Red velvet chocolate macrons
Updated: Jul 25, 2020
One of my fav macrons from my grandma's diary, filled with sweetness of love and irresistible taste of chocolate. Fav dessert for every occasion.
Super delicious and all time favourite dessert for every sweet tooth.
INGREDIENTS For The Macarons
2 large egg whites (Approx 100 grams)
3/4 cup granulated Brown sugar
1 cup almond flour
1/4 powdered sugar
1 tablespoon dutch process cocoa powder or unsweetened cocoa powder
1–2 teaspoons red food coloring
1 Tsp pure vanilla extract
For The Cream Cheese Frosting
1 1/2 cups powdered sugar
2 Tsp heavy whipped cream
1/4 cup cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
½ teaspoon pure vanilla extract
Preheat the oven to 300°F (150°C)
For 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 mixed.
In medium bowl, sift together almond flour, powdered sugar and cocoa powder 2-3times.
In a large mixing bowl, beat the egg whites until foamy. (Can Use stand mixer) Slowly add sugar one tablespoon at a time. Beat until hard peaks form. Add vanilla extract and red food coloring. Beat thoroughly for more 1-2 minutes.
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 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 this is important to see if it is reached the right consistency.
Don't mix again. If you still see edges, fold the batter 2-3 times more and test again. This step is so very important, so please ensure not to over mix the batter.
Transfer the batter into a pastry bag with a round tip.
Pipe out 1.5-inch rounds about an inch apart on 2 baking sheets lined with parchment paper.
Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. Releasing air bubbles will help not to, expand during baking and crack the macarons shells.
Leave macarons for 15-30 minutes. 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.
Bake the macarons for 18-20 minutes at the set temperature. To check if its done touch the bottom its should not stick, if it is removed nicely then it done
Transfer to wire rack to cool for 15-20 minutes, and then remove from the baking sheets.
Transfer the filling into a pastry bag and fill the macarons.
Once filled dip in to Chocolate sauce at the edges with some Edible sprinklers.
Congratulation its done and ready to be served....
Store the filled macarons in airtight container in the fridge for up to 7 days.
If you tried this recipe don't forget to tag #servingspoon.cafe on instagram.
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