Red Velvet Macarons

These red velvet macarons are a fun and decadent treat! The red macarons have a smooth top and perfect feet and are filled with a smooth and tasty cream cheese frosting.

Course Dessert

Cuisine French

Prep Time 25

Cook Time 17

Resting Time 45

Total Time 1 27

Servings macarons

Calories 116kcal

Author Whitney Wright

Equipment

Ingredients

Macarons

90 grams granulated sugar
100 grams almond flour
100 grams powdered sugar
1 T + 2 tsp (10 grams) Dutch process cocoa
100 grams egg whites at room temperature (about 3 egg whites)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3-4 drops GEL red food coloring don't use liquid

Cream Cheese Frosting

2 oz cream cheese softened
2 tablespoons butter softened
1 2/3 cups powdered sugar
1 tablespoon milk if needed

Instructions

Macarons

Line a baking sheet with parchment paper, or a macaron silicone baking mat. Set aside.
Sift the almond flour, powdered sugar, and cocoa powder into a large bowl. Repeat 1 more time.
In a stand up mixer with the whisk attachment, beat the egg whites on medium speed until frothy. About 1 minute. Add the cream of tartar. Continue beating for another 1-2 minutes, then add the sugar a tablespoon at a time. Continue doing this until all of the sugar has been added. Beat until soft peaks form.
Add the vanilla and food coloring, mix on low speed until food coloring is incorporated.
Mix until stiff peaks form.
Pour 1/3 of the dry ingredients into the egg white mixture. Using a rubber spatula FOLD/stir the flour mixture into the batter. Once you no longer see any dry ingredients, add the remaining flour mixture and fold it into the batter until a ribbon “figure 8” holds into the batter without breaking (as in, you can draw a figure 8 without the batter breaking), and then disappears (folds back into itself) within 15-20 seconds. The batter will be smooth, sticky, and glossy.
Spoon the batter into a piping bag with a round tip.
Using a circular piping tip, holding the piping bag vertically pipe the macarons into 1.5-2 inch circles. As you pipe, hold the piping tip close to the paper (about 1 inch from the paper.
Tap the baking sheet FIRMLY on the counter a couple of times to release the bubbles from the batter.
Let the piped shells rest for 30 -45 minutes to form hardened tops (See note #1). Macarons should no longer be tacky when you touch them.
Bake at 300 for 16-18 minutes. (I pulled mine out around 17 minutes).
Remove and cool for 15-20 minutes before removing them from the baking sheet.
Pipe some cream cheese frosting on the flat side of a macaron then take a second macaron cookie to create a sandwich. Gently press the cookies together so that the frosting spreads to the edges.

Cream Cheese Frosting

To make the cream cheese frosting, cream the butter and cream cheese together until smooth. (Can use hand mixer or stand mixer). Add the powdered sugar and mix until combined. If frosting is too thick add a tablespoon of milk until it reaches your desired consistency.

Notes

I live in a humid place, so I had to place a fan near my macarons so that they'd form a coating overtop of them.

These macarons were made at sea level.

See Recipe Tips and FAQs for tips and troubleshooting. I go over how to get the perfect macaron batter to set yourself up for success, as well as how to achieve a smooth top with no cracks, perfect macaron feet, and more!

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