Imagine biting into a cloud-like French macaron that combines the luxurious charm of red velvet with the delicate elegance of a classic French pastry. These Easiest Ever Red Velvet French Macarons are not just a dessert; they're a culinary masterpiece that will transform your baking skills from amateur to artisan in just one recipe. Whether you're a seasoned baker or a curious kitchen novice, this show-stopping treat promises to impress your guests and satisfy your sweet tooth with its vibrant color, perfect texture, and heavenly cream cheese filling.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 24 macarons
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting
Instructions
- Sift almond flour and powdered sugar together in a large bowl, ensuring no lumps remain. This creates a smooth, fine mixture that is crucial for perfect macaron texture.
- In a separate clean, dry mixing bowl, begin whipping egg whites using an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar while continuing to whip until stiff, glossy peaks develop.
- Gently fold red food coloring and vanilla extract into the meringue, creating a vibrant red color while maintaining the delicate egg white structure.
- Carefully fold the dry ingredients into the meringue using a spatula with a gentle macaronage technique. Mix until the batter flows like lava and creates a ribbon-like pattern when lifted.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto parchment-lined baking sheets, leaving space between each macaron.
- Tap the baking sheets firmly on the counter to release air bubbles. Let macarons rest at room temperature for 30-45 minutes to develop a skin, which helps create the signature macaron "feet".
- Preheat oven to 300°F (150°C). Bake macarons for 15-18 minutes, rotating the pan halfway through to ensure even cooking.
- Allow macarons to cool completely on the baking sheet before carefully removing them.
- Pipe cream cheese frosting onto one macaron shell and sandwich with another, creating a delicate red velvet sandwich cookie.
- Refrigerate filled macarons for at least 24 hours to allow flavors to meld and texture to soften, enhancing the overall taste experience.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature, especially egg whites, for the most stable meringue.
- Sifting Matters: Take extra time to sift dry ingredients multiple times to prevent lumpy batter.
- Macaronage Technique: Fold the batter gently but firmly - the consistency should be like "lava" that flows smoothly.
- Rest and Skin Formation: Allow piped macarons to rest for 30-45 minutes to develop a dry skin, which creates the signature "feet".
- Oven Accuracy: Use an oven thermometer to ensure precise temperature and even baking.
- Patience is a Virtue: Always let macarons mature in the refrigerator for 24 hours before serving to enhance flavor and texture.
- Moisture is the Enemy: Keep your workspace dry and clean to prevent macaron failure.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 2g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
