Macarudolph (Red Velvet Macarons)
By: ping
Published: Tuesday, December 14, 2010 - 4:54am

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
80 grams powdered sugar
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.