Ingredients:
For Beetroot Powder: 1. Thoroughly wash, peel and soak 4-5 beetroots in warm water for 30-45 mins. 2. Place thin slices of the Beetroot on a tray and place under the sun to dry for about 4-5 days. Cover the tray with a net or thin cloth to prevent dust from getting in. Turn the slices after every few hours 3. Once the slices appear dried out, on the 4th day grind in mixer till powdered. 4. Sieve the powder, transfer the remaining pieces back and grind again. Place it back in the sun for a day to dry. 5. Store it in an air tight jar.
For Macaron Egg Shells: 60 gms sifted almond flour 100 gms sifted icing sugar 1 tablespoon unsweetened cocoa powder 2 large egg whites (about 54gr) 40 gms castor sugar 1 teaspoon vanilla extract 1-2 tsp of powdered beet root (depending on how dark you want) - I used 2 tsp.
For Cream Cheese Filling: 55 gms softened cream cheese 95 gms softened unsalted butter 170 gms icing sugar
Directions: In a bowl, sift together almond flour, icing sugar and cocoa powder 2-3 times. In the kitchenaid mixing bowl or a large bown with whisk attachment, beat the egg whites on medium speed until foamy. Slowly add castor sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add vanilla extract and beetroot food coloring. Beat on medium speed for about a minute.
Sift the almond flour/powdered sugar mixture over the egg whites in 2 batches. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though.
To test the batter, drop a small amount of the batter and if the edges of the ribbon dissolve, then the batter is ready. Transfer the batter into a pastry bag with a round tip. Pipe out 1.5-inch rounds about an inch apart on baking sheets lined with parchment paper. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the macarons shells.
Let the macarons rest and dry for 45-60 minutes. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.
Preheat the oven to 150°C. Bake the macarons for 15-18 minutes. To check the doneness, gently remove one macaron. If the bottom does not stick, they are done. Transfer to wire rack to cool. In a mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add sugar and beat until well combined. Pipe on the half macaron shells and match the pieces on the top. Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
Enjoy!
Tips: 1. Start whisking egg whites at low speed and gradually build up to get more air. 2. Don't mix the batter too fast or you will knock all the air out. 3. Oven temperatures may vary, check your temp before baking. 4. Do not open the oven door many times during baking 5. If you are patient enough the MACARON GOD will bless you
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