Hey Guys! It's Kristy and today I'm going to show you how to make Red Velvet Macarons! This is wanna my favorite recipes, so I hope you will try this recipe and that if you do that you will enjoy it!
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IngredientRed Velvet Macarons:
2 1/2 oz (70.9 gm or about 2 large) egg whites (ounces measured by weight,
not volume)
4 oz (113.4 gm or 1 cup) powdered sugar (also called confectioner’s, icing,
or 10X sugar)
2 oz (56.7 gm or 1/2 cup) almond meal/flour
1/4 oz (6 g or 1 tablespoon) unsweetened cocoa powder
Pinch fine salt
1/4 teaspoon pure vanilla extract
1/2 teaspoon liquid red food color
1 1/2 oz (42.5 gm or 3 tablespoons) superfine (castor) sugar
Equipment (for macarons):
Handheld electric mixer
Rubber spatula
Piping bag fitted with 1/2-inch round tip
Baking pans
Parchment paper or silpat liners
Cream Cheese Buttercream:
4 tablespoons unsalted butter, room temperature
4 oz cream cheese, room temperature
1/2 teaspoon pure vanilla extract
8 oz (1/2 lb) powdered sugar
Equipment (for
buttercream):
Handheld electric mixer
Instructions for
Macarons:
Step 1: Line 2 half sheet pans with parchment paper or silpat liners.
Step 2: Fill a bowl with hot water from the faucet (it should be about
105F); put the eggs in the water and let them sit until they come to room
temperature. (Check them and turn them over every few minutes so they can come
up to temperature on both sides. They’re ready when they don’t feel hot or cold
to the touch. You may need to add more hot water if they’re not warming up fast
enough.) Once the eggs are the right temperature, remove them from the water
and dry them off. Separate the yolks from the whites, measuring 2 1/2 oz egg
whites for this recipe (you don’t need the yolks for this recipe).
Step 3: In a medium bowl, whisk or sift together the powdered sugar, almond
meal, cocoa powder, and salt (or you can pulse it together a few times in a food
processor).
Step 4: Put the egg whites in a medium bowl and use a handheld electric
mixer to whip. When the egg whites are foamy (this should only take a few
seconds), gradually add the superfine sugar while still beating. When you have
stiff, glossy peaks, beat in the vanilla extract and red food color.
Step 5: Use a rubber spatula to gently fold the almond meal mixture into the
egg whites. Only fold the batter in one direction by sliding the spatula into
the center of the batter, then lifting it up and letting the batter fall back
onto itself. It generally takes about 50 strokes to work the batter, but this
number isn’t as important as how the batter looks. The batter is ready to pipe
when it has a smooth, shiny surface and flows like lava in one large ribbon off
the spatula. Here is an easy way to see if the batter is ready: use a rubber
spatula to lift and drop the batter onto
itself; if the ribbon gradually
disappears into the batter within 30 seconds, it’s ready to go.
Step 6: Pour the batter into a pastry bag fitted with a round tip (1/2 inch
in diameter); hold the piping bag straight (i.e., at a 90 degree angle) above
baking sheet and pipe 1-inch circles onto the prepared sheet. (You should get
about 40 macarons.) Leave about 1 inch between each macaron. Tap each tray a
couple times on the countertop to help flatten out the macarons and get rid of
any air bubbles. The macarons should not have points on top.
Step 7: Let the macarons sit at room temperature until they form a shell
that’s dry to the touch (this could take anywhere from 30 minutes to 2 hours or
more, depending on the weather).
Step 8: Once the macarons are dry to the touch, preheat oven to 300F; once
up to temperature, bake both trays at the same time for 10 to 20 minutes,
rotating trays once. Let the macarons cool completely on parchment paper or
silpat liner before removing.
Step 9: To fill the macarons, pair up similar sized cookies. Pipe filling
onto the bottom of one macaron, then place the matching macaron on top of
filling.
Step 10: Line an airtight lidded container with parchment paper and
carefully arrange the macarons inside; let them sit in the fridge for a day or 2
(or up to a couple weeks) before eating. Let the cookies sit at room
temperature for about 45 minutes before serving.
Instructions for
Buttercream: Use a handheld electric mixer to beat together the butter,
cream cheese, and vanilla; add the powdered sugar and beat until smooth.
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Well hope you liked it and that you'll try it!
Bye!
