Monday 30 April 2018

Red Velvet Macarons

I've decided I didn't really like the look of strawberries decorating the top I'm going to do macarons instead. What I've always failed with previously is getting colour into seems that no matter what I do, they come out a pale pastel. Determined to change this, I ordered a load of Wilton Gel colour, did some reading, and set to making some properly red macarons.

...and it turns out you need a LOT of colour...about half a tub per batch. This is a recipe I tweaked from online, and also did a bit of playing with the temperature (as my oven runs quite hot). The fillig here is just a cream cheese frosting, however I'm going to try a drop of strawberry jam in the middle (so I can call them Strawberry Cheesecake macarons, which sound slightly epic!)

The temperature of your oven is absolutely vital...mine runs hot, so I have it ~10'C lower than most recipes recommend.

Red Velvet Macarons - Recipe

  • Pre-heat the oven to 130-135'C 
  • Prepare 2 oven trays with silicone mats


  • 150g ground almond
  • 150g icing sugar
  • 25g cocoa powder
  • 3 egg whites (105-110g)
  • ½ tsp cream of tartar
  • 75g caster sugar
  • 1tsp vanilla extract
  • approx 12-14g of red food colouring gel
 1) Place the egg white in a stand mixer with the whisk attachement

2) Begin to whisk hard, and slowly add the caster sugar and cream of tartar. Whisk to soft peaks

3) Add the food colouring and vanilla extract, and continue to whisk until firm peaks are formed.

4) Sieve the ground almond and icing sugar together

5) Fold the icing sugar mixture into the whisked egg whites carefully. I normally do it in quarters, carefully combining it each time. The end result should be a very sticky paste.

6) Transfer the mixture to a piping bag with a round nozzle

7) Pipe ~40 1 inch circles over the 2 trays. To do these point the nozzle straight down, and then press out the paste until a circle of the correct diameter is formed. Pull the nozzle away slightly sideways to minimise the peak

8) Tap each tray 5 or 6 times to remove large bubbles

9) Leave them trays out for at least half an hour (room temperature dependent) to allow them to dry out slightly. They are ready to bake when your finger does not stick to them when gently touched.

10) Place in teh oven for 22-24 minutes (again, oven dependent). I tend to give the lower shelf an extra couple of minutes

11) remove from the oven, and leave on the trays for 10 minutes, then transfer to a wire rack to cool completely

Cream Cheese Filling

  • 150g full-fat cream cheese
  • 100g icing sugar
  • 50g room temperature butter
1) Place the icing sugar and butter in a  stand mixer with the paddle attachment

2) Mix hard until pale and fluffy. You'll need to scrape the sides down a few times

3) carefully fold the cream cheese into the butter mixture

4) Transfer into a small piping bag with a small round nozzle

5) Pipe a generous swirl into half the shells, and sandwich with the other half.