My first attempt at Red Velvet Macarons ended with flat, cracked disasters that looked nothing like the elegant French cookies I’d imagined. Three years and countless batches later, I finally cracked the code for these stunning treats.
Red Velvet Macarons combine everything people love about the classic cake in a delicate, bite-sized cookie. The subtle cocoa flavor in the shells pairs beautifully with tangy cream cheese filling. They’re showstoppers for Valentine’s Day, anniversaries, or any celebration that needs something special.
The deep red color comes from food coloring mixed into almond-based shells. Unlike traditional cake, these cookies rely on precise measurements and technique. But once you understand the basics, they’re surprisingly doable.
Getting Your Ingredients Right
Quality ingredients make all the difference with Red Velvet Macarons. You can’t substitute or approximate measurements here, everything needs to be exact.
For the Macaron Shells
- 200 grams almond flour, super fine
- 200 grams powdered sugar, sifted
- 150 grams egg whites, room temperature and aged
- 200 grams granulated sugar
- 50 grams water
- 15 grams unsweetened cocoa powder
- Red gel food coloring, about 1/4 teaspoon
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese, softened completely
- 4 tablespoons unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Almond flour must be superfine, not the coarse variety sold for coating chicken. Sift it with the powdered sugar and cocoa three times. This prevents lumps that create bumpy shells.
Age your egg whites by separating them three days before baking. Store them covered in the refrigerator, then bring to room temperature before use. This relaxes the proteins and creates more stable meringue.
The French Meringue Method
I use Italian meringue for Red Velvet Macarons because it’s more stable than French meringue. You’ll make a sugar syrup and pour it into whipped egg whites.
Combine granulated sugar and water in a small saucepan. Heat without stirring until it reaches 240°F on a candy thermometer. This temperature is crucial, too low and your meringue stays soft, too high and it crystallizes.
While the syrup heats, whip egg whites on medium speed until they form soft peaks. When the syrup hits temperature, slowly pour it down the side of the mixing bowl while the mixer runs. Avoid hitting the whisk directly or sugar will spray everywhere.
Continue whipping on high speed for 8 to 10 minutes. The bowl should feel barely warm to touch. Add vanilla and food coloring during the last minute of mixing. The meringue should be glossy, thick, and hold stiff peaks.
Mastering the Macaronage
Macaronage is the folding technique that makes or breaks Red Velvet Macarons. This step deflates the meringue just enough to create the right texture.
Sift together almond flour, powdered sugar, and cocoa powder three times. Add half of this dry mixture to your meringue and fold gently with a large spatula. Use a motion that cuts through the center, scrapes the bottom, and folds over the top.
Add the remaining dry ingredients and continue folding. Count your strokes, somewhere between 35 and 50 folds usually gets it right. The batter should flow like lava, thick but continuous.
Test by lifting the spatula and letting batter fall back into the bowl. It should ribbon and disappear back into itself within 10 seconds. If it takes longer, fold a few more times. If it’s too runny, you’ve overmixed and need to start over.
Piping Perfect Circles
Transfer batter to a piping bag fitted with a round tip about half an inch wide. Print a template with 1.5-inch circles and slide it under your parchment paper as a guide.
Hold the bag perpendicular to the baking sheet, about half an inch above the surface. Squeeze with steady pressure until the batter fills the circle, then stop squeezing and lift straight up. The little peak that forms will settle as the cookies rest.
Rap the baking sheet firmly against the counter three to five times. This releases air bubbles that would create hollows during baking. You’ll see them pop on the surface.
Let Red Velvet Macarons rest uncovered for 30 to 60 minutes. Touch the surface gently, if no batter sticks to your finger, they’re ready. This drying time creates the signature smooth top and forces the batter to rise upward during baking, forming the ruffled feet.
Baking Temperature Secrets
Oven temperature makes a huge difference. Too hot and shells crack or brown. Too cool and they don’t develop feet or stay sticky inside.
Preheat to 300°F with the rack in the center position. Bake one sheet at a time for 15 to 18 minutes, rotating halfway through. The shells should not wobble when you gently touch the top.
Let them cool completely on the baking sheet, about 20 minutes. Trying to remove them while warm guarantees broken shells. They should peel off the parchment easily when ready.
Every oven runs differently. My oven bakes best at 295°F, while my sister’s needs 310°F. Invest in an oven thermometer and adjust accordingly. Keep notes on what works in your kitchen.
Pro Tips
- Use parchment paper instead of silicone mats for crispier bottoms
- Avoid making macarons on humid days, moisture prevents proper drying
- Weigh ingredients in grams for accuracy, volume measurements don’t work
- Keep a spray bottle handy to pop any stubborn air bubbles before resting
- Save egg yolks for custard or carbonara, they freeze beautifully
Ingredient Substitutions
- Skip the cocoa powder for plain red macarons with stronger vanilla flavor
- Replace cream cheese filling with white chocolate ganache or buttercream
- Use pink or burgundy food coloring for different Valentine’s shades
- Add 1/2 teaspoon cream of tartar to egg whites if you don’t want to age them
- Natural food coloring works but produces lighter, less vibrant red
Making Tangy Cream Cheese Filling
Beat softened cream cheese and butter together until completely smooth with no lumps. This takes about three minutes on medium-high speed.
Add powdered sugar one cup at a time, beating well after each addition. Mix in vanilla and salt last. The filling should be thick enough to hold its shape but spreadable.
Refrigerate for 15 minutes if it seems too soft. Transfer to a piping bag when ready to fill your Red Velvet Macarons.
Variations
- Add lemon zest to filling for bright, tangy contrast
- Mix in mini chocolate chips for extra texture
- Replace vanilla with almond extract for stronger flavor
- Fold in crushed freeze-dried raspberries for fruit punch
- Use mascarpone instead of cream cheese for milder sweetness
Assembly and Storage
Match shells by size before filling. Flip half of them over so the flat bottoms face up. Pipe a generous dollop of cream cheese filling onto each upturned shell, leaving a small border around the edges.
Top with matching shells and press gently until filling spreads to the edges. Don’t smash them or the shells crack.
Store assembled Red Velvet Macarons in an airtight container in the refrigerator. They actually taste better after 24 hours when the filling softens the shells slightly. This maturation period blends all the flavors together.
Bring them to room temperature 30 minutes before serving for the best texture. They’ll keep refrigerated for up to five days, or freeze them for three months.
Troubleshooting
- Cracked tops mean oven too hot or shells didn’t rest long enough
- No feet indicates underwhipped meringue or overmixed batter
- Hollow shells result from undermixing batter or baking too fast
- Lopsided macarons show uneven oven temperature, rotate the pan
- Sticky bottoms mean underbaking or removing from pan too soon
- Browned shells happen from too much heat, lower temperature next time
FAQ
Can I make Red Velvet Macarons without a kitchen scale?
Technically yes, but I don’t recommend it. Macarons need precise measurements that volume measurements can’t provide. A scale eliminates guesswork and costs less than $15.
Why do I need to age egg whites?
Aging reduces water content slightly and relaxes proteins, making them easier to whip into stable meringue. Fresh egg whites work in a pinch if you add cream of tartar, but aged whites perform more consistently.
How do I know when macaronage is done?
The batter should flow smoothly when lifted and fall back in a thick ribbon that disappears within 10 seconds. It’s the hardest part to master and requires practice to develop a feel for the right consistency.
Can I make these without cocoa powder?
Yes, just omit the cocoa and increase the almond flour by 15 grams. You’ll have plain red macarons instead of red velvet flavor. The vanilla will be more prominent without cocoa’s depth.
What causes hollow macarons?
Undermixed batter or too much heat creates hollow shells. Make sure you fold the batter enough and bake at a moderate, steady temperature. Proper resting time before baking also helps.
Do Red Velvet Macarons need to be refrigerated?
Yes, because the cream cheese filling is perishable. Store them in an airtight container in the fridge for up to five days. Always bring to room temperature before serving for best flavor and texture.
Can I freeze these cookies?
Absolutely. Place assembled macarons in a single layer in a freezer-safe container for up to three months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Red Velvet Macarons
Ingredients
Equipment
Method
- Sift together almond flour, powdered sugar, and cocoa powder three times through a fine mesh sieve. Set aside.
- Combine granulated sugar and water in a small saucepan over medium heat. Do not stir. Heat until mixture reaches 240°F on a candy thermometer.
- When syrup reaches 230°F, start whipping egg whites on medium speed until soft peaks form.
- Once syrup reaches 240°F, slowly pour it down the side of the mixing bowl while mixer runs on medium speed. Avoid hitting the whisk directly.
- Increase speed to high and whip for 8-10 minutes until meringue is glossy, thick, and bowl feels barely warm. Add vanilla extract and red food coloring during last minute of mixing.
- Add half of the sifted dry ingredients to meringue. Fold gently with a large spatula using a cutting and folding motion. Add remaining dry ingredients and continue folding for 35-50 strokes total until batter flows like lava and ribbons back into itself within 10 seconds.
- Transfer batter to a piping bag fitted with a ½-inch round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets, using a template as guide if desired.
- Firmly rap baking sheets against counter 3-5 times to release air bubbles. Let rest uncovered for 30-60 minutes until surface is dry to touch and doesn’t stick to your finger.
- Preheat oven to 300°F. Bake one sheet at a time for 15-18 minutes, rotating halfway through. Shells should not wobble when gently touched.
- Let cool completely on baking sheet, about 20 minutes, before removing.
- For filling, beat softened cream cheese and butter together for 3 minutes until smooth. Add powdered sugar one cup at a time, beating well after each. Mix in vanilla and salt.
- Match shells by size. Pipe cream cheese filling onto flat side of half the shells. Top with matching shells and press gently. Refrigerate in airtight container for 24 hours before serving for best texture.
Notes
- Weigh all ingredients in grams for best results
- Age egg whites by refrigerating separated whites for 3 days before use
- Avoid making macarons on humid days
- Every oven is different – invest in an oven thermometer and adjust temperature as needed
- Macarons taste better after 24 hours when filling softens shells
- Store in refrigerator up to 5 days or freeze up to 3 months
