Festive Red Macarons with Cream Filling: A Showstopping...

Ingredients

• • 2 ⅞ cups almond flour
• • 1 ⅞ cup powdered sugar
• • 3 ⅞ large egg whites (room temperature)
• • ⅞ cup granulated sugar
• • ⅞ tsp red food coloring gel
• • ⅞ tsp vanilla extract
• • 1 ⅞ cup heavy cream
• • ⅞ cup powdered sugar
• • ⅞ tsp vanilla extract

Instructions

1. 1

   Sift almond flour and powdered sugar into a bowl. In a separate bowl, whip egg whites with vanilla extract until soft peaks form. Gradually add granulated sugar and continue whipping until stiff, glossy peaks.

2. 2

   Gently fold sifted dry ingredients into whipped egg whites using a spatula. Add red food coloring and mix until smooth, glossy batter with a lava-like consistency.

3. 3

   Transfer batter to a piping bag. Pipe 1.5-inch circles onto baking sheets. Tap sheets firmly on a counter to release air bubbles. Let rest at room temperature for 30 minutes until a skin forms.

4. 4

   Bake at 300°F (150°C) for 18-20 minutes. Cool completely on wire racks before removing.

5. 5

   Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag with a small round tip.

6. 6

   Pipe a dollop of cream onto the flat side of a macaron shell. Top with another shell to form a pair. Repeat with remaining shells.