Macarudolph (Red Velvet Macarons)

Ingredients

50 grams egg white (aged overnight)
40 grams caster sugar
3 drops lemon juice/ a pinch of salt/cream of tartar
65 grams almond meal
15 grams cocoa powder
1/8 teaspoon red colored gel

Preparation

1
Combine powdered sugar, almond meal and cocoa powder in a food processor and give it a few quick buzzes to mix evenly. Sift.
2
Whisk egg white with 2 - 3 drops of lemon juice until soft peaks form. Add in caster sugar in 3 lots, beating well after each addition. Beat on high until stiff peaks stage.
3
Fold in sifted mixture and color gel. Do not overmix. (It's been recommended to have no more than 40 folds).
4
Line trays with parchment or baking mat.
5
Fill piping bags. (I didn't use a piping nozzle. I simply snipped off about 2 cm from the tip).
6
Pipe even rounds of about 1 1/2 - 2 cm in diameter; it will spread a little.
7
Leave for about 1 - 2 hours to form a crust. You'll know when it's ready when the tops are dry to the touch.
8
Bake in a preheated oven of 150˚C for about 12 mins.
9
Remove from oven and let sit for a minute or two before gently lifting the macarons from the parchment with a flat spatula. Cool on racks.
10
When cool, put a dollop of your favorite filling on the flat side of one shell and gently sandwich another together .
11
Can be stored in the refrigerator for a few days, but allow about 15 mins at room temperature before consuming.

 



About

A chewy red velvet macaron with a chocolate ganache filling.

Yield:

7

Added:

Tuesday, December 14, 2010 - 4:54am

Creator:

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