red velvet macaroon.

for cream cheese filling ¼ cup (55gr) cream cheese, softened 2 tablespoons unsalted butter, softened 1 cup (120gr) powdered sugar 2 teaspoons heavy (whipping) cream ½ teaspoon pure vanilla extract 1/8 teaspoon salt

In medium bowl, sift together almond flour, powdered sugar and cocoa powder twice

In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks

Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first,

it will get thinner as you fold. Be careful not to over mix it though. Every so often tests the batter to see if it reached the right consistency.

To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon dissolve within ten seconds, then the batter is ready. I repeat, do NOT mix again

Transfer the batter into a pastry bag with a round tip

Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.

ap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells

Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.

Preheat the oven to 300°F (150°C).

Bake the macarons for 18-20 minutes. To check the doneness, gently remove one macaron. If the bottom does not stick, they are done

Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets

While macarons are drying, prepare the cream cheese filling. In a mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, heavy cream, vanilla extract and salt and beat until well combined.

Transfer the filling into a pastry bag and fill the macarons. It’s best to serve macarons the next day

Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.