|Red Velvet Macarons with White Chocolate Cream Cheese Filling #SundaySupper |
Author: Susan Palmer
For the macarons:
- 100 grams egg whites, room temperature
- 30 grams granulated white sugar
- 200 grams powdered sugar
- 120 grams almond meal
- 1 tablespoon cocoa powder
- Red gel food dye
For the white chocolate cream cheese filling:
- 1 cup white chocolate chips
- ½ cup heavy cream
- 1 oz cream cheese
For the macarons:
- Using your stand mixer with the whisk attachment, whisk together the egg whites and white sugar on low (#2 setting) for 2 minutes or until the egg whites start to foam.
- After 2 minutes increase the speed to the #4 setting and whip for another 2-3 minutes. At this point more air will incorporate into the egg whites.
- Finally, increase the speed to #6-7 and whip until a stiff peak forms about 5-6 minutes more. This is also the best time to add the gel food coloring.
- You know your eggs are at the perfect consistency if you can take the mixing bowl and turn it upside down and nothing falls out.
- Using a food processor, place the powdered sugar, almond meal and cocoa in the bowl and pulse for 30 seconds, until it is a fine meal.
- Transfer to a large mixing bowl and add the egg whites. This is one of those times we are not concerned with deflating your whites. Fold in the whites, mixing well – about 50-60 times until everything is fully incorporated. The batter should look like lava at the end.
- Transfer to a prepared piping bag and have 2 baking sheets lined with parchment paper nearby.
- Pipe the batter onto the baking sheet. The best way to pipe is to pipe straight down and then do a little swish with the tip. Move on to the next one quickly.
- Once everything is piped. Tap the baking sheet hard against your counter to get any air bubbles out and let it sit in a cool space (not any place humid) for at least an hour. You are looking for a shell to form over the Macaron.
- After sitting, pre-heat your oven to 300 degrees.
- Bake one tray at a time for 15 minutes, rotating halfway through (I like to bake for 8 minutes, rotate and then finish baking for another 7).
- Opening the oven halfway, lets steam escape and helps your Macarons puff and achieve “the foot”
- Let cool completely.
For the filling:
- While the macarons are resting, in a small sauce pan over medium heat bring the heavy cream to a simmer. Whisk in the white chocolate and cream cheese and stir until completely melted.
- Transfer to a prepared piping back and place in the refrigerator until completely cool and the ganache has thickened.
- To fill the macarons, flip half of them so the bottoms are facing up and pipe a small amount of the filling in the center. Press the top macaron so the filling extends to the edges.
- Store the in the refrigerator for 3-4 days and bring to room temperature prior to serving.
- I also recommend preparing these in advance and letting the completed macarons sit in the fridge for 12-24 hours to mature.
- Makes about 30-40 macarons depending on how large you pipe them.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2013/02/red-velvet-macarons-with-white-chocolate-cream-cheese-filling-sundaysupper/