Red Velvet Macaron Recipe | Beginner Step by Step Tutorial (a simple guide)
Red Velvet Macaron Recipe Beginner Step By Step Tutorial
This week we’re making red velvet macarons with a cream cheese filling. I use the French Laduree recipe which I think is the best macaron recipe, and break it down into a beginner step by step macaron tutorial. This is a gluten free macaron filling recipe that can be enjoyed by many! The chocolate macaron shells go perfectly with the cream cheese macaron filling recipe. In this easy French macaron tutorial I will teach you how to pipe macarons and make a cream cheese filling. We will be using a beginner french macaron recipe and filling them with an easy macaron filling.
Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons.
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Easy French Macaron Recipe | Beginner Step by Step Guide (FOOLPROOF): https://youtu.be/h43JgzpM17A
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Red Velvet Macarons with Filling Recipe
Ingredients
Macaron Shells
- 250 grams finely ground almond flour (blanched)
- 25 grams unsweetened cocoa powdered
- 250 grams powdered sugar
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated sugar
- pinch of cream of tartar
Macaron Filling
- 1/2 stick unsalted butter
- 4 oz cream cheese
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Macaron Toppings
- 1/2 cup white chocolate chips
- 1/2 tablespoon vegetable oil
Instructions
Making the Macaron Shells
- Prepare baking sheets with silicon baking mats or line with parchment paper
- Put the almond flour, cocoa powder, and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula
- Put the batter in a pastry bag with a ½ inch plain round tip
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
- Bake 1 sheet at a time for 18 minutes, rotating halfway through
- While macaron shells are cooling, make the filling
Making the Filling
- Beat the butter and cream cheese together with the paddle attachment
- Add the powdered sugar and mix on low speed until mostly incorporated
- Add the vanilla extract
- Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until fluffy
Macaron Toppings
- Melt the white chocolate with the vegetable oil
- Drizzle the white chocolate mixture over the macarons
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
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The Comments
lil
hey!! i just noticed that in the recipe it didn’t call for the red food colouring and i was wondering at which stage that should be added in for the red colour.
Jai-Lynn Hoops
> lilYou would add food coloring after you macaronage (fold the batter) just after the dry ingredients are mixed in!
Alex
Oh my gosh, these are AMAZING. The shells are just chocolatey enough and the filling is fabulous. These might be my new favorite flavor! I made these for my sisters birthday party and I can’t wait for everyone to try them!