Red Velvet Macarons with Cream Cheese Filling

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red_velvet_macaroon

I filed these under “weddings” because they’re perfect for the occasion.

I think these are so cute. I’ve never made them but I want to try. I am all for anything that has gooey cream in the middle and these look totally delightful. I copped the recipe from the DixieCrystals.com, so try it if you’d like. The only thing is that you’ll need a digital scale so that you can calculate the ingredients into grams.

For the Macaron Shells:
105g almond meal (flour)
130g confectioners sugar
1 Tablespoon dutch processed cocoa powder
1 teaspoon red food coloring (liquid not gel)
90g egg whites (3 eggs worth)
65g granulated sugar

For the Macaron Filling:
3 oz cream cheese, softened
2 Tablespoons butter, room temperature
1 1/2 c confectioners sugar
pinch salt
1 teaspoon vanilla extract
- – -
Instructions for the Shells:
*line 2 standard baking sheets with parchment paper
1. Sift together almond meal, confectioners sugar and cocoa, set aside
2. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and food coloring until foamy; stream in granulated sugar and whip until stiff peaks form
3. Fold dry ingredients into the egg whites in two additions, mixing well with a spatula (for exact macaron mixing instructions, click here)
4. Fill a piping bag with macaron batter and pipe small, 1″ circles onto prepared baking sheets
5. Rap baking sheet on the counter twice to release any air bubbles that might cause cracking during the baking process
6. Let your macarons rest for 20-30 minutes on the counter (or until their surface is no longer tacky to the touch)
7. Pre-heat oven to 275F
8. Bake rested macarons for 16-18 minutes
9. Cool before peeling from tray and filling with cream cheese icing (recipe follows)

Instructions for the Cream Cheese Filling:
1. In the bowl of a stand mixer fitted with a paddle attachment cream together butter and cream cheese until smooth
2. Sift in confectioners sugar in three additions, scraping down the bowl in between each addition
3. Add salt and vanilla; mix until incorporated
4. Pipe onto the flat side of 1/2 of your cooled, peeled macarons and sandwich with another cookie of similar size

ENJOY!

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