After my white hot chocolate, your dessert cravings will probably be satiated, but there’s always room for a pretty little mac or two, right? ;)
These cookies are the grand finale for my Valentine’s Day meal…
Red velvet cake is a Valentine’s Day classic and I thought it would be fun to remake the flavor into something else (if you prefer the actual cake, here’s my red velvet recipe if you want to check it out). Macarons were the perfect choice, but I wanted to be sure to come up with a cookie that actually tastes like the cake (I’ve eaten too many macs that taste nothing like their descriptions!). These cookies definitely did not disappoint. Just like the cake, in these cookies I used a hint of cocoa powder to give them the right touch of chocolate flavor, and a cream cheese buttercream makes the perfect filling.
If you’re new to making macarons, or if you want to learn a few of my tips or tricks, check out my macaron story where I share all.
Yields about 20 filled cookies
Red Velvet Macarons:
2 1/2 oz (70.9 gm or about 2 large) egg whites (ounces measured by weight, not volume)
4 oz (113.4 gm or 1 cup) powdered sugar (also called confectioner’s, icing, or 10X sugar)
2 oz (56.7 gm or 1/2 cup) almond meal/flour
1/4 oz (6 g or 1 tablespoon) unsweetened cocoa powder
Pinch fine salt
1/4 teaspoon pure vanilla extract
1/2 teaspoon liquid red food color
1 1/2 oz (42.5 gm or 3 tablespoons) superfine (castor) sugar
Equipment (for macarons):
Handheld electric mixer
Piping bag fitted with 1/2-inch round tip
Parchment paper or silpat liners
Cream Cheese Buttercream:
4 tablespoons unsalted butter, room temperature
4 oz cream cheese, room temperature
1/2 teaspoon pure vanilla extract
8 oz (1/2 lb) powdered sugar
Equipment (for buttercream):
Handheld electric mixer
Instructions for Macarons:
Step 1: Line 2 half sheet pans with parchment paper or silpat liners.
Step 2: Fill a bowl with hot water from the faucet (it should be about 105F); put the eggs in the water and let them sit until they come to room temperature. (Check them and turn them over every few minutes so they can come up to temperature on both sides. They’re ready when they don’t feel hot or cold to the touch. You may need to add more hot water if they’re not warming up fast enough.) Once the eggs are the right temperature, remove them from the water and dry them off. Separate the yolks from the whites, measuring 2 1/2 oz egg whites for this recipe (you don’t need the yolks for this recipe).
Step 3: In a medium bowl, whisk or sift together the powdered sugar, almond meal, cocoa powder, and salt (or you can pulse it together a few times in a food processor).
Step 4: Put the egg whites in a medium bowl and use a handheld electric mixer to whip. When the egg whites are foamy (this should only take a few seconds), gradually add the superfine sugar while still beating. When you have stiff, glossy peaks, beat in the vanilla extract and red food color.
Step 5: Use a rubber spatula to gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 50 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula. Here is an easy way to see if the batter is ready: use a rubber spatula to lift and drop the batter onto itself; if the ribbon gradually disappears into the batter within 30 seconds, it’s ready to go.
Step 6: Pour the batter into a pastry bag fitted with a round tip (1/2 inch in diameter); hold the piping bag straight (i.e., at a 90 degree angle) above baking sheet and pipe 1-inch circles onto the prepared sheet. (You should get about 40 macarons.) Leave about 1 inch between each macaron. Tap each tray a couple times on the countertop to help flatten out the macarons and get rid of any air bubbles. The macarons should not have points on top.
Step 7: Let the macarons sit at room temperature until they form a shell that’s dry to the touch (this could take anywhere from 30 minutes to 2 hours or more, depending on the weather).
Step 8: Once the macarons are dry to the touch, preheat oven to 300F; once up to temperature, bake both trays at the same time for 10 to 20 minutes, rotating trays once. Let the macarons cool completely on parchment paper or silpat liner before removing.
Step 9: To fill the macarons, pair up similar sized cookies. Pipe filling onto the bottom of one macaron, then place the matching macaron on top of filling.
Step 10: Line an airtight lidded container with parchment paper and carefully arrange the macarons inside; let them sit in the fridge for a day or 2 (or up to a couple weeks) before eating. Let the cookies sit at room temperature for about 45 minutes before serving.
Instructions for Buttercream: Use a handheld electric mixer to beat together the butter, cream cheese, and vanilla; add the powdered sugar and beat until smooth.