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  

 

Directions

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 !..lol)
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!