Hello guys today we’re making Red Velvet Macarons. These macarons are filled with red velvet cake and cream cheese frosting. if you like macaron recipes, subscribe to my channel. I post new videos every week. And I also have over 80 macaron recipes and flavors on my blog so make sure to check that out. Enjoy the video. We’re gonna start by placing a bowl over a double boiler with barely simmering water Then add 100 grams of granulated sugar and 100 grams of egg whites to the bowl and whisk until the sugar has dissolved completely it should take a couple minutes you can test if the sugar has melted by touching the syrup with your hands and if you don’t feel any sugar granules then the syrup is ready to go. Remove the syrup from the double boiler and begin whipping on low with an electric mixer Then raise the speed and whip on medium for another couple of minutes. Time whipping and speed will depend on the mixer you’re using You want to increase the speed gradually until it’s at medium high speed and whip the egg whites until they reach stiff peaks.
Now this is what you’re looking for. The peaks should be stiff and shooting straight up. So here i’m just transferring my meringue to this bowl because it makes it easier to show the macaronage. So we’re gonna add about a tablespoon of food coloring you can add more later if you need it. The amount of food coloring that you’re gonna need is really gonna vary from the brands that you’re using, I really recommend using gel food coloring. And then we’re going to add the dry ingredients we’re going to just sift the dry ingredients right into the meringue you can pre-sift the dry ingredients before too.
We’re going to use 105 grams of almond flour, 100 grams of powdered sugar and 7 grams of cocoa powder and now we can begin the macaronage. So you’re gonna fold the batter with a spatula trying to deflate as much air as possible from the batter as you incorporate the dry ingredients with the meringue The macaronage time will vary depending on how stiff the meringue is and how you’re actually folding. So for me takes about five minutes I would say but it really depends. Here I’m adding a little bit more food coloring because I wanted the color to be a little bit more intense if you’re new to making macarons I really recommend going easy on the food coloring at first and once you get a little bit more experienced you can experiment with adding more food coloring as you go.
So you know if the batter is ready when you’re able to draw a few figure eights with the better flowing off the spatula without having the better break up and even after the batter breaks up it’ll still continue to flow slowly off the spatula. That’s when you know that the batter is ready. So now we’re going to transfer the batter to a piping bag fitted with a large piping tip, I like to use a half an inch diameter piping tip we’re gonna start piping our macarons You gotta hold the bag at a 90 degree angle right on top of the the middle of the circle of the template circle and then you apply gentle pressure for about three seconds and then you’ll pull the bag up Once you’re done piping you’re going to slam the tray against the counter to release any air bubbles and then you’re gonna use a toothpick to pop any air bubbles that are still on the surface of the macarons.
Let the macarons dry for 20 to 40 minutes depending on how humid the kitchen is and then gently touch the top of a macaron and if it feels dry to the touch they’re ready to bake bake them at 325 for about 15 minutes. I like to rotate the tray after the first five minutes baking so the feet bake evenly So now we’re going to make the red velvet cake for the filling of the macarons start by adding a quarter cup of butter a quarter cup of vegetable oil and three quarter cup of granulated sugar to a bowl and then cream at medium high speed until fluffy. Then add one large egg and mix to combine. Then add one teaspoon of vanilla extract and half a tablespoon of red food coloring and mix until combined. And now for the dry ingredients you’re going to need one and a third cups of all-purpose flour, 2 tablespoons of cocoa powder 1/2 teaspoon of baking soda, 1/4 teaspoon of salt.
Whisk those ingredients together or sift them and pour a third of the ingredients into the batter. Then pour a third of a cup of buttermilk in and mix. And then pour another third of the dry ingredient mixture and mix to combine And also remember to scrape the bowl sometimes in between the additions. Add the last of the buttermilk And then finally add the last of the dry ingredients. And mix until the batter is smooth and incorporated. Then pour the cake batter on a pan greased and lined with parchment paper or buttered and floured. I’m using a jelly roll pen that measures 10 by 15 inches because i want the cake to be thin you can also bake it on a smaller pan and then the cake will be thicker but then you just slice the cake rounds in half before adding them to the macaron filling And then we’re gonna bake this cake on a preheated oven at 350 Fahrenheit for about 15 minutes or until a toothpick comes out clean Here i’m drizzling some white chocolate on top of the shells to decorate.
And I’m topping with red velvet cake crumbs and I’ve dipped some shells in melted white chocolate and also topped with cake crumbs. Now let’s make the Cream Cheese Frosting. Let’s begin by whipping together 3 ounces of cream cheese and 1.5 ounces of butter. Cream on high speed until creamy and fluffy And then you can add one cup of powdered sugar and cream again on high speed until combined. Then finally add a quarter teaspoon of vanilla extract and mix Transfer the Cream Cheese Frosting to a piping bag fitted with the tip you choose to use to pipe the filling on the macarons. I’m using a tip that’s about three quarters of an inch in diameter Now use a one inch circle cutter to cut rounds of red velvet cake which will be in the center of the macaron. To assemble the macarons we will place a cake round in the center of each bottom shell and then pipe a ring of cream cheese frosting around the cake round making sure the frosting ring is as high as the cake round, or the top shell won’t stick to form the cookie sandwich.
And that’s it guys. I hope you enjoyed today’s video and these Red Velvet Macarons. Please make sure to check out my other macaron videos and my blog for many tips and many many macaron recipes. Thank you see you later!.