Festive, fun, and completely adorable, these sweet little Peppermint Red Velvet Macarons deserve a spot on your holiday cookie tray! These bakery classics take focus and precision in the kitchen, but the results are as impressive looking as they are yummy!
Course Dessert
Cuisine French
Keyword macarons, red velvet macarons
Prep Time 30 minutesminutes
Cook Time 18 minutesminutes
Resting Time 4 hourshours
Total Time 48 minutesminutes
Servings 24
Calories 88kcal
Author Erica
Ingredients
Red Velvet Macarons
1cupalmond flour100g
¾cuppowdered sugar100g
1tablespooncocoa powder
2large egg whites
¼teaspooncream of tartar
¼cupgranulated sugar50g
1teaspoonred velvet emulsion extract
Peppermint Cream Cheese
¼cupcream cheesesoftened
2tablespoonsunsalted buttersoftened
1cuppowdered sugar
2teaspoonsheavy whipping cream
½teaspoonpeppermint extract
⅛teaspoonsalt
Instructions
Red Velvet Macarons
Line two baking sheets with parchment paper. Set aside.
In a medium bowl, sift together the almond flour, powdered sugar and cocoa powder.
In a stand mixer fitted with a whisk attachment or using a hand mixer, whip the egg whites on medium speed until foamy. Add cream of tartar and continue to whip, slowly adding the granulated sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff peaks form. Add red velvet emulsion (or red gel food coloring) and mix on medium speed for 1 minute until well combined.
Sift the almond flour mixture over the egg whites. Gently fold it into the egg whites, cutting the batter in half with a rubber spatula as you fold. The batter will start out thick, but thin as it is mixed. The batter is ready when the edges of a drizzled ribbon dissolve back into the mixture after 10 seconds. Do not over mix at this point - you're ready to pipe your cookies!
Transfer the mixture to a pastry bag with a round tip. Pipe out 1 1/2-inch rounds, about 1 inch apart, on the prepared baking sheets.
Tap the baking sheets firmly on the counter 6-8 times to pop any hidden air bubbles. This keeps the macarons from cracking during baking.
Let the macarons dry on the baking sheets for 30-60 minutes, depending on the temperature and humidity of your house. They are ready when they feel dry to the touch, and no batter sticks to your finger.
Heat the oven to 300 degrees F. Bake the rested macarons for 18-20 minutes until the "feet" are well risen. Test one after 18 minutes - they are done when they no longer stick to the parchment paper.
Transfer sheets to a wire rack to cool, then remove from parchment. Pair up the macaron shells and flip half on their backsides, flat side up.
Peppermint Cream Cheese
In a stand mixer or with a hand mixer, beat the cream cheese and butter 3-4 minutes until fluffy. Add powdered sugar, heavy cream, peppermint extract, and salt, beating until well combined.
Transfer the filling into a pastry bag and pipe a dollop on each of the upside-down shells, topping it with another shell to create a sandwich. Repeat with remaining macarons.
Allow 12-24 hours before serving for best flavor. Store remaining macarons in an airtight container in the fridge for up to 5 days, or freeze for up to 5 months.