on the baking sheets. In a mixing bowl, beat the softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, and beat until creamy and well combined. Match up macaron shells of similar size and pipe a dollop of cream cheese buttercream onto one shell. Sandwich with another shell gently. Repeat for all macarons. Place the filled macarons in an airtight container and refrigerate for at least 24 hours to mature. Serve your authentic Red Velvet Macarons with Cream Cheese Buttercream and enjoy!
Prep Time: 45 minutes
Cook Time: 15 minutes
brandon warden
