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Heart Shaped Red Velvet Macarons with Cream Cheese Filling❤️

posted in Relationships
02/07/2015
  • RED VELVET MACARON SHELLS
    makes approximately 70 hearts (if you use my template instructions above) which equates to 35 sandwiches.

    81g Almond Flour
    108g Confectioners Sugar
    1 tsp Hershey's Special Dark Cocoa Powder
    63 g Egg Whites, at room temp
    1.5 g Meringue Powder
    pinch Sea Salt
    36 g Granulated Sugar
    Red gel food color, as needed

    Prepare 2 sheet pans by lining them with parchment paper. Slide the heart shaped template underneath the parchment, if planning to pipe heart shapes. Fit a pastry bag with a large round tip {I used an Ateco 804}

  • In the bowl of a food processor, pulse the almond flour, confectioners sugar and cocoa. Once processed, sift the mixture and remove any large pieces.

    Whip the egg whites on medium speed. in the very clean bowl of an electric mixer fitted with the whisk attachment. Stir together the granulated sugar, sea salt, and meringue powder. Once the whites are foamy, gradually add the granulated sugar mixture. Increase the mixer speed to high. Continue whipping until the mixture forms medium peaks.

  • Begin adding the red gel food color, while mixing at medium speed. Add enough to make the batter very red. Once your desired color level has been reached, increase the mixer back up to high & mix until the meringue forms stiff peaks.

    Fold the dry ingredients into the meringue until everything is completely combined into a shiny mass & the mixture forms ribbons that will dissipate. Remember, you can always add more folds later, but you cannot take them back!

  • Test the mixture by piping a test shape. If the piped shape holds a peak (like a hershey's kiss) that will not dissipate after you bang the sheet pan on the counter, the mixture needs a little more folding before the rest of the shells are piping. When the mixture reaches the proper consistency, pipe the heart shapes.

    Bang the pans of piped macarons on the counter, then allow the shells to dry for 30 to 60 minutes, depending on the humidity, to allow them to develop a skin over the surface.

  • Preheat the oven to 350 F. Once the macarons have developed their skin, slide the pans into the preheated oven. Immediately reduce the oven temperature to 300 F. Bake for 10 minutes, then rotate the pans & bake for another 8 to 10 minutes (or until the macarons can nearly be peeled from the pan). The residual heat from the pan will finish the baking process once the macarons are removed from the oven.
    Allow the shells to cool completely before filling.

  • While the filled macarons can sit at room temperature, I recommend refrigerating them, if they are not going to be consumed that day. Allow them to come back up to room temperature before eating.

  • CREAM CHEESE FILLING
    note, this will make more filling than you need, but the leftovers can be refrigerated or frozen for a future use.

    4 oz Cream Cheese, at room temperature
    2 oz Unsalted Butter, at room temperature
    8 oz Confectioners Sugar, sifted
    1.5 tsp Vanilla Extract

  • 1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cheese and the butter until the ingredients are well combined. Add the confectioners sugar & vanilla & beat until combined.

    To fill the macarons, either spread a little of the filling on the bottom of the macaron or pipe a little bit. Top with the second macaron.

    Store any leftovers in the refrigerator.

  • NOTES:

    Macarons do take practice, so if you've never made them before and want to make them for someone special for Valentine's Day, I'd suggest at least one practice session before hand. Any less-than-perfect macarons are wonderful when broken up and added to an ice cream sundae!

    I used Americolor 4.5 Oz Super Red Soft Gel Paste, along with Hershey's Special Dark Cocoa Can-8 oz to achieve the Red Velvet color and flavor.
    To make my heart-shaped template for underneath the parchment paper, I used the heart character from the font "

  • Zapf Dingbats," enlarged it to my preferred size (120 pt), and repeated it throughout an entire piece of paper. Then I printed a few copies of the page & slid it underneath the parchment before piping. Alternately, you could trace hearts, but I think the printing is easier! Just don't forget to slide the printed pages back out after the piping is done.

    I do not recommend dipping your finger in water and smoothing out imperfections on the macaron shells. I tried it on a few, but it only caused the surface to have funny bubbles once baked.

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