Red Velvet Macarons

Soft-chewy macarons with a subtle cocoa undertone and a vibrant red shell, sandwiched with tangy cream-cheese filling — elegant, festive, and perfect for gifts, dessert trays, or special occasions.

Why You’ll Love This Recipe

• Classic macaron texture — crisp exterior with moist, chewy interior
• Subtle red-velvet flavor: a hint of cocoa plus classic cream-cheese filling
• Beautiful, eye-catching red color — great for celebrations or gifts
• Gluten-free by nature (almond flour base)
• Makes for a sophisticated treat that feels bakery-quality but homemade

Ingredients

Shells

• 120 g finely ground almond flour (very finely sifted)
• 200 g powdered (confectioners’) sugar
• 10–15 g unsweetened cocoa powder (just enough for a hint of chocolate flavor)
• 100–110 g egg whites (about 3 large eggs), at room temperature
• 50–60 g granulated sugar
• Red gel food coloring (as needed to get desired red shade)
• Optional: a pinch of cream of tartar (to help stabilize meringue)

Cream-Cheese Filling

• 115 g cream cheese, softened
• 2 tablespoons unsalted butter (softened)
• 1 cup powdered sugar (sifted)
• ½ teaspoon vanilla extract

Instructions

1. Prepare Dry Ingredients & Tools

• Line baking sheets with parchment paper or silicone mats.
• Sift together almond flour, powdered sugar, and cocoa powder — at least once (ideally twice) — to remove lumps.

2. Make the Meringue

• In a clean, grease-free bowl, whisk egg whites until frothy.
• Gradually add the granulated sugar and continue whisking until stiff, glossy peaks form.
• Add red gel food coloring (start small — you can add more) and mix until the color is uniform.

3. Combine and Macaronage (Fold the Batter)

• Gently fold the sifted dry mixture into the meringue in 2–3 additions.
• Use a spatula to fold — the batter should flow in thick ribbons: when lifted, it should slowly drip back down like lava. Don’t overmix.

4. Pipe Shells & Rest

• Transfer batter into a piping bag fitted with a round tip.
• Pipe small rounds (~1 inch / 2.5 cm) onto prepared sheets, spacing them apart.
• Tap the baking sheet firmly on the counter a few times to release air bubbles.
• Let shells rest at room temperature for 20–45 minutes (until a “skin” forms — tops should feel dry to the touch).

5. Bake

• Preheat oven to about 150 °C (≈300 °F) — oven temps vary, so you may need a thermometer or to adjust slightly.
• Bake for about 15–18 minutes (start checking at 14). Shells are done when they feel firm and don’t wobble when touched.
• Let shells cool completely on the baking sheet before removing.

6. Prepare Filling

• Beat softened cream cheese and butter together until smooth.
• Gradually add powdered sugar, then vanilla — mix until fluffy and creamy.
• Transfer filling to a piping bag.

7. Assemble Macarons

• Pair shells of similar size. Pipe a small dollop of cream-cheese filling onto one shell, then gently sandwich with another shell.
• For best flavor and texture, chill filled macarons for a few hours (or overnight) before serving.

You Must Know

• Measuring ingredients precisely — especially almond flour and sugars — is key to success.
• Work in a grease-free environment: even a bit of oil can prevent meringue from forming properly.
• The “macaronage” fold is critical — overmixing or undermixing will ruin shell texture.
• Resting after piping is essential: it helps form a skin that produces the iconic “feet.”
• Oven temperature matters — if too hot, shells crack or brown; too cold, they stay flat.

Pro Tips & Variations

• Use gel or powdered coloring, never liquid food coloring — liquid can thin the batter.
• For a more intense red-velvet taste, keep cocoa powder minimal but present; too much cocoa turns shells brown.
• Experiment with flavored fillings: swap cream cheese for chocolate ganache, fruit jam, or buttercream.
• For special occasions — drizzle melted white chocolate or sprinkle edible glitter on top.
• To give macarons time to “mature,” refrigerate filled macarons 24–48 hours before serving — the shells soften slightly and flavors deepen.

Serving Ideas & Storage

• Serve as elegant bite-sized desserts on a platter, with tea or coffee.
• Store unfilled shells in an airtight container at room temperature for up to 1 month.
• Store filled macarons in the fridge (airtight) — best consumed within 4–5 days.
• Bring to room temperature before serving for best texture and flavor.

Frequently Asked Questions

→ Why don’t my shells get “feet”?
Likely the batter was too runny or you didn’t let them rest long enough before baking.

→ Why are my macarons hollow inside?
Possibly over-whipped meringue or overmixing during macaronage.

→ Can I skip the cocoa powder?
Yes — you’ll get classic macarons, but you’ll lose the subtle red-velvet hint.

→ Can I make them vegan?
Sort of — you’d need an aquafaba-based meringue and a vegan filling instead of cream cheese.

Enjoy making these elegant, red-velvet inspired macarons — delicate shells, creamy filling, and a dessert that’s beautiful as it is delicious!

Print