My red velvet macarons feature rich cream cheese frosting sandwiched between two red velvet shells and drizzled with white chocolate. This fun flavor of this classic French dessert is sure to be a hit with all of your friends and family. Whether this is your first time making macarons or your one hundredth, this macaron recipe is sure to be a keeper.
If you're looking for more red velvet treats, see my red velvet cake, red velvet blossoms, and red velvet crinkle cookies.
Jump to:
I've quickly learned to go with the flow when it comes to making macarons. They are such a finicky and temperamental dessert that you can follow the same recipe twice and get different results (simply based on factors like humidity).
I don't want to discourage anyone, as they are pretty simple cookies to make (and are nowhere near as difficult as everyone makes them seem). And, if your shells crack or turn out hollow, they'll still taste delicious- promise.
This recipe for red velvet macarons is one of my favorites, and it is a great starting point for anyone who is just starting to venture into the world of macarons.
🥘 Ingredients
Red Velvet Macaron Shells
- Almond Flour - Macarons cannot be made without almond flour, so you unfortunately can't substitute it.
- Powdered Sugar - Confectioners' sugar adds sweetness and helps to achieve the perfect consistency.
- Cocoa Powder - I recommend using dark or Dutch-processed cocoa powder for the best flavor.
- Egg Whites - Make sure you let the egg whites come to room temperature before getting started.
- Vanilla Extract - Pure vanilla extract adds flavor.
- Cream of Tartar - Cream of tartar helps to strengthen your meringue.
- Sugar - Regular granulated sugar will be used in the meringue.
- Red Gel Coloring - When making macarons, I highly recommend gel food coloring (not liquid drops). To achieve a truly red color, it will take a lot of coloring. Keep in mind that the cocoa powder will dull the color slightly.
Cream Cheese Frosting
- Cream Cheese - Try to use full-fat cream cheese and make sure you let it come up to room temperature.
- Butter - Your butter also needs to be at room temperature so it can mix properly.
- Powdered Sugar - This will thicken your frosting and add sweetness.
- Vanilla Extract - Pure vanilla extract for flavor.
- Heavy Cream - You can use small amounts of heavy cream to thin out your frosting.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
Topping
If you want to upgrade the appearance of your macarons, try adding a drizzle of melted white chocolate or even sprinkling crumbled red velvet cake on top!
Do I Have To Weigh My Ingredients?
Short answer: Yes.
I love measuring cups as much as the next American, but when it comes to baked goods such as macarons, you need to measure the ingredients.
This will ensure the most consistent and accurate results.
After making so many macaron batches, I've found that I prefer using my kitchen scale because it is easier than measuring and leveling off flour and powdered sugar.
Of course, not everyone has a scale, so I put together some US Customary measurements for you.
- 1½ cups + 2 tsp almond flour
- 1¼ cup + 2½ Tbsp confectioners sugar
- 1 tablespoon cocoa powder
- ¼ cup + 3 Tbsp sugar
- 3-4 large egg whites
🔪 How To Make Red Velvet Macarons
The key to perfect macarons is to read each step carefully. You don't want to take any shortcuts here. You will need a baking sheet, an electric mixer, glass or metal mixing bowls, a kitchen scale, and a silicone spatula.
This recipe will yield 52 macaron shells or 26 assembled macarons.
Make the Macaron Shells
Step 1: Add the dry ingredients. In the bowl of your food processor, add 150 grams (1½ cups + 2 teaspoons) of almond flour, 145 grams (1¼ cup + 2½ tablespoons) of confectioner's sugar, and 5 grams (1 tablespoon) of dark cocoa powder.
Step 2: Pulse. Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl. Set aside.
Step 3: Beat the eggs. In a separate large mixing bowl, use a hand mixer or stand mixer with the whisk attachment to beat the 110 grams of egg whites (3-4 large egg whites), ½ teaspoon of vanilla extract, and ⅛ teaspoon of cream of tartar until soft peaks form.
The egg mixture will start out looking foamy and will have soft peaks once the whisk begins to leave tracks.
Step 4: Slowly add sugar. Gradually add 95 grams (¼ cup + 3 tablespoons) of sugar to the egg whites while continuing to mix, until everything is fully distributed. Then, add your red gel food coloring.
Step 5: Beat. Continue to beat the egg mixture until stiff peaks form.
Step 6: Scoop. Scoop ⅓ of the whipped egg mixture into your flour mixture and use a rubber spatula to gently fold it in until it is combined.
Step 7: Continue adding. Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time, gently folding in between each addition.
Step 8: Finish the macaronage. After the last bit of the egg mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons. *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.
What Is Macaronage?
Macaronage refers to the step in making macarons where you have to fold the meringue together with the dry ingredients to make the batter. This is such a crucial part of the process, as batter that is under or over-mixed will mess up the outcome of your macarons.
The consistency should be thin enough to let the batter fall from your spatula in a figure 8 movement, and it should sink back into itself within about 10 seconds.
If it is faster than this, you have overmixed it. If it is slower than this, keep folding to thin it out some more.
Unfortunately, overmixed macaron batter cannot be fixed, so go slow while folding.
Pipe the Macarons
Step 9: Transfer. Once you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a storage bag with the corner cut off).
Step 10: Prepare. Prepare your baking sheet with a silicone macaron mat or parchment paper.
Step 11: Pipe. Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other.
Step 12: Remove air bubbles. Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.
Step 13: Rest. Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch and no longer tacky.
Step 14: Preheat. While the macarons are resting, preheat your oven to 325˚F (160˚C/Gas Mark 3).
Step 15: Bake. Once your oven is fully preheated, bake the macarons for 10-13 minutes, or until the macarons don’t move if you tap on them slightly.
Step 16: Cool. Remove the macarons from the oven and let them cool on the baking sheet for 10 minutes before moving them to a wire rack to finish cooling.
Pro Tip: Removing Air Bubbles
Macaron batter is pretty thick and contains a lot of air because of the meringue. After piping the macarons, you'll want to very firmly bang the baking sheet on the counter about 5 times to help those bubbles rise to the surface.
Then, you'll want to take a pin or toothpick and pop any bubbles that you might still see. There are usually a few hanging out just beneath the surface.
If you don't remove the air bubbles, your macarons will crack in the oven. Don't worry, they're still delicious.
Make the Cream Cheese Frosting
Step 17: Beat. In a large mixing bowl, add 4 ounces (113 grams) of cream cheese and ¼ cup (57 grams) of butter. Use a hand mixer or stand mixer to beat it for 1 minute until it has become light and fluffy.
Step 18: Add sugar. Add 1½ cups of confectioners sugar (180 grams) and ½ teaspoon vanilla extract and mix until well combined.
Step 19: Reach the right consistency. Gradually add ½ tablespoon of heavy cream in small increments, making sure to beat in between each addition until you reach your desired consistency.
Assemble the Macarons
Step 20: Prepare the frosting. Scoop the frosting into a piping bag with a round tip (or a storage bag with the corner cut off).
Step 21: Pipe. Take one cooled macaron shell and pipe some frosting into the center. Place a second macaron shell on top and gently press them together, forming a sandwich.
Step 22: Repeat. Repeat this process with your remaining macaron shells and cream cheese frosting.
Step 23: Drizzle. If desired, you can melt ¼ cup (45 grams) of white chocolate chips in 20-second increments in the microwave, stirring well in between each one. Then, you can drizzle the chocolate over the macarons.
Step 24: Chill and serve. For best results, place the macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve.
>>>See All Of My Tasty Recipes Here!<<<
💭 Angela's Pro Tips & Recipe Notes
- Have stiff peaks. Your meringue should have stiff peaks before you stop mixing. When you remove the whisk, the meringue should stick up in a peak. You could also flip the bowl over, and nothing falls out.
- Use a piping bag. I recommend using a piping bag with a round tip (I used a Wilton 12 tip). You could also use a storage bag with the tip cut off.
- Decorate. In my photos, you can see how the white chocolate is drizzled down the sides of the macarons. If you only want the top to be decorated, drizzle the white chocolate on the macaron shells before assembling them.
- Use a template. If you plan on making macarons frequently, I recommend picking up some silicone macaron baking mats or parchment paper with a template printed on them. If you don't have one, you can print a template out online.
- Sift the dry ingredients. Don't skip out on sifting your ingredients. This is what helps to achieve the perfect texture.
- Let them rest. Let your macarons rest for 30-60 minutes before putting them in the oven. This allows them to form the feet and is a crucial part of the process. They should be dry and no longer tacky.
Looking For More Macaron Resources?
See the complete beginner's guide to making macarons for starting your journey to macaron mastery. Or get help with the baking process in my troubleshooting macarons article.
🥡 Storing
Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.
If assembled, place your macarons into the fridge in an airtight container for up to 4 days.
Freezing
Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.
You can also freeze assembled macarons. Allow your macarons to fully bloom in the fridge for 24 hours before freezing them.
Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Red Velvet Macarons
Ingredients
Red Velvet Macarons
- 150 grams almond flour (about 1½ cup + 2 teaspoons)
- 145 grams confectioners sugar (about 1¼ cup + 2½ tablespoons)
- 5 grams dark cocoa powder (or Dutch-processed cocoa powder, about 1 tablespoon)
- 110 grams egg whites (about 3-4 large eggs, at room temperature)
- ½ teaspoon vanilla extract
- ⅛ teaspoon cream of tartar
- 95 grams sugar (about ¼ cup + 3 tablespoons)
- red gel food coloring
Cream Cheese Frosting
- 4 oz cream cheese (softened, at room temperature)
- ¼ cup butter (softened, at room temperature)
- 1½ cup confectioners sugar
- ½ teaspoon vanilla extract
- ½ tablespoon heavy cream (or more, if needed)
Topping
- ¼ cup white chocolate chips (melted, optional for topping)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Macarons
- In the bowl of your food processor, add the 150 grams almond flour, 145 grams confectioners sugar, and 5 grams dark cocoa powder.
- Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl. Set aside.
- In a separate large mixing bowl, use a hand mixer or stand mixer with the whisk attachment to beat the 110 grams egg whites, ½ teaspoon vanilla extract, and ⅛ teaspoon cream of tartar until soft peaks form. The egg mixture will start out foamy and will have soft peaks once the whisk begins to leave tracks.
- Gradually add 95 grams sugar to the egg whites while continuing to mix, until everything is fully distributed. Then, add your red gel food coloring.
- Continue to beat the egg mixture until stiff peaks form.
- Scoop ⅓ of the whipped egg mixture into your flour mixture and use a rubber spatula to gently fold it in until it is combined.
- Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time, and gently folding in between each addition.
- After the last bit of the egg mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons. *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.
Pipe The Macarons
- Once you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a storage bag with the corner cut off).
- Prepare your baking sheet with a silicone macaron mat or parchment paper.
- Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other.
- Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.
- Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch and no longer tacky.
- While the macarons are resting, go ahead and preheat your oven to 325˚F (160˚C/Gas Mark 3).
- Once ready, bake the macarons for 10-13 minutes, or until the macarons don’t move if you tap on them slightly.
- Remove the macarons from the oven and let them cool on the baking sheet for 10 minutes before moving them to a wire rack to finish cooling.
Make The Cream Cheese Frosting
- In a large mixing bowl, add 4 oz cream cheese and ¼ cup butter. Use a hand mixer or stand mixer to beat it for 1 minute until it has become light and fluffy.
- Add the 1½ cup confectioners sugar and ½ teaspoon vanilla extract and mix until well combined.
- Gradually add ½ tablespoon heavy cream in small increments, making sure to beat in between each addition until you reach your desired consistency.
Assemble The Macarons
- Scoop the frosting into a piping bag with a round tip (or a storage bag with the corner cut off).
- Take one cooled macaron shell and pipe some frosting into the center. Place a second macaron shell on top and gently press them together, forming a sandwich.
- Repeat this process with your remaining macaron shells and cream cheese frosting.
- If desired, you can melt ¼ cup white chocolate chips in 20-second increments in the microwave, stirring well in between each one. Then, you can drizzle the chocolate over the macarons.
- For best results, place the macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve.
Notes
- Your meringue should have stiff peaks before you stop mixing. When you remove the whisk, the meringue should stick up in a peak. You could also flip the bowl over, and nothing falls out.
- I recommend using a piping bag with a round tip (I used a Wilton 12 tip). You could also use a storage bag with the tip cut off.
- In my photos, you can see how the white chocolate is drizzled down the sides of the macarons. If you only want the top to be decorated, drizzle the white chocolate on the macaron shells before assembling them.
- If you plan on making macarons frequently, I recommend picking up some silicone macaron baking mats or parchment paper with a template printed on them. If you don't have one, you can print a template out online.
- Weighing all of your ingredients is the best way to ensure that you have the most accurate measurements possible (which truly matters in macarons). After all, baking is a science!
- If you don’t have a kitchen scale or simply don’t want to mess with measurements, use the following amounts:
- 1½ cup + 2 tsp almond flour
- 1¼ cup + 2½ Tbsp confectioners sugar
- 1 tablespoon cocoa powder
- ¼ cup + 3 Tbsp sugar
- 3-4 large egg whites
- Don't skip out on sifting your ingredients. This is what helps to achieve the perfect texture.
- Make sure you don't overmix your batter, as it will cause your macarons to flatten out. The consistency should be thin enough to let the batter fall from your spatula in a figure 8, and it should sink back into itself within about 10 seconds. If it is faster than this, you have overmixed it. If it is slower than this, keep folding to thin it out some more.
- Let your macarons rest for 30-60 minutes before putting them in the oven. This allows them to form the feet and is a crucial part of the process. They should be dry and no longer tacky.
- Air bubbles will cause your macarons to crack. After piping them, firmly bang the baking sheet onto the counter to pop the air bubbles. Then, use a toothpick to pop any that you can still see.
- Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.
- If assembled, place your macarons into the fridge in an airtight container for up to 4 days.
- To freeze macaron shells: Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.
- To freeze assembled macarons: Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.
Angela @ BakeItWithLove.com says
My red velvet macarons are an easy beginner macaron recipe to bake up and share with friends and family when you want to impress everyone. They make fabulous cake and cupcake toppers too!