Red Velvet Macarons

4.22 from 57 votes

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Filled with sweet and tangy cream cheese frosting, these stunning red velvet macarons are made to impress! Learn how to achieve that perfect deep red color and texture!

Vibrant red velvet macarons filled with white cream cheese frosting arranged on a white serving platter.


Why you’ll love red velvet macarons:

Red velvet macarons are, hands down, one of my absolute favorite macaron flavors, right after pistachio macarons and lemon macs.

Not only does it have the most gorgeous color, 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!

Is this macaron recipe for you?

Now, if you’re new to making macarons and you’re determined to get the “perfect” look, this may not be the best recipe to start your macaron journey.

I highly recommend starting with my plain macarons for beginners. It has all the nitty-gritty details, explanation of techniques for success and video tutorial.

This red velvet macaron recipe is slightly advanced because of added cocoa powder and significant amount of food coloring.

Check out my entire MACARON ARCHIVE full of helpful resources for beginner macaron bakers!

Key Ingredients Note:

Measure the macaron ingredients in grams with a kitchen scale. This intentional step leaves no wiggle room for error, maximizing your success!

  • Egg whites – Quality egg whites lead to stable meringue, which is the foundation of perfect macarons. Choose fresh eggs, carefully separate the whites and yolk, and weigh the amount precisely. I’ve also had success with carton egg whites. Be sure to check the labels and avoid the ones that’s says “not for meringue”.
  • Almond flour – Choose super-fine almond flour to with light beige color and fluffy texture. Avoid oily, yellow and/or coarse almond flour. This almond flour is my go-to.
  • Powdered sugar – I don’t recommend making your own powder sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
  • Granulated sugar – It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
  • Cocoa powder adds a hint of chocolate flavor and deepens the red color of the macarons. You can use either natural or Dutch-processed unsweetened cocoa powder.
  • Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
  • Red gel food coloring is absolutely necessary to achieve that vibrant red color.
Red velvet macarons ingredients in individual bowls.

How to make red velvet macarons:

We’re making French meringue macarons, which is my go-to method and it’s the easiest method of all.

Sift almond flour, powdered sugar and cocoa powder 3 times. This’s important, because not only are we mixing the ingredients, but we’re also aerating them for fluffier cookies.

TIME-SAVING TIP: If you have a stand mixer, sift the dry ingredients while the meringue is whipping.

Side by side images of sifting the dry ingredients.

French meringue is the easiest, because we simply whisk egg whites with sugar until stiff peaks. Now, while it seems super easy, there’re a few things to keep in mind.

Combine egg whites, granulated sugar, salt and cream of tartar, if using, in a large bowl. And beat the mixture on medium speed until soft peaks form.

Add red food coloring and continue to beat until stiff peaks form. You want to see a nice defined ridges as pictured below.

meringue tip

Slow and consistent speed is key to achieving the sturdiest meringue when it comes to French method. The exact time depends on each mixer. Don’t rush this process. It can take up to 40 minutes to reach stiff peaks!

Side by side images of the meringue at soft peak stage vefore adding coloring and at stiff peak stage with red food coloring added.

2023 UPDATE: In the last year, I’ve changed my French meringue technique to combining the egg whites, sugar, salt and cream of tartar from the start instead of adding sugar slowly into lightly whipped egg whites. I found this meringue method works better for macarons.

Add dry ingredients into the meringue and fold the batter until it reaches the perfect consistency, which means the batter is thick, yet runny enough to slowly flow off the spatula into a ribbon.

Side by side images of combining dry ingredients and meringue.

how to check the batter consistency

1. Scoop some batter on your spatula and then drop the batter into a ribbon into the bowl.
2. Slightly tilt the bowl and count to 10.
3. If the edges of the ribbon melt back into the batter in 10 seconds, the batter is ready!

A spoonful of red macaron batter falling off the spatula into the mixing bowl.

Transfer the batter into a piping bag, fitted with a round tip. (I use Wilton 12 tip.) Pipe the shells on 2 baking sheets lined with parchment paper.

Rest the macarons for 15 minutes. And bake one baking sheet at a time for about 18 minutes at 300°F.

side by side images of piped macaron shells on a baking sheet before and after baking.

FREE macaron template

I made a perfect template for you. Subscribe to my e-mail list and download this custom macaron template for FREE(This template is perfect for my recipe and super easy to use!)

Baked red velvet macaron shells on a white teflon mat.

Make cream cheese filling while the macaron shells are cooling. I use my simple frosting recipe as it works perfectly for macarons as well.

Whipped cream cheese in a glass bowl of stand mixer.

Remove the macaron shells from the baking surface once they are completely cooled. Then pair them by size and fill them with cream cheese frosting.

Red velvet macaron shells arranged on a baking sheet and half of the shells with cream cheese frosting.

I know, you want to dive right in. But these macarons are best when served after maturing them for at least 8 hours in the fridge after filling.

During this process, filling seeps into the shells, softening and flavoring the macarons perfectly.

how long to mature the macarons

Typically, macarons are matured for at least 24 hours, but since cream cheese frosting is wetter filling, 8 hours is sufficient for maturing.

The Secret to Vibrant Red Color:

Red food coloring alone yields lighter, pinkish red macaron shells no matter how much coloring you add.

The secret to achieving intense red macarons is using the combination of cocoa powder and red food coloring.

choose the right food coloring

Only use gel food coloring for macarons, as liquid food coloring may throw the wet to dry ingredients ratio off.

I use Americolor Super Red gel food coloring.

How to store macarons:

  • Plain macaron shells can be store in a dry, airtight container at room temperature for up to 7 days. Or frozen for up to 3 months.
  • Assembled macarons should be refrigerated in a dry, airtight container for up to 3 days. Or freeze them for up to 1 month. If there’s any moisture in the container, it will transfer to the macarons and make them soggy.
  • Remove the macarons from the refrigerator 30 minutes before serving. Macarons are best at room temperature! 
  • Don’t store these delicate cookies in bags. They are more likely to crack or break this way.

macaron storage container

These clamshell plastic container is not airtight. You can store macarons in this container, but place it in a freezer bag before refrigerating or freezing.

Assembled macaron shells in a clamshell macaron container.
Vibrant red velvet macarons filled with white cream cheese frosting arranged on a white serving platter.
4.22 from 57 votes

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.
Prep: 1 hour
Cook: 18 minutes
Total: 1 hour 20 minutes
Servings: 20 filled macarons


For macaron shells:

  • 100 g super fine almond flour Note 1
  • 65 g powdered sugar Note 2
  • 1 tablespoon unsweetened cocoa powder Note 3
  • 70 g egg whites at room temperature Note 4
  • ¼ teaspoon cream of tartar Note 5
  • ¼ teaspoon salt
  • 75 g fine granulated sugar Note 6
  • 1 teaspoons red gel food coloring Note 7
  • 1/2 teaspoon pure vanilla extract

For cream cheese filling:

  • ¼ cup (55 g) cream cheese softened
  • ¼ cup (56 g) unsalted butter softened
  • 1 cup (120 g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1/8 teaspoon coarse kosher salt


To make macaron shells:

  • Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat.
  • To prepare dry ingredients, sift together almond flour, powdered sugar and cocoa powder twice. Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.
  • To make meringue, in a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form. (I set it to speed 4 on my KitchenAid stand mixer. It takes 30-40 minutes to whip the meringue, but it's well worth it for nice and full shells.)
  • When the meringue reaches soft peaks stage, add red gel food coloring and vanilla extract.
  • Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs.
  • To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
  • To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 12 tip.)
  • Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: Download my free macaron template. Simply pipe the batter to fill inner circle.)
  • Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
  • Let the macarons rest on the counter for 15 minutes before baking.
  • To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)
  • Cool macarons complete and then remove the shells from the parchment paper. (TIP: Don't remove the shells while warm, you may risk breaking the shells, or the bottom might get stuck to the baking surface.)

To make the filling:

  • While macarons bake, prepare the cream cheese filling. In a mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, vanilla extract and salt and beat until well combined.
  • Transfer the filling into a pastry bag fitted with a round piping tip. (I used Wilton 10 piping tip.)

To assemble:

  • Pair the macaron shells by size and arrange them on a wire rack.  Line them up so that bottom shells are upside down.
  • Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
  • Store the filled macarons in an airtight container in the fridge for at least 8 hours to mature, which allows the filling to soften and flavor the shells.
  • To serve, bring the macarons out about 30 minutes prior to serving.

Tips & Notes

Note 1: It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.
Note 2: I don’t recommend making your own powder sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
Note 3: For this recipe, you can use either natural or Dutch-processed cocoa powder.
Note 4: I’ve had success with carton egg whites (Bob Evans brand). You’ll need 1/3 cup of egg whites.
Note 5: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Note 6: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
Note 7: I used this gel food coloring.
GOT MACARON TROUBLE? Check out my macaron troubleshooting guide.


Servings: 1 filled macaron
Calories: 114kcal
Carbohydrates: 15g
Protein: 2g
Fat: 6g
Sugar: 14g
Sodium: 30mg
Course: Dessert
Cuisine: French

This recipe was originally published on June 27, 2016.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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  1. Are you able to use xylitol or atrithotol instead of sugar? I tried it they are not turning out right. Not sure why. Any ideas?

  2. 5 stars
    This recipe for red velvet macarons is fabulous! The colour is amazing. Thank you for your very thorough explanations of techniques and tips. I also watched the YouTube video, actually I’ve watched quite a few of your videos, and they are so very informative and interesting.

    1. Hi, Lise. Your comment is so kind!! Thank you so much. I’m so happy your red velvet macarons turned out great! And I’m glad you find my videos helpful!

  3. 5 stars
    I don’t usually write reviews, but I believe you deserve a compliment. Thank you so much for sharing this recipe. I have tried a lot of recipes, including those on the Food Network, and gone through five bags of almond flour and countless eggs, especially since eggs are a high commodity. I have had great success with a couple of your macaron favors. Thank you so much. 

  4. 1 star
    I’ve been mixing the 70g of egg white and 75g of caster sugar in my mixer for ages. It simply looks like milk and absolutely no peaks, firm nor soft are taking form. I really struggle to comprehend that other people have had success with this recipe. All I’ve succeeded at doing is wasting all the ingredients and my electric

    1. Hi, Holly. Sorry to hear your trouble. There are couple of things may have caused your problem.
      1. If your egg whites have contacted any fat residue (in the bowl, whisk, etc) or you had egg yolk broken into the whites, it won’t allow your egg whites whip into meringue.
      2. Your mixer may be too big and the whisk didn’t reach egg whites enough to whip it.
      Hope these help you to resolve your meringue issue. I’ve made this recipe countless times, so did many thousand readers, and I’m confident that it’s a user issue, and not a recipe.

  5. 5 stars
    Shinee, my family’s favorite is Red Velvet (plus Pistachio). Your recipe is working for me! I’ve started baking macarons just a month ago, and I think I’m getting the hang of it now. Thanks for sharing your recipe! Hope you can come up with a recipe for coffee macarons 🙂

  6. 5 stars
    I love your recipes! I have been trying to perfect your basic macaron recipe, and have been able to troubleshoot almost all of my issues to where they are basically perfect. I have moved onto this red velvet recipe, and I am having 1 lingering issue, my macarons are not rising evenly in the oven to where 1 side will have a perfect foot and the other won’t have a foot at all. Do you have any tips for that issue? Thank you!!

    1. Hi, Katie!! First, I’m so happy you found my recipes and macarons resources helpful! Onto your issue… That’s so interesting!!! It’s called lopsided macarons. Can you clarify that this issue only happens with your red velvet macarons? Or does it happen with plain macarons as well?

  7. 5 stars
    Watch the videos and use a digital scale to measure your ingredients and your macarons will be perfect. The one very small adjustment I made was to increase the egg whites to 72 grams instead of 70. I did this because there was always a small amount of beaten egg white remaining on the whisk after beating them to stiff peaks which I couldn’t remove, so I added this small amount to compensate for the loss.

    The really wonderful thing about Shinee is that when I had a question for her about the consistency about my batter, she actually answered my email. She is a caring instructor and I’m very happy I stumbled upon her recipe and videos.

    1. Aww. Lisa, thank you so much for your feedback! I’m so happy you’ve perfected your macarons. Your tip on meringue left on the whisk is actually quite eye-opening. I always wondered why some people have trouble with thick batter and it might be due to this fact!! I’ll take note and add it to my troubleshooting tips!

  8. 3 stars
    I’ve successfully baked a few different types of macarons before, but these didn’t turn out quite right. I think the culprit is the granulated sugar (I typically use Caster or a super fine sugar). Also, the parchment paper, while good in theory, ended up dipping onto the cookies and sticking to them. An over turned cookie sheet or slightly domed aluminum foil cover would be more effective. I also think there is a little too much butter in the filling, and it ended up overpowering the cream cheese. I subbed in lemon juice instead of vanilla extract, and it seems to have rescued it.
    It did come out a perfect red, and I will have 15 (~2″) cookies once they cool. Not sure yet how they taste, but I’m hopeful.