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- 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 Cream Cheese Filling: - 4 oz cream cheese, softened - 2 tablespoons unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract Almond flour gives macarons their light texture. It adds a nutty flavor too. Make sure it is finely ground for the best results. Powdered sugar helps create the sweet and smooth shell. It blends easily with the almond flour. Egg whites are crucial for the meringue. They need to be at room temperature to whip up well. Granulated sugar is added to the egg whites to create stiff peaks. This gives structure to the macarons. Vanilla extract adds a warm flavor that complements the red velvet. Red gel food coloring gives macarons their signature hue. Gel colors are more vibrant than liquid ones. Cocoa powder adds a hint of chocolate flavor. It enhances the red velvet taste without overpowering it. Cream cheese is the star of the filling. It brings a rich and tangy taste to the macarons. Unsalted butter helps to create a smooth texture in the filling. It makes it creamy and rich. Using high-quality ingredients makes a big difference. Fresh almond flour ensures a better texture. Old flour can make your macarons grainy. Choosing pure vanilla extract boosts flavor. I always prefer it over synthetic options. Cream cheese should be fresh to get the best flavor in the filling. Always check the date before buying. Quality ingredients lead to better taste and texture. They help make your macarons truly special. {{ingredient_image_2}} Start by gathering all your ingredients. You need 1 cup of almond flour, 1 ½ cups of powdered sugar, 3 large egg whites, 1/4 cup of granulated sugar, 1 teaspoon of vanilla extract, 1 teaspoon of red gel food coloring, 1/2 teaspoon of cocoa powder, and a pinch of salt. Sift the almond flour, powdered sugar, and cocoa powder together in a large bowl. This makes sure your macaron mixture is smooth and lump-free. In a clean bowl, whisk the egg whites at medium speed until frothy. Slowly add the granulated sugar while whisking. Increase the speed to high and beat until stiff peaks form. This step is key for a good texture. Gently fold in the vanilla extract and red gel food coloring. Make sure the color is even throughout. Next, add the sifted almond flour mixture to the meringue. Use a rubber spatula for this step. Fold slowly but thoroughly until the mixture looks shiny and flows like lava. You want to aim for about 30-40 folds to get the right texture. Line a baking sheet with parchment paper or a silicone mat. Fill a piping bag with the macaron batter and pipe small circles, about 1.5 inches in diameter. Leave space between each one. Let the piped macarons rest at room temperature for 30-60 minutes. They should develop a firm skin and not feel sticky. Preheat your oven to 300°F (150°C). Bake the macaron shells for 15-18 minutes. Rotate the baking sheet halfway through. The macarons are done when they form a ‘foot’ and lift easily from the parchment. Let the macarons cool on the baking sheet for about 10 minutes. After that, transfer them to a wire rack. Allow them to cool completely before filling. For the filling, mix 4 oz of softened cream cheese and 2 tablespoons of softened unsalted butter in a bowl. Beat until smooth. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until fluffy. Take one cooled macaron shell and pipe a generous amount of cream cheese filling onto it. Place another shell on top and press down gently. This creates a delicious sandwich. For the best taste, put the assembled macarons in the refrigerator for at least 24 hours. This allows the flavors to meld together nicely. Enjoy your creations! To get the right texture for your macarons, you must pay attention to a few key steps. First, sift your dry ingredients. This removes lumps and makes the mix smooth. Next, when you whip your egg whites, aim for stiff peaks. They should look shiny. Then, gently fold in the dry mix. Use a rubber spatula and do about 30-40 folds. The batter should flow like lava when ready. Let the piped macarons rest until they form a skin. This step is crucial for that beautiful foot. Many people make simple mistakes when making macarons. Here are some to watch for: - Skipping Sifting: Always sift almond flour and sugar together. - Overmixing: Don't overmix your batter. It ruins the texture. - Underbaking: Make sure to bake until the shells lift easily. - Skipping Resting: Let the shells rest before baking. This creates a proper skin. By avoiding these errors, you set yourself up for success. Having the right tools makes a big difference. Here’s what I recommend: - Kitchen Scale: Measure your ingredients accurately. - Silicone Baking Mat: This prevents sticking and helps with even baking. - Piping Bags: Use these for precise piping of the batter. A round tip works best. - Mixing Bowls: Use clean, dry bowls for whipping egg whites. These tools will help you make perfect macarons every time. Pro Tips Perfect Egg Whites: Ensure your mixing bowl is completely clean and dry to achieve the best meringue. Any grease or moisture can prevent the egg whites from whipping properly. Color Consistency: Use gel food coloring instead of liquid to prevent altering the macaron batter's consistency. Gel provides vibrant color without adding extra moisture. Resting Time: Be patient during the resting phase; this allows the macarons to form a skin that is crucial for developing the signature foot and smooth tops. Flavor Development: For the best taste, let the filled macarons sit in the refrigerator for at least 24 hours. This resting period allows the flavors to meld beautifully. {{image_4}} You can play with the flavors of your red velvet macarons. While the classic recipe shines, try mixing in some chocolate or vanilla. For chocolate, add 1-2 tablespoons of cocoa powder to your almond flour mix. This change gives a rich taste. If you prefer vanilla, swap the red gel food coloring for vanilla extract. The flavor shifts, but the look remains lovely. The cream cheese filling is a hit, yet there are many choices. You can use chocolate ganache for a rich bite. Just heat heavy cream and pour it over chopped chocolate. Stir until smooth and let it cool before using. Another option is buttercream. Mix softened butter, powdered sugar, and a splash of vanilla for a sweet twist. Each filling brings its own charm, so feel free to explore! Color can add fun to your macarons. For a festive touch, use different food colorings. Try green for St. Patrick's Day or pastel shades for spring. You can even swirl colors into the batter for a unique look. The macarons will be a feast for the eyes and taste great too. Make your occasion special and vibrant with these colorful variations! To keep your red velvet macarons fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. Keep them in the fridge for up to a week. This method keeps them moist and tasty. You can freeze macarons for later enjoyment. First, place unfilled shells in a single layer on a baking sheet. Freeze them for about one hour. After that, transfer them to a freezer-safe bag. They can last for up to three months. When you're ready, let them thaw in the fridge before filling. Assembled macarons have a shorter shelf life. They stay fresh for about 3-5 days in the fridge. The filling can make them soggy. Unassembled shells last longer, up to 7 days. So, store the filling separately for the best taste and texture. To get those perfect macaron feet, you need to pay attention to the batter. Make sure to fold gently but thoroughly. The batter should flow like lava. After piping, let the macarons rest until they form a skin. This skin helps the feet rise during baking. Bake at the right temperature and for the right time. A good rule is 300°F for 15-18 minutes. You can use liquid food coloring, but gel is better. Gel colors are more concentrated and do not add extra liquid to your batter. Liquid colors might change the batter's texture. If you must use liquid, reduce the other liquids slightly. Aim for a rich red hue that matches the red velvet theme. Homemade macarons can last for about a week in the fridge. Make sure to store them in an airtight container. They taste best if you let them sit for a day before enjoying. This resting time helps the flavors blend nicely. You can also freeze them for up to three months. Just make sure to wrap them well. Yes, macarons are gluten-free! They use almond flour instead of wheat flour. This makes them a great treat for those with gluten sensitivities. Always check the other ingredients, like the filling, to ensure they are also gluten-free. You can find red velvet macarons at specialty bakeries or online. Many gourmet shops offer them as well. If you want a fresh batch, consider making your own at home! It’s fun and rewarding. Plus, you can control the flavor and ingredients. Red velvet macarons are fun to make and share. We covered key ingredients, like almond flour and cream cheese, to ensure your success. Step-by-step instructions simplify the baking process, making it less daunting. Plus, our tips help you avoid common mistakes. Remember, experimenting with flavors adds your personal touch. With proper storage, these treats can last. Enjoy creating these delightful macarons and impress your friends with your skills!

Red Velvet Macarons

Delicious and visually stunning red velvet macarons filled with a creamy 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 150 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
  • 1 pinch salt
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare Your Ingredients: Start by sifting together the almond flour, powdered sugar, and cocoa powder into a large mixing bowl.
  • Create the Meringue: In a clean, dry bowl, whisk the egg whites on medium speed until they turn frothy. Gradually sprinkle in the granulated sugar while continuing to whisk. Increase the speed to high and beat the egg whites until stiff peaks form. Gently fold in the vanilla extract and red gel food coloring until fully combined.
  • Combine the Mixtures: Carefully add the sifted almond flour mixture to the meringue using a rubber spatula. Fold slowly but thoroughly until the mixture becomes shiny and has a ribbon-like consistency.
  • Pipe the Macarons: Line a baking sheet with parchment paper or a silicone mat. Fill a piping bag fitted with a round tip with the macaron batter. Pipe small circles of batter, roughly 1.5 inches in diameter, onto the prepared baking sheet.
  • Rest the Shells: Allow the piped macarons to rest at room temperature for 30-60 minutes, or until they develop a firm skin on the surface.
  • Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macaron shells for 15-18 minutes, rotating the baking sheet halfway through baking.
  • Cool the Shells: Let the macarons cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
  • Prepare the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese and unsalted butter. Beat until smooth and creamy. Gradually add the powdered sugar and vanilla extract.
  • Assemble the Macarons: Once the macaron shells are completely cooled, take one shell and pipe a generous dollop of cream cheese filling onto it. Place another shell on top and gently press down.
  • Allow to Set: For the best flavor, place the assembled macarons in the refrigerator for at least 24 hours.

Notes

For a stunning display, dust the finished macarons with a light sprinkling of cocoa powder or edible glitter before serving.
Keyword dessert, macarons, red velvet