Red Velvet Macarons with Cream Cheese Filling Recipe

If you’re craving something both elegant and irresistible, you’ve got to try my Red Velvet Macarons with Cream Cheese Filling Recipe. These little beauties combine the classic, rich flavor of red velvet with that tangy, dreamy cream cheese frosting, all wrapped up in delicate, crisp shells. Trust me, once you master this recipe, you’ll be the go-to friend for special celebrations, or just whenever you want to impress your taste buds and guests alike!

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Ingredients & Why They Work

The magic of this Red Velvet Macarons with Cream Cheese Filling Recipe lies in pairing a lightly chocolate-y, tender shell with a luscious frosting that cuts through sweetness with cream cheese tang. I always recommend using fresh, quality ingredients — for example, brick-style cream cheese that’s not watery, and Dutch-process cocoa powder for a smoother, less acidic chocolate flavor.

• Almond flour: Choose finely ground almond flour for a smooth macaron surface and proper texture.
• Powdered sugar: Helps achieve that delicate crunch and supports a glossy meringue.
• Dutch-process cocoa powder: Adds rich color and mild chocolate flavor without bitterness.
• Aged egg whites: Aging helps the whites whip up more stable and voluminous, critical for perfect macarons.
• Granulated sugar: Slowly added during meringue whipping to create the ideal fluffy, stiff peaks.
• Cream of tartar: Optional but helps stabilize meringue for beginners.
• Table salt: Enhances flavor balance and reduces sweetness.
• Vanilla extract: Adds subtle warmth and aroma to both shells and filling.
• Red gel food coloring: I recommend gel for vibrant, even color without thinning your batter.
• Cream cheese: Use brick-style for a dense, creamy base that holds structure well in frosting.
• Unsalted butter: Softened to silky smoothness, it enriches the filling’s texture without extra saltiness.
• Powdered sugar (for filling): Sweetens the cream cheese frosting perfectly without grittiness.

Tweak to Your Taste

One of my favorite things about this Red Velvet Macarons with Cream Cheese Filling Recipe is how easy it is to tweak based on what you love. Whether you want stronger chocolate notes or a lighter cream cheese flavor, a few simple swaps can make it just right for you.

• Variation: I’ve tried adding a touch of cinnamon or espresso powder to the shells for depth — it adds an unexpected but delightful twist.
• Dietary needs: For dairy-free, swapping cream cheese and butter with vegan alternatives works surprisingly well, though texture shifts slightly.
• Color intensity: Adjust the gel food coloring gradually; sometimes less is more if you want a natural blush rather than bright red.

Step-by-Step: How I Make Red Velvet Macarons with Cream Cheese Filling Recipe

Step 1: Prep Your Dry Ingredients for Smoothness

Begin by sifting your almond flour, powdered sugar, and Dutch-process cocoa powder together. This step is crucial to avoid lumps that wreck the smooth macaron surface. I like using a fine mesh sieve and gently tapping it over a bowl – patience here will pay off when you see those perfectly smooth shells.

Step 2: Age and Whip Your Egg Whites

For the fluffiest meringue, I’ve found that aging egg whites overnight in the fridge—covered but with small holes poked in the plastic wrap—really steadies your whipping. When ready, bring them to room temp, then beat on medium speed until foamy. Add cream of tartar if you like, then gradually add granulated sugar tablespoon by tablespoon. Keep whisking until you reach thick, stiff peaks. The best test? Lift your beaters; the peaks should hold firm and not droop.

Step 3: Fold Dry Ingredients Gently but Thoroughly

Now it’s folding time: add your sifted cocoa mixture in thirds to the meringue. Use a gentle folding technique — scoop the batter from the bottom and fold over the top, rotating the bowl as you go. Your goal is to reach a batter that falls in a smooth ribbon when lifted with a spatula. A nice trick I learned: you should almost be able to form a figure-8 in the batter before it breaks. Under-folding means your shells will crack; over-folding gets you flat macarons. It’s all about finding that sweet spot.

Step 4: Pipe Perfectly Round Shells

Fill a large pastry bag fitted with a round tip (I use Ateco 804). Hold the bag straight up and pipe 1½-inch circles onto lined baking sheets, spacing them about 2 inches apart. To prevent those pointy peaks, I flick my wrist in a gentle “C” motion at the end of each circle—this little trick gives you smooth, lovely tops every time. Don’t forget to bang the baking sheets firmly on your countertop a few times. It releases trapped air bubbles that could cause holes.

Step 5: Rest for a Skin, Then Bake

Now, patience is key! Let the macaron shells rest at room temperature until a skin forms—a smooth, non-sticky touch when you gently tap a finger on top. Depending on the humidity, this usually takes me about 35 minutes. While the shells rest, preheat your oven to 325°F (160°C). Bake one tray at a time on the center rack for 10 to 11 minutes. Midway through, rotate the pan to ensure even baking. The feet (those ruffled edges) should be dry, and tops shouldn’t give when pressed gently.

Step 6: Prepare the Cream Cheese Filling

While those shells cool, whip together your filling. Beat softened cream cheese and butter first until silky smooth. Then add vanilla and salt, followed by powdered sugar gradually to avoid clumps. The result? A luscious, creamy filling that pipes beautifully and tastes like the best homemade cheesecake frosting.

Step 7: Assemble and Mature

Pipe a dollop of filling onto the flat side of one shell and sandwich with another. Here’s a tip from my kitchen: don’t overfill or the macarons get messy and lose their signature elegance. For that melt-in-your-mouth texture, refrigerate assembled macarons in an airtight container for 24 hours before serving—this maturation really deepens the flavor and softens the shell just right.

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

Garnishes

I usually keep garnishes simple because these macarons are a showstopper on their own. But for a little something extra, I love sprinkling edible gold dust lightly on top or drizzling melted white chocolate over them for a touch of luxury and a little crunch. Fresh raspberries on the side also make a fun tart contrast to the sweet cream cheese.

Side Dishes

Pair your red velvet macarons with a cup of rich black coffee, a creamy latte, or even a lightly brewed green tea. They also go well alongside fresh fruit tarts or a scoop of vanilla bean ice cream when you’re feeling extra indulgent.

Creative Ways to Present

For birthdays or bridal showers, I like arranging these macarons in a pretty tiered stand or lining them in a decorative box tied with a ribbon. Another hit is placing them around a small cake as edible decoration — they add color and texture while giving guests an extra treat.

Make Ahead and Storage

Storing Leftovers

After assembling your macarons, store them in an airtight container in the fridge for up to two weeks. I always let them sit out about 15-20 minutes before enjoying so the flavors and textures brighten up just like fresh.

Freezing

I’ve frozen these macarons several times with great success. Just pop them in a well-sealed container or freezer bag for up to three months. Thaw overnight in the fridge before serving. They hold their texture and flavor surprisingly well, which is perfect for making batches ahead of holidays.

Reheating

I avoid heat with macarons to preserve their delicate shell. Instead, I find bringing them to room temperature gradually is best. But if you want to freshen them slightly, a very quick zap in the microwave (around 5-7 seconds) can soften the filling without melting the shell—just be careful not to overdo it!

FAQs

Final Thoughts

I can’t tell you how many times this Red Velvet Macarons with Cream Cheese Filling Recipe has wowed my friends and family. Making macarons might seem intimidating, but I promise that with a bit of patience and this friendly guide, you’ll nail it and love every bite. There’s something truly special about biting into those crisp yet chewy shells paired with tangy, creamy filling — it just feels like a tiny celebration every time. So grab your mixer, put on some music, and treat yourself to success in the kitchen today!

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