red velvet macarons - how to achieve that bright red color...

[@debs7864]

Thank you for your great videos. I've only been making macarons for a few months. Your recipes and videos have helped me become a macaron baker. My friends and family have told me, my macarons are the best they have ever had. I plan to try this recipe and your cotton candy flavored macarons the next time I make more. Thank you again, you are a wonderful baker and an incredible person for sharing your craft.

[@ShineeD]

Aww, your commend totally made my day! Thank you so much for sharing!!!

[@catherine6006]

FOR MACARON SHELLS: ▢ 100 g super fine almond flour ▢ 75 g powdered sugar ▢ 1 tablespoon unsweetened cocoa powder ▢ 70 g egg whites at room temperature ▢ ¼ teaspoon cream of tartar ▢ ¼ teaspoon salt ▢ 75 g fine granulated sugar ▢ 1 teaspoons red gel food coloring ▢ 1/2 teaspoon pure vanilla extract FOR CREAM CHEESE FILLING: ▢ ¼ cup (55g) cream cheese softened ▢ ¼ cup unsalted butter softened ▢ 1 cup (120g) powdered sugar ▢ ½ teaspoon pure vanilla extract ▢ 1/8 teaspoon coarse kosher salt

[@shaziahameed9149]

Thanks

[@kimberlyd.1732]

I followed your recipe to the T. They turned out amazing and tasted divine! Thank you so much for sharing this recipe.

[@ShineeD]

Yay, so happy to hear that. Thank you for choosing my recipe!!!

[@mayirineo]

Im so glad I found your channel! your macaron recipe helped me perfect it! thanks for sharing and more power to your channel! :)

[@ShineeD]

This makes me so happy! Thank you for sharing your experience!

[@abughaben]

Shinee....u are amazing. Very intelligent and your recipes are simply mind blowingly successful

[@ShineeD]

Aww, thank you so much for your kind feedback!!!

[@ayeeitsarii]

THANK U FOR UR RECIPE. it was my first time making macarons today and they couldve came out perfect all i did was messed up piping it into the silicone mold i had. i had put alittle too much in them and scooped it out and re did it but they didnt fully spread out into circle but i put them in the oven and they came out really great for my first try just couldve taken them out a min earlier but they are literally close to perfect. Everyone says that when u first make it it might be a disaster and seeing people who do make it for the first time thats pretty true. But i took PRECAUTIONS. i lemon juices every single tool i used. cuz i have had wasted too much time previously with not taking orecautions and im soooo happy thankkkk UUUUUUU

[@ShineeD]

OMG, congrats on your macaron success from the get go!!! And you're so smart for taking all the precautions and setting yourself up for success! Way to go! And thanks for sharing!!!

[@rescue304sm]

How warm does your house to be?

[@danielnunez1533]

Could you share with us the baking tray you used in this video? Please

[@emarietaokah1798]

Love your recipes. What brand is your tray?

[@ShineeD]

Thanks!! I got it from amazon: Vollrath Wear-Ever Cookie Sheet Pan: amzn.to/39ltFxE

[@carolinaboyd3885]

What parchment paper do you use? I find that when I use parchment paper it absorbs the moisture from the macarons and it distorts their shape.

[@ShineeD]

Hi!! I use these ones: amzn.to/4guN7bS

[@rmelo84]

My first tray came out perfect, but my second tray was resting for too long waiting to finish the first one and some time for the oven to get some temperature. How can I prevent that? Can I keep the mixture in the piping bag?

[@patriciadelarosa3194]

How many eggs (whites) did you use? Thank u!

[@kathydittmer9659]

Do you ever use vanilla paste or vanilla bean?

[@patp4320]

Hello, I will be using red gel liquid food colouring. Do I have to adjust the amount because it’s a liquid gel? Thank you.

[@ShineeD]

Have you watched the video? I specifically mention not to use liquid food coloring. You'll have too much moisture in the batter and risk running into issues. For that reason, I never use liquid food coloring for making macarons, so I no advice other than not to use it.

[@bhavanisri8515]

Hi kindly add a link for the stickers for download too. Thanks a lot.

[@clarabelledjapardy6401]

hello theree! i was wondering, can i use red velvet paste instead of red food colouring?

[@ShineeD]

I have no experience with red velvet paste, and I have no advice.

[@pedrocarralero805]

Hi, thank you for your videos. What setting is your mixer in? (1-9).

[@ShineeD]

Hi, there. I usually mix the meringue on speed 4.

[@samanthay4753]

How many days would you store them for? Normally fill mine with ganache so I’m new to wetter fillings like cream cheese. Loved the recipe by the way, first time making flavoured macaroons and they turned out so good.

[@ShineeD]

So glad you like my recipe!! I'd say the same macaron storing instructions apply to these ones. 3-5 days in the fridge, or freeze for up to 1 month.

[@laurabueso2512]

Can I use red powder instead ?

[@ShineeD]

I believe so. I have no experience with it though, so I can't give any advice.

[@strpops28baking]

Shinee D, Your red velvet macarons were the first recipe I tried and absolutely love it, my macarons came out beautifully the few times I made it, but now I change my cocoa powder from Hershey's to Chirardelli and my macarons aren't as perfect. The chirardelli taste is way better but not getting the perfect macarons as I was before. I have had a few cracked ones, the tops aren't as smooth, sometimes a bit cruncher, my feet are very thin, also I have bee using the pan with edges per another video, but my pan with no edges give me the perfect macarons. I watch you video on coco powder but none of the consistency and look change for any of the brands you use. So any ideas on what I am doing wrong?

[@ShineeD]

Each cocoa powder brands I've experimented with produced different results. The may not be apparent in the video, although I tried my best to show the differences. Some are soft and some are crunchy. It's totally normal. I'd stick with the cocoa brand that produces the best result for you.

[@strpops28baking]

@@ShineeD ah ok, i though I was doing something wrong. The Hershey’s ones were more cake looking like and perfect, but the Ghirardelli flavors are just amazing and a bit more cruncher. Thanks for responding, I appreciate it.

[@andreacastro6263]

Can i use wax paper?i dont have parchment paper

[@ShineeD]

Hi, Andrea. Wax paper is not meant for baking in the oven. Please buy parchment paper.

[@blueberiii4861]

My macarons turned out so bad. Like no feet, browning, overcooked, and they didnt rise at all and formed bubbles hahahahahha next timw i guess

[@pritigandhi293]

I need to know the majerment

[@ShineeD]

Here's the recipe link: www.sweetandsavorybyshinee.com/red-velvet-macarons/

[@user-jz2bm4wz1g]

Thanks for the tips! Making these for a belated Valentine’s Day this weekend :). I hope this isn’t intrusive, but are you by chance Buryat?

[@ShineeD]

Hi!! I'm Mongolian. ;)

[@fahmidaakter1873]

Can i half of this recipe?? Please sis tell me quantity 😢

[@ShineeD]

Sure, if you've mastered the technique, you can halve the recipe. You'll probably have to use a hand mixer, as stand mixer would too large for the quantities. And you'll have to calculate the ingredients yourself. Good luck!