Name: Red Velvet Macarons with Cream Cheese Filling Recipe
Prep time: 45 min
Cook time: PT-491237H3M49S
Total time: 1 h
Cuisine: French
Ingredients: 150 grams almond flour (1 ¼ cup); 145 grams powdered sugar (1 ¼ scant cup); 5 grams Dutch-process cocoa powder (1 Tablespoon); 110 grams aged egg whites, room temperature (about 3 egg whites / 110 ml / just under ½ cup); 95 grams granulated sugar (scant ½ cup); ⅛ teaspoon cream of tartar (optional); ⅛ teaspoon table salt; 1 teaspoon vanilla extract; Red food coloring (gel recommended); 4 oz cream cheese, softened (brick-style, 113g); ¼ cup (4 Tablespoons) unsalted butter, softened (57g); ½ teaspoon vanilla extract; ⅛ teaspoon table salt; 1 ¾ cups powdered sugar (220g)

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Introduction

Red Velvet Macarons are an elegant and delightful treat that combines the rich flavors of cocoa and cream cheese with a vibrant red hue. These delicate French cookies are perfect for special occasions or whenever you want to impress with a beautiful, flavorful dessert.

A close-up view of a stack of three bright red macarons, each with two smooth red shell layers that have a slightly textured edge, sandwiching a thick middle layer of creamy white filling. The top and middle macarons have a drizzle of white icing on the top red shell. Around the stack, other red macarons with white icing drizzle are scattered on a surface that has a white marbled texture. The background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 grams almond flour (1 ¼ cup)
145 grams powdered sugar (1 ¼ scant cup)

5 grams Dutch-process cocoa powder (1 Tablespoon)
110 grams aged egg whites, room temperature (about 3 egg whites / 110 ml / just under ½ cup)

95 grams granulated sugar (scant ½ cup)
⅛ teaspoon cream of tartar (optional)

⅛ teaspoon table salt
1 teaspoon vanilla extract
Red food coloring (gel recommended)

4 oz cream cheese, softened (brick-style, 113 g)
¼ cup (4 Tablespoons) unsalted butter, softened (57 g)
½ teaspoon vanilla extract

⅛ teaspoon table salt
1 ¾ cups powdered sugar (220 g)

Instructions

Step 1: Prepare your workstation by lining several cookie sheets with parchment paper or silicone mats. Make sure all equipment is completely clean, dry, and grease-free, avoiding rubber, silicone, or plastic materials for whipping egg whites.

Step 2: In a medium bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside.
Step 3: In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy, about 30 seconds.
Step 4: Add cream of tartar and continue beating on medium speed for another 30 seconds.

Step 5: Gradually add granulated sugar, about 1 tablespoon at a time, beating for 30 seconds between additions until all sugar is incorporated.
Step 6: Add vanilla extract, salt, and red food coloring (around 1 teaspoon for bright color). Beat on medium to medium-high speed until stiff peaks form—peaks should hold their shape without collapsing.
Step 7: Fold about one-third of the dry mixture into the meringue with a spatula. Repeat with the remaining dry mixture in two additions.

Step 8: Gently fold the batter until it flows smoothly and forms a slow ribbon when lifted with the spatula. You should just barely be able to draw a figure-8 before the batter breaks.
Step 9: Transfer batter to a large piping bag fitted with a round tip (such as Ateco 804).
Step 10: Pipe 1 ½-inch circles onto prepared baking sheets, spacing them about 2 inches apart. Flick your wrist at the end of each circle to prevent peaks.

Step 11: Firmly tap the pans on the countertop several times to release air bubbles. Let the macarons rest until a skin forms on the surface, about 35 minutes.
Step 12: Preheat oven to 325°F (160°C). Bake one sheet at a time on the center rack for 10–11 minutes, turning halfway through. The feet should look dry, and tops should feel firm.
Step 13: Allow shells to cool completely before filling.

Step 14: For the cream cheese frosting, combine softened cream cheese, butter, vanilla, and salt in a bowl and stir until smooth.
Step 15: Gradually add powdered sugar and mix until the frosting is creamy and smooth.
Step 16: Pipe the cream cheese filling onto one shell and sandwich with another. For best flavor, refrigerate in an airtight container for 24 hours before serving. Optionally, drizzle with melted white chocolate before refrigerating.

Tips & Variations

Use aged egg whites to get more stable meringue and better macaron shells.
Choose gel food coloring for vibrant red color without altering batter consistency.
If you prefer a thicker filling, chill the cream cheese frosting before piping.

Try drizzling with white chocolate or adding a pinch of cinnamon to the filling for a twist.

Storage

Store macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 20 minutes before serving to enjoy their best texture. You can also freeze filled macarons for up to a month; thaw refrigerated overnight before serving.

How to Serve

A black plate holds seven red macarons arranged close together, each with two smooth, shiny red shells and a thick white cream layer in the middle; thin white icing drizzle lines run vertically over the top of each macaron. The plate rests on a crumpled light beige cloth on a white marbled surface. In the background, more red macarons are slightly out of focus on another white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh egg whites for macarons?

Aged egg whites are preferred because they whip better and produce a more stable meringue. To age, separate whites and leave them uncovered in the fridge for 24–48 hours before using.

How do I know when macaron batter is properly folded?

The batter should flow smoothly and fall from your spatula in a thick ribbon. You should just barely be able to draw a figure-8 in the batter before it breaks. Over- or under-mixing can affect the texture and shape of your macarons.