Red Velvet Macarons

Prep Time 45 minutes
Cook Time 16 minutes
Rest 1 hour
Total Time 2 hours 1 minute
Post may contain affiliate links. Read my disclosure policy.

Sweet and delicate red velvet macarons are the perfect romantic treat. This is an easy homemade macaron recipe to enjoy for any occasion, and especially Valentine’s Day!

Red Velvet Macarons (via thenovicechefblog.com)

Y’all know I love Macarons. So when I walked into a Macaron store in International Mall here in Tampa, you can just imagine how big my smile was! Rows and rows of brightly colored macarons with all different kinds of interesting flavors! Then I saw the prices. $18 for 6 macarons?! You have got to be kidding me!

Red Velvet Macarons (via thenovicechefblog.com)

I ended up buying one just to try (and really, it was just ok) and came home and made my own instead. This recipe made over 20 macarons and cost me $2 to make. I already had Almond Meal in my pantry — so that saved on my total price…but even if I had to buy Almond Meal, it’s only $8 for a large bag! Sure they take some time, but I enjoy the process!

Red Velvet Macarons in a white bowl.
5 from 2 votes
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Yield: 24 filled macarons

Red Velvet Macarons

Everything you love about a red velvet cake – the bite of red velvet chocolate and the tang of cream cheese frosting – all rolled into a light and airy macaron cookie. The bright pop of color makes this a great dessert for Valentine's Day, anniversaries, wedding showers, or even Christmas.
Prep Time45 minutes
Cook Time16 minutes
Rest1 hour
Total Time2 hours 1 minute

Ingredients

Red Velvet Macarons

Cream Cheese Filling

Instructions 

Macarons

  • Line two large baking sheets with parchment paper, set aside. In a medium bowl sift together powered almond meal, powdered sugar and cocoa powder. Set aside.
  • In a stand mixer, whisk egg whites at medium-low speed. Once the egg whites begin to foam, slowly sprinkle in granulated sugar. Slowly increase speed to medium-high and beat until a firm meringue forms. Once you have stiff, glossy peaks, beat in the red food coloring.
  • Using a rubber spatula, gently fold in dry ingredients into meringue, until combined. You will have to break meringue to do this, but do not over stir. Fold dry ingredients into meringue until just combined. Transfer mixture to a pastry bag with a plain round tip.
  • Pipe 1 inch rounds onto prepared baking sheets, leaving an inch between macarons to allow batter to spread. Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
  • Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch.
  • Once macarons are dry to the touch, preheat oven to 285°F; once up to temperature, bake both trays at same time for 16-18 minutes, rotating trays once. Let macarons cool completely on parchment paper or silpat liner before removing.

Filling

  • Cream the cream cheese and butter together in bowl of a stand mixer. Add vanilla extract, mixing until smooth. Slowly add powdered sugar, scraping down sides and bottom of bowl as needed.
  • Pipe filling onto a cooled macaron shell and sandwich together with a second shell. Repeat until all shells are used. Store in an airtight container, in the refrigerator, for 24 hours before eating. (They are best next day.) Let warm to room temperature before serving.

Nutrition

Serving: 1 cookie, Calories: 109kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 6mg, Sodium: 18mg, Potassium: 15mg, Fiber: 1g, Sugar: 16g, Vitamin A: 77IU, Calcium: 14mg, Iron: 0.2mg

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33 Responses
  1. Kel

    I made these and were absolutely delicious. If I wanted to make plain ones do I just omit the cocoa or do I change it into powered sugar.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Jayme! The link is working for me…if it’s still not working for you – let me know and I will email over the recipe!

  2. Laura@bakinginpyjamas

    Jessica your photo’s are so beautiful, I love them. Your new book looks great, adding to my wish-list. These look lovely, such a lovely colour.

  3. Marlene

    Hi, Jessica. I checked out teh recipe and will have to try it; I’ve never made macarons before but these look great. What do you mean by “aged egg whites,” though? Thanks!

  4. Amy @ The Nifty Foodie

    I hate that about bakeries. I understand a lot of work goes into making things, but $3 for a small macaron? C’mon!

    These are so pretty, and I’m a sucker for anything red velvet. :-)

  5. Joanne

    Your macs are so perfect and pretty! I’ve made red velvet ones before and they are seriously one of my favorite flavors.

  6. Shundara@SavyNaturalista

    Gosh at least you bought one of them; I tried to make them and I could never get them to stick I am going to half to try one more time.. I love the colors they are amazing…

  7. Erin @ The Spiffy Cookie

    They look perfect! I have only made macarons once and they tasted great but didn’t come out with the “feet”.

  8. Marcie@FlavortheMoments

    These are gorgeous — the color is so perfect! I’m afraid to make these cookies. One day…one day.

  9. Emily {Pink Tiger in the Kitchen}

    These look gorgeous!! And isn’t crazy how much bakeries and such charge for them?! And then it’s disappointing when they are just ok…

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.