Name: Red Velvet Macarons with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 21 min
Total time: 1 h 7 min
Cuisine: French
Ingredients: 110 g aged egg whites (about 4 large egg whites), room temperature; 1/4 tsp cream of tartar (optional); 110 g granulated sugar (1/2 cup + 2 tsp); 140 g superfine almond flour (blanched) (1 1/2 cups); 125 g powdered sugar (1 cup); 4 g unsweetened cocoa powder, sifted (2 tsp); Red gel food coloring (about 1 tsp); 56 g cream cheese (1/4 cup), room temperature; 4 g vanilla extract or vanilla bean paste (1 tsp); 1 g fine salt (1/8 tsp); 125 g powdered sugar (1 cup)

Jump to Recipe· 4.6 from 23 reviews

Hey friend, if you love a little flair in your baking and enjoy treats that melt in your mouth, you’ve got to try this Red Velvet Macarons with Cream Cheese Frosting Recipe. Trust me, they’re beyond delicious—crispy on the outside, chewy inside, with that tangy, luscious cream cheese frosting that just screams red velvet magic. Whether you’re a seasoned baker or a curious beginner, I’m here to guide you through every step so you’ll nail these gorgeous little sandwiches and wow your guests (or just treat yourself!). Ready? Let’s get into it!

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Why This Recipe Works

Balanced Texture: The almond flour and aged egg whites create that classic crisp-yet-chewy macaron shell everyone loves.
Perfect Red Velvet Flavor: The subtle cocoa and rich cream cheese frosting deliver the distinctive, irresistible vibe of red velvet.
Reliable Method: Step-by-step folding and resting ensures your macarons develop that coveted smooth “skin” and perfect feet.
Versatile and Customizable: You can tweak the color intensity, frosting sweetness, or even add garnishes for a personal twist.

Red Velvet Macarons with Cream Cheese Frosting, Red Velvet Macaron Recipe, Homemade Red Velvet Macarons, Easy Macaron Filling, Elegant Dessert for Parties - A white plate stacked with ten bright red macarons arranged in a pyramid shape. Each macaron has two smooth, shiny red shells with a consistent white cream filling in the middle. The red shells have a slightly textured edge showing their crispness. The background is a plain black, and the plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk ingredients first. This Red Velvet Macarons with Cream Cheese Frosting Recipe calls for simple but quality ingredients that come together beautifully. Using aged egg whites helps the meringue stabilize, while superfine almond flour ensures those smooth, delicate shells. And that cream cheese frosting? It’s the classic red velvet complement that brings everything home.

Aged Egg Whites: I always separate my eggs a day ahead and let the whites sit covered in the fridge; it gives you a stronger meringue for perfect feet.
Cream of Tartar (optional): Adds stability to your egg whites, especially helpful if your kitchen is humid.
Granulated Sugar: Sweetens the meringue while helping it become glossy and stiff.
Superfine Almond Flour: The finer, the better, for smooth shells without bumps.
Powdered Sugar: Combines with the almond flour for structure and sweetness.
Unsweetened Cocoa Powder: Just enough for that subtle cocoa note that’s authentic to red velvet.
Red Gel Food Coloring: Gel is essential here – it gives you great color without altering batter consistency.
Cream Cheese: Room temperature is key; it makes your frosting silky and easy to pipe.
Vanilla Extract/Paste: Adds depth to your frosting’s flavor.
Salt: Balances the sweetness and enriches the cream cheese flavor.
Powdered Sugar (for frosting): Smooths out the frosting and helps with pipeability.

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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.

Tweak to Your Taste

I’ve played around with this Red Velvet Macarons with Cream Cheese Frosting Recipe a bit, and one of my favorite tweaks is dialing up the cream cheese tang just a bit more for an extra punch. You can easily adjust that or even swap in different fillings for new flavors. The beauty of macarons is they’re like a blank canvas—you personalize your way to perfection.

Variation: I sometimes add a dash of cinnamon to the cocoa powder for a warm twist—great for fall parties!
Dietary Mod: For a dairy-free version, coconut cream cheese works surprisingly well, but the texture changes slightly.
Seasonal Change: Swap the red gel for pink or purple to celebrate different occasions, or even do pastel tones for spring.

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

Step 1: Prepare and Whip Your Egg Whites

First, line two large baking sheets with parchment or silicone mats; this prevents sticking and helps your shells cook evenly. Pour those aged egg whites into your stand mixer bowl and start whipping on medium speed until you see tiny bubbles forming on the surface. If you have cream of tartar, add it now—it balances the pH for better stability. Keep whipping until soft peaks form—you’ll know when the peaks hold their shape but still fold over gently. This sets the stage for a strong meringue.

Step 2: Sweeten and Whip to Stiff Peaks

Add granulated sugar slowly while mixing on a medium-low speed—not all at once, or you might deflate your meringue. After the sugar’s fully in, crank up the mixer to medium-high. Whip until you get stiff, shiny peaks that stand straight up when you lift the whisk. A tip I learned: watch closely here—overwhipping can dry out the whites, making folding tricky later.

Step 3: Sift Your Dry Ingredients & Fold Gently

Here’s where precision matters. Sift almond flour, powdered sugar, and cocoa powder together right into the bowl with your meringue. Use a rubber spatula to break up clumps and press through the sifter if needed—that’s the secret to those perfectly smooth shells. Add about a teaspoon of red gel food coloring. Now fold carefully using a circular motion: sweep along the sides, then scoop underneath and fold over, turning the bowl slowly. Don’t rush! Remember to scrape your spatula often so every bit gets properly mixed in.

Step 4: Pipe and Rest Your Macarons

Fill a large piping bag fitted with a medium round nozzle and pipe 1½-inch circles on your lined trays, spacing them about an inch apart. Don’t worry if your first few aren’t perfect—practice makes perfect! Tap the baking sheets firmly on your counter a few times to release air bubbles—then pop any stubborn ones with a toothpick. This step makes your shells smooth and crack-free. Critical tip: let them sit for at least 30 minutes until they develop a dry skin—this matte layer is what helps create those iconic macaron feet during baking.

Step 5: Bake with Care

Preheat your oven to 320°F (160°C). Bake one tray at a time on the middle rack for 18-21 minutes, rotating the pan halfway through. Oven times can vary, so start checking at 18 minutes, especially if your shells are smaller. Once baked, cool them fully on the tray (about 30 minutes)—if you’ve nailed it, they’ll peel easily off the mat with a shiny bottom.

Step 6: Prepare the Cream Cheese Frosting

Using a whisk attachment, beat room-temp cream cheese on medium speed for 1-2 minutes until silky smooth. Add vanilla and salt and gently mix. Slowly add powdered sugar on a low speed, then keep mixing until the frosting is smooth and pipeable. If it’s too stiff, splash in a little milk or cream—too loose, add more powdered sugar. Simple, delicious, and perfect for pairing with those shells.

Step 7: Assemble Your Macarons

Match your shells by size, then pipe a dollop of frosting onto one shell and gently sandwich it with another. If you want to get fancy, drizzle melted white chocolate or sprinkle crushed macaron bits on top. Pop them in an airtight container in the fridge overnight to mellow and marry the flavors before serving. That patience pays off every time!

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

Weigh Everything Precisely: I swear by my kitchen scale – grams make all the difference for consistent shells.
Age Your Egg Whites: Separating eggs a day ahead and letting whites rest drastically improves volume and stability.
Master the Folding Technique: Slow and steady wins the race here; avoid overmixing but don’t leave lumps, either.
Rest Macs Until Matte Skin Forms: Skipping this rest can cause cracks and no feet — don’t rush it!

How to Serve Red Velvet Macarons with Cream Cheese Frosting Recipe

Garnishes

I love topping these macarons with a light drizzle of white chocolate or a sprinkle of crushed macaron shells for texture and a little crunch surprise. If you’re feeling fancy, a dusting of edible gold dust or a tiny fresh raspberry on top can really raise the presentation game.

Side Dishes

These macarons go beautifully with a cup of rich espresso or a fragrant chai latte. For parties, I’ve paired them alongside fresh berries and light whipped cream to balance the sweetness—a crowd-pleaser every time.

Creative Ways to Present

For celebrations, I like arranging these macarons on tiered dessert stands, sometimes mixing in other flavors and colors to create an elegant macaron tower. You could even create custom gift boxes with ribbons for gifting—they’re such irresistible little beauties!

Make Ahead and Storage

Storing Leftovers

I store leftover macarons in an airtight container in the fridge, ideally eating them within 4-5 days. I always let them come to room temperature before serving so the shells soften slightly and the frosting is creamy again.

Freezing

I’ve frozen both full macarons and unfilled shells successfully. Just layer them carefully in an airtight container (use parchment between layers). When thawing, let them come to room temperature gradually to avoid condensation ruining the shells.

Reheating

To freshen up chilled macarons, simply bring them out of the fridge 20–30 minutes before serving. Avoid microwaving—it can soften the shells too much and ruin the texture.

FAQs

Can I use liquid food coloring instead of gel in this Red Velvet Macarons with Cream Cheese Frosting Recipe?

While you technically can, I wouldn’t recommend it. Liquid food coloring can alter the batter’s consistency, making it runnier and harder to pipe properly, which might cause your macarons to spread and not develop feet. Gel food coloring is more concentrated and doesn’t add extra liquid, so it’s your best bet for vibrant color and stable batter.
Why do my macarons crack or not get feet?

Cracking or missing feet usually results from not letting the macarons rest long enough before baking or oven temperature being too high. The resting allows a skin to form, essential for feet to develop. Also, make sure your oven is accurately calibrated. My tip? Invest in an oven thermometer to avoid surprises, and watch that drying step closely—don’t skip it!
How long should I let macarons mature after assembling?

For best flavor and texture, refrigerate your assembled macarons overnight or ideally 24 hours. This maturation softens the shells slightly and lets the flavors meld into the perfect bite-sized dessert.
Can I make the cream cheese frosting ahead of time?

Absolutely! Cream cheese frosting can be made 1-2 days ahead and kept refrigerated in an airtight container. Just bring it to room temperature and give it a quick whisk before piping to restore that silky texture.

Final Thoughts

This Red Velvet Macarons with Cream Cheese Frosting Recipe has quickly become one of my favorite homemade treats to share—whether I’m gifting or indulging. It feels fancy but is totally doable with a bit of patience and care. If you’ve ever been intimidated by macarons, give this a go! You’ll be amazed at the compliments and, more importantly, how rewarding it is to bake something so beautiful and delicious with your own hands. Let me know how yours turn out—I’m cheering for you in the kitchen!