Why You’ll Love Red Velvet Macarons Recipe

I enjoy this recipe because it combines the visual beauty of macarons with the familiar flavor of red velvet. I like how the cocoa adds depth without overpowering the almond base, and the cream cheese filling balances everything with a smooth, tangy finish. I also appreciate that these macarons are perfect for special occasions or whenever I want to impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Macarons
90 grams granulated sugar
100 grams almond flour
100 grams powdered sugar
1 T + 2 tsp (10 grams) Dutch process cocoa
100 grams egg whites – at room temperature (about 3 egg whites)
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
3-4 drops GEL red food coloring – don’t use liquid

Cream Cheese Frosting
2 oz cream cheese – softened
2 tablespoons butter – softened
1 ⅔ cups powdered sugar
1 tablespoon milk – if needed

Directions

I start by lining a baking sheet with parchment paper or a silicone macaron mat and setting it aside. I sift the almond flour, powdered sugar, and cocoa powder together twice to ensure a fine, even mixture.

I beat the egg whites on medium speed until frothy, then add the cream of tartar and continue mixing. I slowly add the granulated sugar, one tablespoon at a time, until all of it is incorporated and soft peaks form. I mix in the vanilla extract and gel food coloring on low speed, then increase the speed until stiff peaks form.

I fold one third of the dry ingredients into the egg whites, then gently fold in the remaining mixture until the batter becomes glossy and flows in a ribbon. I pipe the batter into 1.5 to 2 inch circles, tap the baking sheet firmly to release air bubbles, and let the shells rest until the tops are no longer tacky.

I bake the macarons at 300°F for 16 to 18 minutes, then let them cool before removing them from the tray. To finish, I sandwich the shells together with cream cheese frosting.

For the frosting, I cream the butter and cream cheese until smooth, then add the powdered sugar. If needed, I add a bit of milk until the frosting reaches a spreadable consistency.

Servings and Timing

I usually get about 22 assembled macarons from this recipe.
Prep time takes around 25 minutes, with 17 minutes of baking and about 45 minutes of resting time.
The total time comes to approximately 1 hour and 27 minutes.

Variations

I sometimes add a pinch of espresso powder to deepen the cocoa flavor. When I want a festive twist, I roll the edges of the filled macarons in red velvet cake crumbs or white chocolate shavings. I also like experimenting with flavored cream cheese frosting, such as adding a hint of orange zest.

Storage/Reheating

I store the filled macarons in an airtight container in the refrigerator for up to 3 days. I let them come to room temperature before serving for the best texture. I never reheat macarons, as heat ruins their delicate structure.

FAQs

Why did my macarons crack?

I usually find cracking happens when the shells have not rested long enough or when the oven temperature is too high.

Can I make these macarons ahead of time?

I often make them a day in advance and store them in the fridge to allow the flavors to develop.

Do I need gel food coloring?

I always use gel coloring because liquid coloring can ruin the macaron batter consistency.

What does stiff peak mean?

I know the egg whites are ready when they hold their shape and do not droop from the whisk.

Can I use natural cocoa powder?

I prefer Dutch process cocoa because it gives a smoother flavor and deeper color.

Why are my macarons hollow?

I find hollow shells are usually caused by overmixing or oven temperature issues.

Can I freeze macarons?

I freeze the assembled macarons in an airtight container for up to one month.

Is a kitchen scale necessary?

I rely on a scale for accuracy, which is crucial for consistent macaron results.

Why didn’t my macarons develop feet?

I usually see this when the batter is under-mixed or the shells were not rested long enough.

Can I use a hand mixer?

I can use a hand mixer, but I find a stand mixer gives me more consistent results.

Conclusion

I find these red velvet macarons to be a rewarding baking project with stunning results. The combination of tender shells and creamy filling makes them a dessert I love serving for celebrations or simply enjoying with a quiet cup of coffee.