Sunday, July 29, 2018

Red Velvet Macarons

I'm here with a macaron post again.My baking madness of these tiny cuties will never end.Its such an addiction for me to bake these ones.Trying out new flavours is my main obsession now.This post is loaded with pictures 😃😃😃.Have a lot of macaron recipes will be coming up in the blog.While preparing macarons each and every step is important.We have to be very careful in measuring and mixing the macronage.

I was thinking to post this for a special day.Today is my hubby's bday and thought will post this today as red velvet cakes,cookies and baked goodies are mostly made on special occasions.Actually these are just excuses to bakes these😃.Happy Bday Ikka....

Now to the recipe....


For The Shells:

70grms Egg white
80grms Almond powder
140grms Icing sugar
6grms Cocoa powder
35grms Granulated sugar
1tsp Red gel food color

For Filling:

100grms Butter
1C Icing sugar
6tbsp Cream cheese
1/2tsp Vanilla essence


Making Shells:

1.Beat the egg whites(room temperature) along with the granulated sugar.
2.Beat till almost stiff peaks appear.
3.Now add the gel color and beat till very stiff peaks.
4.Grind the almond powder,cocoa powder and icing sugar together and sieve it.
5.Add this powder mixture to the beaten egg white.
6.Fold in the powder mixture slowly to the egg white mixture with a spatula.
7.Fold in till you get a thick shiny batter.When the spatula is lifted with the batter thick ribbon like falls down.This batter is called macronage.

8.Line up the baking trays with baking paper.You can even place macaron template under the baking paper to get perfect shaped shells.Once the shells are piped take out the template.
9.Now pour the macronage to a piping bag fitted with a round tip nozzle.
10.Pipe round shapes on the baking paper.
11.Now tap the baking tray on the kitchen counter for few times to knock out the air bubbles.
12.If more bubbles are there prick it with a toothpick slowly.

13.Now resting time for the macs.Let the shells dry for 15 to 30 mins.When touched it should not stick to our finger.
14.Preheat the oven at 150 deg C for 10 to 15 mins.
15.Once the shells are dried bake it at 150 deg C for 15 to 18 mins or till done.
16.After baking let it sit on the tray for 10 mins for cooling.
17.Once the shells are cooled peel it from the baking paper and pair it with same size shells.

18.Now prepare the filling by beating all the ingredients for the filling till it creamy.
19.Pipe out the cream on one shell and place the other shell on top.
20.Refridgerate it for few hours.
21.Enjoy the macarons...


1.If not filling the shells you can freeze it for later use.
2.It will stay for more than 3 months in the freezer.
3.Before eating just bring them to room temperature.

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