Red Velvet Macarons with Cream Cheese Frosting

Red Velvet Macarons are the ultimate fusion of elegance and indulgence. These delicate, crisp macarons with their deep red hue and subtle cocoa flavor are paired with a tangy cream cheese frosting that melts in your mouth. Perfect for holidays, special occasions, or just a treat-yourself moment, they’re sure to impress everyone with their stunning appearance and irresistible taste.

One year, I decided to surprise my family with a batch of Red Velvet Macarons for Valentine’s Day. Little did I know, they would become the star of every special occasion in our home. My husband, who claims he’s not a “dessert person,” couldn’t stop eating them, and my kids love helping me pipe the cream cheese frosting. These macarons are not just a treat—they’re a sweet tradition in the making.

Why You’ll Love Red Velvet Macarons with Cream Cheese Frosting

•Gorgeous Presentation: The vibrant red shells make these macarons a show-stopper.

•Perfect Pairing: The rich cocoa shells perfectly complement the tangy cream cheese filling.

•Holiday Ready: Ideal for Valentine’s Day, Christmas, or any festive gathering.

•Baking Challenge: A fun way to elevate your baking skills.

Ingredients Notes for Red Velvet Macarons

•Almond Flour: Fine almond flour ensures smooth macaron shells.

•Cocoa Powder: Adds a touch of chocolatey depth.

•Red Gel Food Coloring: Provides vibrant color without altering the batter’s consistency.

•Cream Cheese: The star of the frosting, lending its signature tangy richness.

•Powdered Sugar: Sweetens the frosting while keeping it smooth.

Recipe Steps

Macaron Shells:

1.Prep the Dry Ingredients:

•Sift 1 cup almond flour, 2 cups powdered sugar, and 1 tablespoon cocoa powder together to remove lumps.

2.Make the Meringue:

•Whip 3 large egg whites until frothy. Gradually add 1/4 cup granulated sugar and a pinch of cream of tartar. Beat until stiff peaks form.

•Add a few drops of red gel food coloring and gently fold until evenly incorporated.

3.Combine:

•Fold the dry ingredients into the meringue in three additions. Be careful not to overmix; the batter should flow like lava and form a ribbon when lifted with a spatula.

4.Pipe and Rest:

•Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto a silicone baking mat or parchment-lined baking sheet.

•Tap the baking sheet on the counter to release air bubbles, and let the macarons sit at room temperature for 30-60 minutes until they form a skin.

5.Bake:

•Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes. Allow them to cool completely before filling.

Cream Cheese Frosting:

1.Make the Filling:

•Beat 4 ounces softened cream cheese and 4 tablespoons softened butter until smooth.

•Add 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract, mixing until creamy.

2.Assemble the Macarons:

•Pipe the cream cheese frosting onto the flat side of a macaron shell. Sandwich with another shell and gently press together.

Storage Options

•Refrigerator: Store filled macarons in an airtight container for up to 3 days. Allow them to come to room temperature before serving.

•Freezer: Unfilled macaron shells can be frozen for up to 3 months. Thaw and fill as needed.

Variations & Substitutions

•Chocolate Lovers: Swap the cream cheese frosting for a chocolate ganache filling.

•Festive Flair: Add edible glitter or sprinkles to the macaron shells for a holiday look.

•Flavor Twist: Incorporate a teaspoon of vanilla or almond extract into the macaron batter for extra depth.

Red Velvet Macarons with Cream Cheese Frosting

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Course: Dessert

Kitchen: American-Inspired, French

Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 2 hours hours

Servings: 24 macarons

Ingredients

 

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• ▢ For the Macaron Shells:
• ▢ 1 3/4 cups 175g powdered sugar
• ▢ 1 cup 120g almond flour, finely ground
• ▢ 3 tablespoons 15g unsweetened cocoa powder
• ▢ 3 large egg whites room temperature
• ▢ 1/4 cup 50g granulated sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/2 teaspoon red gel food coloring
• ▢ For the Cream Cheese Frosting:
• ▢ 4 oz cream cheese softened
• ▢ 2 tablespoons unsalted butter softened
• ▢ 1 cup 120g powdered sugar
• ▢ 1/2 teaspoon vanilla extract

Instructions

• Prepare the Macaron Shells:
• Sift Dry Ingredients: Sift the powdered sugar, almond flour, and cocoa powder into a large bowl. Discard any large lumps. Set aside.
• Make the Meringue: In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and beat until stiff, glossy peaks form.
• Add Color and Vanilla: Mix in the vanilla extract and red gel food coloring until fully incorporated.
• Fold Dry Ingredients: Gently fold the sifted dry ingredients into the meringue in two additions. Use a spatula to fold until the batter flows like lava and forms a ribbon when dripped from the spatula.
• Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto a parchment-lined or silicone mat-lined baking sheet, spacing them about 1 inch apart.
• Rest the Macarons: Tap the baking sheet on the counter several times to release air bubbles. Let the shells rest at room temperature for 30-60 minutes, or until the tops are dry to the touch.
• Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, rotating the tray halfway through. Allow them to cool completely on the baking sheet.
• Prepare the Cream Cheese Frosting:
• Make the Frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
• Assemble the Macarons:
• Pair the Shells: Match the macaron shells by size. Pipe or spread a dollop of cream cheese frosting onto the flat side of one shell, then sandwich it with another shell.
• Mature the Macarons: For the best texture, refrigerate the assembled macarons in an airtight container for at least 24 hours before serving.