Gourmet Made Deliciously Simple

Red Velvet Macarons

Stunning red velvet macarons are made to impress! Follow my step by step visuals for these crisp and pleasantly chewy macarons filled with sweet and tangy cream cheese filling.

Stunning red velvet macarons are made to impress! Follow my step by step visuals for these crisp and pleasantly chewy macarons filled with sweet and tangy cream cheese filling.

[I get a lot of questions about this white serving dish. I bought this particular one at a local thrift store, but I found similar one on amazon.com.]

I’m so beyond excited, you guys!! Because I’m sharing yet another macaron recipe.

You know me, I’m obsessed with french macarons. Since you can’t find any macaron shops within 100-mile radius, I make them myself! At home. From scratch. And it’s totally doable!!

I’ve already shared handful of flavors here on my blog, including my reader-favorite lemon macarons and my personal favorite (also runner-up reader fave) pistachio macarons.

And now I’m completely head over heels with these stunning red velvet macarons! Not just for its gorgeous color (let’s admit it, it’s a stunner!), but the flavor is so, so good! The sweet n’ tangy cream cheese filling, crisp and pleasantly chewy shells with slight hint of cocoa and vanilla. I couldn’t ask for anything better!

Stunning red velvet macarons are made to impress! Follow my step by step visuals for these crisp and pleasantly chewy macarons filled with sweet and tangy cream cheese filling.

Tips for perfect macarons

To make these red velvet version, I started with my base french macaron recipe, which uses much less sugar compared to many recipes out in the wild wide web.

I didn’t need to change much though. A little bit of cocoa powder and some red food coloring will get you there. I say some, not a little, food coloring, because it does require quite a bit of it to achieve that rich red color. I figured it’s a special treat and a little food coloring won’t kill us. What’s important is that you have to use gel food coloring though. I love this Wilton one. Liquid food coloring might throw the wet to dry ingredients ratio off. And we all know french macarons are finicky, so better not to change things up, unless, of course, you’re feeling adventurous! Also, don’t even thinking about cutting the sugar, you won’t get the same result.

And lastly, here’re step by step photos for you, but all the detailed tips and tricks are laid out in this post, along with visual troubleshooting guide. It’s worth the read, especially if it’s your first time making macarons.

Red Velvet Macarons recipe with step by step photos

You can also watch this video on how I make my macarons from start to finish. See how obsessed I’m with macarons? I’ve prepared these series of posts on all things macarons, so you can create these beauties yourself too.

By the way, did I mention you can freeze these macarons? I have a stash of these in my freezer and I actually just pulled couple out to snack while I write this post.

Stunning red velvet macarons are made to impress! Follow my step by step visuals for these crisp and pleasantly chewy macarons filled with sweet and tangy cream cheese filling.

Mmm, you see that crisp shell and full chewy interior?? That’s exactly what you want!

Stunning red velvet macarons are made to impress! Follow my step by step visuals for these crisp and pleasantly chewy macarons filled with sweet and tangy cream cheese filling.

Have you tried making macarons before? I’d love to hear your experience and what challenges you’ve encountered.

Stunning red velvet macarons are made to impress! Follow my step by step visuals for these crisp and pleasantly chewy macarons filled with sweet and tangy cream cheese filling.

Red Velvet Macarons

Stunning red velvet macarons are made to impress! Follow my step by step visuals for these crisp and pleasantly chewy macarons filled with sweet and tangy cream cheese filling.

Yield: About 25 filled macarons

Ingredients:

For macaron shells:
  • 1 cup (100gr) almond flour
  • 3/4 cup (100gr) powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 large egg whites (about 70gr)
  • ¼ teaspoon cream of tartar
  • ¼ cup (50gr) sugar
  • 1 teaspoon pure vanilla extract
  • ½-3/4 teaspoons red gel food coloring (I use this Wilton one)
For cream cheese filling:
  • ¼ cup (55gr) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup (120gr) powdered sugar
  • 2 teaspoons heavy (whipping) cream
  • ½ teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Directions:

  1. In medium bowl, sift together almond flour, powdered sugar and cocoa powder twice.
  2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add vanilla extract and red food coloring. Beat on medium speed for one more minute.
  3. Sift the almond flour/powdered sugar mixture over the whipped egg whites.
  4. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency.
  5. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon dissolve within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
  6. Transfer the batter into a pastry bag with a round tip. (I use this Wilton A1 large plain round tip.)
  7. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
  8. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
  9. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.
  10. Preheat the oven to 300°F (150°C).
  11. Bake the macarons for 18-20 minutes. To check the doneness, gently remove one macaron. If the bottom does not stick, they are done.
  12. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
  13. While macarons are drying, prepare the cream cheese filling. In a mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, heavy cream, vanilla extract and salt and beat until well combined.
  14. Transfer the filling into a pastry bag and fill the macarons. It’s best to serve macarons the next day.
  15. Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
  • For step by step photos, read the post above.
  • For more tips and visual troubleshooting guide, check out this post.
  • You can now watch a full macaron tutorial video here

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!



You may also find this post helpful:

French Macaron 101

French Macaron 101 w/Visual Troubleshooting Guide

8 Tools You Need to Make Perfect Macarons

8 Tools You Need to Make Perfect Macarons

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35 comments

  1. This may be the dumbest question of all time but… I made these and they were delicious. The only problem is, I would love to make them a more traditional macaron color but the cocoa just makes everything look muddy. Do you think a chocolate extract that doesn’t distort the color could work in this recipe?

    Thank you so much!

    • Hi, Lauren! Not dumb question at all! You’ll need to be careful with adding liquids to macaron batter, because then you can get into troubles! Macarons don’t like extra moisture, but that being said I’ve successfully used extracts and additional liquid flavors in the past. My advice is to add no more than 1/2 teaspoon of additional liquids, since this recipe already has vanilla extract. Hope it works out. Let me know.

  2. I would love to make these macaroons for my boyfriend but he is allergic to nuts. Is almond flour a must or can i use a different kind of flour?

  3. Thanks for sharing this recipe, my red velvet macarons were perfect because of it. How I wish I could share the pictures of my macarons here.

    Merry Christmas! ????

  4. Hi, does it matter if you use unsalted or salted butter?

  5. What exactly is “red velvet” about these? Just the color? Is the main taste of these is cream cheese??

    • Hi, Kristin. To me, red velvet is a combination of cocoa and vanilla flavors, without domination of neither one. And, of course, red velvet isn’t complete without some cream cheese frosting/filling. In a cake, the velvety texture is quite important too, but not in these macarons. So that’s the only “red velvet” thing that’s missing in these macarons. Hope this helps to clarify my logic behind the flavor. 😉

  6. Hi! These look so perfect but I just made them and they came out with no feet and cracked all on the top!! I’m so bummed. Was going to bring them to a pampered chef party and now I feel embarrassed to bring them looking like they do! I’ve made French macaroons before and never had a problem!

    • Hi, Chanel! So sad to hear yours didn’t turn out well. A few things could have went wrong. Have you seen my Macaron Troubleshooting Guide? If not, take a look, it might help you to figure out the problem. But I think the batter might have been over-mixed, which causes no feet issue with cracked top.

  7. Yes I use an oven thermometer all of the time since I bake cakes and cookies throughout the month. I am a cottage baker so I always go by the oven thermometer and have figured out the hot and cold spots in my oven. It could also just be that your recipe doesn’t work well in my environment. I live in Houston, TX so it’s humid every day of the year. But it’s just weird that I can successfully create other macaron recipes but no yours.

    • It could be very possible that my recipe is for dry climate. (I’m in ND.) Well, I decided to make these now and will see how it turns out. I’m going to document this on snapchat. If you happen to have snapchat, check it out. 🙂 (My snapchat username is shineshka.)

  8. No Shinee I didn’t have a crisp shell. I had a soft shell instead. Like I said my other comment, they looked perfect so I expected them to have a crisp shell but they didn’t. And I’ll also add that they stuck to the parchment paper so I had a difficult time removing them. I baked them at 300F for 20 minutes and thoroughly let them cool.
     I weighed the almond flour and powdered sugar and used cup measurements for everything else. What do you do? Would it really make that much of a difference?
     I will try the recipe again in a few weeks because I admit that I did use my larger (6qt) stand mixer to make the batter. The whisk barely touched the eggs and I had to beat on high for a longer time to get the egg whites to the correct consistency. That may be the issue. I’ll use my 4 qt mixer next time.

    • Interesting! Thanks for more details. I asked if you weighed the dry ingredients to see if those were measured precisely. Measuring by cup doesn’t always turn out accurate, so I always weigh all of my ingredients. In my 4th image, you can see how my macarons had that signature crisp crust.

      I’m so puzzled because you said that your macarons had feet and shiny top and everything, so it seems like the batter was right, but the only problem is the texture was off. Other potential culprits could be humidity and oven temperature. Let me know if you give this a try and how they turn out.

      • I tried the recipe again and did everything by weight this time just in case. I baked about 10-15 minutes longer until they had the crisp shell which I could clearly feel. They looked perfect and didn’t stick to the parchment paper but I was once again disappointed when I saw that they were rock hard on the bottom. I’m not sure what the problem is since I have tried a few other recipes and they work perfectly. Those recipes are also baked at 300F but their ingredient ratios are different. I’m stumped.

        • Hey, Amanda. Thanks for reporting back. So you baked the macarons 30-35 minutes total? That seems to be way too long. And this time they turned out too hard, not cake-like? Do you have an oven thermometer by chance? I’d recommend to make sure your oven tempt is accurate, most ovens vary up to 50° either way. I have some egg whites in the fridge, I now want to make these again and bake at low oven temp to see if I can recreate the issue. But it’s raining cats and dogs and humidity is too high, so it’s not a great day to test it.

  9. Can the dry ingredients be sifted the day before? Trying to see if I can save some time.

    • Yes, you can the first 2 sifts the day before and then sift the last time right into the whipped egg whites. Have fun baking these, Amanda. I’d love to see how they turn out. 😉

      • I made them last night. They looked perfect. Smooth and somewhat shiny shell and good foot formation. But they were too chewy. I’ve made Macarons before and they have a crisp shell and somewhat chewy on the inside. They tasted good but these were almost cake-like and I felt like I was eating a mini red velvet whoopie pie, not a macaron. Not sure if they are supposed to be that chewy but I followed your recipe exactly. I did notice that your recipe only calls for 2 egg whites. That seemed a little low to me since every other recipe I made called for 3-4 egg whites. 

        • Hmm, that’s interesting, Amanda. So yours didn’t have that crisp shell? I’ve never had that cake-like texture, so completely stumped. As for the amount of egg whites, it’s all depends on the ratio. If the recipe calls for 3-4 egg whites, my guess is it probably calls for more almond flour and sugar. Anyway, did you weight the dry ingredients, or did you use cups to measure?

  10. Do you need blanched or unblanched almond flour for this recipe?? So excited to try but cannot find almond flour so I will have to make my own. 

  11. I have to make something around red velvet cake/cookies for a friend’s birthday in August. Saving it. 

  12. your macarons look amazingly perfect. I bet they wont last long

  13. Macarons on are my bucket list of things I must bake – you make it look so easy, and they came out perfect for you!

  14. Wow these macaroons look so perfect! I’ve tried baking them once and failed, but might try again following your recipe to see how do they turn out!

  15. You’ve taken two of the most popular desserts of the moment and combined them into one. Genius! I bet these are a hit wherever you bring them!

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