These pink velvet macarons are made with a mildly cocoa flavored cookie base and cream cheese filling (although ermine works too!). One other enjoyable and distinctive macaron recipe to strive!
Pink Velvet Cake Macarons
The place fruity pebbles macarons are lovable and enjoyable, my new pink velvet macarons are so fairly and chic. With that basic brilliant pink colour, clean cream cheese filling, and optionally available white chocolate drizzle on prime, these candy sandwich cookies are a petite and poppable model of your favourite pink velvet cake!
This recipe is similar to my basic macarons, however there have been a number of particulars that have been completely different sufficient that I felt they warranted their very own publish (resembling decreasing almond flour/powdered sugar and never macaronage-ing fairly as a lot). In case you are completely new to creating macarons, I like to recommend you learn via that publish in its entirety earlier than beginning this one.
Notice that whereas I favor ermine frosting for my pink velvet cupcakes and cake, I favor and advocate cream cheese frosting right here; I discovered it offered a extra genuine pink velvet taste. You should utilize no matter you want, however I do advocate selecting between considered one of these for essentially the most true pink velvet taste.
What You Want
If you happen to’ve made macarons earlier than, you realize they could be a little tough. Due to this, it’s crucial that you simply observe my recipe carefully, and that features the elements!
Macaron Shells
- Almond flour. Tremendous tremendous, blanched almond flour works finest for macarons. If you happen to can’t discover the superfine model, you may make your personal. To do that, pulse your almond flour and powdered sugar within the meals processor in 15 one-second pulses. Stir, then repeat this course of another time earlier than utilizing.
- Cocoa powder. I favor to make use of Dutch course of cocoa on this recipe, however you can use pure cocoa as a substitute. I’ve a complete publish about pure vs. dutch course of cocoa, in the event you’re focused on studying the variations between the 2!
- Pink meals coloring. I extremely advocate utilizing gel meals coloring, because it gives essentially the most vibrant colour. Liquid meals coloring isn’t close to as potent, and you’ll find yourself introducing an excessive amount of moisture into the meringue making an attempt to get your colour excellent (particularly with regards to pink coloring, it may be so onerous to maintain it from being pink!). I linked to the model I like to make use of within the recipe card beneath.
- Cream of tartar. Cream of tartar isn’t necessary for making pink velvet macarons, however it’s useful, particularly in case you are a newbie. It helps stabilize the meringue and I exploit it in most of my meringue-involved recipes (like my meringue cookies)!
- Egg whites. I strongly advocate that you simply NOT use carton egg whites! They produce inconsistent outcomes, and I can not assure your success in the event you do use them. As an alternative, separate your personal eggs and be sure you don’t get any egg yolk–not even a drop–in with the whites. Don’t need to waste your yolks? Use them to make lemon cheesecake or a fruit tart!
SAM’S TIP: Pink velvet macarons are a lot much less more likely to be hole, which is nice; nevertheless, they are often susceptible to getting oily/wrinkly tops, particularly if the cocoa powder is extra oily or in the event you use an excessive amount of meals coloring. That is why I like to recommend Dutch course of cocoa and gel meals coloring.
For the Filling
The filling I’m utilizing at this time is only a barely silkier, smoother half batch of my cream cheese frosting. Right here’s what it is advisable make it!
- Cream cheese. Stick to full-fat, block-style cream cheese right here. Some other form will likely be too gentle and runny.
- Powdered sugar. Be sure you measure your powdered sugar correctly, as it may be very straightforward to over-measure, identical to over-measuring flour.
- Vanilla. A splash of vanilla balances the cream cheese taste properly.
- Butter. I exploit unsalted butter and salt, however in the event you solely have salted butter readily available, you’ll be able to simply omit the salt.
Keep in mind, that is simply an outline of the elements I used and why. For the complete recipe please scroll right down to the underside of the publish!
SAM’S TIP: I extremely advocate utilizing a kitchen scale when baking, however particularly when making macarons. It’s crucial that you simply use exact measurements to make macarons, and a kitchen scale ensures that!
How you can Make Pink Velvet Macarons
Preparation
- Separate your egg whites and place them in a clear, dry, glass measuring cup. Watch out to not get any yolks in with the egg whites!
- Age the egg whites: cowl the measuring cup with plastic wrap, poke a number of holes within the prime, and put aside for twenty-four hours. Much like including cream of tartar, getting old your egg whites is technically optionally available, however it’s going to assist stabilize your meringue.
- Sift the almond flour, sugar, and cocoa powder right into a medium bowl. Discard any lumps.
- Whisk the dry elements collectively, then put aside.
SAM’S TIP: Make sure that your entire bowls and utensils are utterly clear, dry, and grease free! If not, it’s possible you’ll not be capable to get your egg whites to achieve stiff peaks, which is essential for correct pink velvet macarons. I additionally advocate that you simply keep away from any rubber, plastic, or silicone instruments for that reason (they will disguise grease fairly simply).
Meringue
- Beat the aged egg whites in a clear, dry, grease-free bowl till foamy, about 30 seconds. Add the cream of tartar, then beat once more for one more 30 seconds.
- Add the sugar 1 tablespoon at a time, beating for 30 seconds after every addition earlier than including the following.
- Stir within the vanilla, salt, and meals coloring till included.
- Whip the meringue to stiff peaks; if you end up executed, it is best to have a thick, fluffy combination that holds its form when lifted out of the bowl.
Macaronage
- Fold the dry elements into the egg whites in three elements.
- Macaronage: Preserve folding, scraping, and smooshing the batter towards the aspect of the bowl to deflate it. Do that till the batter falls off your spatula in a clean ribbon.
- Determine-8 check: Attempt to make a figure-8 with the batter dripping off your spatula. If you happen to can simply barely make one earlier than the batter breaks, you might be able to pipe! If not, preserve smooshing, scraping, and folding.
Piping
- Pipe the batter straight down onto parchment lined baking sheets, finishing every macaron in a “C” movement with a flick of your wrist.
- Bang your pans in your counter a number of instances to launch air bubbles, then let the macarons relaxation till they type a pores and skin (this takes about 35 minutes for me).
- Bake at 325F (160C) one tray at a time for 10-11 minutes, turning the pan midway via. Let the shells cool utterly earlier than filling.
Filling
- Stir collectively the softened cream cheese, butter, and vanilla till clean, then steadily add the powdered sugar.
- Pipe the frosting onto one macaron shell, then prime with one other. Repeat with the remaining shells and frosting, then place within the fridge in an hermetic container to mature for twenty-four hours.
SAM’S TIP: After piping the filling, I like to recommend putting your pink velvet macarons in an hermetic container within the fridge for twenty-four hours earlier than having fun with. This offers the macarons time to mature, leading to a greater taste and texture total (in case your shells ended up hole, they’ll often fill in throughout this time, too). However I can’t blame you for eager to strive them immediately both 😉
Regularly Requested Questions
So as to add a white drizzle to your pink velvet macarons, merely soften a handful (about 2 oz is all you’ll want) of white chocolate (you’ll be able to observe this information on the best way to soften chocolate within the microwave), then pour right into a plastic piping bag. Let the chocolate cool barely, then snip a really small gap within the pointy finish of the bag. Drizzle the chocolate over the macarons; I love to do a criss cross sample.
These macarons should be refrigerated in an hermetic container. They are going to final for as much as two weeks when saved this manner. Personally, I don’t like them straight from the fridge, so I let mine sit at room temperature for 15-20 minutes earlier than serving.
No! Ermine frosting is one other basic selection, and that will work effectively right here. I like to make use of my white chocolate buttercream for my different macaron recipes, and whereas that may work right here too, it gained’t present a basic pink velvet cake taste.
These pink velvet macarons can be so fairly on a Christmas cookie tray!
Get pleasure from!
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Pink Velvet Macarons
These pink velvet macarons are made with a mildly cocoa flavored cookie base and stuffed with cream cheese frosting (although ermine works too!). One other enjoyable and distinctive macaron recipe to strive!
Servings: 25 macaron sandwiches
Energy: 139kcal
Substances
Cream cheese frosting filling
Forestall your display screen from going darkish
Directions
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Earlier than starting: In case you are a newbie, first learn via the publish and watch my video on the best way to make chocolate macarons. ALL gear have to be utterly clear, dry, and grease-free. Keep away from rubber, silicone, and plastic supplies when whipping egg whites.
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Line a number of cookie sheets with parchment paper or clear, dry, silicone mats and put aside.
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In a medium-sized bowl, sift collectively almond flour, powdered sugar, and cocoa powder. Put aside.
150 grams almond flour, 145 grams powdered sugar, 5 grams ( ) Dutch-process cocoa powder
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Add egg whites to a separate, giant mixing bowl and use an electrical mixer to beat on medium-speed till foamy (30 seconds).
110 grams aged egg whites
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Add cream of tartar and stir once more on medium velocity (one other 30 seconds).
⅛ teaspoon cream of tartar
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Add about 1 Tablespoon of granulated sugar and beat for about 30 seconds earlier than including the following Tablespoon. Repeat, stirring for about 30 seconds between additions, till all sugar has been added.
95 grams granulated sugar
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As soon as all sugar has been added, add vanilla extract, salt, and pink meals coloring (I sometimes want a couple of teaspoon to get a brilliant pink colour). Proceed to beat on medium/medium-high velocity till combination reaches thick, fluffy, stiff peaks. This implies in the event you raise the beaters from the bowl, the height that kinds will maintain its form and never fold over or shrink again in on itself.
⅛ teaspoon desk salt, 1 teaspoon vanilla extract, Pink meals coloring
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Add roughly a 3rd of the cocoa powder combination to the meringue and use a spatula to fold till mixed. Repeat with the following third of the combination, then the remaining dry combination.
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Proceed to fold the batter, transferring your spatula in sweeping motions, scraping down the edges and backside of the bowl and chopping via the center of the batter and turning your bowl as you go. Use your spatula to smoosh the combination towards the aspect of the bowl periodically to assist deflate it. Proceed to fold till the batter flows easily and falls from the spatula in a clean ribbon. You must be capable to JUST BARELY make a figure-8 with the batter earlier than the meringue breaks.
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Switch macaron batter into a big pastry bag fitted with a spherical tip (I exploit the Ateco 804).
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Holding the piping bag straight up and down, pipe batter onto ready baking sheets. Flick your wrist in a “C” movement on the finish of piping to finish the macaron (and to not depart it with peaks). Area macarons not less than 1 ½” aside.
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Bang every pan very firmly in your countertop a number of instances to launch any air bubbles. Preheat your oven to 325F (160C).
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Enable macarons to relaxation till a pores and skin kinds on the floor (in the event you run the pad of your finger frivolously excessive it ought to really feel dry and never sticky or cheesy). This sometimes takes about 35 minutes in my kitchen, however might fluctuate in your personal.
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Bake one tray at a time within the heart rack of your oven for 10-11 minutes, turning the pan midway via the baking time. As soon as completed baking, the ft ought to seem dry and in the event you very gently press on the highest of a macaron it shouldn’t give.
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Enable macaron shells to chill utterly earlier than filling with cream cheese filling.
Cream cheese frosting filling
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Mix softened cream cheese and butter, vanilla, and salt in a medium-sized mixing bowl and stir till clean and creamy.
4 oz cream cheese, ¼ cup 4 Tablespoons unsalted butter, softened (57g), ½ teaspoon vanilla extract, ⅛ teaspoon desk salt
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Step by step add powdered sugar till it has all been included and frosting is clean.
1 ¾ cups powdered sugar
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Pipe frosting onto the underside of 1 macaron shell, sandwich with one other. For finest outcomes permit macarons to mature for twenty-four hours in an hermetic container within the fridge earlier than having fun with. If desired, drizzle melted white chocolate over shells earlier than refrigerating.
Notes
Aged egg whites
Growing old egg whites is really helpful (extra element on this within the publish). To do that, measure egg whites right into a clear, dry measuring cup, cowl with plastic wrap and poke a number of holes within the floor. Enable egg whites to take a seat not less than 24 hours within the fridge earlier than bringing to room temperature and continuing with the recipe. Growing old isn’t necessary, however it may be useful in the event you’ve struggled along with your meringue previously or in case you are new to macarons.
Cocoa powder
I favor Dutch course of for this recipe however pure cocoa powder could also be substituted.
Storing
After assembling, retailer pink velvet macarons in an hermetic container within the fridge for as much as two weeks. Take away from fridge 15-20 minutes earlier than having fun with.
Macarons may additionally be frozen in an hermetic container for a number of months. See my authentic macaron publish for extra particulars on storing/making upfront.
Vitamin
Serving: 1macaron sandwich | Energy: 139kcal | Carbohydrates: 20g | Protein: 2g | Fats: 6g | Saturated Fats: 2g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 9mg | Sodium: 45mg | Potassium: 20mg | Fiber: 1g | Sugar: 18g | Vitamin A: 118IU | Calcium: 18mg | Iron: 0.3mg
Dietary data relies on third-party calculations and must be thought of an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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