Red Velvet Macarons

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

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:
  1. In medium bowl, sift together almond flour, powdered sugar and cocoa powder twice.
  2. 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.
  3. Sift the almond flour/powdered sugar mixture over the whipped egg whites.
  4. 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.
  5. 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.