Ingredients
Scale
- 100 g egg whites at room temp
- 90 g granulated sugar
- 110 g finely ground almond flour
- 130 g powdered sugar
- 7 g unsweetened cocoa powder
- Red gel food coloring, a few drops
- Pinch of salt
- For the filling: 115 g cream cheese
- 2 tablespoons butter
- 1 cup powdered sugar
- Splash of vanilla
- Pinch of salt
Instructions
- Prep: Weigh everything and line pans. Wipe mixing bowl with vinegar to remove grease.
- Make the meringue: Beat egg whites and a pinch of salt on medium until foamy, then gradually add sugar and beat until glossy, stiff peaks form. Add gel color and mix slightly.
- Dry mixture: Sift almond flour, powdered sugar, and cocoa together.
- Macaronage: Fold the dry mixture into the meringue until the batter flows like slow lava.
- Pipe: Fill a piping bag and pipe 1.25 inch rounds on silicone mats or parchment.
- Rest: Let the shells dry until the tops are dry to the touch, about 20 to 35 minutes.
- Bake: Preheat to 300°F and bake for 14 to 16 minutes.
- Filling: Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt, mixing until spreadable.
- Assemble: Pair shells by size, pipe filling on one half, and sandwich with another shell. Chill for a few hours to mature.
Notes
Use gel food coloring for best results and always sift dry ingredients to avoid lumps.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: macarons, red velvet, dessert, French pastry