Red Velvet Macarons #cookies #dessert

Shocking red velvet macarons are made to awe! Pursue my well ordered visuals for these fresh and wonderfully chewy macarons loaded up with sweet and tart cream cheddar filling.

To make these red velvet form, I began with my base french macaron formula, which uses considerably less sugar contrasted with numerous plans out in the wild wide web.

I didn't have to change much however. A tad of cocoa powder and some red nourishment shading will get you there. I state a few, not a bit, nourishment shading, since it requires a lot of it to accomplish that rich red shading. I figured it's an uncommon treat and a little nourishment shading won't murder us. What's significant is that you need to utilize gel sustenance shading however. I adore this Wilton one. Fluid sustenance shading may distract the wet to dry fixings proportion. Furthermore, we as a whole know french macarons are finicky, so better not to switch things up, except if, obviously, you're feeling courageous! Additionally, don't notwithstanding pondering cutting the sugar, you won't get a similar outcome.

What's more, in conclusion, here're well ordered photographs for you, however all the point by point tips and traps are spread out in this post, alongside visual investigating guide. It merits the read, particularly if it's your first time making macarons.

Also Try Our Recipe : PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Ingredients:
For macaron shells:

1 cup (100gr) almond flour
3/4 cup (100gr) powdered sugar
1 tablespoon unsweetened cocoa powder
2 large egg whites (about 70gr)
¼ teaspoon cream of tartar
¼ cup (50gr) sugar
1 teaspoon pure vanilla extract
½-3/4 teaspoons red gel food coloring (I use this Wilton one)

For cream cheese filling:

¼ cup (55gr) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup (120gr) powdered sugar
2 teaspoons heavy (whipping) cream
½ teaspoon pure vanilla extract
1/8 teaspoon salt

Directions:

In medium bowl, sift together almond flour, powdered sugar and cocoa powder twice.
In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add vanilla extract and red food coloring. Beat on medium speed for one more minute.
Sift the almond flour/powdered sugar mixture over the whipped egg whites.
Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency.
To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon dissolve within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
Transfer the batter into a pastry bag with a round tip. (I use this Wilton A1 large plain round tip.)
Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.
Preheat the oven to 300°F (150°C).
Bake the macarons for 18-20 minutes. To check the doneness, gently remove one macaron. If the bottom does not stick, they are done.
Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
While macarons are drying, prepare the cream cheese filling. In a mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, heavy cream, vanilla extract and salt and beat until well combined.
Transfer the filling into a pastry bag and fill the macarons. It’s best to serve macarons the next day.
Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.