Red Velvet Macarons #cookies #desserts

I'm totally head over heels with these dazzling red velvet macarons! Not only for its lovely shading (how about we let it be known, it's a shocker!), however the flavor is in this way, so great! The sweet n' tart cream cheddar filling, fresh and charmingly chewy shells with slight trace of cocoa and vanilla. I couldn't request anything better!

To make these red velvet form, I began with my base french macaron formula, which utilizes significantly less sugar contrasted with numerous plans out in the wild wide web. I didn't have to change much however. A smidgen of cocoa powder and some red nourishment shading will get you there. I state a few, not a bit, sustenance shading, since it requires a considerable amount of it to accomplish that rich red shading. I figured it's an exceptional treat and a little nourishment shading won't execute us. What's significant is that you need to utilize gel nourishment shading however.

Also try our recipe Classic French Macaron with Vanilla Buttercream Filling

Stunning red velvet macarons are made to impress! Follow step by step for these crisp and pleasantly chewy macarons filled with sweet and tangy cream cheese filling.

Ingredients:
For macaron shells:

1 cup (100gr) almond flour
3/4 cup (100gr) powdered sugar
1 tablespoon unsweetened cocoa powder
2 large egg whites (about 70gr)
¼ teaspoon cream of tartar
¼ cup (50gr) sugar
1 teaspoon pure vanilla extract
½-3/4 teaspoons red gel food coloring (I use Wilton)

For cream cheese filling:

¼ cup (55gr) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup (120gr) powdered sugar
2 teaspoons heavy (whipping) cream
½ teaspoon pure vanilla extract
1/8 teaspoon salt

Directions:

In medium bowl, sift together almond flour, powdered sugar and cocoa powder twice.
In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add vanilla extract and red food coloring. Beat on medium speed for one more minute.
Sift the almond flour/powdered sugar mixture over the whipped egg whites.
Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency.
To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon dissolve within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
Transfer the batter into a pastry bag with a round tip.
Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.
Preheat the oven to 300°F (150°C).
Bake the macarons for 18-20 minutes. To check the doneness, gently remove one macaron. If the bottom does not stick, they are done.
Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
While macarons are drying, prepare the cream cheese filling. In a mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, heavy cream, vanilla extract and salt and beat until well combined.
Transfer the filling into a pastry bag and fill the macarons. It’s best to serve macarons the next day.
Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.