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Red Velvet Macarons

Red Velvet Macarons

Crispy exterior with a chewy texture, these macaron shells are flavored with a hint of cocoa and filled with sweet and tangy cream cheese frosting.
5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Resting Time 30 mins
Course Dessert
Cuisine French
Servings 24 sandwiches

Ingredients
  

Macaron Shells

  • 90 grams large egg whites (about 3 egg whites)
  • 60 grams superfine, caster or granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon fine sea salt
  • 3/4 teaspoon red gel food color
  • 1 tablespoon + 1 teaspoon cocoa powder
  • 150 grams confectioner's sugar
  • 120 grams finely ground almond flour

Cream Cheese Filling

  • 2 tablespoons (29g) unsalted butter, room temp
  • 1/4 cup (56g) cream cheese
  • 1 cup (114g) confectioner's sugar
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt

Instructions
 

Macaron Shells

  • Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Let sit at room temperature for 30 minutes.
  • Meanwhile, in medium size bowl, sift together the superfine sugar, cream of tartar and salt. Discard any large pieces of sugar left. Set bowl aside.
  • In a separate large bowl, sift together the cocoa powder, confectioner's sugar and almond flour. Discard any large pieces of almond remaining. Set the bowl aside.
  • Line half baking sheets with parchment paper.
  • Beat the egg whites on medium speed until foamy, about 8 minutes or so.
  • Add the granulated sugar, cream of tartar and salt mixture.
  • Whip the egg white mixture until stiff peaks form. The meringue will stand up straight when the whisk is removed. The egg white mixture will be thick and glossy.
  • Whisk in the red gel color.
  • Remove the bowl from the stand mixer. Remove the bowl from the stand mixer and folding in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it "ribbons", which means it falls off the batter in a stream. You should be able to make a "8" with the batter falling off the spatula. This means the batter is ready. You're looking for about 50-75 folds. Check for the ribboning after every 15-20 seconds.
  • Fill a piping bag fitted with a round tip (Wilton 1A or 2A) and pipe 1 1/2" rounds on the parchment paper. See my notes in "How to Make Red Velvet Macarons" for information on size templates.
  • Firmly tap the pans on the counter 2-3 times to remove air bubbles. Let the macarons sit until just slightly tacky, but no batter comes off on your fingers, about 30-60 minutes.
  • Meanwhile preheat the oven to 300F. Bake the macarons for 20 minutes. Cool on the sheet pan for 20 minutes.

Cream Cheese Filling

  • While the macarons are cooling, make the cream cheese filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, confectioner's sugar, vanilla and salt.
  • Mix on low until the sugar is incorporated. Increase the speed to medium and whip until lightened in texture and color, about 8 minutes.
  • Spoon the cream cheese filling into a piping bag fitted with a round piping tip ( I used a Wilton 2A).
  • Once cool, flip half of the macaron shells over. Pipe a mound of cream cheese in the center of the shells.
  • Place the remaining macaron shells on top of the cookies with filling and squeeze gently, until the filling just reaches the edges.

Notes

Red velvet macarons can be stored in the refrigerator in an airtight container for up to 5 days.  Bring to room temperature before serving.
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