Thursday, 28 August 2014

Red Velvet Macarons

Macarons as you may have guessed from one of my previous posts, is something I enjoy making quite regularly. 

Why? Well because it's challenging as you never know whether it's going to turn out okay or not until you put it into the oven. After several failed attempts, I had a go at making these Red Velvet Macarons from a recipe I found on the internet and they have always turned out pretty good I must say!

What I would say, is that you have to take your time, measure out your ingredients precisely, make them small and give them at least half an hour to rest before baking and voilà!

Red Velvet Macarons with a Cream Cheese Frosting

  • 105g powdered Almonds
  • 130g Icing Sugar
  • 1 tbsp cocoa powder
  • 90g egg white
  • 65g caster sugar
  • 1 tsp red food colouring

  • 85g cream cheese (I used Philadelphia)
  • 2 tbsp unsalted butter
  • 1 cup Icing Sugar
  • 1 tsp vanilla extract

  1. Line two baking trays with parchment paper and set aside. In a separate bowl, add the sifted icing sugar,cocoa powder and powdered almonds.
  2. In a mixer, whisk the egg whites at medium speed and as the egg whites begin to foam, add the caster sugar. Slowly increase the speed until thick white glossy peaks form
  3. Add the dry ingredients to the egg whites and fold - do not stir as the air will escape from the egg whites and add the food colouring
  4. Transfer to a piping bag and pipe macarons 1 inch in diameter. Tap the tray firmly to release any air bubbles in the Macarons and set it aside to rest for half an hour.
  5. Once the macarons are dry to the touch bake them in the oven for 18 minutes at gas mark 2.
  6. Let the Macarons cool completely before filling.

Sharing what you've baked with others is something which I really enjoy especially if it's something I've put time and effort into.

 So, I thought it would be nice if me and my friend were to have a little get together and bake a few things. 
Her and her sister made the Cinnamon swirls and the cupcakes topped with mounds of fresh cream which were both super yum.


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