Thursday, February 19, 2015

GF Red Velvet Heart French macaroons with Raspberry jam Icing

GF Red Velvet Heart French macaroons
 with Raspberry jam Icing

Ingredients ( Makes about 16-18 macaroons)

  • 1 1/4 cups almond meal
  • 1 3/4 cups confectioner's sugar
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon almond extract 
  • 1/2 teaspoon Red Velvet -Lorann Oils Bakery Emulsions  

  1. Whisk together almond meal and confectioner's sugar, salt and sift over a large bowl.
  2. Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
  3. Fold egg whites into almond mixture until combined with using a spatula until the mixture turns into a smooth consistency .
    Add the Red Velvet emulsion to the mixture and fold until all the mixture is completely red(Pink) in color.
    Transfer mixture to a pastry bag, cut off 1/2 inch off tip.(I'm using a candy treat bag) Pipe the mixture into the heart shaped cookie cutter on a 
    parchment-lined sheet about 1/2 inch apart.
  4. Let dry 30 minutes to an hour and a half until tops are firm and dry.
    (I made one Big heart macaroon that has my name on it !
  5. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on a wire rack before filling the macaroons together.
  6.  Make the icing & Fill the heart macaroon sandwiches.

Icing:Blend all ingredients until well combined and becomes a smooth frosting

  •      ·       ¼ cup of raspberry jam
  •          ¼  cup (4tbsp)Nutiva butter spread (You can substitute Butter)
  •         1 tablespoon truvia(stevia –you can substitute sugar)
  •         2 cups confectioner’s sugar
  • ¼ teaspoon Red Velvet -Lorann Oils Bakery Emulsions    

These heart shaped French Macaroons
 turned out  Lovely!
 My New favorite Cookie!

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