Red Velvet Macarons

Posted on by peachpearplumcafe

Just looking for a small bite or two of a delicious red velvet cake flavor?  Well look no farther, these macarons will hit the spot.  With a rich, buttery, cream cheese filling your sure to want more than just one.

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Red Velvet Macarons

Macaron Shells

1 cup powdered sugar

½ cup almond flour

1 and ½ tablespoons cocoa powder

Pinch of salt

2 large egg whites (room temp)

4 tbsp gran. Sugar

¼ tsp cream of tartar

½ tsp of vanilla extract

¾ tsp liquid red food coloring

 

Buttercream Filling

4 tbsp butter (room temp)

6 oz cream cheese

½ tsp vanilla extract

1 to 1 ½ cups powdered sugar (depends on how sweet and thick you want the filling)

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Macaron Instructions:

  1. Prepare pans with sheet liners as well as a cup with piping bag ready.
  2. Sift powdered sugar, almond flour, cocoa powder and a pinch of salt into a bowl.
  3. Whip 2 egg whites (room temp)  until they begin to foam; add in the cream of tartar.
  4. Continue whipping; when it begins to hold its shape and thicken, pour in 4 tbsp of sugar one at a time.
  5. When mixed, turn off mixer and add in vanilla extract and whip again.
  6. Stop the mixer again and add in the red food coloring (keep in mind it will get lighter when you mix with the dry ingredients) and mix until unity in color.
  7. Sprinkle in half of the dry ingredients and begin folding it with a spatula, add in the rest of the dry ingredients and carefully fold it with the spatula again.  Make sure not to over mix it.
  8. Scoop batter into the piping bag and pipe out ½ inch circles onto the baking sheets.
  9. Bang the pans a few times on the table to help get out air bubbles.
  10. Preheat oven to 320 degrees.
  11. Let macaron shells sit for 20 to 30 minutes before placing into the oven (if you gently touch the top of a macaron and no batter sticks to you then they are ready to bake).
  12. Bake in the oven for 12 to 14 minutes depending on the oven (one pan at a time).
  13. Let the macaron shells cool completely before peeling them off the baking sheets.
  14. Begin matching like sized shells and lay them out for the filling.

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Buttercream Filling Instructions:

  1. Mix or blend butter and cream cheese together.
  2. Add in vanilla extract and continue to mix.
  3. Sprinkle in the powdered sugar and mix until well blended.  
  4. Place into a piping bag and pipe small amounts onto macaron shells that have been prepped.
  5. Gently press together to make macaron sandwiches.
  6. Macarons will last in the refrigerator for 5 to 7 days if placed in a sealed tight container.

Short cut awesomeness!!!!

If you don’t want to make your own filling, buy a container of cream cheese icing.  It’s a bit more sweet than the homemade filling but still tasty.

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Sweet Chocolate and Strawberry Cheesecake Macarons

Posted on by peachpearplumcafe

I’m not big on telling some whimsical story before we get to the good stuff – the recipe.  So here is, a tasty sweet treat that can be challenging to make if you don’t use the tips and tricks learned by others.  Enjoy!

Chocolate Macarons with Strawberry Cheesecake Filling

Chocolate Macaron Batter

(Makes about 13 sandwiched macarons)

Ingredients

1 cup powdered sugar

½ cup powdered almonds/almond meal

3 tbsp cocoa powder

2 large egg whites, at room temperature

Pinch of salt

1 tsp Cream of tartar

5 tbsp granulated sugar

Directions

  1. Preheat oven to 350 degrees
  2. Line two baking sheets with parchment paper (to make it easier you may want to use a sharpie on the back of the parchment paper to draw a one inch circle for each macaron shell) and have a pastry bag with a plain tip (about ½ inch) ready.
  3. Sift the powdered sugar, almond powder and cocoa powder (so there are no lumps) into a medium bowl and discard the larger lumps. Add cream of tartar and salt. Set to the side until step 5.
  4. Using a mixer, beat the egg whites (if eggs were not at room temp, place eggs in glass of warm water for 2 mins) until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm peaks form, about 2 minutes.
  5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula.  When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps).
  6. Pipe the batter on the parchment-lined baking sheets in 1 inch circles evenly spaced one inch apart (follow the circles that you drew earlier).
  7. Tap the baking sheet/pan a few times firmly on the countertop to flatten the macarons, and to remove the air bubbles.  Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
  8. Bake (one tray at a time) for 10 to 15 minutes.  Once done baking, let macaron shells cool completely.
  9. Once cooled, begin to flip and match like sized macaron shells so they are ready for the strawberry cheesecake filling.

 

 

Strawberry Cheesecake Macaron Filling

Ingredients

4 oz of strawberry cream cheese (room temp)

1/2 cup of heavy whipping cream

2 tbsp powdered sugar

½  tsp of vanilla extract (optional)

¼ cup strawberry jam (¼ cup sugar, 5 – 8 strawberries chopped, and 1 tbsp lemon juice)

Directions

  1. Place chopped strawberries in a pot on the stove.  Smash strawberries with a masher and put stove on medium heat.
  2. Add lemon juice, when it starts to simmer add sugar and stir until melted
  3. Remove jam from heat and pour 1/4 cup over the cream cheese in a glass dish. Add a few drops of food coloring.  After it is mixed well, place in the refrigerator until step 5 (save the rest of the strawberry jam for drizzling over the top of the macarons).
  4. In a medium bowl, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
  5. Using a rubber spatula, slowly fold in the strawberry jam cream cheese mixture.  
  6. Place blended filling in the fridge to chill for a few minutes, let cool completely before piping. While you wait for it to cool, have a pastry bag with a plain tip (about 1/2 inch – so pieces of strawberry will fit through the hole) ready.
  7. Pipe a small amount of filling (about a ½ inch mound) on the inside of the macaron shells and then gently sandwich them together.

Macaron Decoration Options:

  1. Dip ⅓ of the macaron into melted chocolate and then dip into crushed almonds.
  2. Drizzle the melted chocolate over macarons and then sprinkle crushed almonds on top and lastly, add a small drop of leftover strawberry jam on the tippy top.

Let macarons stand for one day before serving, to meld the flavors (don’t worry I ate mine immediately and they were delicious).  Serve macarons at room temperature, but store in the refrigerator.

Click on my YouTube video link for the visual recipe instructions:

Sweet Chocolate and Strawberry Cheesecake Macarons

 

Here are some items you can find on Amazon that were used during the making of this recipe.  I will receive compensation if you click and purchase any of the follow products below:

Pipping Bags Wilton Disposable 16-Inch Decorating Bags, 12 Pack

Icing Tips Wilton 418-1703 Round Star Icing Tip Set, Large

Sifter Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers

Parchment Paper Reynolds Premium Parchment Paper (Non-Stick, 75 Square Foot Roll, 2 count)

Rubber Spatulas Farberware Set of 2 Scraper Spatulas, Red

Handheld Mixer Black And Decker Hand Mixer, MX400B

Cream of TartarMcCormick Cream of Tartar, 1.5 oz

Almond Powder Bob’s Red Mill Super Fine Almond Flour, 16 Ounce Packages (Pack of 4)

Cocoa Powder Nestle Toll House Cocoa, 8 Ounce

 

 

This link was very helpful when learning tips and tricks to making macarons – Please check out Beth’s YouTube Video  https://youtu.be/xJ636Y8N6E8