Name: Red Velvet Macarons with Cream Cheese Filling Recipe
Prep time: 30 min
Cook time: 20 min
Total time: PT-489889H56M19S
Cuisine: French
Ingredients: 140 grams super fine almond flour (about 1 ½ cups); 115 grams confectioners’ sugar (about 1 scant cup); 8 grams Dutch processed cocoa powder (about 4 teaspoons); 100 grams egg whites (about 3 large egg whites), at room temperature; 110 grams super fine white sugar (about 1 cup + 2 teaspoons); 1 tablespoon red gel food coloring (Americolor Super Red recommended); ¼ cup (56 grams) unsalted butter, softened; ¼ cup (60 grams) block cream cheese, softened; 1 ½ cups (180 grams) confectioners’ sugar; ¾ teaspoon vanilla extract

If you’re looking to wow your friends (and yourself!) with a show-stopping dessert, you have to try this Red Velvet Macarons with Cream Cheese Filling Recipe. I absolutely love how these delicate, vibrant cookies come together — crisp on the outside, chewy inside, and paired perfectly with a luscious cream cheese frosting. When I first tried these, I was hooked, and honestly, it’s now one of my go-to treats to bring to gatherings. Stick with me and I’ll walk you through every step, so you can master these delightful macarons in your own kitchen.

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Why You’ll Love This Recipe

Perfect Texture: These macarons boast that ideal mix of a crispy shell and creamy, tender center.
Classic Flavor Combo: The red velvet cocoa undertones paired with tangy cream cheese filling make every bite irresistible.
Impress Your Guests: Their vibrant color and elegant look make them the star of any party or special occasion.
Step-by-Step Guidance: Detailed instructions and tips mean you’ll have a smooth baking experience even if it’s your first time making macarons!

The image shows a stack of three bright red macarons with smooth, rounded tops and creamy white filling layers in the middle, placed on a white marbled surface. Around the stack, more red macarons lie scattered, some whole and one broken to reveal its creamy white filling inside. To the left of the stack, a clear glass bottle filled halfway with white milk stands upright. The background is soft and white marbled, creating a clean and simple look. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Macarons with Cream Cheese Filling, red velvet macaron recipe, chocolate almond macarons, festive dessert ideas, elegant dessert recipes

Ingredients You’ll Need

These ingredients work beautifully together to create that iconic macaron texture and flavor. I always recommend using superfine almond flour and sugars for the silkiest batter, and a good quality Dutch-processed cocoa powder to deepen the red velvet color and taste.

Flat lay of a small white ceramic bowl of super fine almond flour, a small white ceramic bowl of confectioners' sugar, a small white ceramic bowl of Dutch processed cocoa powder, three whole uncracked brown eggs, a small white ceramic bowl of super fine white sugar, a small white ceramic bowl with bright red gel food coloring, a few small cubes of unsalted butter on a simple white ceramic plate, a small block of cream cheese on a simple white ceramic plate, a small white ceramic bowl of confectioners' sugar for frosting, and a small white ceramic bowl of vanilla extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Macarons with Cream Cheese Filling, red velvet macaron recipe, chocolate almond macarons, festive dessert ideas, elegant dessert recipes

Super fine almond flour: Look for almond flour that’s finely ground to help create smooth shells.
Confectioners’ sugar: It blends seamlessly with almond flour—don’t substitute with granulated sugar here!
Dutch processed cocoa powder: Adds that rich red velvet flavor without bitterness.
Egg whites: Bring them to room temperature for best whipping results.
Super fine white sugar: Helps stabilize the meringue for that perfect stiff peak.
Red gel food coloring: I use Americolor Super Red for consistent, vibrant coloring that doesn’t thin the batter.
Unsalted butter (for filling): Use softened butter for smooth frosting.
Cream cheese (for filling): Block style softened cream cheese blends better than whipped.
Vanilla extract: Just a touch brightens the cream cheese filling beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing with this basic recipe to suit different occasions and tastes. If you like a sweeter or more subtle filling, or even want to add a little twist to the shell flavor, this recipe is flexible enough to handle it.

Chocolate lovers: Add a pinch more cocoa powder or swirl some melted chocolate into the cream cheese filling for a decadent touch.
Fruit twist: Mix some fresh raspberry puree into your cream cheese frosting for a fruity variation that’s as pretty as it is tasty.
Vegan Adaptation: Try aquafaba in place of egg whites and use vegan cream cheese to make these vegan-friendly (though results might vary).
Less sweet: If you prefer less sugar in the filling, reduce the confectioners’ sugar by ¼ cup and balance by adding a hint of lemon zest.

How to Make Red Velvet Macarons with Cream Cheese Filling Recipe

Step 1: Prep Your Dry Ingredients with Care

First things first, you want to get your dry ingredients perfectly blended. I always sift almond flour, confectioners’ sugar, and cocoa powder together through a fine mesh sieve—not once, but twice if needed—to get rid of any lumps. This extra step makes such a difference because it ensures smooth shells that aren’t bumpy or cracked. Having your scale handy helps you be precise, which is key for macarons.

Step 2: Whip Those Egg Whites to Stiff Peaks

Place room temperature egg whites into your stand mixer bowl and start beating on low until soft peaks form. Then add your superfine white sugar gradually as you ramp up to medium speed. When you’re at stiff peaks — and it’ll look glossy and hold firm peaks — you’re good. Adding in the gel food coloring now helps the color stay vibrant without messing up your meringue’s texture.

Step 3: Fold Dry Ingredients into the Meringue

Here’s where the magic happens, and also where people often stumble. After sifting your dry mix right into the meringue bowl, gently fold with a rubber spatula. You want the batter to fall slowly off your spatula in a ribbon that doesn’t break — the “figure 8” test is a great trick here. Don’t overmix or undermix; it’s fine-tuned by feel and observation, but trust me, once you get it right, it’s incredibly satisfying.

Step 4: Pipe and Rest Those Beautiful Shells

Fill a piping bag with your batter using a round tip, then carefully pipe small circles onto silicone mats—about 1 to 1½ inches each. Tap the baking sheet gently on the counter a few times to release any pesky air bubbles; I usually just poke any lingering bubbles with a toothpick. This resting period to form a “skin” is crucial — it can take anywhere from 8 minutes to an hour. You’ll know it’s ready when you can lightly touch the shells without batter sticking to your finger.

Step 5: Bake and Cool with Patience

Bake at 300°F for 15-20 minutes, but start checking at 15. The macarons are done when their tops feel firm and don’t wiggle when you nudge them gently. Cooling completely on the silicone mat before removal prevents breakage—take your time here! I can’t tell you how many times rushing this led to cracked shells before I learned to chill and peek carefully.

Step 6: Whip Up That Cream Cheese Filling

Beat softened butter and cream cheese together until fluffy—around 2 minutes is ideal. Then add your confectioners’ sugar and vanilla, beating again until everything is silky and smooth. This frosting is the perfect balance of sweet and tangy, which complements the cocoa notes in the shells beautifully.

Step 7: Assemble and Mature Your Macarons

Pipe a dollop of cream cheese frosting onto half the shells, then sandwich with the remaining halves. Pop them into the fridge overnight—this resting time allows the flavors to meld and the textures to mature. Trust me, it’s worth the wait for that perfect bite!

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Pro Tips for Making Red Velvet Macarons with Cream Cheese Filling Recipe

Room Temperature Eggs: I learned that egg whites whip better if left out for about an hour before you start—the difference is huge!
The Resting Window: Don’t rush the drying step before baking; a well-formed skin prevents cracked shells and helps get those iconic macaron ‘feet’.
Consistent Piping: Keep your hand steady and pipe straight down for uniform circles; this also aids even baking.
Don’t Skip Overnight Maturation: I used to eat my macarons immediately and felt they were dry; chilling overnight makes them irresistibly tender and flavorful.

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

The image shows many red macarons lined up close together with a smooth, shiny surface on the top and bottom shells. Each macaron has two red shells with a thin, rough edge, sandwiching a thick, creamy white filling in the middle. The filling looks soft and smooth, slightly wider than the shells, causing a neat layer that goes around each macaron. The background is a white marbled texture that contrasts with the bright red color of the macarons. photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Macarons with Cream Cheese Filling, red velvet macaron recipe, chocolate almond macarons, festive dessert ideas, elegant dessert recipes

Garnishes

I like to dust a little extra cocoa powder or a tiny sprinkle of edible glitter on top for festive occasions. Sometimes I add a few fresh raspberries on the side—they complement the red velvet beautifully and add a pop of freshness.

Side Dishes

These macarons are perfect alongside a cup of rich espresso or hot tea. For a classy dessert platter, pair them with fresh berries, dark chocolate pieces, or even a light cheesecake bite to contrast the flavors and textures.

Creative Ways to Present

For birthdays or bridal showers, I love arranging these macarons in towers or in glass trifle bowls layered with whipped cream and strawberries—visually stunning and tastes amazing. Wrapping individual macarons in pretty cellophane bags tied with ribbons also makes for lovely edible gifts.

Make Ahead and Storage

Storing Leftovers

Since the filling has cream cheese, store your macarons in an airtight container in the refrigerator. I usually keep them for up to 3 days, and they maintain their texture beautifully. Bringing them to room temperature before eating really revives their melt-in-your-mouth charm.

Freezing

I’ve frozen these macarons quite a few times—after refrigerating them first, I layer them carefully in a freezer-safe container. They freeze well up to 2-3 months. When thawing, it’s best to move them to the fridge overnight to minimize any texture changes. Occasionally the frosting may separate a little, but stirring gently helps restore it.

Reheating

I never heat macarons directly in the microwave—that can ruin their delicate texture. Instead, I let them sit at room temperature for about 20 minutes before serving, which softens the filling slightly and brings out the flavors perfectly.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

While regular cocoa powder can work, Dutch processed cocoa has a smoother flavor and less acidity, which complements the cream cheese frosting better and helps maintain that deep red color. Using regular cocoa might make the flavor a bit more bitter and affect the color slightly.
How do I know when the macaron batter is just right?

The batter should slowly fall off your spatula like a thick ribbon, flowing smoothly but not running in puddles. If it’s stiff and breaks apart, fold more. The figure-8 test is another helpful way to check if the consistency is spot-on before piping.
Why do macarons sometimes crack or have no feet?

Cracks often happen if the shells aren’t dried properly before baking, or if the oven temperature is too high or uneven. No feet usually mean the batter is either undermixed or overmixed, or the skins didn’t form adequately before baking. Following resting and mixing tips will help prevent these issues.
Can I make the cream cheese filling ahead and store it separately?

Yes! You can prepare the cream cheese frosting up to 2 days ahead and keep it refrigerated in an airtight container. Bring it to room temperature and give it a quick whip before filling your macarons for best results.

Final Thoughts

This Red Velvet Macarons with Cream Cheese Filling Recipe truly holds a special place in my heart—it combines two classic favorites into one elegant bite. I remember the thrill of mastering macarons for the first time, and now I love sharing these at celebrations where everyone’s eyes light up. Give yourself the time to practice and enjoy the process, and soon enough you’ll be that friend everyone asks to bring the “wow” dessert. Trust me, these macarons are as fun to make as they are to eat!