In many bakeries, red velvet is the go-to flavor for Valentine’s Day. However, our red velvet macaron is so popular that customers add it in almost every box!
Red velvet cake gained popularity in the early 1920s. It was often associated with the Waldorf Astoria Hotel in New York City as the hotel featured it on its menu. The original red hue comes from the acidic reaction of cocoa powder with buttermilk and vinegar. During WWII, as cocoa became scarce, bakers started using red food coloring to create visually appealing desserts. This dessert evokes nostalgia and tradition for many.
Pairing wine with your Red Velvet Macaron:
- Sparkling Wine: A dry sparkling wine, like Champagne or Prosecco, complements the sweetness of the macaron and adds a refreshing contrast.
- Dessert Wine: A sweet dessert wine, such as a Moscato or a late-harvest Riesling, pairs nicely with the rich flavors of red velvet, enhancing the overall experience.
- Pinot Noir: A light-bodied Pinot Noir, with its berry notes, can harmonize beautifully with the cake’s flavor while providing a slightly earthy balance.
- Malbec: A fruit-forward Malbec can offer a bold complement to the rich, creamy frosting of the macaron.
Ingredients: Eggs, Sugar, Cream cheese, Lemon zest, White chocolate
Allergens: Tree nuts, dairy, eggs
Red Velvet Cakes
Amandine Red Velvet cake: Yellow cake with a Lemon curd center and finished with raspberry and vanilla buttercream (seasonal).
The Red Velvet explained….
