Red Velvet Macarons are a festive Valentine’s Day treat, flavored just like the classic cake.
I didn’t intentionally set out to post only macarons lately, but since I feel like I have to jump on the Valentine’s Day bandwagon, I’m sharing these Red Velvet Macarons as well.
I’m not sure why I chose Red Velvet – Red Velvet Cupcakes are my most requested treat, but it’s not my personal favorite flavor. I do enjoy a good cream cheese frosting, though I prefer it on chocolate cake.
Jay and I discussed Valentine’s Day, and whether or not we were going to go out or anything like that. Because it falls a few days before the next season of Game of Thrones is due to be released, we agreed that would just be our joint gift. Imagine my shock and surprise to discover it a few days ago, out on a store display.
So we went ahead and bought it. And we’ll probably be done with it by the time the official release date rolls around.
(Don’t ask me why the coloring is different on this photo. It was a sunny day when I shot these…Either the sun came out or it went behind some clouds.)
When I first made these (the batch you see above), I didn’t do anything to the shells flavor-wise. I made them again for the bambino’s teachers, and added some cocoa powder, as the Red Velvet flavor wasn’t quite right the first time around. The second batch was better.
If you separate your eggs now, you’ll have plenty of time to make these in time for your Valentine’s Day celebration. I feel it only fair to warn you, I have an almost-full bag of almond flour and several flavor combinations I still want to try, so be prepared for even more macarons to come!
For the Macarons:
- 71 g almond flour
- 117 g powdered sugar
- 1 Tbsp. unsweetened cocoa powder
- 2 large egg whites, room temperature and aged at least 24 hours
- 53 g granulated sugar
- 1 to 1 1/2 tsp. red powdered food coloring*
For the Filling:
- 4 oz. cream cheese, softened
- 2 Tbsp. butter
- 4 oz. powdered sugar
Line 2 baking sheets with parchment paper and set aside. Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine the almond flour, powdered sugar, and cocoa powder. Process for 1-2 minutes then sift. Repeat until there are 2 Tbsp. or less of solid pieces. Discard these.
Combine the egg whites and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Gradually increase the speed and whisk until you achieve stiff, glossy peaks (6-8 minutes). Add in the powdered food coloring, and whisk 30-60 seconds more on high speed.
Add the almond mixture all at once, and begin folding, to deflate the meringue. Once it all has been incorporated, test by lifting the spatula and allowing the batter to drop back into the bowl. It should hold its shape before sinking back into the bowl. If it doesn't, fold for 5 more strokes and test again.
Place the batter in a piping bag fitted with a round tip (Wilton 2A or Ateco #804). Pipe 1-inch diameter circles on the prepared baking sheets. Bang the baking sheets several times on the counter, to release any air bubbles. Allow to dry for 15-20 minutes.
Bake one sheet at a time for 14 minutes, rotating halfway through the baking time. The macarons are done when they easily peel off the parchment paper without breaking. Cool completely before filling.
In a medium mixing bowl, beat the cream cheese and butter on medium speed until well-combined. On low speed, add the powdered sugar a little at a time, until all is added. Beat on medium-high speed for 1-2 minutes, scraping the bowl as needed.
Spread or pipe the filling on half the cooled macaron shells, topping with the other half of the shells. Place in an air-tight container and refrigerate for 12-24 hours. Bring to room temperature before serving.
*If using liquid food coloring, don't use any more than 1 tsp. Too much liquid will negatively affect your macarons.