Red Velvet Macarons with Cream Cheese Frosting Recipe

If you’re craving something that looks as stunning as it tastes, you’re in for a treat. This Red Velvet Macarons with Cream Cheese Frosting Recipe is hands down one of my favorite decadent desserts to make when I want to impress without stress. The deep red shells paired with velvety cream cheese frosting create a perfect bite-sized indulgence — and trust me, once you master this, you’ll want to make them again and again!

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Ingredients & Why They Work

Every ingredient in this Red Velvet Macarons with Cream Cheese Frosting Recipe has a role in creating that ideal texture and flavor you want in a macaron. Shopping for quality and the right type of each ingredient will help you avoid common pitfalls and get those bakery-style results at home.

• Aged egg whites: Using aged, room temperature egg whites helps build a stable meringue that produces those delicate yet sturdy shells.
• Cream of tartar: Optional but great for stabilizing the egg whites and preventing them from collapsing while whipping.
• Granulated sugar: Gradually added to the whites, it creates a glossy meringue with stiff peaks essential for forming sturdy macarons.
• Superfine almond flour: The foundation for the shells—blanched and finely ground almonds ensure a smooth texture without gritty bits.
• Powdered sugar: Adds sweetness and helps create that smooth surface on the shells.
• Unsweetened cocoa powder: Gives the shells their subtle chocolatey hint and the classic red velvet flavor.
• Red gel food coloring: Gel works best here because it won’t thin the batter and allows you to get that vibrant, saturated red without compromise.
• Cream cheese: The heart of the frosting; at room temperature, it whips up smooth and creamy without lumps.
• Vanilla extract or vanilla bean paste: Adds aromatic warmth that complements the tangy cream cheese.
• Fine salt: Balances the sweetness and enhances all the flavors.
• Powdered sugar (for frosting): Sweetens and thickens the cream cheese filling for piping.

Make It Your Way

I’m a big fan of these red velvet gems as-is, but I love encouraging you to put your own spin on it! Personally, I toss in some finely chopped pecans into the batter sometimes for texture, or add a few drops of espresso powder for a mocha twist. The beauty of macarons is how adaptable they are, so don’t hesitate to tweak the filling or shell colors to make it yours.

• Flavor Variations: Adding a hint of cinnamon or nutmeg to the shells can give a warm seasonal touch—perfect for fall or winter treat swaps.
• Dietary Modifications: If you want a dairy-free version, try swapping cream cheese for a vegan cream-cheese alternative; just keep an eye on consistency.
• Difficulty Level: If you’re new to macarons, try making smaller batches first—once you’re comfortable with folding and piping, scale it up!

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

Step 1: Whip the Egg Whites to the Perfect Meringue

Start by pouring your aged, room temperature egg whites into your mixer bowl and whisk on medium speed. You want to watch for small bubbles covering the surface—that’s your signal to add the cream of tartar if you’re using it. Keep beating until soft peaks form and you can see visible trails when you lift the whisk. Slowly add your granulated sugar while continuing to whip, increasing speed until you get stiff, glossy peaks that hold their shape.

Step 2: Sift and Fold the Dry Ingredients

Sifting superfine almond flour, powdered sugar, and cocoa powder is key—it keeps your shells smooth and prevents lumps. Gently fold these into your meringue using a rubber spatula. After this, add your red gel color. Using a sweeping motion, fold the batter until it flows slowly off the spatula, forming thick ribbons that hold their shape but can still be piped easily. It’s tricky at first, but watch that batter consistency carefully—you want it just right to avoid cracked or flat macarons.

Step 3: Pipe and Rest Your Macaron Shells

Transfer the batter into a piping bag fitted with a round tip and pipe 1½-inch circles onto parchment or silicone mats. Give your baking sheets a firm tap on the counter to pop air bubbles, then pop any stubborn bubbles with a toothpick. Let the shells rest for 30 minutes at room temp—a skin should form and the surface will look matte. This resting step is critical; skipping it can cause cracking or hollow shells.

Step 4: Bake and Cool

Pop your trays in a preheated 320°F (160°C) oven, baking one tray at a time on the middle rack. Bake for 18-21 minutes, and don’t forget to rotate halfway through so the shells bake evenly. Once out, let them cool on the pan for at least 30 minutes before gently peeling off the mat. A well-baked macaron will lift cleanly with a shiny bottom and delicate feet around the edges.

Step 5: Whip Up the Cream Cheese Frosting

Beat your room-temperature cream cheese until smooth, then mix in vanilla and salt. Slowly add powdered sugar, keeping the mixer on low until you get a luscious, pipeable frosting. If it feels a bit stiff, add a splash of heavy cream or milk a teaspoon at a time until it’s just right.

Step 6: Assemble and Chill

Pair your shells by size, pipe a dollop of cream cheese frosting on one half, then sandwich with the other. Optional but oh-so-pretty: drizzle white chocolate over the top or sprinkle crushed shells for a little crunch. Pop the macarons into an airtight container and chill overnight to let flavors meld and textures soften beautifully before enjoying.

How to Serve Red Velvet Macarons with Cream Cheese Frosting Recipe

Garnishes

I love sprinkling crushed macaron crumbs or finely chopped pistachios on top for texture. Sometimes a drizzle of melted white chocolate adds just enough extra sweetness and a pretty finish—plus it pairs beautifully with the tang of cream cheese.

Side Dishes

Serve these macarons alongside a cup of strong coffee, chai, or even a glass of sparkling rosé for an elegant touch. They also make the perfect sweet finish to a lightly flavored salad or fresh fruit, balancing richness with freshness.

Creative Ways to Present

For a special occasion, I like arranging the macarons in a circular pattern on a tiered stand with fresh flowers or edible gold leaf accents. Another fun idea is to package them in clear boxes tied with a red or gold ribbon—ideal for gifting or party favors that wow.

Make Ahead and Storage

Storing Leftovers

Once assembled, I store these macarons in an airtight container in the fridge where they stay fresh for up to 5 days. They actually get better after the flavors have mingled a bit—just bring them to room temperature before serving to enjoy that perfect texture.

Freezing

If I’m making a big batch, I freeze unfilled shells separately in airtight containers for up to a month. When I want macarons, I assemble them fresh from freezer shells plus the frosting. You can also freeze filled macarons, but I find the texture is best if eaten within a month.

Reheating

I never heat macarons directly in the microwave—it can make them soggy. Instead, I let frozen shells thaw fully at room temp, then assemble and chill. For filled macarons, gently bringing them to room temperature before eating is best to preserve that delicate crisp-chew balance.

FAQs

Final Thoughts

Making this Red Velvet Macarons with Cream Cheese Frosting Recipe always feels like a mini celebration in my kitchen. They’re a bit of a project, yes, but the ‘wow’ on my guests’ faces and the buttery, tangy bite make every step worth it. If you love baking and want to elevate your dessert game, this is one recipe I can’t recommend enough. Grab your piping bag and gel dye, and treat yourself—you deserve it!

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