Red Velvet Macarons are a delightful fusion of elegance and indulgence, combining the rich, velvety flavor of cocoa with a hint of tangy cream cheese. These delicate treats boast a crisp outer shell that gives way to a soft, chewy interior, creating a perfect balance of textures.
With just 50 minutes of prep and a quick 10-minute bake, they’re surprisingly achievable for such a show-stopping dessert. Each bite delivers a burst of sweetness, complemented by the subtle depth of red velvet, making them irresistible for any occasion.
These macarons are not only a feast for the taste buds but also a visual delight, with their vibrant red hue and smooth, glossy finish. The 30-minute resting time ensures they develop that signature macaron “foot,” while the creamy filling adds a luscious, velvety contrast. Perfect for sharing or savoring solo, they’re a treat that feels both luxurious and comforting. Whether you’re a seasoned baker or a first-timer, these Red Velvet Macarons promise to impress and satisfy every craving.
Ingredients for Red Velvet Macarons
- 150 grams almond flour (about 1 ¼ cup, see note for sifting)
- 145 grams powdered sugar (about 1 ¼ scant cup)
- 5 grams Dutch-process cocoa powder (1 Tablespoon, see note for substitution)
- 110 grams aged egg whites (about 3 egg whites, room temperature, see note)
- 95 grams granulated sugar (scant ½ cup)
- ⅛ teaspoon cream of tartar (optional, helps stabilize egg whites)
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
- Red food coloring (gel-based recommended for vibrant color)
For the Cream Cheese Frosting Filling:
- 4 oz cream cheese (softened, use brick-style, not spreadable)
- ¼ cup unsalted butter (4 Tablespoons, softened, 57g)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar (220g)
Step-by-Step Instructions
- Prepare Equipment: Ensure all equipment is clean, dry, and grease-free. Avoid rubber, silicone, or plastic when whipping egg whites. Line baking sheets with parchment paper or silicone mats.
- Sift Dry Ingredients: In a medium bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside.
- Whip Egg Whites: In a large mixing bowl, beat egg whites on medium speed until foamy (about 30 seconds). Add cream of tartar and beat for another 30 seconds.
- Add Sugar Gradually: Add granulated sugar 1 Tablespoon at a time, beating for 30 seconds between each addition. Continue until all sugar is incorporated.
- Add Flavor and Color: Mix in vanilla extract, salt, and red food coloring. Beat until stiff peaks form (peaks hold their shape when beaters are lifted).
- Fold in Dry Ingredients: Add a third of the dry mixture to the meringue and fold gently. Repeat with the remaining dry ingredients. Fold until the batter flows smoothly and forms a ribbon. Test by making a figure-8 with the batter.
- Pipe Macarons: Transfer batter to a piping bag fitted with a round tip. Pipe 1 ½” circles onto prepared sheets, spacing them 2″ apart. Flick your wrist to avoid peaks.
- Release Air Bubbles: Firmly bang each pan on the counter several times to release air bubbles. Let macarons rest until a skin forms (about 35 minutes).
- Bake: Preheat oven to 325°F (160°C). Bake one tray at a time for 10-11 minutes, turning halfway through. Macarons are done when the feet appear dry and the tops don’t give when gently pressed.
- Cool: Let macaron shells cool completely before filling.
For the Cream Cheese Frosting:
- Combine Ingredients: In a medium bowl, mix softened cream cheese, butter, vanilla, and salt until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar, mixing until fully incorporated and frosting is smooth.
- Assemble Macarons: Pipe frosting onto the bottom of one macaron shell and sandwich with another. For best results, refrigerate in an airtight container for 24 hours before serving. Optionally, drizzle with melted white chocolate before refrigerating.
Perfect Pairings: Sauce and Topping Ideas
Elevate your red velvet macarons with a drizzle of melted white chocolate or a dusting of cocoa powder for a sophisticated finish. For a tangy twist, try a raspberry coulis or a dollop of whipped cream on the side. These additions not only enhance the flavor but also make your macarons visually stunning.
Storage Secrets: Keeping Macarons Fresh
Store your macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe container. Thaw in the fridge overnight before serving. This ensures they retain their texture and flavor.
Time-Saving Tips for Busy Bakers
To save time, prepare your almond flour and powdered sugar mixture the night before. Use a kitchen scale to measure ingredients accurately and quickly. Additionally, consider piping the macaron batter onto silicone mats, which can be reused and reduce cleanup time.
Common Questions Answered
Why do my macarons crack?
This often happens if the batter is overmixed or the oven temperature is too high. Ensure you follow the folding technique precisely and use an oven thermometer for accuracy.
Can I use regular cocoa powder?
Dutch-process cocoa is recommended for its smooth flavor, but regular cocoa can be used in a pinch.
Special Notes for Success
Always use aged egg whites for a more stable meringue. If you’re short on time, you can age them quickly by microwaving for 10-15 seconds. Additionally, ensure your equipment is completely grease-free to avoid deflating the meringue. These small details can make a big difference in your macaron’s success.
Red Velvet Macarons
Ingredients
For red velvet macarons
- 150 grams almond flour see note (1 ¼ cup)
- 145 grams powdered sugar 1 ¼ scant cup
- 5 grams Dutch-process cocoa powder 1 Tablespoon (see note)
- 110 grams aged egg whites room temperature (about 3 egg whites/110ml/just under ½ cup) (see note)
- 95 grams granulated sugar scant ½ cup
- ⅛ teaspoon cream of tartar optional
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
- Red food coloring I recommend using a gel food coloring
Cream cheese frosting filling
- 4 oz cream cheese softened (use the brick-style cream cheese, not the spreadable sort sold in tubs) (113g)
- ¼ cup unsalted butter 4 Tablespoons, softened (57g)
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 ¾ cups powdered sugar 220g
Instructions
- Before beginning: If you are a beginner, first read through the post and watch my video on how to make chocolate macarons. ALL equipment must be completely clean, dry, and grease-free. Avoid rubber, silicone, and plastic materials when whipping egg whites.
- Line several cookie sheets with parchment paper or clean, dry, silicone mats and set aside.
- In a medium-sized bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside.
- Add egg whites to a separate, large mixing bowl and use an electric mixer to beat on medium-speed until foamy (30 seconds).
- Add cream of tartar and stir again on medium speed (another 30 seconds).
- Add about 1 Tablespoon of granulated sugar and beat for about 30 seconds before adding the next Tablespoon. Repeat, stirring for about 30 seconds between additions, until all sugar has been added.
- Once all sugar has been added, add vanilla extract, salt, and red food coloring (I typically need about a teaspoon to get a bright red color). Continue to beat on medium/medium-high speed until mixture reaches thick, fluffy, stiff peaks. This means if you lift the beaters from the bowl, the peak that forms will hold its shape and not fold over or shrink back in on itself.
- Add approximately a third of the cocoa powder mixture to the meringue and use a spatula to fold until combined. Repeat with the next third of the mixture, then the remaining dry mixture.
- Continue to fold the batter, moving your spatula in sweeping motions, scraping down the sides and bottom of the bowl and cutting through the middle of the batter and turning your bowl as you go. Use your spatula to smoosh the mixture against the side of the bowl periodically to help deflate it. Continue to fold until the batter flows smoothly and falls from the spatula in a smooth ribbon. You should be able to JUST BARELY make a figure-8 with the batter before the meringue breaks.
- Transfer macaron batter into a large pastry bag fitted with a round tip (I use the Ateco 804).
- Holding the piping bag straight up and down, pipe batter into 1 ½” circles onto prepared baking sheets. Flick your wrist in a “C” motion at the end of piping to complete the macaron (and to not leave it with peaks). Space macarons approximately 2″ apart.
- Bang each pan very firmly on your countertop several times to release any air bubbles. Preheat your oven to 325F (160C).
- Allow macarons to rest until a skin forms on the surface (if you run the pad of your finger lightly over the top it should feel dry and not sticky or tacky). This typically takes about 35 minutes in my kitchen, but may vary in your own.
- Bake one tray at a time in the center rack of your oven for 10-11 minutes, turning the pan halfway through the baking time. Once finished baking, the feet should appear dry and if you very gently press on the top of a macaron it shouldn’t give.
- Allow macaron shells to cool completely before filling with cream cheese filling.
- Cream cheese frosting filling
- Combine softened cream cheese and butter, vanilla, and salt in a medium-sized mixing bowl and stir until smooth and creamy.
- Gradually add powdered sugar until it has all been incorporated and frosting is smooth.
- Pipe frosting onto the bottom of one macaron shell, sandwich with another. For best results allow macarons to mature for 24 hours in an airtight container in the refrigerator before enjoying. If desired, drizzle melted white chocolate over shells before refrigerating.