Red Velvet Macarons with Cream Cheese Filling Recipe

ByTaylor
Jump to Recipe· 4.8 from 37 reviews

If you’ve ever wanted to impress friends with a dessert that’s as beautiful as it is delicious, you’re going to love this Red Velvet Macarons with Cream Cheese Filling Recipe. These dainty, ruby-red treats marry the delicate crunch of classic macarons with the rich, tangy sweetness of cream cheese filling—trust me, they’re fan-freaking-tastic and well worth the effort. Whether you’re gearing up for a special occasion or just craving something a little extra indulgent, this recipe will walk you through everything you need to create stunning, bakery-quality macarons at home.

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Why This Recipe Works

  • Perfect Texture: The carefully aged egg whites and precise folding technique create macarons with just the right crisp exterior and chewy inside.
  • Vibrant Color & Flavor: Using gel food coloring combined with Dutch-process cocoa powder gives that stunning red velvet look and rich cocoa undertone.
  • Cream Cheese Filling: The smooth, tangy cream cheese buttercream perfectly offsets the sweetness of the shells, creating harmonious flavor balance.
  • Reliable Steps & Tips: You’ll get tested advice on meringue consistency, resting times, and baking to make sure you succeed on your first try.
Red Velvet Macarons with Cream Cheese Filling, red velvet cookie recipes, elegant macaron ideas, homemade bakery-quality macarons, festive dessert recipes - The image shows many red macarons placed on a dark surface that appears smooth. Each macaron has two shiny red shells with a smooth texture, and they are sandwiched with a thick layer of white cream in the middle. On top of each macaron, there are thin white lines drizzled in a diagonal pattern, adding contrast to the bright red shells. The macarons are arranged randomly and some are slightly tilted, showing the soft cream inside. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Let’s talk about these ingredients before diving in. Each component has its role—from the almond flour that lends that signature macaron texture, to the cream cheese in the filling that brings richness and tang. I always recommend using quality items and weighing ingredients if you have a kitchen scale for best results.

Red Velvet Macarons with Cream Cheese Filling, red velvet cookie recipes, elegant macaron ideas, homemade bakery-quality macarons, festive dessert recipes - Flat lay of a small mound of finely ground almond flour on a simple white ceramic plate, a white ceramic bowl filled with smooth powdered sugar, a white ceramic bowl containing rich dark Dutch-process cocoa powder, three whole clean brown eggs arranged neatly, a small white ceramic bowl with clear aged egg whites, a small white ceramic bowl holding fine granulated sugar, a few pinches of cream of tartar and table salt displayed side by side as tiny piles on a white ceramic dish, a small white bowl with golden vanilla extract, a tiny white bowl with vivid red gel food coloring, a block of fresh cream cheese on a simple white ceramic plate, a portion of smooth unsalted butter on a white dish, all ingredients carefully placed with perfect symmetry and balanced proportions, soft natural shadows, 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
  • Almond Flour: Use finely ground almond flour; I like to sift it to avoid clumps that can ruin the smooth shells.
  • Powdered Sugar: This helps achieve a silky batter and keeps the shells tender.
  • Dutch-process Cocoa Powder: Adds that classic red velvet chocolate flavor without bitterness.
  • Aged Egg Whites: Aging (letting egg whites rest in the fridge for 24 hours) helps improve meringue stability and volume—trust me, it makes a big difference!
  • Granulated Sugar: Sweetens and stabilizes the meringue for those stiff peaks you need.
  • Cream of Tartar: Optional, but great for stabilizing the egg whites even more.
  • Table Salt: Balances sweetness and enhances flavor throughout.
  • Vanilla Extract: Adds warmth and depth that complements the cocoa and cream cheese perfectly.
  • Red Gel Food Coloring: Gel colors are best because they provide vivid color without adding extra liquid that could change batter consistency.
  • Cream Cheese (for filling): Use brick-style cream cheese, not the spreadable kind—it behaves better and tastes fresher.
  • Unsalted Butter: Softened to blend easily into the cream cheese for a silky frosting.
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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 often love playing around with this Red Velvet Macarons with Cream Cheese Filling Recipe to suit different occasions or flavors. You can absolutely make it your own, and I encourage you to experiment a bit once you’ve nailed the basics.

  • Less Sweet Filling: Sometimes I cut back on powdered sugar in the cream cheese frosting when I want to reduce sweetness—still silky and delicious!
  • Chocolate Drizzle: For a fancy touch, drizzle melted white or dark chocolate over the assembled macarons. It’s festive and makes a great gift.
  • Dietary Modifications: Swap regular powdered sugar for a finer coconut sugar blend to try a more natural sweetener—though it might change texture slightly.
  • Color Variations: If you want a twist, try other gel colors for fun seasonal versions, but keep cocoa in the shells for that velvety flavor.

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

Step 1: Prep Your Dry Ingredients and Aging Egg Whites

Start by sifting together your almond flour, powdered sugar, and Dutch-process cocoa powder into a bowl. This gets rid of any lumps and helps your batter stay smooth. Meanwhile, if you haven’t aged your egg whites yet, remember to measure them into a clean container and leave them covered in the fridge for 24 hours beforehand. This aging really helps with stability and volume of your meringue, especially if you’re new to macarons.

Step 2: Make the Meringue

In a clean, dry mixing bowl, whip the aged egg whites on medium speed until foamy, about 30 seconds. If you’re using cream of tartar, add it now—it boosts meringue stability. Then, add your granulated sugar gradually—about a tablespoon at a time—pausing around 30 seconds between additions. This slow incorporation helps to get that glossy, stiff peak texture you want. Don’t forget to add vanilla extract, salt, and the gel food coloring near the end while continuing to beat until you see peaks that stand tall without wilting.

Step 3: Fold in the Dry Mix

Gently fold about a third of the dry ingredients into your meringue using a spatula. Repeat with the remaining two thirds, folding carefully but thoroughly. The key here is to get a batter that’s smooth and flows like lava—if you can just make an “figure 8” shape with your spatula before the batter breaks, you’re spot on. Too much mixing can deflate your meringue, leaving flat shells, so stop once it flows well but still has some body.

Step 4: Pipe and Rest the Shells

Transfer your batter into a pastry bag fitted with a round tip (I swear by an Ateco 804 for perfect circles). Pipe the batter onto lined baking sheets in about 1½ inch rounds, spacing them 2 inches apart so they don’t stick while baking. Tap the tray firmly on the counter a few times to pop any air bubbles that might cause holes. Then, rest the shells for about 35 minutes at room temperature until the tops develop a dry, matte “skin”—this step is critical to getting macarons with feet (that frilly edge at the base).

Step 5: Bake and Cool

Bake one tray at a time in your preheated 325°F (160°C) oven for 10–11 minutes. Rotate the pan halfway through so they bake evenly. When they come out, the feet should be dry and the shells shouldn’t dent when lightly pressed. Let them cool completely on the tray before moving on to filling.

Step 6: Make the Cream Cheese Filling and Assemble

Beat softened cream cheese and butter together until creamy, then add vanilla and salt. Slowly mix in powdered sugar until smooth and spreadable. Pipe a dollop onto the underside of one macaron shell, sandwich with another, and gently press together. If you want that classic red velvet vibe, let your macarons rest in the fridge for 24 hours so flavors marry and textures soften perfectly.

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

  • Always Sift Dry Ingredients: It makes your batter lump-free and smoother which is crucial for shiny shells.
  • Avoid Overmixing: The batter should flow but not be too runny; this balance is often the trickiest part to get right.
  • Use a Kitchen Scale: Weighing ingredients gives you consistent results much better than measuring cups.
  • Let the Shells Rest: Don’t rush this! Waiting for the skin to form reduces cracking and gives those signature “feet.”

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

Red Velvet Macarons with Cream Cheese Filling, red velvet cookie recipes, elegant macaron ideas, homemade bakery-quality macarons, festive dessert recipes - The image shows a close-up of five red macarons stacked on a white plate, each macaron consisting of two smooth, bright red shells with a soft white cream filling in the middle. The top shells have thin, white icing drizzled in a crisscross pattern, adding a textured detail. The macarons have a slightly rough edge where the shells meet the filling, giving a delicate look. The background is softly blurred with a white marbled texture, highlighting the vibrant red and white colors of the macarons. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Personally, I love to sprinkle a little edible gold dust or finely grated white chocolate on top of each shell for a festive look. For casual gatherings, a simple dusting of powdered sugar adds charm without overpowering the vibrant red color. Occasionally, I drizzle some white chocolate on top for an elegant touch that elevates the presentation.

Side Dishes

These macarons pair beautifully with a cup of robust coffee or lightly brewed black tea, which cuts through the sweetness and complements the cream cheese center. For brunch or afternoon tea, serve alongside fresh fruit like raspberries or sliced strawberries to echo the red velvet theme.

Creative Ways to Present

For special occasions, I arrange my macarons in a pretty tiered stand or box them up tied with red ribbon for gifting. Another favorite: assemble a “macaron bouquet” by attaching sticks to the bottom of the shells and arranging them in a vase—your guests will be wowed before they even take a bite!

Make Ahead and Storage

Storing Leftovers

I keep leftover macarons in an airtight container in the refrigerator, which helps maintain freshness and texture for up to two weeks. Just be sure to bring them to room temperature 15–20 minutes before eating so the flavors shine.

Freezing

Freezing works great! You can store assembled macarons in airtight containers or individually wrapped. When I’ve made extras, freezing means I can enjoy them later without rushing, just thaw them in the fridge overnight.

Reheating

I don’t recommend reheating in the oven as it can dry out the shells, but letting them come to room temperature after refrigeration or freezing is enough to bring back their soft, chewy goodness. If you want a touch of warmth, a few seconds in a microwave on low power—but I usually skip this.

FAQs

  1. Can I use fresh egg whites instead of aged egg whites in this Red Velvet Macarons with Cream Cheese Filling Recipe?

    Yes, you can use fresh egg whites, but aging them for at least 24 hours in the fridge helps remove excess moisture and improves meringue stability, leading to better volume and texture. If you’re a beginner or have struggled with macarons before, aging your egg whites often makes a noticeable difference.

  2. Why is it important to let the macaron shells rest before baking?

    Resting allows the surface to dry and form a “skin,” which prevents cracks and helps your macarons develop the signature “feet” (the ruffled base). If the shells go straight into the oven while still sticky, they’re more likely to crack or spread unevenly.

  3. Can I substitute natural cocoa powder for the Dutch-process cocoa in this recipe?

    You can, but Dutch-process cocoa is preferable because it’s less acidic and provides a smoother, richer flavor that complements the cream cheese filling. Natural cocoa might change the color slightly and add a bit of tanginess.

  4. How long do Red Velvet Macarons with Cream Cheese Filling keep in the fridge?

    Stored in an airtight container, they keep well for up to two weeks in the refrigerator. Just remember to bring them to room temperature before serving for the best texture and flavor.

  5. What’s the best way to avoid hollow shells?

    Hollow shells often happen due to over or under mixing the batter, or overbaking. Be sure to fold your batter to the right consistency—not too runny but not too stiff—and rest the shells properly before baking. Also, keep an eye on baking time and temperature for your specific oven.

Final Thoughts

Making Red Velvet Macarons with Cream Cheese Filling Recipe has been one of my favorite baking adventures—it combines two beloved treats into one irresistible bite. I love how the bright red shells contrast with the creamy, tangy filling, and how every silkily smooth macaron tells a little story of patience and love in the kitchen. If you take your time and follow these tips, you’ll be handing out compliments left and right. Trust me, once you nail these, you’ll be hooked and proud to share this classic with everyone you know!

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Red Velvet Macarons with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 37 reviews
  • Author: Taylor
  • Prep Time: 50 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 25 macaron sandwiches
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

Delight in these elegant Red Velvet Macarons featuring a tender almond and cocoa shell paired with a creamy, smooth cream cheese frosting filling. Perfect for special occasions or a sophisticated treat, this recipe guides you through crafting delicate macarons with a vibrant red color and classic cream cheese filling.

Ingredients

For Red Velvet Macarons

  • 150 grams almond flour (1 ¼ cup)
  • 145 grams powdered sugar (1 ¼ scant cup)
  • 5 grams Dutch-process cocoa powder (1 Tablespoon)
  • 110 grams aged egg whites, room temperature (about 3 egg whites / just under ½ cup)
  • 95 grams granulated sugar (scant ½ cup)
  • ⅛ teaspoon cream of tartar (optional)
  • ⅛ teaspoon table salt
  • 1 teaspoon vanilla extract
  • Red gel food coloring (about 1 teaspoon for bright color)

Cream Cheese Frosting Filling

  • 4 oz cream cheese, softened (113 grams, brick-style)
  • ¼ cup unsalted butter, softened (57 grams)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon table salt
  • 1 ¾ cups powdered sugar (220 grams)

Instructions

  1. Prepare Equipment: Ensure all mixing bowls, baking sheets, and utensils are completely clean, dry, and grease-free. Avoid any rubber, silicone, or plastic materials when whipping egg whites.
  2. Line Baking Sheets: Line several cookie sheets with parchment paper or clean, dry silicone mats and set aside.
  3. Sift Dry Ingredients: In a medium bowl, sift together almond flour, powdered sugar, and Dutch-process cocoa powder. Set aside.
  4. Beat Egg Whites: In a large mixing bowl, beat the aged egg whites on medium speed with an electric mixer until foamy, about 30 seconds.
  5. Add Cream of Tartar: Add cream of tartar and continue beating on medium speed for another 30 seconds.
  6. Incorporate Granulated Sugar: Add granulated sugar gradually, about 1 tablespoon at a time, beating for 30 seconds between each addition until all sugar has been incorporated.
  7. Add Flavorings and Color: Add vanilla extract, salt, and roughly 1 teaspoon of red gel food coloring. Beat on medium to medium-high speed until mixture reaches thick, fluffy, stiff peaks that hold shape firmly.
  8. Fold Dry Ingredients: Add about one-third of the dry cocoa mixture to the meringue and fold gently using a spatula. Repeat folding with remaining two-thirds until combined. Continue folding until batter flows smoothly and falls in a ribbon that can just barely form a figure-8 before breaking.
  9. Pipe Macarons: Transfer batter to a large piping bag fitted with a round tip (Ateco 804 recommended). Pipe 1 ½ inch circles onto prepared baking sheets spaced approximately 2 inches apart, finishing each with a gentle wrist flick to avoid peaks.
  10. Release Air Bubbles: Firmly bang baking sheets several times on countertop to release any air bubbles.
  11. Rest Macarons: Allow macarons to rest at room temperature until a skin forms on the surface and they no longer feel sticky, about 35 minutes.
  12. Preheat Oven: Preheat oven to 325°F (160°C).
  13. Bake Macarons: Bake one tray at a time in the center rack for 11 minutes, turning the pan halfway through. The feet should appear dry and the tops firm to gentle touch.
  14. Cool Shells: Let macaron shells cool completely on the baking sheet before filling.
  15. Prepare Filling: In a medium bowl, beat together softened cream cheese, butter, vanilla, and salt until smooth and creamy.
  16. Add Powdered Sugar: Gradually add powdered sugar and beat until frosting is smooth.
  17. Assemble Macarons: Pipe frosting onto bottom of one macaron shell, then sandwich with another shell.
  18. Mature Macarons: For best flavor and texture, refrigerate assembled macarons in an airtight container for 24 hours before serving. Optionally, drizzle melted white chocolate over shells before refrigeration.

Notes

  • Aged Egg Whites: Aging egg whites by refrigerating them covered with plastic wrap pierced with holes for at least 24 hours improves meringue stability but is not mandatory.
  • Cocoa Powder: Dutch-process cocoa is preferred for richer flavor, but natural cocoa powder can be used as a substitute.
  • Storage: Store assembled macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature for 15-20 minutes before eating.
  • Freezing: Macarons freeze well in airtight containers for several months.
  • Equipment: Avoid grease and use stainless steel or glass bowls for beating egg whites for best results.

Nutrition

  • Serving Size: 1 macaron sandwich
  • Calories: 120 kcal
  • Sugar: 14 g
  • Sodium: 45 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 15 mg

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