GF Red Velvet Heart French macaroons with Raspberry jam Icing

20 Feb

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!

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