Recipe courtesy of Julia Baker
Show: Sweet Julia
Episode: Sweet Julia
Pink Velvet Macaroons with Cream Cheese Filling
Total:
1 hr 50 min
Active:
1 hr
Yield:
24 macaroons
Level:
Intermediate
Total:
1 hr 50 min
Active:
1 hr
Yield:
24 macaroons
Level:
Intermediate

Ingredients

  • 1 1/4 cups powdered sugar
  • 2/3 cup almond flour
  • Pinch salt
  • 1 tablespoon sugar
  • 1/4 teaspoon red food coloring
  • 1/4 teaspoon vanilla extract
  • 2 egg whites
Cream Cheese Filling:
  • 8 ounces cream cheese, softened, room temperature
  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter, softened, room temperature
  • 1 teaspoon vanilla extract

Directions

Special equipment: pastry bag with round tip

Whisk together the sugar, flour and salt in a large bowl; set aside.

Beat together the sugar, food coloring, vanilla and egg whites in a separate bowl using a handheld electric mixer until firm. Spread the egg white mixture along the inside of the mixing bowl using a rubber spatula, one third at a time, and fold it over itself. Continue this smoothing and folding motion until the mixture is glossy and drips slowly from the spatula when scooped up.

Prepare a pastry bag with a round tip and fill with the batter.

Trace circles onto parchment paper using a half-dollar-size round cookie cutter, leaving 1 inch around the perimeter of each circle. Flip the parchment paper over to be ink-side down and set into a rimmed baking sheet. Pipe half-dollar-size circles of batter using the marked circles as a guide.

Once all the batter is used, lightly pound the tray onto the countertop to smooth out the top of the batter. Let sit for 30 minutes.

Preheat the oven to 250 degrees F.

For the cream cheese filling: Combine the cream cheese, sugar, butter and vanilla in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric hand mixer. Beat the mixture on medium speed until smooth and fluffy, 2 to 3 minutes.

Bake the macaroons for 17 to 20 minutes.

To serve, spread the filling between the macaroons and assemble as sandwiches.

Cook's Note

To make mini topiary, cover a 7-inch Styrofoam ball with royal icing. Using the royal icing as glue, apply the macaroons to the ball and allow to dry. Once dry, place the finished topiary in a decorative urn.

More from:

Sweet Recipes

IDEAS YOU'LL LOVE

Black Sesame Sweet Tofu

Recipe courtesy of Kyotofu

Coconut Macaroons

Coconut Macaroons

Recipe courtesy of Sarabeth Levine

Pink Petals

Recipe courtesy of Julia Baker

Red Velvet Cake

Recipe courtesy of Julia Baker

Southern Red Velvet Cupcakes

Recipe courtesy of Rebecca Grammer-Ybarra

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c