Red Velvet Heart Shaped Valentine Macarons with Cream Cheese Filling
Try this Red Velvet Heart Shaped Valentine Macarons with Cream Cheese Filling recipe
Try this Red Velvet Heart Shaped Valentine Macarons with Cream Cheese Filling recipe
- * 107 grams egg whites (i used 3 eggs aged for 3 days in fridge)
- * 70 grams of superfine sugar sifted
- * 118 grams almond meal sifted
- * 177 grams powdered sugar sifted
- * 1.5 tablespoons cocoa powder sifted
- * 1/4 teaspoon vanilla extract
- * 1 teaspoon red food coloring (i used americolor
- * 4 oz cream cheese cold, cut into cubes
- * 1/4 stick of unsalted butter softened
- * 1 1/2 cups of powdered sugar sifted
- * 1/2 teaspoon vanilla extract
- * 1/2 teaspoon of lemon juice
- * pinch of salt
- * 1-3 teaspoons of whole milk (optional depending
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 filled macaron (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Line two large baking sheets with parchment paper or a silicone mat - if using a template, slide underneath parchment paper before piping. Set aside.
- In a medium bowl sift together almond meal, powdered sugar and cocoa powder.
- With a stand mixer or hand mixer, whisk egg whites at medium speed until the egg whites begin to foam. Slowly sprinkle in superfine sugar.
- Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks.
- Beat in the vanilla extract and red food coloring.
- Use a rubber spatula, gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 40-45 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula. An easy way to tell if the batter is done, use a rubber spatula to lift and drop the batter onto itself - if the ribbon gradually disappears into the batter within 30 seconds, it is ready. If not, keep folding a bit longer.
- Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip)
- Pipe hearts or rounds onto prepared baking sheets following the templates if using them, leaving space between the macarons to allow batter to spread.
- Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
- Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to the touch. Gently slide or remove paper templates from underneath before baking.
- While you are waiting, preheat oven to 325 F. When macarons are dry to the touch, lower the oven temperature to 295 F and bake *both trays at the same time (*if your oven has room, otherwise bake one at a time) for 14-16 minutes, rotating trays once.
- Let macarons cool completely on parchment paper before removing.
- In the bowl of your stand mixer with the paddle attachment, cream butter until lightened up, for about 3 minutes.
- Add cream cheese 1 cube at a time and beat until fluffy and incorporated.
- Add the remaining ingredients and beat on high for 3-4 minutes.
- Transfer to a pastry bag for piping or you can simply use a butter knife or spoon to fill the macarons.
- Match up the cooled macaron shells with similar sizes and shapes.
- Pipe filling onto a macaron shell and sandwich together with a second matched up shell. Repeat until all shells are used.
- Store in an airtight container, in the refrigerator, for 24 hours.
My Valentine's Day Masterpiece: Red Velvet Heart Macarons
Valentine's Day is a time for love, chocolates, and of course, baking! This year, I decided to try something a little more ambitious than my usual heart-shaped cookies: red velvet heart-shaped macarons with a creamy, dreamy cream cheese filling. I've always been intimidated by macarons – the delicate meringue, the precise piping, the potential for disastrous cracking – but something about the challenge, the artistry of it all, really called to me. And let me tell you, despite some initial anxieties, the process was surprisingly rewarding. The result? Exquisite little bites of heaven, perfect for sharing (or not!).
I spent days researching recipes, watching countless YouTube tutorials, agonizing over the perfect shade of red. I meticulously measured each ingredient, carefully folding the batter to avoid overmixing (a cardinal sin in the world of macarons, apparently!). The waiting period was the most nerve-wracking part. Those perfectly piped little hearts sat there, seemingly inanimate, for what felt like an eternity before finally becoming the glorious, smooth-topped cookies I had envisioned. The baking process itself was a dance of precision – monitoring the oven temperature, ensuring even baking, and carefully timing the cooling process. And then came the filling. Cream cheese, butter, powdered sugar, a touch of vanilla and lemon – the perfect sweet and tangy complement to the rich, slightly tangy red velvet macaron shells.
The most satisfying part of the whole experience was assembling the finished macarons. Matching the perfectly sized shells, carefully piping in the creamy filling, and witnessing the final creation come to life. Each tiny heart was a testament to patience, precision, and a whole lot of love (for baking, of course!). The delicate crunch of the shell, the melt-in-your-mouth cream cheese filling – it was simply unforgettable. It’s a dessert that’s both beautiful and delicious, the kind of treat that elevates a simple Valentine's Day celebration into something truly special. More than the perfect sweet treat for Valentine's Day, it was a journey of learning, patience, and the satisfaction of creating something truly beautiful and delicious.
Beyond the technical aspects, the macaron-making journey was a powerful reminder of how even the smallest of details can make a world of difference. From sifting the ingredients several times to ensure a smooth texture to painstakingly measuring the sugar and egg whites, every step had a direct impact on the final result. In much the same way, attention to detail in life always brings better results, whether it's in my work, relationships or even in everyday tasks.
In a way, making these macarons became a metaphor for the relationships we build – delicate, needing care and attention, easily broken, but incredibly rewarding when they come together perfectly. Just like the perfectly balanced flavor and texture of these red velvet hearts, a loving relationship demands balance, precision, and an exquisite amount of love.
So, this Valentine's Day, I encourage you to embrace the challenge. Try making these macarons; you might surprise yourself with what you can create. Whether you impress your beloved or simply delight yourself, the journey is definitely worth the delicious destination.
Ingredients: (I've included the ingredients list again as this blog post is intended to be standalone). * 107 grams egg whites (i used 3 eggs aged for 3 days in fridge), * 70 grams of superfine sugar sifted, * 118 grams almond meal sifted, * 177 grams powdered sugar sifted, * 1.5 tablespoons cocoa powder sifted, * 1/4 teaspoon vanilla extract, * 1 teaspoon red food coloring (i used americolor, * 4 oz cream cheese cold, cut into cubes, * 1/4 stick of unsalted butter softened, * 1 1/2 cups of powdered sugar sifted, * 1/2 teaspoon vanilla extract, * 1/2 teaspoon of lemon juice, * pinch of salt, * 1-3 teaspoons of whole milk (optional depending on the cream cheese)
