Sweet Treats
Macarons have a reputation for being tricky but don’t fear! If you follow the recipe carefully these red velvet flavoured versions will make an impressive gift this Valentine’s day. A top tip is throughout the recipe, make sure that all the ingredients are at room temperature.
Ingredients
Makes about 12 filled macarons
For the macarons:
- 2 large egg whites
- 35g granulated sugar
- 150g icing sugar
- 2 tsp cocoa powder
- 70g almond flour/finely ground almonds
- ½ tsp red gel food colouring
For the cream cheese filling:
- 40g cream cheese softened
- 20g unsalted butter softened
- 90g icing sugar
- ¼ tsp vanilla extract
To begin, line two large baking trays with parchment paper. Sift the almond flour, icing sugar and cocoa powder into a bowl, removing any large almond pieces. Then in a separate bowl beat the egg whites with a whisk attachment on high speed until foamy. Slowly add the sugar and beat until stiff peaks form. Add red food colouring and beat for one more minute on medium speed. Using a spatula gently fold the almond flour and icing sugar mixture into the egg whites. This is the most difficult step, getting the consistency of the batter right. It should be thick but able to flow, like lava. The more you mix the runnier it gets so be careful.
Fill a piping bag with the batter and using a round nozzle ½ inch in diameter pipe rounds about 1.5 inches in diameter onto the lined baking trays. Next, take the trays and bang them hard on your worktop a few times to eliminate any air bubbles. Leave the macarons to rest at room temperature. This can take 20-50 mins depending on how humid your kitchen is. You should be able to see they have formed a ‘skin’ and they shouldn’t be very sticky to the touch. While they are resting preheat the oven to 150℃/140°Fan/Gas Mark 2. Macarons bake better in a conventional oven without a fan otherwise, your cooking time may vary. Bake the macarons one tray at a time for about 18 mins. The second tray, the one that will have rested for a longer period of time may take slightly less time to cook. Transfer the macarons still on the paper to a wire rack to cool for 15 minutes before removing from the paper. Finally for the cream cheese filling beat the cheese and butter together until fluffy. Add the icing sugar and vanilla and beat until well combined. Chill the mixture for 15 minutes then transfer to a piping bag and carefully fill each macaron. They will keep in an airtight container in the fridge for up to 5 days.