Introduction

Red Velvet Macarons have gained immense popularity for their stunning aesthetic and delightful flavor profile. These delicate French pastries provide a perfect canvas for the vibrant red hue and subtle chocolate undertones, often associated with classic red velvet cake.

Combining two airy macaron shells sandwiching a luscious cream cheese frosting takes this treat to the next level. Not only are they a fantastic addition to any celebration, but they will also impress those around you with their sophisticated taste and texture.

Ingredients

• 1 ¾ cups almond flour
  Almond flour is the key ingredient for macarons, providing a tender texture and rich nutty flavor. It also helps give the shells their characteristic chewy consistency.
• 1 ½ cups powdered sugar
  Powdered sugar ensures a smooth and sweet finish to the macaron shells, perfectly balancing the almond flavor. It also contributes to the macaron's glossy surface.
• 3 large egg whites
  Egg whites are crucial for achieving the light and airy structure of macarons. They create a meringue that gives macarons their signature rise and provides stability to the shells.
• ½ cup granulated sugar
  Granulated sugar helps stabilize the meringue and supports the formation of stiff peaks. It also sweetens the shells nicely without overwhelming the flavor.
• 1 tablespoon cocoa powder
  Cocoa powder adds a hint of chocolate flavor to complement the overall red velvet theme. It also contributes to the dark color of the macaron shells.
• 1 teaspoon red food coloring
  The food coloring is essential for achieving the vibrant red hue characteristic of red velvet treats. A gel-based color is recommended for a more intense color without adding excess moisture.
• 1 cup cream cheese, softened
  Cream cheese forms the luscious base of the frosting, providing a rich, tangy flavor that pairs beautifully with the sweetness of the shells.
• 4 cups powdered sugar (for frosting)
  Additional powdered sugar in the frosting ensures the right texture and sweetness, allowing the cream cheese flavor to shine through.
• 1 teaspoon vanilla extract
  Vanilla extract enhances the overall flavor of the frosting, adding depth and aromatic notes that perfectly complement the cream cheese.
• ½ cup unsalted butter, softened
  Butter adds creaminess to the frosting, contributing to its smooth consistency and rich flavor. It helps lighten the frosting while enriching its overall taste.

Directions & Preparation

Step 1: Prepare the macaron batter

Begin by whisking together the almond flour, powdered sugar, and cocoa powder in a bowl to combine. Sifting this mixture ensures a fine texture, eliminating any lumps that could affect the smoothness of the macarons. Set this aside as you focus on whipping the egg whites.

Step 2: Make the meringue

In a clean bowl, whisk the egg whites until they begin to froth, then gradually add granulated sugar. Continue whisking until you reach stiff peaks. This step is critical, as under-whipped egg whites won’t hold structure in the oven, while over-whipped meringue can become grainy and unstable.

Step 3: Combine the batters

Gently fold the almond flour mixture into the whipped egg whites using a spatula. The folding technique is essential to maintain the airiness of the meringue while achieving a batter that flows slowly off the spatula. This process is known as 'macaronage' and will ultimately determine the success of your macaron shells.

Step 4: Color the batter

Add red food coloring to the batter and fold until the color is uniform throughout. This not only enhances the visual appeal but is also vital for achieving that signature red velvet appearance in your macarons.

Step 5: Pipe the macaron shells

Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper. Uniformity and consistency in size will help ensure even baking, resulting in a beautiful and refined presentation of your macarons.

Step 6: Let them rest

Allow the piped shells to rest for about 30 to 60 minutes until a skin forms on the surface. This step helps develop the 'foot' of the macarons during baking, providing the necessary structure to hold the filling.

Step 7: Bake the macaron shells

Preheat your oven and bake the shells until they have risen and formed a hard outer shell. Proper baking ensures a chewy interior and crisp exterior. Keep an eye on them, as every oven is different, and overbaking could lead to cracks.

Step 8: Prepare the cream cheese frosting

In a mixing bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until you reach a fluffy consistency. The frosting should be light and spreadable, perfect for sandwiching between the macaron shells.

Step 9: Assemble the macarons

Pair up cooled macaron shells of similar sizes and pipe a generous dollop of cream cheese frosting onto the flat side of one shell. Sandwich it with the matching shell, pressing gently to allow the filling to spread. This step is where the character of your treat comes together.

Step 10: Let them mature

Storing the assembled macarons in an airtight container allows the flavors to meld and the textures to sublime. Refrigerate for at least 24 hours for the best taste experience and a wonderfully chewy texture.

Choosing the Right Food Coloring

Using a gel-based food coloring is vital when making red velvet macarons. Liquid food coloring can alter the macaron's consistency, leading to a dense batter. A small amount of gel goes a long way, helping achieve the rich, vibrant red without compromising the batter's integrity.

Achieving Perfect Macaron Feet

A successful macaron features a distinct 'foot'—the ruffled edge at the base of the shell. To achieve this, ensure that the shells have rested adequately before baking and that your oven's temperature is calibrated correctly. This foot not only enhances the macaron's appeal but also indicates a well-executed recipe.

Storage Tips for Flavor Preservation

For the best storage, place assembled macarons in a single layer within an airtight container. Refrigerating them allows the flavors to deepen as they mature. However, for optimal texture, allow them to come to room temperature briefly before serving to enhance the taste and mouthfeel.

FAQs

What is the ideal temperature for baking macarons?

Baking macarons generally requires a temperature of 300°F (150°C). This low heat is essential for drying out the shells without browning them.

How can I fix overmixed batter?

If your batter is too thin due to overmixing, it may not hold its shape. Consider adding a small amount of almond flour to thicken it slightly while mixing carefully.

Can I use flavored cream cheese for the frosting?

Certainly! Using flavored cream cheese, such as strawberry or lemon, can add an interesting twist to your frosting, making your macarons uniquely yours.

What if my macaron shells cracked while baking?

Cracks may indicate that your oven was too hot or that they didn’t rest long enough. Ensure the proper resting time and temperature control for future batches.

How important is resting the piped shells?

Resting is crucial as it allows a skin to form on the macaron's surface. This process helps develop the macaron's foot while preventing cracks during baking.

Could I use icing sugar instead of powdered sugar for frosting?

Powdered sugar is preferred for buttercream texture, while icing sugar can lead to a different consistency. For best results, stick with powdered sugar.

Conclusion

Crafting Red Velvet Macarons with Cream Cheese Frosting is a rewarding baking adventure. These delightful treats not only taste divine but also serve as an impressive centerpiece for any gathering.

With patience and precision, you'll be able to perfect your technique and create a stunning dessert that highlights your skills. Enjoy every bite as these macarons whisk you away to a world of indulgence.

Recipe Card

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.