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Red Velvet Macarons filled with a cream cheese frosting on a gray metal background.
5 from 2 votes

Red Velvet Macarons

These red velvet macarons are a fun and decadent treat!
Prep Time: 25 mins
Cook Time: 17 mins
Resting Time: 45 mins
Total Time: 1 hr 27 mins
Servings: 22 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



  •  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.


  1. 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.


Calories: 116kcal (6%), Carbohydrates: 19g (6%), Protein: 2g (4%), Fat: 4g (6%), Saturated Fat: 1g (5%), Cholesterol: 6mg (2%), Sodium: 26mg (1%), Potassium: 19mg (1%), Fiber: 1g (4%), Sugar: 18g (20%), Vitamin A: 66IU (1%), Calcium: 13mg (1%), Iron: 1mg (6%)