Name: Red Velvet Macarons
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Cuisine: French
Ingredients: 1 cup almond flour; 1 3/4 cups powdered sugar; 1 tbsp cocoa powder; 3 large egg whites; 1/4 cup sugar; Red gel food coloring; 4 oz cream cheese; 1/4 cup butter; 1 1/2 cups powdered sugar; 1/2 tsp vanilla

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Some desserts make you smile before you even taste them. These Red Velvet Macarons—glossy crimson shells with a swirl of tangy cream-cheese frosting—are one of those bakes. They look like tiny hearts dressed for a Parisian party.

If you’re brand-new to macarons, begin with my Macaron Recipe for Beginners. It walks through the folding, resting, and baking technique that gives each cookie its delicate “feet.” Once that rhythm feels familiar, come back here for a red-velvet twist worthy of any celebration.

Table of Contents

Why You’ll Love This Red Velvet Macaron Recipe

Beginner-friendly. It builds directly from the base macaron method.
Classic flavor meets French style. A whisper of cocoa and cream-cheese filling echo the beloved cake.
Beautifully giftable. Box them for weddings, holidays, or Valentine’s Day.
Reliable texture. Crisp shell, chewy center, luscious middle—every time.

Ingredients

Macaron Shells

1 cup (100 g) almond flour
1 ¾ cups (200 g) powdered sugar
1 Tbsp unsweetened cocoa powder
3 large egg whites (about 100 g)
¼ cup (50 g) granulated sugar
Red gel food coloring

Cream-Cheese Buttercream

4 oz (115 g) cream cheese, softened
¼ cup (60 g) unsalted butter, softened
1 ½ cups (170 g) powdered sugar
½ tsp vanilla extract
Pinch of salt

Step-by-Step Instructions

Sift Dry Ingredients. Combine almond flour, powdered sugar, and cocoa. Sift twice for the smoothest shells.
Whip the Meringue. Beat egg whites on medium until foamy; sprinkle in granulated sugar gradually. Whip to glossy stiff peaks.
Add Color. Fold in red gel until you reach a deep crimson—remember, the color fades slightly when baked.
Macaronage. Add dry ingredients to meringue in three additions, folding gently until the batter flows like slow lava.
Pipe and Rest. Pipe 1½-inch circles onto parchment-lined trays. Tap twice to release bubbles. Let sit 30–45 minutes, or until tops feel dry.
Bake. 300 °F (150 °C) for 15–16 minutes, rotating halfway. Cool completely before removing.
Make Filling. Beat cream cheese and butter until creamy. Add sugar, vanilla, and salt; whip until fluffy.
Assemble. Pair shells by size, pipe filling on one, sandwich with the other.
Mature. Refrigerate 24 hours so the filling softens the shells—your patience will be rewarded.

Serving and Presentation

Red Velvet Macarons are tiny celebrations all on their own. When they come out of the refrigerator, the shells have just the right chew, the filling is creamy but firm, and that deep crimson color seems to glow against any backdrop.

I like to plate them on simple white or marble serving trays—the contrast makes the color pop. A light dusting of cocoa or a sprinkle of finely crushed red velvet cake crumbs adds a playful touch. For parties, arrange them in concentric circles on a cake stand, alternating with Easy S’mores Macarons or Biscoff Cookie Butter Macarons so guests can choose between tangy, gooey, or spiced.

These macarons also make elegant gifts. Stack six or eight in a clear box, separate each layer with parchment, and tie with red satin ribbon. Include a note that says “Best enjoyed with coffee and company.” They hold beautifully on a dessert board beside strawberries, truffles, or my favorite dark Chocolate Macarons. No matter how you serve them, their color and aroma instantly lift the mood of the table.

Storage and Make-Ahead Tips

One reason I love macarons is how well they behave after baking. The shells may seem fragile, but once filled, they become surprisingly sturdy.

Short-term storage: Keep your Red Velvet Macarons in an airtight container in the refrigerator for up to five days. I like to layer parchment between each row so the tops stay glossy. The extra chill actually improves the texture—the filling moistens the center and balances the crisp edges.

Freezing: For longer storage, freeze assembled macarons on a baking sheet until firm, then transfer them to a freezer-safe box or bag. They’ll keep three months without losing color. Thaw them overnight in the refrigerator and let them sit at room temperature for twenty minutes before serving. You’ll never taste the difference.

Make-ahead plan: When I’m preparing for holidays, I bake the shells a week early, freeze them plain, and whip up the filling the day before serving. Once filled, they’re party-ready after resting overnight. This routine means I can enjoy the celebration instead of being stuck in the kitchen on the big day.

Troubleshooting and Rosie’s Tips

Even experienced bakers have the occasional cracked shell or hollow cookie. That’s part of the charm—macarons teach patience better than any teacher I know. Here’s how to keep things running smoothly:

Color choice matters. Use professional gel coloring; liquid dye thins the batter and can dull that signature red.
Mind the cocoa. Cocoa absorbs moisture, so the batter will thicken faster. Stop folding as soon as it ribbons off the spatula; if it pours like syrup, you’ve gone too far.
Resting is non-negotiable. On humid days, it can take up to an hour for the tops to dry. If you can press lightly without batter sticking, they’re ready.
Oven personality. Every oven bakes differently. If your first batch browns too fast, drop the temperature 10 degrees and add two minutes to the bake.
Don’t skip the overnight rest. Filled macarons need that time for flavors to blend and textures to soften. The difference between a good macaron and a perfect one is usually twelve hours in the fridge.

Remember, every batch tells you something. Keep notes—color, temperature, humidity—and by your third round, you’ll know exactly how your kitchen behaves.

Frequently Asked Questions

Q: Why are my macarons hollow inside?
A: The meringue was over-whipped or the oven too hot. Aim for glossy peaks that bend just slightly, and bake a minute longer at a slightly lower temperature.

Q: Can I double this recipe?
A: Yes, but whip the meringue in separate batches. Overcrowding the bowl prevents even aeration.

Q: How can I make them brighter red?
A: Add a small pinch of pink gel along with the red—it deepens the color without requiring extra dye.

Q: My filling feels too loose—what happened?
A: Butter and cream cheese were probably too warm. Chill the bowl for ten minutes, then whip again. The frosting should pipe smoothly without dripping.

Q: What’s the best way to gift them?
A: Chill overnight, box while cold, and store them upright during travel. They’ll look as flawless at arrival as they did on your tray.

Final Thoughts

Baking Red Velvet Macarons is part art, part patience, and part pure joy. The moment you lift the tray from the oven and see those little red feet, you’ll feel a spark of pride only bakers know. Don’t worry if your first attempt isn’t picture-perfect; even the slightly lopsided ones taste divine.

Every flavor you try after this—from Biscoff Cookie Butter Macarons to S’mores Macarons—will remind you that it all began with one successful batch of Red Velvet Macarons. Keep this recipe close, share it often, and celebrate every glossy, chewy, cream-filled victory. Because in my kitchen, a tray of macarons isn’t just dessert—it’s a story of practice, patience, and a little red magic.

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