Best Red Velvet Macarons (With Cream Cheese Filling)

If there is one dessert that screams elegance and romance, it’s a beautifully piped French macaron. Combine that with the classic flavor profile of a rich, cocoa-infused red velvet cake, and you have these incredible Red Velvet Macarons.

These bite-sized treats have everything you want in a macaron: a delicate, crisp outer shell, a slightly chewy center, and those iconic “feet” around the edges. When sandwiched together with a tangy cream cheese frosting, they taste exactly like your favorite slice of cake, just in a much more sophisticated package.

A stack of vibrant red velvet macarons filled with white cream cheese frosting on a white plate — *These Red Velvet Macarons are the perfect elegant, bite-sized dessert for Valentine’s Day*

What is it

Red Velvet Macarons are classic French macarons that have been modified to mimic the flavor and color of a red velvet cake.

The base is a standard French meringue (whipped egg whites and sugar) folded into a mixture of fine almond flour and powdered sugar. To make them “red velvet,” a small amount of cocoa powder is added to the dry ingredients, and gel food coloring is used to achieve that vibrant, signature crimson hue. The shells are then baked and filled with a traditional sweet and tangy cream cheese frosting.

Why you’ll love it

You will love this recipe because it breaks down the intimidating process of making French macarons into manageable, achievable steps.

While making macarons can be tricky, achieving that authentic red velvet flavor is surprisingly simple. A dash of cocoa powder gives the shells depth without deflating the meringue. Whether you are baking these as a gift for Valentine’s Day or serving them alongside a slice of Red Velvet Sheet Cake or classic Pink Velvet Cake, these bright red cookies are guaranteed to impress your friends and family.

Ingredients

For the Red Velvet Macaron Shells

100 g egg whites (from about 3 large eggs), room temperature.

100 g granulated sugar.
100 g finely ground almond flour.
100 g powdered sugar.

1 tbsp Dutch-process cocoa powder.
1/4 tsp salt.
1 to 2 tsp red gel food coloring (do not use liquid food coloring).

For the Cream Cheese Filling

4 oz (113 g) cream cheese, softened to room temperature.
1/4 cup (1/2 stick / 56 g) unsalted butter, softened.

1 1/2 cups (180 g) powdered sugar.
1 tsp vanilla extract.

Rows of red macaron batter piped onto a baking sheet waiting to form a skin before baking — *Let the piped shells sit at room temperature until they form a dry skin to ensure they develop proper “feet” in the oven*

How to make

Step 1: Prep the dry ingredients

In a food processor, pulse together the almond flour, powdered sugar, and cocoa powder until extremely fine. Sift this mixture through a fine-mesh sieve into a large bowl to remove any large almond pieces.

Step 2: Make the meringue

In the bowl of a stand mixer fitted with the whisk attachment, beat the room-temperature egg whites on medium speed until frothy. Gradually add the granulated sugar and salt. Increase the speed to high and whip until stiff, glossy peaks form.

Step 3: Macaronage (Folding)

Add the red gel food coloring to the stiff meringue. Gently fold the sifted dry ingredients into the meringue using a silicone spatula. You are looking for a “lava-like” consistency. The batter is ready when you can draw a continuous figure-8 with the batter running off the spatula without it breaking.

Step 4: Pipe and rest

Transfer the batter to a piping bag fitted with a 1/2-inch round tip. Pipe 1.5-inch circles onto baking sheets lined with silicone mats or parchment paper. Bang the baking sheets firmly on the counter a few times to release air bubbles. Let the macarons sit at room temperature for 30 to 60 minutes until they develop a dull “skin” and are dry to the touch.

Step 5: Bake

Bake one tray at a time at 300°F (150°C) for 13 to 18 minutes. Let the shells cool completely on the baking sheet before trying to remove them.

Step 6: Make the filling and assemble

Beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla, beating until fluffy. Pipe the filling onto half of the cooled shells and sandwich them with the remaining halves.

Rows of baked red velvet macaron shells on a metal baking tray showing their ruffled feet — *A tiny amount of cocoa powder gives the shells a classic red velvet flavor without deflating the meringue*

How To Serve

Macarons are best served cold or slightly chilled. Arrange them on an elegant platter for a beautiful dessert spread.

If you want to mix up the flavors on your dessert table, serve these alongside our rich, dark Black Velvet Cupcakes or classic French Macarons.

Red velvet macarons arranged in rows on a silver platter lined with white parchment paper — *The tangy cream cheese frosting is the perfect pairing for the sweet, slightly chewy cocoa shells*

How To Store

Store assembled macarons in an airtight container in the refrigerator. They actually taste better on the second day, as the filling has time to soften the cookie shells (this is called “maturing”). They will keep in the fridge for up to 5 days.

You can also freeze fully assembled macarons in an airtight container for up to 2 months. Let them thaw in the refrigerator overnight before serving.

FAQs

Why do I need to weigh the ingredients?

Macarons rely on very precise chemistry. Measuring cups can vary wildly depending on how you scoop the flour or sugar. A digital kitchen scale is the only way to ensure your meringue to dry-ingredient ratio is perfectly accurate.

Why did my macaron shells crack in the oven?

Cracked shells usually happen for two reasons: either the oven temperature was too high, or you did not let the piped shells rest long enough on the counter. They must form a dry, dull skin before baking; otherwise, the steam escapes through the top and cracks them instead of lifting them up to form the “feet.”

Can I use liquid food coloring?

No. Liquid food coloring adds too much moisture to the delicate meringue, which will ruin the batter. Always use highly concentrated gel or powder food coloring to tint macarons.

Is it necessary to use a cream cheese filling?

While cream cheese is the classic pairing for red velvet, the moisture in cream cheese will soften the macaron shells faster than a standard buttercream. If you prefer a firmer cookie or need them to sit at room temperature for a long time, an Ermine Buttercream is an authentic, less-sweet alternative.

Note

Do not skip the step of banging the pans on the counter! If you leave trapped air bubbles in the piped batter, they will expand in the oven and cause your shells to crack or become hollow inside.

Nutrition information

Approximate per assembled macaron (based on a yield of 24 macarons):

Calories: 110
Fat: 6 g

Carbohydrates: 13 g
Protein: 2 g
Sugar: 11 g

Tips and Tricks

When separating your egg whites, make sure absolutely no egg yolk gets into the bowl. Even a speck of fat from the yolk will prevent the egg whites from whipping into stiff peaks.
Wipe down your mixing bowl and whisk with a little bit of white vinegar or lemon juice before starting to ensure there is no residual grease on your equipment.
If you don’t have silicone macaron mats, you can print out a template of 1.5-inch circles, place it under your parchment paper, pipe the batter, and then slide the template out before baking.