Red Velvet Macarons

🧂 Ingredients

• 150 grams almond flour

  (about 1½ cup + 2 teaspoons)
• 145 grams confectioners sugar

  (about 1¼ cup + 2½ tablespoons)
• 5 grams dark cocoa powder

  (or Dutch-processed cocoa powder, about 1 tablespoon)
• 110 grams egg whites

  (about 3-4 large eggs, at room temperature)
• ½ teaspoon vanilla extract
• ⅛ teaspoon cream of tartar
• 95 grams sugar

  (about ¼ cup + 3 tablespoons)
• red gel food coloring
• 4 oz cream cheese

  (softened, at room temperature)
• ¼ cup butter

  (softened, at room temperature)
• 1½ cup confectioners sugar
• ½ teaspoon vanilla extract
• ½ tablespoon heavy cream

  (or more, if needed)
• ¼ cup white chocolate chips

  (melted, optional for topping)

Instructions

• 1 In the bowl of your food processor, add the 150 grams almond flour, 145 grams
  confectioners sugar, and 5 grams dark cocoa powder.
• 2 Blend with the food processor on low speed until the mixture has become
  extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing
  bowl. Set aside.
• 3 In a separate large mixing bowl, use a hand mixer or stand mixer with the whisk
  attachment to beat the 110 grams egg whites, ½ teaspoon vanilla extract, and ⅛
  teaspoon cream of tartar until soft peaks form. The egg mixture will start out
  foamy and will have soft peaks once the whisk begins to leave tracks.
• 4 Gradually add 95 grams sugar to the egg whites while continuing to mix, until
  everything is fully distributed. Then, add your red gel food coloring.
• 5 Continue to beat the egg mixture until stiff peaks form.
• 6 Scoop ⅓ of the whipped egg mixture into your flour mixture and use a rubber
  spatula to gently fold it in until it is combined.
• 7 Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a
  time, and gently folding in between each addition.
• 8 After the last bit of the egg mixture has been added, continue to gently and
  slowly fold the macaron batter until the batter falls from the spatula in
  ribbons. *The consistency should be similar to honey or lava. If you let the
  batter fall from your spatula, it should only take about 10 seconds to sink back
  into itself.
• 9 Once you have reached the perfect consistency, transfer the batter into a piping
  bag that has been fitted with a round tip (or a storage bag with the corner cut
  off).
• 10 Prepare your baking sheet with a silicone macaron mat or parchment paper.
• 11 Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making
  sure to space them at least ½-inch apart from each other.
• 12 Firmly tap the baking sheet on the counter 5 times to get rid of any air
  bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.
• 13 Allow the macarons to rest on the counter at room temperature for 30-60 minutes,
  or until they are dry to the touch and no longer tacky.
• 14 While the macarons are resting, go ahead and preheat your oven to 325˚F
  (160˚C/Gas Mark 3).
• 15 Once ready, bake the macarons for 10-13 minutes, or until the macarons don’t
  move if you tap on them slightly.
• 16 Remove the macarons from the oven and let them cool on the baking sheet for 10
  minutes before moving them to a wire rack to finish cooling.
• 17 In a large mixing bowl, add 4 oz cream cheese and ¼ cup butter. Use a hand mixer
  or stand mixer to beat it for 1 minute until it has become light and fluffy.
• 18 Add the 1½ cup confectioners sugar and ½ teaspoon vanilla extract and mix until
  well combined.
• 19 Gradually add ½ tablespoon heavy cream in small increments, making sure to beat
  in between each addition until you reach your desired consistency.
• 20 Scoop the frosting into a piping bag with a round tip (or a storage bag with the
  corner cut off).
• 21 Take one cooled macaron shell and pipe some frosting into the center. Place a
  second macaron shell on top and gently press them together, forming a sandwich.
• 22 Repeat this process with your remaining macaron shells and cream cheese
  frosting.
• 23 If desired, you can melt ¼ cup white chocolate chips in 20-second increments in
  the microwave, stirring well in between each one. Then, you can drizzle the
  chocolate over the macarons.
• 24 For best results, place the macarons into an airtight container in the fridge
  for 24 hours. Then, allow them to come up to room temperature and serve.

Nutrition Info