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To make delightful red velvet macarons, gather these key ingredients: - 1 cup almond flour - 1 ½ cups powdered sugar - 3 large egg whites, at room temperature - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 teaspoon red gel food coloring - 1/2 teaspoon cocoa powder - Pinch of salt - For the cream cheese filling: - 4 oz cream cheese, softened - 2 tablespoons unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract Each ingredient plays an important role. Almond flour gives macarons their unique texture. Powdered sugar adds sweetness and helps form a smooth surface. Egg whites create the airy structure through meringue. Granulated sugar stabilizes the egg whites while they whip. Vanilla extract and red gel food coloring bring flavor and color. The cocoa powder adds a hint of chocolate. Salt balances the sweetness and enhances all flavors. The cream cheese filling combines rich cream cheese and butter, making every bite creamy and delightful. This filling brings the traditional red velvet taste to your macarons. When you gather these ingredients, ensure they are fresh. Fresh ingredients help create the best results. With this list, you are ready to create stunning red velvet macarons that taste as good as they look! {{ingredient_image_1}} Start by sifting the almond flour, powdered sugar, and cocoa powder. This step is key. It removes lumps and helps your macaron shells be smooth. Next, ensure your egg whites are at room temperature. This helps them whip up better, leading to a fluffier meringue. In a clean bowl, whisk the egg whites on medium speed until frothy. Gradually add the granulated sugar while whisking. Once the mixture is frothy, turn up the speed to high. Whip until you see stiff peaks form. This might take a few minutes. Next, add the vanilla extract and red gel food coloring. Mix gently until the color is even. Now comes the fun part! Carefully fold the sifted almond flour mixture into the meringue. Use a rubber spatula and fold gently. You want to combine but not deflate the meringue. Keep folding until the mixture is shiny and flows like lava. This should take about 30 to 40 folds. Prepare a baking sheet with parchment paper or a silicone mat. Transfer the macaron mixture into a piping bag fitted with a round tip. Pipe small circles, about 1.5 inches wide, spaced apart on the baking sheet. Let them sit at room temperature for 30 to 60 minutes. This allows a skin to form on top. Preheat your oven to 300°F (150°C). Bake the macarons for 15 to 18 minutes. Rotate the baking sheet halfway through for even baking. Let the macarons cool on the baking sheet for about 10 minutes. After that, transfer them to a wire rack. Cooling on racks is important. It helps prevent sogginess. In a mixing bowl, combine 4 oz of softened cream cheese and 2 tablespoons of softened butter. Beat them together until smooth. Gradually add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until the filling is light and fluffy. Once the shells are cool, pipe a dollop of the cream cheese filling onto one shell. Top it with another shell to create a sandwich. Press gently to connect them. For the best flavor, refrigerate the assembled macarons for at least 24 hours. This allows the flavors to meld together beautifully. - Achieving the right consistency: The macaron batter must flow like lava. It should be shiny and not too runny. If it is too thick, your macarons may not rise well. Use a rubber spatula to fold gently, about 30-40 times. This helps mix it without losing air. - Avoiding common pitfalls: Remember to sift the almond flour and powdered sugar. This keeps lumps away. Also, ensure your mixing bowl is clean and dry. Any fat can ruin your meringue, causing it to not whip up properly. - Other extracts to try: Vanilla is classic, but you can experiment. Almond extract adds a nutty taste. Peppermint extract works well for a fresh twist. Just use these in small amounts to avoid overpowering the red velvet flavor. - Adjusting sweetness levels: Depending on your taste, you can reduce the powdered sugar in the filling. A little less sugar can help balance the cream cheese's tanginess. Taste as you go to find the right balance. - Images of consistency 'lava' mixture: Look for pictures showing the batter flowing off the spatula. It should hold its shape for a moment before settling back down. - Photos of piped shells: Good photos show even circles with no peaks. The shells should look smooth and glossy before baking. This will help you know when your batter is just right. Pro Tips Use Room Temperature Egg Whites: Ensure your egg whites are at room temperature for better volume when whipping. This helps achieve the perfect meringue consistency. Measure Ingredients Accurately: Baking is a science, so precise measurements are crucial. Use a kitchen scale for the best results, especially for almond flour and powdered sugar. Don't Skip the Resting Step: Allow your piped macarons to rest until they form a skin before baking. This step is essential for developing the signature 'foot' of the macaron. Flavor Variations: Experiment with different flavors by adding extracts or zest to your filling. You can create unique combinations like lemon or chocolate cream cheese filling! {{image_2}} Red velvet macarons can be even more fun with different flavors. One popular option is red velvet macarons with chocolate filling. The rich chocolate taste pairs well with the cream cheese filling. It adds depth and makes each bite even more delightful. Another option is making nut-free macarons. Substitute almond flour with a nut-free blend. This way, everyone can enjoy these treats. You can use sunflower seed flour or oat flour for a great texture. You can dress up your red velvet macarons for special occasions. For Valentine’s Day, add heart-shaped decorations on top. Use pink or white icing to make them extra festive. These will surely impress your loved ones. During the holidays, try holiday-inspired variations. Add a sprinkle of cinnamon or nutmeg to the filling. You can also use red and green food coloring to create a festive look. These adaptations make your macarons fit for any celebration. To really enjoy your red velvet macarons, think about drinks. A nice cup of coffee or hot cocoa goes well with them. The warmth of these drinks balances the sweetness of the macarons. For parties, serve macarons on a beautiful platter. You can pair them with fruits like strawberries or raspberries. This adds a fresh touch and makes the dessert table pop. These simple ideas can elevate your macaron experience. To keep your macarons fresh, store them in an airtight container. This helps them stay soft and chewy. Place parchment paper between layers to avoid sticking. Keep your macarons in the fridge if you plan to eat them later. The ideal temperature is around 32°F to 41°F (0°C to 5°C). This cool environment helps maintain their texture and flavor. You can freeze macarons for up to three months. To freeze, place them in a single layer on a baking sheet. Once firm, transfer them to a freezer-safe bag or container. Make sure to remove excess air to avoid freezer burn. When you're ready to enjoy them, thaw the macarons in the fridge overnight. This gentle method helps them regain their texture. Enjoy your sweet treat with ease! Red velvet macarons get their unique flavor and color from cocoa powder and red gel food coloring. Regular macarons are often plain, using just almond flour and sugar. The cream cheese filling adds a rich tang, which sets them apart. No, you cannot use regular flour instead of almond flour. Regular flour has gluten, which affects the texture. Almond flour keeps the macarons light and chewy, while regular flour will make them dense. Macarons can last about 3 to 5 days in the fridge. For longer storage, keep them in an airtight container. They can last up to a month in the freezer. Just remember to let them thaw in the fridge before serving. Using liquid food coloring is not ideal. Gel food coloring provides a stronger color without adding extra moisture. Liquid food coloring can change the texture of your batter, making it more runny. Use a piping bag fitted with a round tip. Hold it straight up and pipe small circles, about 1.5 inches wide. Keep them spaced apart to allow for spreading. Practice makes perfect, so don’t worry if your first batch is not perfect. Cracks can happen for several reasons. Common causes include not resting the macarons long enough or baking at too high a temperature. Make sure to let them form a skin and bake gently for the best results. Creating Red Velvet Macarons requires careful attention to detail. We covered essential ingredients, like almond flour and cream cheese filling. The step-by-step instructions guide you through every part, from making the meringue to assembling the perfect shells. Remember the tips for consistency and how to store them for freshness. I hope these insights inspire you to try these delicious treats. With practice, you’ll master the art of macaron making. Enjoy your baking journey!

Red Velvet Macarons

Delicious red velvet macarons filled with cream cheese filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 12
Calories 100 kcal

Ingredients
  

  • 1 cup almond flour
  • 1.5 cups powdered sugar
  • 3 large egg whites, at room temperature
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon red gel food coloring
  • 0.5 teaspoon cocoa powder
  • a pinch salt
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Start by sifting the almond flour, powdered sugar, and cocoa powder together into a bowl.
  • In a clean and dry mixing bowl, whisk the egg whites on medium speed until frothy. Gradually add the granulated sugar while continuing to whisk. Increase the speed to high and whip until stiff peaks form. Add the vanilla extract and red gel food coloring, mixing gently until fully incorporated.
  • Carefully fold the almond flour mixture into the meringue using a rubber spatula. Fold gently but thoroughly until the mixture is shiny and flows like lava.
  • Prepare a baking sheet with parchment paper or a silicone mat. Transfer the macaron mixture to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) spaced apart on the prepared baking sheet.
  • Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface and they are no longer sticky.
  • Preheat your oven to 300°F (150°C). Bake the macaron shells for 15-18 minutes, rotating the baking sheet halfway through for even baking.
  • Let the macarons cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
  • In a mixing bowl, combine the softened cream cheese and unsalted butter. Beat until smooth. Gradually add the powdered sugar and vanilla extract, continuing to mix until light and fluffy.
  • Once the macaron shells are completely cooled, pipe a dollop of cream cheese filling onto one shell and top it with another. Gently press together to create a sandwich.
  • Allow the assembled macarons to sit in the refrigerator for at least 24 hours for the flavors to meld.

Notes

Allow the assembled macarons to sit in the refrigerator for at least 24 hours for the flavors to meld.
Keyword dessert, macarons, red velvet