Red Velvet Macarons with a delicious creamy filling!

Ingredients

Macarons:

  • 100 grams of Almond Flour
  • 100 grams of Powdered Sugar
  • 10 grams of Cocoa Powder

 

  • 2 Egg whites (about 70 grams)
  • 50 grams of Sugar

 

  • 1 teaspoon Vanilla Extract
  • Red Gel Food Colouring

Filling:

  • 100 grams of Cream Cheese
  • 30 grams of Butter
  • 100 grams of Powdered Sugar
  • 20 grams of Whipping Cream
  • 1/2 teaspoon of Vanilla Extract

Makes about 24 filled Macarons

Tools

What you'll need

  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Silicon Spatula
  • Baking paper OR Macaron mat
  • Big Round Piping Tip
  • (disposable) Piping Bags

Method

Method

  1. Line a baking sheet with baking paper or a macaron mat.
  2. Mix together almond flour, powdered sugar and cocoa powder.
  3. Sift twice.
  4. Beat egg whites until foamy, then add sugar and continue beating until hard peaks form.
  5. Add vanilla extract and red food colouring, beat at medium speed to incorporate.
  6. Sift the dry ingredients over the whipped egg whites.
  7. Gently fold the mixture and be sure to scrape the sides of the bowl in between.
  8. Form a figure 8 with the batter, as it drops, to see if the consistensy is right. NOTE: See video around 1:00 for right consistensy. 
  9. Place batter into a piping bag with fitted with a round piping tip.
  10. Pipe out the macarons. NOTE: If you use a macaron mat, don't completely fill the holes.
  11. Drop baking sheet on the counter a few times to get rid of air bubbles.
  12. Let macarons dry for about 30 minutes, until they've formed a skin. NOTE: To test, lightly touch to see if a skin has formed.
  13. Preheat your oven to 150 degrees Celsius.
  14. Bake macarons for about 20 minutes. NOTE: They're done if the bottom doesn't stick.
  15. Remove macarons from baking sheet or macaron mat and move onto a wired rack.

Filling:

  1. Whip together the cream cheese and butter.
  2. Then add in the powdered sugar, whipping cream and vanilla extract.
  3. Keep mixing until well combined.
  4. Place in a piping bag and fill the macarons.

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