Mini Red Velvet French Macarons

These mini red velvet macarons are incredible! They are filled with cream cheese frosting for the perfect red velvet flavor. For the cookies you should use a macaron mat or macaron template to make each one the same size.

Macaron template link

According to my brother, these are the best macarons yet! They are very sweet and very addicting. I loved the mini size of it because it made it so much fun to eat it.

Making French macarons is definitely not an easy thing to master. When I first started, it took me 5 times just to get the cookie right. Because of how delicate and exact the recipe needs to be, it is best to measure the ingredients in grams rather than cups or tablespoons. I will give good tips and tricks , but don't be too hard on yourself if you don't get it perfect on the first try.

Soon I will make a blog post all about my tips and tricks for making the perfect French macaron, so be on the lookout for that. I promise it will be very helpful.

---

Mini Red Velvet French Macarons

Ingredients

Red Velvet Macarons

68 grams (1/2 cup + 2 tablespoons) Almond Flour

63 grams (1/2 cup) Powdered Sugar

2 grams (1 teaspoon) Unsweetened Cocoa Powder

55 grams (about 2 eggs) Aged Egg Whites

1 gram (1/8 teaspoon) Cream of Tartar

55 grams (1/4 cup + 1 teaspoon) Granulated Sugar

Red Gel Food Coloring

Cream Cheese Frosting

56 grams (1/4 cup) Cream Cheese room temperature

4 grams (1 teaspoon) Vanilla Extract

1 gram (1/8 teaspoon) Salt

123 grams (1 cup) Powdered Sugar

10 grams (2 teaspoons) Heavy Cream

Directions

Red Velvet Macarons

Step 1

Sift almond flour, powdered sugar, and unsweetened cocoa powder into a large bowl (sift twice if not fully fined out), set aside.

Step 2

With an electric mixer, preferably stand mixer, fitted with a whisk attachment add aged egg whites into a large bowl. Mix on medium speed until the surface of the egg whites is covered in small bubbles. Add in cream of tartar and continue to mix on medium speed until you reach the soft peak stage.

Step 3

Gradually add granulated sugar and mix until incorporated (about 30 seconds). Increase the mixing speed to medium high and keep mixing until stiff, glossy peaks form. You should be able to pick up meringue with the whisk at this stage.

Step 4

Using a rubber spatula gently fold in red gel food coloring and half of the dry ingredients. Once that is mostly incorporated, add the rest of the dry ingredients and continue to gently fold until fully mixed. The consistency should be thick but not stiff, you should be able to move meringue like frosting.

Step 5

Prepare 2 baking sheets with either a macaron sheet or template underneath parchment paper. Pour the batter into a large piping bad fitted with a medium-sized round tip. Pipe the macarons filling until the inner circle (to make them mini) trying to keep the shape as circular and even as possible

Step 6

Hold a baking sheet about 1 foot (30 centimeters) above the table and let go, letting it firmly hit the table to release air bubbles and even out the shape. Repeat 8-10 times for each baking sheet. Pop any remaining air bubbles that come to the surface with a toothpick.

Step 7

Let the macarons rest for 30-45 minutes at room temperature for them to develop a skin.They should look matte once the skin is formed. While the macarons rest, preheat the oven to 315°F (157°C).

Step 8

Bake one tray of macarons at a time on the middle rack of your oven for 10-13 minutes. For an even bake rotate the pan half way through.

Step 9

Remove from oven and let the macarons cool on the pan for about 10 minutes. Gently remove them from the macaron mat or parchment paper (depending on which on you used). You should be able to cleanly pull them off once they're cooled. If they are sticking or leaving behind residue, you might want to bake you next batch slightly longer.

Cream Cheese Frosting

Step 1

Using an electric mixer with a whisk attachment, beat cream cheese on medium speed for 1-2 minutes.

Step 2

Mix in vanilla extract and salt on low speed.

Step 3

Slowly mix in powdered sugar and heavy cream on low speed. Continue to mix on medium speed for a few minutes.

Step 4

Scrape down the sides of the bowl and cover with plastic wrap, touching the top of the frosting in the bowl. Place bowl in the freezer for 20-30 minutes. Take bowl out of the freezer and whisk again on medium-high speed until desired consistency is reached.

Step 5

Place frosting in a pipping bag fitted with a small round tip.

Assembling Red Velvet Macarons

Step 1

Pair up shells then pipe a dollop of cream cheese frosting on one macaron shell. Gently press the second shell on top of the frosting to create a sandwich.

Step 2

Place the finished macarons in an airtight container and chill in the fridge overnight, this will let the macarons to soften and develop the flavors.

Step 3

Take them out of the fridge and enjoy!!