I never really intended to be that food blogger who shoves red velvet everything into your face not only days, but weeks before the-day-that-shall-not-be-named.
But life takes funny turns sometimes. And when red velvet macs are put in front of us the second-to-last week in January (with the promise of more buttermilk/cocoa/vinegar/red food coloring-infused treats to come)…we just have to sigh with some kind of exaggerated exasperation. And,
make room in our hearts bellies.
Yes, I know. What a rough life we lead.
I came this.close to not even posting these because, well, my mac shells were a little flat and many were slightly deformed because for some reason, even though I am totally proficient at making frosted cupcake swirls, lord knows I can’t pipe a circle on a piece of parchment paper to save my life. (The three that I’ve shown here are anomalies, to say the least.)
But then I tasted the cinnamon cream cheese frosting.
And it made me wonder just how many things in my life are frost-able. Because…I kind of want to eat it at every meal. Forever.
You get a lot of weird stares when you insist on pulling out your piping bag and making rosettes on your food before every meal, though.
Um, so I’ve heard.
So…just save yourself some uncomfortable ogles and make these macs. They may take a little extra effort than just spooning frosting from a bowl into your mouth. But they’re so cute and perfectly bite-sized delicious..that they’re worth it.
PS – The winner of my Brookside chocolates giveaway is sarah! I’ll be emailing you today to get your contact information!
One year ago…Creamy Carrot and Parsnip Soup, Zucchini “Meatballs” and Curry-Tomato Sauce over Polenta
Two years ago…Roasted Pumpkin, Wild Rice and White Bean Salad with a Ginger-Sunflower Seed Dressing
Three years ago…Keftedes over Greek Cinnamon-Scented Tomato Sauce with Pasta
Four years ago…Spaghetti with a Creamy Tomato and Sausage Sauce
Red Velvet Macarons with Cinnamon Cream Cheese Frosting
Makes 20-25, adapted from Tri 2 Cook
For the macaron shells
- 110 grams aged egg whites, room temperature
- pinch of salt
- 25 grams sugar
- 100 grams sifted almond flour
- 200 grams powdered sugar
- 1 1/2 tbsp cocoa powder
- red gel food coloring
For the frosting
- 4 tbsp butter, room temperature
- 4 oz low fat cream cheese, room temperature
- 1/2 tsp vanilla extract
- 8 oz powdered sugar
- 3/4 tsp cinnamon
- In a medium bowl, sift together the powdered sugar and cocoa powder. Add the sifted almond flour and whisk together.
- Using a stand mixer, whip the egg whites and salt on medium speed until foamy. Add in the granulated sugar and continue beating on medium high until you have glossy, medium-stiff peaks. If you pick up the beater, the egg whites shouldn’t drip off.
- Add the almond flour/sugar mixture to the egg whites. Add the gel food coloring to the tip of a rubber spatula (not much, just dunk it in the gel coloring) and use it to fold the almond flour mix into the egg whites. Fold vigorously at first, but then slower to evaluate the batter consistency. The batter should form a smooth dome if you plop a bit of it onto a plate, and not spread out into a puddle.
- Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Line cookie sheets with parchment paper and pipe batter into 1-inch circles, leaving an inch between them.
- Let the macaron shells rest at room temperature for an hour. The shells should become dry to the touch.
- Preheat the oven to 300. Bake the macarons for 15-20 minutes or until the shells can be pulled cleanly from the parchment paper. Let cool on the baking sheets.
- To make the buttercream, whisk together the powdered sugar and cinnamon. Cream together the butter and cream cheese until light and fluffy. Add the vanilla extract and mix until combined. Add the sugar mixture and blend until smoothed.
- To assemble the macarons, match the shells by size. Pipe or spoon filling onto the bottom of one macaron, then place another on top. Store in the fridge for at least 24 hours before serving.