Desserts

Red Velvet Macarons

Name: Red Velvet Macarons
Prep time: 30 min
Cook time: 8 h 30 min
Total time: 9 h
Yield: 30 servings
Ingredients: 225 gr White chocolate 32%-34%; 75 gr Philadelphia cream cheese room temperature; 1 Tablespoon Cocoa powder; 135 gr Heavy cream; 22 gr corn syrup; 1 Tablespoon Vanilla beans paste; 1 gr salt; 1 gr Red food coloring (gel); 125 gr almond flour (1 cup); 150 gr powdered sugar (1 1/4 cup); 100 gr egg whites room temperature (from 3 large eggs); 100 gr white granulated sugar (1/2 cup)

30 servings

portioner

30 minutes

aktiv tid

9 hours

total tid

Begynd at lave mad

Ingredienser

225 gr White chocolate 32%-34%

75 gr Philadelphia cream cheese room temperature

1 Tablespoon Cocoa powder

135 gr Heavy cream

22 gr corn syrup

1 Tablespoon Vanilla beans paste

1 gr salt

1 gr Red food coloring (gel)

125 gr almond flour (1 cup)

150 gr powdered sugar (1 1/4 cup)

100 gr egg whites room temperature (from 3 large eggs)

100 gr white granulated sugar (1/2 cup)

Vejledning

How to Make Red Velvet Ganache

Semi-melt white chocolate in the microwave. Use a plastic bowl or cup.

In the small saucepan, bring heavy cream, corn syrup, cocoa powder, cream cheese, vanilla bean paste, and red food coloring to a simmer. Do not boil! Mix this mixture with the whisk. Make sure all is well combined.

Pour warm mixture over the melted chocolate in 3 parts, mixing with the help of a rubber spatula. Do it fast and pressing down.

Emulsify with an immersion blender.

Add a pinch of salt.

Add more red food coloring ( if needed).

Transfer into a glass container and cover with the plastic wrap “to contact.” Let set in the refrigerator for 6-8 hours or overnight.

Transfer ganache into a pipping bag and fill macarons.

How to Make Macaron Shells

In the mixing bowl, sift together almond flour and powdered sugar. Set aside.

In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.

Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava,” transfer it into a pipping bag with a round tip.

Pipe macaron shells on the baking mat.

Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.

Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.

Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.

Ernæring

Portionsstørrelse

1 macaron

Kalorier

126 kcal

Fedt i alt

7 g

Mættet fedt

3 g

Uumættet fedt

1.2 g

Transfedt

Kolesterol

9 mg

Natrium

35 mg

Kulhydrater i alt

15 g

Kostfiber

1 g

Sukker i alt

13 g

Protein

2 g