Macarudolph (Red Velvet Macarons)
A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring.
The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha)
Source Wikipedia
Ingredients
50 grams egg white (aged overnight)
40 grams caster sugar
3 drops lemon juice/ a pinch of salt/cream of tartar
65 grams almond meal
80 grams powdered sugar
15 grams cocoa powder
1/8 teaspoon red colored gel
Photo by Mayden Lee
Directions
Step 1
Combine powdered sugar, almond meal and cocoa powder in a food processor and give it a few quick buzzes to mix evenly. Sift.
Step 2
Whisk egg white with 2 - 3 drops of lemon juice until soft peaks form. Add in caster sugar in 3 lots, beating well after each addition. Beat on high until stiff peaks stage.
Step 3
Fold in sifted mixture and color gel. Do not overmix. (It's been recommended to have no more than 40 folds).
Step 4
Line trays with parchment or baking mat.
Step 5
Fill piping bags. (I didn't use a piping nozzle. I simply snipped off about 2 cm from the tip).
Step 6
Pipe even rounds of about 1 1/2 - 2 cm in diameter; it will spread a little.