Red Velvet Macarons

By efriend

Ingredients

• Macaron shells
• 105 grams almond meal, sifted
• 130 grams sifted Dixie Crystals Confectioners Powdered Sugar
• 1 tablespoon cocoa powder
• 90 grams aged egg whites
• 65 grams Dixie Crystals Extra Fine Granulated Sugar
• 1 teaspoon red food coloring
• Filling
• 3 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 1/2 cups Dixie Crystals Confectioners Powdered Sugar
• 1 teaspoon vanilla extract

Details

Servings 24
Preparation time 45mins
Cooking time 61mins
Adapted from dixiecrystals.com

Preparation

Step 1

In a stand mixer, whisk egg whites at medium-low speed. Once the egg whites begin to foam, slowly sprinkle in granulated sugar. Slowly increase speed to medium-high and beat until a firm meringue forms. Once you have stiff, glossy peaks, beat in the red food coloring.

Using a rubber spatula, gently fold in dry ingredients into meringue, until combined. You will have to break meringue to do this, but do not over stir. Fold dry ingredients into meringue until just combined. Transfer mixture to a pastry bag with a plain round tip.

Once macarons are dry to the touch, preheat oven to 285°F; once up to temperature, bake both trays at same time for 16-18 minutes, rotating trays once. Let macarons cool completely on parchment paper or silpat liner before removing.

Cream the cream cheese and butter together in bowl of a stand mixer. Add vanilla extract, mixing until smooth. Slowly add powdered sugar, scraping down sides and bottom of bowl as needed.

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