Description
This Red Velvet Macarons recipe delivers delicate, crisp-on-the-outside and chewy-on-the-inside French macarons with a rich cream cheese frosting. The macarons boast a subtle cocoa flavor combined with the vibrant red food coloring typical of red velvet desserts, paired perfectly with a smooth, sweet, and tangy cream cheese filling. These elegant treats are great for special occasions or whenever you crave a sophisticated homemade dessert.
Ingredients
Scale
For the macaron shells:
- 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)
For the cream cheese frosting:
- 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
Instructions
- Make the macaron batter: Prepare a baking sheet with a silicone baking mat or two if possible. Sift the almond flour, confectioners’ sugar, and cocoa powder together using a fine mesh sieve over a large bowl on a scale until you have 140 grams of each dry ingredient, discarding any large almond flour pieces. Whisk the dry ingredients very well and set aside.
- Whip the egg whites: In the stand mixer bowl, add the room temperature egg whites and whip on low speed until soft peaks form, about 2 minutes. Gradually add the white sugar while increasing the speed to medium, then to high speed, whipping until stiff peaks form, about 2 more minutes.
- Add color and combine dry ingredients: Beat in the red gel food coloring until evenly incorporated. Using a sieve, sift the dry mixture gently into the meringue. Carefully fold the dry ingredients into the meringue with a rubber spatula, taking care not to deflate the batter. Continue folding until the mixture ribbons off the spatula smoothly and passes the figure-8 test without breaking.
- Pipe the macaron shells: Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe 1 to 1 ½-inch circles onto the prepared baking sheets, holding the bag perpendicular to the mat. Tap the baking sheet on the counter several times to remove air bubbles; pop any stubborn bubbles with a toothpick.
- Form the skin: Let the piped macarons rest at room temperature to develop a skin before baking. This can take from 8 minutes up to an hour. You will know they are ready when you can lightly touch the top without any batter sticking.
- Bake the macarons: Preheat oven to 300°F (150°C). Bake the macarons for 15-20 minutes, checking at 15 minutes and every minute thereafter until the tops are firm and do not wobble on the base. Let cool completely on the mats before peeling off.
- Make the cream cheese frosting: In a mixing bowl, beat together softened butter and cream cheese until fluffy, about 2 minutes. Add confectioners’ sugar and vanilla extract, then beat until smooth and creamy.
- Assemble the macarons: Place the frosting into a piping bag fitted with a ½-inch round tip. Pipe frosting onto half of the macaron shells and sandwich with the remaining shells. Refrigerate assembled macarons overnight to mature and meld flavors.
Notes
- Storage: Store macarons in an airtight container in the refrigerator for up to 3 days due to the dairy-based cream cheese filling.
- Freezing: Macarons can be frozen for 2-3 months after refrigeration. Thaw in the fridge before serving. Cream cheese frosting may separate slightly but should remain tasty.
Nutrition
- Serving Size: 2 macarons (1 sandwich cookie)
- Calories: 110 kcal
- Sugar: 16 g
- Sodium: 25 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
