Red Macarons
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Do you want to know how to make Red Macarons? I receive numerous questions about red macarons, especially around Christmas and Valentine’s Day. I want to share my tips and tricks on how to make macarons deep red. The secret to a vibrant red color is powdered food coloring and a small amount of cocoa powder.
Why You’ll Like This Recipe
If you want to learn how to make deep red macaron shells, then this is the recipe you the one you need. I am sharing my tips for vibrant red color. Check also my secret to White Macarons. These macarons can be filled with Dark Chocolate Ganache, American Buttercream, or Salted Caramel.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not “age” egg whites.
- Cocoa powder: This is my secret ingredient. For better results, use Dutch-process or natural cocoa powder.
- Color: Use powdered food color. I used Haute, Holiday Red.
How to Make This Recipe
Measure all ingredients using a digital kitchen scale. Prepare all tools. Line two baking sheet pans with a baking mat. Make sure all tools are clean and dry.
In the mixing bowl, sift together almond flour, cocoa powder, and powdered sugar.
Add egg whites and powdered food coloring to a clean and dry bowl of a stand mixer. Whisk on the low speed.
Start adding sugar in a few parts. Next, adjust the mixer speed to medium and set the timer for 15 minutes.
Meringue should be shiny. If 15 minutes are not enough, then whip for a few more minutes.
Add sifted dry ingredients to the French meringue.
Fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
Let macaron shells rest (dry) on the countertop for about 15-30 minutes. Meanwhile, preheat the oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.
Expert Tips
- For better results, use powdered good coloring, not gel.
- Measure all ingredients correctly, using a digital kitchen scale.
- Do not overmix macaronage; you will need to start over.
Recipe FAQs
This happens when macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
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If you make these Red Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Red Macarons
Equipment
- 1 digital kitchen scale
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 pastry bag
- 1 round pipping tip
- 2 baking mat
- 2 baking sheet pan
Ingredients
Red Macaron Shells
- 140 g almond flour
- 125 g powdered sugar
- 5 g cocoa powder
- 100 g egg whites
- 105 g white granulate sugar
- 1 g red powdered food coloring
Instructions
How to Make Red Macarons
- Measure all ingredients using a digital kitchen scale. Line two baking sheet pans with a baking mat.
- Add egg whites and powdered food coloring to a clean and dry bowl of a stand mixer. Whisk on the low speed. Then start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.Â
- Meanwhile, in the other mixing bowl, sift together almond flour, cocoa powder, and powdered sugar.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.Â
- Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.Â
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.Â
- Let macaron shells rest (dry) on the countertop for about 15-30 minutes. Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.Â
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.