These crimson velvet macarons are made with a mildly cocoa flavored cookie base and cream cheese filling (although ermine works too!). One other enjoyable and distinctive macaron recipe to strive!
Crimson Velvet Cake Macarons
The place fruity pebbles macarons are cute and enjoyable, my new crimson velvet macarons are so fairly and stylish. With that basic vivid crimson colour, easy cream cheese filling, and non-obligatory white chocolate drizzle on prime, these candy sandwich cookies are a petite and poppable model of your favourite crimson velvet cake!
This recipe is similar to my basic macarons, however there have been a number of particulars that have been totally different sufficient that I felt they warranted their very own publish (akin to lowering almond flour/powdered sugar and never macaronage-ing fairly as a lot). If you’re completely new to creating macarons, I like to recommend you learn by means of that publish in its entirety earlier than beginning this one.
Observe that whereas I want ermine frosting for my crimson velvet cupcakes and cake, I want and suggest cream cheese frosting right here; I discovered it supplied a extra genuine crimson velvet taste. You should utilize no matter you want, however I do suggest selecting between considered one of these for probably the most true crimson velvet taste.
What You Want
When you’ve made macarons earlier than, you recognize they could be a little difficult. Due to this, it’s essential that you simply comply with my recipe intently, and that features the components!
Macaron Shells
- Almond flour. Tremendous high quality, blanched almond flour works greatest for macarons. When you can’t discover the superfine model, you may make your personal. To do that, pulse your almond flour and powdered sugar within the meals processor in 15 one-second pulses. Stir, then repeat this course of another time earlier than utilizing.
- Cocoa powder. I want to make use of Dutch course of cocoa on this recipe, however you can use pure cocoa as an alternative. I’ve a complete publish about pure vs. dutch course of cocoa, for those who’re focused on studying the variations between the 2!
- Crimson meals coloring. I extremely suggest utilizing gel meals coloring, because it gives probably the most vibrant colour. Liquid meals coloring isn’t close to as potent, and you’ll find yourself introducing an excessive amount of moisture into the meringue attempting to get your colour good (particularly in the case of crimson coloring, it may be so exhausting to maintain it from being pink!). I linked to the model I like to make use of within the recipe card under.
- Cream of tartar. Cream of tartar isn’t obligatory for making crimson velvet macarons, however it’s useful, particularly in case you are a newbie. It helps stabilize the meringue and I exploit it in most of my meringue-involved recipes (like my meringue cookies)!
- Egg whites. I strongly suggest that you simply NOT use carton egg whites! They produce inconsistent outcomes, and I can not assure your success for those who do use them. As an alternative, separate your personal eggs and be sure to don’t get any egg yolk–not even a drop–in with the whites. Don’t wish to waste your yolks? Use them to make lemon cheesecake or a fruit tart!
SAM’S TIP: Crimson velvet macarons are a lot much less more likely to be hole, which is nice; nevertheless, they are often liable to getting oily/wrinkly tops, particularly if the cocoa powder is extra oily or for those who use an excessive amount of meals coloring. For this reason I like to recommend Dutch course of cocoa and gel meals coloring.
For the Filling
The filling I’m utilizing at present is only a barely silkier, smoother half batch of my cream cheese frosting. Right here’s what you could make it!
- Cream cheese. Stick to full-fat, block-style cream cheese right here. Another form can be too delicate and runny.
- Powdered sugar. Be sure you measure your powdered sugar correctly, as it may be very straightforward to over-measure, identical to over-measuring flour.
- Vanilla. A splash of vanilla balances the cream cheese taste properly.
- Butter. I exploit unsalted butter and salt, however for those who solely have salted butter readily available, you’ll be able to simply omit the salt.
Keep in mind, that is simply an summary of the components I used and why. For the total recipe please scroll right down to the underside of the publish!
SAM’S TIP: I extremely suggest utilizing a kitchen scale when baking, however particularly when making macarons. It’s essential that you simply use exact measurements to make macarons, and a kitchen scale ensures that!
Methods to Make Crimson Velvet Macarons
Preparation
- Separate your egg whites and place them in a clear, dry, glass measuring cup. Watch out to not get any yolks in with the egg whites!
- Age the egg whites: cowl the measuring cup with plastic wrap, poke a number of holes within the prime, and put aside for twenty-four hours. Much like including cream of tartar, growing old your egg whites is technically non-obligatory, however it should assist stabilize your meringue.
- Sift the almond flour, sugar, and cocoa powder right into a medium bowl. Discard any lumps.
- Whisk the dry components collectively, then put aside.
SAM’S TIP: Ensure your entire bowls and utensils are utterly clear, dry, and grease free! If not, it’s possible you’ll not be capable of get your egg whites to achieve stiff peaks, which is important for correct crimson velvet macarons. I additionally suggest that you simply keep away from any rubber, plastic, or silicone instruments for that reason (they’ll cover grease fairly simply).
Meringue
- Beat the aged egg whites in a clear, dry, grease-free bowl till foamy, about 30 seconds. Add the cream of tartar, then beat once more for one more 30 seconds.
- Add the sugar 1 tablespoon at a time, beating for 30 seconds after every addition earlier than including the subsequent.
- Stir within the vanilla, salt, and meals coloring till integrated.
- Whip the meringue to stiff peaks; if you find yourself finished, it is best to have a thick, fluffy combination that holds its form when lifted out of the bowl.
Macaronage
- Fold the dry components into the egg whites in three components.
- Macaronage: Preserve folding, scraping, and smooshing the batter in opposition to the aspect of the bowl to deflate it. Do that till the batter falls off your spatula in a easy ribbon.
- Determine-8 take a look at: Attempt to make a figure-8 with the batter dripping off your spatula. When you can simply barely make one earlier than the batter breaks, you might be able to pipe! If not, maintain smooshing, scraping, and folding.
Piping
- Pipe the batter straight down onto parchment lined baking sheets, finishing every macaron in a “C” movement with a flick of your wrist.
- Bang your pans in your counter a number of occasions to launch air bubbles, then let the macarons relaxation till they kind a pores and skin (this takes about 35 minutes for me).
- Bake at 325F (160C) one tray at a time for 10-11 minutes, turning the pan midway by means of. Let the shells cool utterly earlier than filling.
Filling
- Stir collectively the softened cream cheese, butter, and vanilla till easy, then regularly add the powdered sugar.
- Pipe the frosting onto one macaron shell, then prime with one other. Repeat with the remaining shells and frosting, then place within the fridge in an hermetic container to mature for twenty-four hours.
SAM’S TIP: After piping the filling, I like to recommend inserting your crimson velvet macarons in an hermetic container within the fridge for twenty-four hours earlier than having fun with. This provides the macarons time to mature, leading to a greater taste and texture general (in case your shells ended up hole, they’ll normally fill in throughout this time, too). However I can’t blame you for desirous to strive them instantly both 😉
Regularly Requested Questions
So as to add a white drizzle to your crimson velvet macarons, merely soften a handful (about 2 oz is all you’ll want) of white chocolate (you’ll be able to comply with this information on soften chocolate within the microwave), then pour right into a plastic piping bag. Let the chocolate cool barely, then snip a really small gap within the pointy finish of the bag. Drizzle the chocolate over the macarons; I love to do a criss cross sample.
These macarons must be refrigerated in an hermetic container. They may final for as much as two weeks when saved this fashion. Personally, I don’t like them straight from the fridge, so I let mine sit at room temperature for 15-20 minutes earlier than serving.
No! Ermine frosting is one other basic selection, and that might work nicely right here. I like to make use of my white chocolate buttercream for my different macaron recipes, and whereas that can work right here too, it received’t present a basic crimson velvet cake taste.
These crimson velvet macarons can be so fairly on a Christmas cookie tray!
Get pleasure from!
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Crimson Velvet Macarons
These crimson velvet macarons are made with a mildly cocoa flavored cookie base and full of cream cheese frosting (although ermine works too!). One other enjoyable and distinctive macaron recipe to strive!
Servings: 25 macaron sandwiches
Energy: 139kcal
Elements
Cream cheese frosting filling
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Directions
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Earlier than starting: If you’re a newbie, first learn by means of the publish and watch my video on make chocolate macarons. ALL gear should be utterly clear, dry, and grease-free. Keep away from rubber, silicone, and plastic supplies when whipping egg whites.
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Line a number of cookie sheets with parchment paper or clear, dry, silicone mats and put aside.
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In a medium-sized bowl, sift collectively almond flour, powdered sugar, and cocoa powder. Put aside.
150 grams almond flour, 145 grams powdered sugar, 5 grams ( ) Dutch-process cocoa powder
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Add egg whites to a separate, massive mixing bowl and use an electrical mixer to beat on medium-speed till foamy (30 seconds).
110 grams aged egg whites
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Add cream of tartar and stir once more on medium velocity (one other 30 seconds).
⅛ teaspoon cream of tartar
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Add about 1 Tablespoon of granulated sugar and beat for about 30 seconds earlier than including the subsequent Tablespoon. Repeat, stirring for about 30 seconds between additions, till all sugar has been added.
95 grams granulated sugar
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As soon as all sugar has been added, add vanilla extract, salt, and crimson meals coloring (I usually want a few teaspoon to get a vivid crimson colour). Proceed to beat on medium/medium-high velocity till combination reaches thick, fluffy, stiff peaks. This implies for those who carry the beaters from the bowl, the height that types will maintain its form and never fold over or shrink again in on itself.
⅛ teaspoon desk salt, 1 teaspoon vanilla extract, Crimson meals coloring
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Add roughly a 3rd of the cocoa powder combination to the meringue and use a spatula to fold till mixed. Repeat with the subsequent third of the combination, then the remaining dry combination.
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Proceed to fold the batter, transferring your spatula in sweeping motions, scraping down the edges and backside of the bowl and chopping by means of the center of the batter and turning your bowl as you go. Use your spatula to smoosh the combination in opposition to the aspect of the bowl periodically to assist deflate it. Proceed to fold till the batter flows easily and falls from the spatula in a easy ribbon. You must be capable of JUST BARELY make a figure-8 with the batter earlier than the meringue breaks.
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Switch macaron batter into a big pastry bag fitted with a spherical tip (I exploit the Ateco 804).
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Holding the piping bag straight up and down, pipe batter onto ready baking sheets. Flick your wrist in a “C” movement on the finish of piping to finish the macaron (and to not go away it with peaks). House macarons a minimum of 1 ½” aside.
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Bang every pan very firmly in your countertop a number of occasions to launch any air bubbles. Preheat your oven to 325F (160C).
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Permit macarons to relaxation till a pores and skin types on the floor (for those who run the pad of your finger evenly excessive it ought to really feel dry and never sticky or cheesy). This usually takes about 35 minutes in my kitchen, however might fluctuate in your personal.
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Bake one tray at a time within the middle rack of your oven for 10-11 minutes, turning the pan midway by means of the baking time. As soon as completed baking, the ft ought to seem dry and for those who very gently press on the highest of a macaron it shouldn’t give.
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Permit macaron shells to chill utterly earlier than filling with cream cheese filling.
Cream cheese frosting filling
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Mix softened cream cheese and butter, vanilla, and salt in a medium-sized mixing bowl and stir till easy and creamy.
4 oz cream cheese, ¼ cup 4 Tablespoons unsalted butter, softened (57g), ½ teaspoon vanilla extract, ⅛ teaspoon desk salt
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Regularly add powdered sugar till it has all been integrated and frosting is easy.
1 ¾ cups powdered sugar
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Pipe frosting onto the underside of 1 macaron shell, sandwich with one other. For greatest outcomes permit macarons to mature for twenty-four hours in an hermetic container within the fridge earlier than having fun with. If desired, drizzle melted white chocolate over shells earlier than refrigerating.
Notes
Aged egg whites
Getting older egg whites is advisable (extra element on this within the publish). To do that, measure egg whites right into a clear, dry measuring cup, cowl with plastic wrap and poke a number of holes within the floor. Permit egg whites to sit down a minimum of 24 hours within the fridge earlier than bringing to room temperature and continuing with the recipe. Getting older isn’t obligatory, however it may be useful for those who’ve struggled together with your meringue prior to now or in case you are new to macarons.
Cocoa powder
I want Dutch course of for this recipe however pure cocoa powder could also be substituted.
Storing
After assembling, retailer crimson velvet macarons in an hermetic container within the fridge for as much as two weeks. Take away from fridge 15-20 minutes earlier than having fun with.
Macarons might also be frozen in an hermetic container for a number of months. See my authentic macaron publish for extra particulars on storing/making upfront.
Diet
Serving: 1macaron sandwich | Energy: 139kcal | Carbohydrates: 20g | Protein: 2g | Fats: 6g | Saturated Fats: 2g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 9mg | Sodium: 45mg | Potassium: 20mg | Fiber: 1g | Sugar: 18g | Vitamin A: 118IU | Calcium: 18mg | Iron: 0.3mg
Dietary info relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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