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Eight red velvet macarons filled with cream cheese frosting stack on top of each other in three piles.

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!

Course Dessert
Cuisine American, French, Holiday
Keyword macaroon recipe yummy, valentines day dessert recipe
Prep Time 1 hour
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 45 minutes
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.