Red Velvet Macarons with Cream Cheese Filling Recipe

ByLucy
Jump to Recipe· 4.9 from 25 reviews

If you’re anything like me and you’re always on the hunt for a show-stopping treat to impress friends or just treat yourself, this Red Velvet Macarons with Cream Cheese Filling Recipe is exactly what you need. These delicate little beauties are not only stunning with their vibrant red shells but also delightfully soft and rich thanks to that luscious cream cheese filling. Stick around and I’ll walk you through every step to make these macarons your new favorite indulgence!

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Why This Recipe Works

  • Perfect Texture: The red velvet macarons have that iconic crisp shell with a tender, chewy interior thanks to well-aged egg whites and precise folding.
  • Cream Cheese Filling: The rich, tangy cream cheese frosting perfectly balances the sweet cocoa flavor without overpowering it.
  • Vibrant Color: Using gel food coloring gives you that eye-catching, deep red hue without altering the batter’s consistency.
  • Beginner-Friendly Tips: Step-by-step guidance and personal tricks help you avoid common pitfalls like cracked shells or flat macarons.
Red Velvet Macarons with Cream Cheese Filling, red velvet macarons, cream cheese filled macarons, elegant macaron recipes, vibrant cookie desserts - 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

Every ingredient in this Red Velvet Macarons with Cream Cheese Filling Recipe plays a crucial role, especially because macarons can be a bit finicky. Picking the right almond flour, using aged egg whites, and opting for Dutch-process cocoa powder all add up to those flawless shells and that signature flavor.

Red Velvet Macarons with Cream Cheese Filling, red velvet macarons, cream cheese filled macarons, elegant macaron recipes, vibrant cookie desserts - 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: Finely ground and fresh almond flour ensures smooth batter and crisp shells without a gritty texture.
  • Powdered sugar: Helps create that delicate sweetness and combines seamlessly with almond flour for the perfect macaronage.
  • Dutch-process cocoa powder: Provides a mild chocolate richness, balancing the red velvet flavor without bitterness.
  • Aged egg whites: Aging the egg whites improves meringue stability, helping achieve those stiff peaks critical for piping.
  • Granulated sugar: Stabilizes the egg white foam and sweetens the shells just right.
  • Cream of tartar: Optional but helps stabilize the meringue further, great for beginners.
  • Vanilla extract: Adds a subtle fragrant note that complements the cocoa and cream cheese perfectly.
  • Gel food coloring: A concentrated color source that won’t dilute your batter—key for that vibrant red.
  • Cream cheese (brick style): Gives the filling that luscious tang and creamy texture—spreadable cream cheese just doesn’t cut it here.
  • Unsalted butter: Adds smoothness and body to the frosting, balancing the tang.
  • Powdered sugar (for filling): Gives the cream cheese frosting its sweetness and perfect consistency.
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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.

Make It Your Way

I love experimenting with fillings, and while cream cheese is my go-to for that authentic red velvet flavor, you can tweak this recipe to suit your mood or dietary needs. Don’t be afraid to personalize—it’s what makes baking fun!

  • Variation: Swap the cream cheese filling for a white chocolate ganache if you want a sweeter, more indulgent experience—I tried this once for a special occasion and it was a hit!
  • Dietary modification: Use a vegan cream cheese substitute and aquafaba instead of egg whites to make these vegan-friendly; results can vary, so a bit of trial helps.
  • Color twists: You can create ombré macarons by blending shades of red food coloring right into the batter—looks amazing for parties.

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

Step 1: Mix and Sift Your Dry Ingredients

Start by sifting together the almond flour, powdered sugar, and Dutch-process cocoa powder. This step is non-negotiable because it removes any lumps and ensures your batter is perfectly smooth. Having a light and airy base means your macarons will be beautifully even and crack-free. Trust me, I realized this the hard way after a few bumpy batches!

Step 2: Whip Your Egg Whites to Perfect Peaks

Using aged egg whites at room temperature, whip them with an electric mixer until foamy. Add cream of tartar if you like—it helps stabilize the meringue, especially if you’re new to macarons. Gradually add granulated sugar in small increments, beat until you get stiff, glossy peaks. A good test is lifting the beaters and seeing if peaks stand tall without folding. When I first started, this step intimidated me, but patience here makes all the difference.

Step 3: Fold "Macaronage" – The Batter Magic

Now, it’s time to gently fold about a third of the dry mix into the meringue. Use smooth, sweeping motions to combine without deflating the air. Repeat with the rest in thirds. The goal? A batter that flows slowly off your spatula in a thick ribbon and barely holds a figure-8 shape before breaking. I can’t stress enough to go slow here—overmixing deflates your meringue; undermixing makes cracked, uneven shells.

Step 4: Pipe and Rest Your Macarons

Transfer your batter to a piping bag fitted with a round tip. Pipe out 1.5-inch circles on lined baking sheets, spaced about two inches apart. Flick the tip at the end of each circle to avoid peaks. Tap the pans firmly on your counter multiple times to pop air bubbles—this trick saved me so many cracked macarons! Then, let them rest at room temperature until they develop a dry skin on top, usually about 35 minutes. Resist the urge to rush this; it’s essential for those signature feet.

Step 5: Bake to Perfection

Bake macarons one tray at a time at 325°F (160°C) for 10-11 minutes, rotating halfway through to ensure even baking. You’ll know they’re done when the feet look set and pressing lightly on top leaves no dents. Let them cool completely on the tray before moving on. I usually double-check by gently lifting a shell—if it lifts easily without sticking, you’re golden.

Step 6: Whip Up That Cream Cheese Filling

In a bowl, cream together softened cream cheese and unsalted butter until smooth. Add vanilla and salt, then gradually mix in powdered sugar until the frosting is silky and spreadable. If your frosting feels too loose, pop it in the fridge for a few minutes before piping. This filling is the heart of the recipe, bringing that classic red velvet tang!

Step 7: Assemble and Mature

Pipe the cream cheese filling onto the flat side of one shell and sandwich it with another. For best flavor and perfect texture, refrigerate the assembled macarons in an airtight container for 24 hours—this maturation step lets the flavors marry beautifully. Occasionally, I drizzle melted white chocolate over the tops for an extra elegant touch before chilling. It’s your call, but trust me, waiting is worth it.

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Tips from My Kitchen

  • Aging Egg Whites: I always age my egg whites 24 hours minimum—it makes my meringue more stable and reduces cracking dramatically.
  • Piping Consistency: Holding the piping bag straight up and down helps create uniform circles and “feet” during baking.
  • The Resting Phase: Don’t skip resting—they need to form a dry skin, or else shells crack during baking; patience pays off.
  • Avoiding Overmixing: Watch your batter closely during folding. It’s a balance—the batter should flow but not be too runny. I learned this from my early batches that came out flat.

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

Red Velvet Macarons with Cream Cheese Filling, red velvet macarons, cream cheese filled macarons, elegant macaron recipes, vibrant cookie desserts - 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

I like to keep it simple with a dusting of cocoa powder or a gentle drizzle of melted white chocolate on top. Sometimes, for a little sparkle, I sprinkle edible gold dust on a few select macaron shells—it makes them party-ready even before you take a bite.

Side Dishes

These macarons pair wonderfully with a fresh cup of coffee or a creamy latte. For a special occasion, I serve them alongside fresh berries or even a light fruit sorbet to complement the richness.

Creative Ways to Present

I once arranged these macarons in a tiered stand sprinkled with fresh rose petals for a bridal shower—it was a showstopper! You can also build mini macaron towers using a cone form, perfect for birthdays or festive gatherings. Presentation really boosts the wow factor!

Make Ahead and Storage

Storing Leftovers

I always store leftover macarons in an airtight container in the fridge. They keep well for up to two weeks, and removing them about 15-20 minutes before eating brings out their soft, chewy texture beautifully. I’ve found that refrigeration actually intensifies the cream cheese filling’s flavor.

Freezing

Freezing is a great option! I place the assembled macarons in a single layer inside an airtight container, separating layers with parchment paper. They freeze well for several months. Just thaw them overnight in the fridge before serving for fresh flavor.

Reheating

Macarons don’t really need reheating, but if you prefer them a little warmer, I gently let them come to room temperature instead of microwaving. Microwaves can soften the shells too much and ruin that delicate texture.

FAQs

  1. Do I have to use aged egg whites for this Red Velvet Macarons with Cream Cheese Filling Recipe?

    Aging egg whites isn’t strictly mandatory, but it can greatly improve your meringue’s stability, especially if you’re new to making macarons. Aged egg whites whip up with more volume and help reduce common issues like cracking or hollow shells. I recommend giving it a try at least once to see the difference for yourself.

  2. What red food coloring works best for vibrant macarons?

    I always use gel food coloring because it’s concentrated and doesn’t add extra liquid to the batter, which can throw off the texture. Liquid food coloring can make the batter too wet, so stick with gel for that clean, intense red that doesn’t compromise your macaronage.

  3. Can I substitute the cream cheese filling with something else?

    Absolutely! While cream cheese filling is classic for red velvet, you can experiment with whiten chocolate ganache, buttercream, or even fruit curds as fillings. Just keep in mind different fillings may affect the overall sweetness and texture, so adjust accordingly.

  4. How long do red velvet macarons last once assembled?

    When stored in an airtight container in the fridge, they last up to two weeks. The flavors actually develop more during this time, making them taste even better on day two or three. Just pull them out a little before eating to let them soften slightly.

Final Thoughts

This Red Velvet Macarons with Cream Cheese Filling Recipe holds a special place in my heart because it combines two beloved flavors into one delicate, elegant bite. I adore sharing these macarons with friends and watching their faces light up when they taste that creamy filling paired with the tender shells. If you’re venturing into the world of macarons or just want to try a fresh twist on a classic, I promise you won’t regret spending some time with this recipe. It’s not just baking—it’s a little moment of magic you get to savor.

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Red Velvet Macarons with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 25 reviews
  • Author: Lucy
  • 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

This Red Velvet Macarons recipe features delicate almond-based shells infused with cocoa powder and vibrant red food coloring, sandwiched with a rich and creamy cream cheese frosting. Perfectly crisp on the outside with a melt-in-your-mouth texture inside, these macarons are a visually stunning and delicious treat for special occasions or an elegant dessert.

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/110 ml/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 (approximately 1 teaspoon)

Cream Cheese Frosting Filling

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

Instructions

  1. Prepare Equipment and Ingredients: Ensure all equipment is completely clean, dry, and grease-free. Line several cookie sheets with parchment paper or silicone mats and set aside.
  2. Sift Dry Ingredients: In a medium bowl, sift together almond flour, powdered sugar, and Dutch-process cocoa powder. Set aside.
  3. Beat Egg Whites: Add aged egg whites to a large bowl and beat with an electric mixer on medium speed until foamy, about 30 seconds.
  4. Add Cream of Tartar: Add cream of tartar to egg whites and continue beating on medium speed for another 30 seconds.
  5. Incorporate Granulated Sugar: Gradually add granulated sugar one tablespoon at a time, beating for about 30 seconds between each addition until all sugar is incorporated.
  6. Add Flavorings and Color: Mix in vanilla extract, table salt, and red gel food coloring. Continue beating on medium-high speed until stiff peaks form—that is, peaks hold their shape firmly without collapsing.
  7. Fold Dry Ingredients: Add approximately one-third of the dry mixture into the meringue and fold gently with a spatula. Repeat folding with remaining dry ingredients until batter flows smoothly in a thick ribbon and you can barely make a figure-8 without breaking.
  8. Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto prepared baking sheets spaced 2 inches apart. Flick wrist in a C motion to remove peaks.
  9. Remove Air Bubbles and Rest: Firmly bang each baking sheet on the countertop several times to release air bubbles. Let macarons rest at room temperature until a skin forms on the surface, about 35 minutes.
  10. Bake Macarons: Preheat oven to 325°F (160°C). Bake macarons one tray at a time on the center rack for 11 minutes, turning the pan halfway through. The feet should appear dry, and the tops should not give when gently pressed.
  11. Cool Shells: Allow shells to cool completely before filling.
  12. Make Cream Cheese Frosting: Combine softened cream cheese, butter, vanilla, and salt in a bowl. Mix until smooth and creamy. Gradually add powdered sugar, mixing until the frosting is smooth.
  13. Assemble Macarons: Pipe frosting onto the bottom of one shell and sandwich with another. For best results, refrigerate assembled macarons in an airtight container for 24 hours to mature flavors.
  14. Optional Decoration: If desired, drizzle melted white chocolate over shells before refrigerating for extra flair.

Notes

  • Aged Egg Whites: Aging egg whites improves meringue stability. Measure egg whites into a clean container, cover with plastic wrap poked with holes, and store in the refrigerator for at least 24 hours before use. Bring to room temperature before beating.
  • Cocoa Powder: Dutch-process cocoa is recommended for richer flavor, but natural cocoa powder can be used as a substitute.
  • Storing: Store assembled macarons in an airtight container in the refrigerator for up to two weeks. Allow to come to room temperature 15-20 minutes before eating. Macarons can also be frozen in an airtight container for several months.
  • Equipment Tips: Avoid rubber, silicone, and plastic when whipping egg whites to prevent contamination and ensure proper meringue formation.

Nutrition

  • Serving Size: 1 macaron sandwich
  • Calories: 120 kcal
  • Sugar: 12 g
  • Sodium: 35 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 15 mg

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