Red Velvet Macarons

Create the perfect Red Velvet Macarons with a blend of egg whites, almond flour, cocoa powder, a burst of natural red food coloring and a luscious cream cheese filling. Elevate your baking game to impress your guests at your next Valentine’s Day festivities, Mother’s Day party or any gathering!

Updated February 2024

Red Velvet Macarons: A Delectable Delight for Your Sweet Tooth

Indulge your sweet tooth with this irresistible Red Velvet Macarons recipe. These delicate treats are a perfect blend of rich cocoa, almond flour, and a hint of red food coloring, creating a symphony of flavors that will leave you craving more.

Mastering the art of macaron making is a rewarding journey, and this Red Velvet Macaron recipe is your ticket to sweet success. Whether you’re a seasoned baker or a novice in the kitchen, follow this step-by-step guide to create these heavenly heart-shaped macarons that are sure to impress for Valentine’s Day, Mother’s Day or any special party.

Ingredients You’ll Need:

For the Macarons:

• Egg Whites: Essential for creating a firm meringue with stiff glossy peaks, giving the macarons their signature texture.
• Superfine Sugar: Balances the sweetness and contributes to the meringue’s stability. For a lower sugar / lower carb option, you can opt for Lakanto powdered monk fruit sweetener, powdered Swerve or powdered sweetener of your choice.
• Blanched Almond Flour: Provides the gluten-free base for the macaron shells, ensuring a light and airy texture.
• Powdered Sugar: Adds sweetness and aids in achieving the desired consistency for the macaron batter. For a lower sugar / lower carb option, you can opt for Lakanto powdered monk fruit sweetener, powdered Swerve or powdered sweetener of your choice.
• Unsweetened Cocoa Powder or Cacao Powder: Infuses the macarons with a rich chocolate flavor, elevating the red velvet experience.
• Pure Vanilla Extract: Enhances the overall flavor profile of the macarons.
• Natural Red Food Coloring: Optional for a vibrant red hue, bringing the classic red velvet charm to your macarons.

Cream Cheese Filling:

• Dairy-Free Cream Cheese: Cold and cut into cubes, for a luscious and creamy filling.
• Dairy-Free Butter: Softened, contributing to the velvety texture of the filling. You can also use unsalted butter if you’re not dairy-free.
• Powdered Sugar: Sweetens the filling and ensures a smooth consistency. For a lower sugar / lower carb option, you can opt for Lakanto powdered monk fruit sweetener, powdered Swerve or powdered sweetener of your choice.
• Pure Vanilla Extract: Adds a delightful aroma to the cream cheese filling.
• Lemon Juice: Provides a hint of citrusy brightness to balance the sweetness.
• Unsweetened Almond Milk: Optional, adjusting the filling’s consistency to your liking. Feel free to use any milk you prefer as well.

Instructions

Macarons:

1. Prepare Baking Sheets: Line baking sheets with parchment paper or a silicone mat. If using a template, slide it underneath parchment paper before piping.
2. Sift Dry Ingredients: In a medium bowl, sift together almond flour, powdered sugar, and cocoa powder.
3. Whisk Egg Whites: Using a stand mixer or hand mixer, whisk egg whites until foamy. Slowly add superfine sugar, beating until a firm meringue with stiff peaks forms.
4. Incorporate Flavor: Beat in vanilla extract and red food coloring.
5. Fold Dry Ingredients: Gently fold almond meal mixture into the meringue until smooth and shiny.
6. Pipe and Tap: Transfer the mixture to a pastry bag and pipe onto the prepared baking sheets. Tap the sheets on the counter to remove air bubbles.
7. Dry and Bake: Let macarons sit until dry to the touch. Preheat the oven and bake at a lower temperature for a perfect finish.

Filling:

1. Cream Butter: In a stand mixer, cream butter until lightened.
2. Add Cream Cheese: Gradually add cream cheese cubes, beating until fluffy.
3. Enhance Flavor: Add powdered sugar, vanilla extract, lemon juice, and a pinch of salt. Beat until smooth.
4. Adjust Consistency: Add unsweetened almond milk if needed for the desired filling consistency.

Assembly:

1. Match and Pipe: Match up cooled macaron shells, pipe filling onto one shell, and sandwich with another.
2. Chill: Store filled macarons in an airtight container in the refrigerator for 24 hours.

Tips for Success

• Precision with a Kitchen Scale: Ensure accurate measurements for the perfect macaron consistency.
• Triple Sifting: Sift dry ingredients at least three times for a smooth batter.
• Template Perfection: Use a printed macaron template for uniform sizes and shapes.
• Banging for Bubbles: Rap the cookie sheet on the counter to eliminate air bubbles.
• Pre-Bake Rest: Allow piped macarons to rest before baking for optimal results.
• Room Temperature Ingredients: Ensure that your egg whites, cream cheese, and butter are at room temperature for optimal results.
• Stainless Steel Bowls: Use stainless steel bowls for whipping egg whites, as they are less porous and help achieve a stable meringue.
• Consistent Piping: Maintain consistent pressure while piping to achieve uniform macaron sizes.
• Color Gradation: Experiment with different shades of red by adjusting the amount of natural red food coloring for a visually stunning effect.
• Oven Calibration: Calibrate your oven temperature using an oven thermometer to guarantee accurate baking.

Variations and Substitutions

Feel free to experiment with different fillings, such as chocolate ganache or raspberry compote, to customize your macarons. Substitute dairy-free ingredients with their traditional counterparts based on your preferences. Here are a few ideas:

• White Chocolate Ganache Filling: Swap the cream cheese filling for a decadent white chocolate ganache for a luxurious twist.
• Berry Burst: Incorporate freeze-dried berries into the macaron batter for bursts of fruity flavor and a delightful texture.
• Matcha Infusion: Infuse the cream cheese filling with matcha powder for an elegant and earthy variation.
• Nutty Delight: Roll the edges of the filled macarons in finely chopped nuts, such as pistachios or almonds, for added crunch.

Serving Suggestions

These exquisite macarons are a delightful addition to any occasion. Serve them at parties, afternoon teas, or as a sweet finale to a romantic dinner. Here are a few more ideas:

• Macaron Tower: Create a visually stunning macaron tower for special occasions by stacking the filled macarons in a tiered arrangement.
• Dessert Pairing: Serve Red Velvet Macarons alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert experience.
• Tea Time Elegance: Pair these macarons with your favorite tea or coffee for a sophisticated afternoon treat.
• Gifts and Favors: Package macarons in decorative boxes for thoughtful gifts or party favors, adding a personalized touch to celebrations.

Storage and Freezer Instructions

• Refrigeration: Store your Red Velvet Macarons in an airtight container in the refrigerator for 24 hours before indulging. While macarons can be stored in the refrigerator for up to a week, note that the texture might evolve over time.
• Freezer: For longer storage, freeze them in a sealed container for up to one month.
• Long-Term Freezing: Freeze unfilled macaron shells in a single layer before assembling. Fill them when ready to serve for a freshly made taste.
• Avoid Moisture: Keep macarons away from moisture to maintain their crisp exterior and delicate interior.
• Bring to Room Temperature: Before serving, allow refrigerated or frozen macarons to come to room temperature for the best texture and flavor.

Frequently Asked Questions (FAQs)

Q1: Can I make these macarons ahead of time for an event?

Absolutely! In fact, Red Velvet Macarons taste even better when made in advance. Prepare them up to a month ahead, freeze the shells, and fill them the day before your event for maximum freshness.

Q2: Can I use liquid food coloring instead of natural red food coloring?

While natural coloring is recommended for a vibrant hue without altering the consistency, you can use liquid food coloring. Be cautious not to add too much liquid, as it may affect the macaron batter.

Q3: My macarons turned out uneven. Any tips for achieving consistent sizes?

Maintain a steady piping pressure, and use a template to guide you. Also, tap the baking sheets on the counter after piping to level the batter. This ensures uniform sizes and a symmetrical appearance.

Q4: How do I avoid a sticky top when baking macarons?

Let the piped macarons sit for at least 30 minutes to an hour before baking. Ensure they are dry to the touch, as this prevents sticking and helps achieve a smooth, glossy surface.

Q5: Can I substitute almond flour with another nut flour?

While almond flour is traditional, you can experiment with other nut flours like hazelnut or pistachio for unique flavors. Keep in mind that it might slightly alter the texture.

Q6: My cream cheese filling is too thick. Any remedies?

If the filling is too thick, gradually add a teaspoon of milk until reaching the desired consistency. Adjust based on personal preference for a creamier or thicker filling.

Q7: Can I store filled macarons at room temperature?

For the best texture and flavor, it’s recommended to store filled macarons in an airtight container in the refrigerator. Bring them to room temperature before serving for an optimal experience.

Q8: How do I prevent macarons from absorbing refrigerator odors?

Place a piece of parchment paper between layers of macarons and store them in an airtight container to prevent absorption of refrigerator odors.

Q9: Can I ship these macarons to a friend?

While macarons are delicate, they can be shipped successfully. Pack them snugly in an airtight container, surrounded by cushioning material to prevent breakage. Choose expedited shipping to maintain freshness.

Q10: Can I make these macarons gluten-free?

Yes, these macarons are naturally gluten-free. Ensure your ingredients, especially the cocoa powder, are certified gluten-free for those with gluten sensitivities.

More delightful macaron recipes you will love:

Pumpkin Macarons

Lemon Macarons

5 from 4 votes

Print

Macarons

Prep Time

1 hr

Cook Time

15 mins

Resting Time

30 mins

Total Time

1 hr 45 mins

 

Create the perfect Red Velvet Macarons with a blend of egg whites, almond flour, cocoa powder, a burst of natural red food coloring and a luscious cream cheese filling. Elevate your baking game to impress your guests at your next Valentine's Day festivities, Mother's Day party or any gathering!

Course: Dessert

Cuisine: American, French, Holiday

Keyword: macaroon recipe yummy, valentines day dessert recipe

Servings: 24 filled macarons

Calories: 105 kcal

Author: Kelly

Ingredients

• 107 grams egg whites , we used 3 eggs aged for 3 days in fridge
• 70 grams superfine sugar , sifted (for a lower sugar / lower carb option, you can opt for Lakanto granulated monk fruit sweetener, Swerve or granulated sweetener of your choice)
• 118 grams superfine blanched almond flour , sifted
• 177 grams powdered sugar , sifted (for a lower sugar / lower carb option, you can opt for Lakanto powdered monk fruit sweetener, powdered Swerve or powdered sweetener of your choice)
• 1-1/2 tablespoons unsweetened cocoa powder OR cacao powder , sifted
• 1/4 teaspoon pure vanilla extract
• 1 teaspoon natural red food coloring , optional for color.

Cream Cheese Filling:

• 4 ounce dairy-free cream cheese cold cut into cubes - such as Kite-Hill. Regular cream cheese works too if you're not dairy-free.
• 1/4 stick dairy-free butter softened. You can also use unsalted butter if you're not dairy-free.
• 1-1/2 cups powdered sugar sifted (for a lower sugar / lower carb option, you can opt for Lakanto powdered monk fruit sweetener, powdered Swerve or powdered sweetener of your choice)
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon lemon juice
• pinch of salt
• 1-3 teaspoons unsweetened almond milk , optional - depending on consistency desired. Feel free to use any milk you prefer as weel.

Instructions

Macarons:

1. Line two large baking sheets with parchment paper or a silicone mat - if using a template, slide underneath parchment paper before piping. Set aside.
2. In a medium bowl sift together almond meal, powdered sugar and cocoa powder.
3. With a stand mixer or hand mixer, whisk egg whites at medium speed until the egg whites begin to foam. Slowly sprinkle in superfine sugar.
4. Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks.
5. Beat in the vanilla extract and red food coloring.
6. Use a rubber spatula, gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 40-45 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula. An easy way to tell if the batter is done, use a rubber spatula to lift and drop the batter onto itself - if the ribbon gradually disappears into the batter within 30 seconds, it is ready. If not, keep folding a bit longer.
7. Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip)
8. Pipe hearts or rounds onto prepared baking sheets following the templates if using them, leaving space between the macarons to allow batter to spread.
9. Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
10. Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch. Gently slide or remove paper templates from underneath before baking.
11. While you are waiting, preheat oven to 325 degrees F. When macarons are dry to the touch, lower the oven temperature to 295 degrees F and bake *both trays at the same time (*if your oven has room, otherwise bake one at a time) for 14-16 minutes, rotating trays once. Let macarons cool completely on parchment paper before removing.

Filling:

1. In the bowl of your stand mixer with the paddle attachment, cream butter until lightened up, for about 3 minutes.
2. Add cream cheese 1 cube at a time and beat until fluffy and incorporated.
3. Add the remaining ingredients and beat on high for 3-4 minutes.
4. Transfer to a pastry bag for piping or you can simply use a butter knife or spoon to fill the macarons.

Assembly:

1. Match up the cooled macaron shells with similar sizes and shapes.
2. Pipe filling onto a macaron shell and sandwich together with a second matched up shell. Repeat until all shells are used.
3. Store in an airtight container, in the refrigerator, for 24 hours.

Recipe Notes

Some helpful tips:

• Be sure to have a kitchen food scale when following any macaron recipe as it ensures the right amount of ingredients
• Sift all your dry ingredients at least three times
• Using a printed macaron template will help you pipe the macarons into uniform sizes and shapes
• Make sure you rasp the cookie sheet hard on the counter a few times after you have piped the macarons
• Let the piped macarons sit out on the counter for at least 20 minutes before baking them in the oven
• Macarons usually taste best the next day after they have been filled so that the flavors have had a chance to meld together.

Storage Info:

• Refrigeration: Store your Red Velvet Macarons in an airtight container in the refrigerator for 24 hours before indulging. While macarons can be stored in the refrigerator for up to a week, note that the texture might evolve over time.
• Freezer: For longer storage, freeze them in a sealed container for up to one month.

• Long-Term Freezing: Freeze unfilled macaron shells in a single layer before assembling. Fill them when ready to serve for a freshly made taste.

• Avoid Moisture: Keep macarons away from moisture to maintain their crisp exterior and delicate interior.

• Bring to Room Temperature: Before serving, allow refrigerated or frozen macarons to come to room temperature for the best texture and flavor.

Nutrition Facts

Macarons

Amount Per Serving (1 cookie)

Calories 105 Calories from Fat 45

% Daily Value*

Fat 5g8%

Carbohydrates 14g5%

Sugar 12g13%

Protein 1g2%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Slightly adapted from Dixie Crystals