Hello subscribers,
Here is red velvet flavored macaroons.
It's a combination of macaron shell with cocoa powder and cream cheese peeling.
If you don't add the coloring, it's light brown so you can use it to make chocolate macaroons.
For cream cheese peeling, you can make cream cheese macaroons or cream cheese + fruit macaroons.
This recipe is very useful in many ways.
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Please ask questions in the comments so we can answer as much as possible. :) Thank you.
* Tip to increase the success rate of French meringue macaroons
1) Recipe Check
: I recommend a recipe where white = sugar and almond powder = sugar powder. This is the most commonly used formula and can make macaroons with a good texture. Don't cut sugar from the start to make sweet macaroons, but try to cut it down a few times after you've gotten used to it. In addition, too little sugar does not feel chewy.
2) Raise meringues firmly and reliably
: If you use cold whites, the white meringue will be more stable. The timing of adding sugar is very important. When dividing sugar, first add enough sugar to melt, then add sugar next time. French meringues, which are made when making macaroons, are slowly and calmly raised, even if it takes a little longer than shaking the hand mixer. Finally, please clean up the pore at low speed. The finished meringue should feel dense and stiff and sticky. Also check if sharp horns appear when the whip is slowly lifted vertically.
3) Macaronage is calm
: When you make macaroni, you have to make the dough stable by killing air bubbles in the dough. Even if you stir the dough, the air bubbles in the dough will be extinguished, but unnecessary coarse bubbles will enter, making the dough less stable. Make macaroniju a little thick dough and stick it on the wall. It is not good to rub the dough too thin on the wall. If you're not good at macaronage, you're more likely to get thin and shiny macaroons when grilled later.
4) Find the temperature and time for your oven
: No matter how well you make the macaron batter, you can never make a delicious macaron without controlling your oven. This is how I got a lot of help at first, and I searched on the internet with my own 'oven model + macarons' to find out how many minutes others baked. If you follow the same people who make well, the probability of failure will be reduced.
5) Keeping temperature and humidity good at making macarons
: I use the air conditioner and the dehumidifier in summer and the humidifier in the winter. You need to work at the right temperature and humidity to make macarons. In my experience, temperatures below 30 degrees C and humidity between 4 and 50% seem to be the best for making macarons.
▶ Ingredients (40~ 44 macaron shells, 3.3cm in diameter)
[Red Velvet Macaron shell -French Meringue method]
82g Icing Sugar
82g Almond Powder
66g Caster Sugar
66g Egg White
6g Cocoa Powder
1) Divide the sugar three times into cold whites and make a hard meringue with sharp horns.
2) Add almond flour + sugar powder + cocoa powder to the finished meringue and mix lightly with a spatula.
3) Press the batter dough on the bowl wall to Macaronage.
* See the video for proper Macaronage status
4) Pipe the diameter of 3.2 ~ 3.3cm. Spread the dough by tapping the plate lightly to spread it to the desired thickness.
5) Dry for 30 minutes to 1 hour until the surface becomes matt and the sides feel somewhat firm.
5) Bake at 150 degrees Celsius for 10 minutes. (Unox Oven)
* Macarons have a large variation in baking time and temperature depending on the oven. Please adjust the time and temperature according to your oven. Warm up is required.
6) The baked macaron shells should be completely cooled and then removed from the sheet.
[Cream Cheese Filling]
250g Cream cheese
170g Unsalted butter
50g Icing sugar
* The amount of feeling is higher. If you want to make regular macaroons, cut all the ingredients in half.
1) Put the soft cream cheese on the bowl and open it with a spatula
2) Add sugar powder and mix well with spatula.
3) Add soft butter and whip until creamy light enough for 4-5 minutes.
4) Use a 20mm diameter tip to pipe and sand in a thick and high shape.
* If you move it as it is, the cream may be smeared out, so harden it in the freezer for a while and then move it to the container.
* Cream cheese feeling macarons can be too tender if you ripen too much. It seems like 6-12 hours is appropriate.
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