Red Velvet Valentine's Macarons

By ctozzi

Macarons are a classic European confection. These heart-shaped red velvet sandwich cookies filled with cinnamon buttercream make any occasion special.

Ingredients

• TPT (tant pour tant):
• 3 1/8 cups almond flour
• 2 1/2 cups confectioner's sugar
• 1/2 teaspoon cocoa powder
• 3 aged egg whites from extra large eggs
• red gel food coloring
• ITALIAN MERINGUE:
• 1 1/2 cups granulated sugar
• 1/3 cup water
• 3 aged egg whites from extra large eggs
• CINNAMON BUTTERCREAM:
• 3/4 cup sugar
• 1/8 cup flour
• 3/4 cup milk
• 1/8 cup heavy cream
• 3/4 cup (1 1/2 sticks) unsalted butter, soft but cool, cut into small pieces
• 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon

Details

Servings 8
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

TPT (tant pour tant):
Sift together almond flour, confectioner's sugar and cocoa powder.

Mix in egg whites to create the "mass" (mixture will be very thick). Add in your desired amount of red food coloring and mix well.

ITALIAN MERINGUE:
Bring sugar and water to a boil until it reaches 239°F on a candy thermometer.

When the sugar/water mixture reach 239°F, start whipping the remaining 3 egg whites in a stand mixer to soft peaks. Continue boiling your sugar/water mixture while simultaneously whipping your egg whites.

Once the sugar/water mixture reaches 245°F, remove from the stove and let bubbles settle.

Turn your mixer to low-medium speed and slowly pour in your sugar syrup mixture while continuing to beat the whites. Beat until you get soft peaks that gently fold over when you turn the whisk upside down.

MACARONS:
Preheat oven to 350°F.

Fold 1/4 of the meringue mixture into the TPT "mass" to lighten the mixture. Gently fold in the remaining meringue until the mixture "flows like magma". Transfer to two pastry bags with a plain tip.

Pipe the meringue into heart shaped shells on a silpat.

Allow shells to dry at room temperature for at least 30 minutes, then bake 12 to 20 minutes (depending on your oven).

CINNAMON BUTTERCREAM:
In a saucepan, whisk the sugar and flour together.

Add the milk and cream and cook, whisking occasionally, until mixture comes to a boil and thickens.

Transfer the mixture to the bowl of stand mixer and beat on high, using the paddle attachment, until cool.

Reduce mixer speed to low and add the butter, piece by piece, beating until thoroughly incorporated.

Add the vanilla and cinnamon.

Increase speed to medium-high and beat until frosting is light and fluffy. If frosting is too soft, chill in the refrigerator and then beat again until proper consistency.

Place a spoonful of buttercream between two meringue shells.