Easiest Ever Red Velvet French Macarons Recipe
Easiest Ever Red Velvet French Macarons Recipe
This recipe for the Easiest Ever Red Velvet French Macarons is absolutely foolproof. I tested them using all the classic blunders, and they still turned out just fine!
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Fool Proof. For Real.
If you are a macaron purist, abort! This is NOT your traditional recipe for French macarons.
This is the easy way to make macarons for real life people who can't be bothered to take more than 10 minutes to make cookies. Trust me, y'all, I get it!
I love French macarons, and I've gone through the painstaking process of making them several times before now. They're not impossible for a baking novice, but they can be a little bit of a headache if you don't know what you're doing. So when I found myself wanting to make a batch of red velvet macarons the other day, I wondered if there was any way I could make the process easier.
Is it possible to make a batch of acceptable macarons without all the sifting the dry ingredients 52 times or whipping the eggs whites to impeccably stiff peaks or using a piping bag to make perfect little circles??
As it turns out, the answer is YES.
I was on a mission to be as rough with this batter as I possibly could, and guess what? It totally survived. I still ended up with perfectly crackly, airy, chewy macarons with shiny exteriors and dainty little feet. And it was easy.
Here's where I'm making the big changes in comparison to a typical macaron recipe:
- I didn't sift the flours. Not even once. I was tempted, but like I said, I wanted to see how rough I could be with the batter and still come out with something passable. These macarons aren't as immaculately smooth as they would be if you sifted the flours 2-3 times, like you would in a typical recipe. But it made NO difference in taste.
And I saved myself the headache of sifting. I hate sifting (it's messy and time consuming and stupid). So slightly bumpy cookies are a VERY acceptable sacrifice in my book.
- I whipped the egg whites to just medium peaks. They were definitely thick, don't get me wrong. But I didn't stress out about getting that ideal, picturesque peak that hangs off the beater just so.
- I wasn't overly cautious about over-mixing the batter or being particularly gentle with it. Now, I don't mean go slinging it around or whip it up in your KitchenAid. You still want to do this with a spatula by hand. But you don't need to stress out over it. Know what I'm sayin'?
- Lastly– and this was my favorite lazy adaptation– I didn't pipe the macarons. I used a small easy-release cookie scoop (it holds about a tablespoon) and just plopped the batter onto my Silpat.
If you've EVER thought about making French macarons and then chickened out… you're not alone. But now you don't have anything to be afraid of!! This recipe is almost easier than making chocolate chip cookies. If you can whip egg whites to a quasi-decent state of thickness, you'll do just fine with these.
- 1 cup almond flour
- 3/4 cup powdered sugar
- 1 tbsp cocoa powder
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 1 tbsp red food coloring
- Fillings: chocolate ganache, frosting, buttercream, Nutella, Cookie Butter, etc...
In a separate bowl, use an electric hand mixer on medium speed to beat the egg whites and cream of tartar together until white and foamy. Increase speed to high and continue to beat the egg whites while gradually adding the granulated sugar a tablespoon at a time.
Beat egg whites until thick, shiny, and soft peaks form. Mix in the red food coloring at high speed.
In two additions, fold the dry ingredients into the egg whites until batter forms.
Gently scoop out a tablespoon at a time onto a baking sheet LINED WITH A SILICONE BAKING MAT. Tap the baking sheet on the counter gently to release any air bubbles. Allow to rest for 15-20 minutes, until a film has formed over the batter (you should be able to gently touch them without batter coming off on your finger).
Meanwhile preheat the oven to 300ºF.
Bake macarons for 18-20 minutes (they should not look wet on top). Let cool completely before using a spatula to transfer them to a wire rack.
Spread your favorite filling in between two of the cookies and enjoy!
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Question & Answer
Are macarons really that hard to make?
The don't have to be! This recipe is all about making stress-free macarons, and it's a great way to get your feet wet in the world of macaron-making.
Are macarons expensive to make?
Not at all. Almond flour is the only ingredient that you may not already have in your pantry, but it's easy enough to find nowadays.
How do you pronounce macaron?
It sounds exactly the way it looks– mac-a-RON. It's a TOTALLY different cookie and a different pronunciation than macaroon (the coconut cookie).