I have made so many macarons and they never look the same. I want to make special one for valentine's day.. any suggestions
Not exactly sure what your question is.......do you want to know how to make a red velvet macaron, or are you looking for advice on how to make a more consistent looking red velvet macaron, or are you looking for suggestions of other flavors of macarons?
I think since "red velvet" is a style of cake and not technically a standalone flavor (the way that vanilla is a flavor, or that key lime is a flavor) you might just do a red macaron shell and perhaps use a tangy filling (because red velvet, aside from the huge quantity of food color used, started off as a buttermilk cake with a little cocoa that was supposed to give off a slight reddish color when baked. IMHO it's morphed into a red cake with cream cheese frosting and sometimes toasted pecans added to the filling. It's taken on a life of its own really.) So perhaps go with a cream cheese filling (like you would use on carrot cake) or maybe a creme fraiche or sour cream ganache filling.
Or make heart shaped shells.
There's a ton of red velvet macaron recipes on the web.......here's a link to one with a complete how-to, if that's what you need.
I worked for a bakery that used Apple cider vinegar as part of the red velvet cake recipe, with cocoa powder and red powdered color that we would dissolve in a bit of hot water.
I dumbly tried a bit of vinegar, a splash really, with red velvet macrons, with horrible results.
I'll try and track down some of this red velvet 'flavoring' and give a report. I imagine is is similar to something like vanilla extract. Alcohol, and a flavor.
I have had the idea, but not the time to try and make some sort of simple syrup that can mimic a tangy vinegar flavor, but won't destroy the batter,