Red Velvet Macarons

The macarons I’ve made in the past weren’t bad, but I picked up a couple of incredibly useful tricks of the trade from a French website called www.puregourmandise.com . I strongly suggest that you invest in at least 3 identical baking sheets (explanation to follow).

  1. Age your whites at least 24 hours and up to 4 days! i.e. separate them from the yolks and let stand at room temperature in a clean bowl until ready to use.
  2. Grind the almond powder and icing sugar before folding into the meringue.
  3. After piping your domes out, let them rest 30 minutes before putting them in the oven.
  4. Stack your baking sheet on top of another one to bake. It will keep your macarons crispy on the outside and extremely moist on the inside.
  5. Never bake at a higher temperature than 270°F or 130°C. They will brown if you turn the heat up.
  6. And last but not least, slip some water underneath the parchment paper once the baking time is done and wait 1 minute. You’ll be able to twist them right off the baking sheet without damaging these fragile cookies.

 

Makes 20 finished macarons

 

Macarons

2 egg whites (60 g) – I waited 3 days

20 g white sugar

140 g icing sugar

85 g almond powder

1 tbsp unsweetened cocoa powder

½ tsp salt

A few drops of red food coloring (I used AmeriColor gel paste – liquid food coloring makes your macarons a pink)

  1. In a stand mixer on high speed, whip up the egg whites, white sugar, and salt until stiff peaks form.
  2. In a food processor, grind the icing sugar, almond powder, and cocoa powder.
  3. Fold the almond mixture into the meringue with a spatula until the dough falls off the spatula like a ribbon.
  4. Line 2 baking sheets with parchment paper.
  5. Place the almond meringue into a pastry bag and cut the tip of it so as to have a dime-sized opening. Pipe out 1 inch domes. (I decorated them with little edible sugar balls).
  6. Let them rest 30 minutes. At this point, turn your oven on to 270°F or 130°C.
  7. Stack your first baking sheet on top of a bare one and slide them into the oven. Bake for 25 minutes.
  8. Slip water underneath the parchment paper and let stand a few minutes before trying to twist the macarons off of the baking sheet. Let them cool dome-side down.

Cream Cheese Frosting

1 ¼ cups icing sugar

65 g butter, room temperature

2 tbsp milk

100 g cream cheese

1 tsp vanilla extract

½ tsp salt or fleur de sel

  1. In a stand mixer on high speed, whisk the butter with the icing sugar until white and fluffy. Add the milk, then the cream cheese, vanilla, and salt. Whisk another minute until well incorporated.
  2. Place the mixture into a piping bag fitted with the nozzle of your choice. Pipe out the mixture onto one macaron half, then sandwich it with another.

 

You are now an expert macaron-maker!

 

EU

 

Comments

  1. Beautiful!

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