Red Velvet Macarons have a classic french macaron shell that is flavored with cocoa powder and dyed red then filled with a rich cream cheese buttercream.

A plate piled high with red velvet macarons

Macarons are one of my favorite things to make, but they are definitely tricky. They have a mind of their own and one wrong step in the recipe can totally change the end result. BUT they are also so fun to make, a major win when you get them right, and delicious no matter how they end up looking.

That being said, it is so possible to master macarons. I compiled a Step-by-Step Macaron post with all of my best tips and tricks for making the best macarons possible. It has all of the steps and tools that I use every time I make macarons and I can promise you it will get you closer to being a macaron master!

looking down on two rows of red macarons filled with cream cheese buttercream

What is macaronage?

In order to make french macarons, you have to do a process called macaronage. This is where you fold the wet and dry ingredients together in order to achieve a smooth, shiny, and flowing mixture. A good way to tell if you have done the macaronage stage correctly is if you can hold up the spatula and draw a figure 8 with the mixture without it breaking off.

two rows of red velvet macarons

Ingredients for Red Velvet Macarons

Ingredients for Red Velvet French Macarons:

  • Powdered sugar. This will aid in the flavor and structure of the finished macarons.
  • Almond flour. Be sure that you are using almond flour and not almond meal.
  • Cocoa Powder. This will add flavoring and color to the macarons.
  • Egg whites. Having your egg whites at room temperature will make it easier to whip them.
  • Granulated Sugar. Sugar will give structure to the beaten egg whites.
  • Red Food Coloring. This will give the macarons color. I reccomend using a powdered food coloring or gel food coloring for best results.

Ingredients for Cream Cheese Buttercream:

  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Cream Cheese. This will make our filling extra creamy.
  • Powdered Sugar. See above note.
  • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
  • Heavy Cream or Milk. This will help bring the buttercream together and make it creamy.
All of the ingredients needed for this recipe

Macaron Tips

  • If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
  • Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the macarons will spread too much.
  • Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
  • Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
Red french macarons on a plate

How to make Red Velvet Macarons

FRENCH MACARONS

STEP 1: Line a cookie sheet with a silicone mat or parchment paper.

STEP 2: In a food processor add the powdered sugar, almond flour, and cocoa powder and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.

The dry ingredients in a bowl

STEP 3: In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. Add one or two drops of food coloring at this point, if desired. Increase the speed and slowly add the sugar. Beat until stiff peaks form.

The french meringue beat to stiff peaks and dyed red

STEP 4: Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.

the wet and dry ingredients combined in a bowl

STEP 5: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.

STEP 6: Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger.

the red macarons piped onto a silicone mat

STEP 7: Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.

STEP 8: Place the red velvet macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.

STEP 9: Remove from the oven and allow to cool completely. They should peel off the mat easily.

STEP 10: When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.

Cream Cheese Buttercream

Step 1: In a medium bowl combine the room temperature cream cheese and butter. Use a hand mixer to beat until fully combined and fluffy.

Step 2: Add the vanilla and half of the powdered sugar. Beat until fully combined.

Step 3: Add the rest of the powdered sugar and beat for about 3 minutes or until the icing is fluffy.

HOW TO ASSEMBLE RED VELVET MACARONS

Step 1: Transfer the cream cheese buttercream to a piping bag fitted with a piping tip. I use this bag and this tip

Step 2: Pipe your desired amount of icing onto the inside of one macaron shell.

Step 3: Sandwich another macaron shell on top.

red velvet macarons stacked on a plate

Can I make macarons ahead of time?

For sure! I make macarons ahead of time pretty often and they always still taste amazing. If I am making macarons more than a day before I want to serve them I freeze them. They will freeze well for about two weeks. Just pull them out of the freezer about an hour before you are ready to serve them and they will thaw out perfectly. These Red Velvet Macarons are no exception!

a close up of a french macaron

More Macaron Recipes

looking down on a pile of macarons

More Macaron Recipes From Kitchen 335

  • Eggnog Macarons– a classic french macaron shell flavored nutmeg and cinnamon and are filled with eggnog buttercream.
  • Gingerbread Macarons– a classic french macaron shell flavored with ginger, cinnamon, allspice, and cloves, filled with molasses buttercream, and drizzled with a sweet icing.
  • Turtle Macarons– chocolate french macaron shells drizzled with chocolate ganache and caramel, sprinkled with pecans, and filled with chocolate ganache and caramel.
  • Pecan Pie Macarons– a classic french macaron shell that has been sprinkled with crushed pecans and filled with brown sugar and pecan American buttercream.
looking down on two rows of red macarons

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5 from 5 votes

Red Velvet Macarons

Red Velvet Macarons have a classic french macaron shell that is flavored with cocoa powder and dyed red then filled with a rich cream cheese buttercream.
Prep Time20 mins
Cook Time15 mins
Resting Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: French
Keyword: cream cheese buttercream, cream cheese icing, french macarons, Macarons, red velvet macarons
Servings: 25 macarons
Calories: 103kcal

Ingredients

For Red Velvet Macarons:

  • 1 2/3 cup (200 grams) powdered sugar
  • 1 cup (110 grams) almond flour
  • 1/2 tablespoon cocoa powder
  • 3 large (100 grams) egg whites
  • 1/4 cup (50 grams) granulated sugar
  • red food coloring as needed

For Cream Cheese Buttercream:

  • 2 ounces cream cheese room temperature
  • 2 tablespoons (28 grams) unsalted butter room temperature
  • 1 cup (113 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • heavy cream or milk as needed

Instructions

For Red Velvet Macarons:

  • Line a cookie sheet with a silicone mat. I highly recommend a silicone mat of some kind, but if you don’t have one then you can also use parchment paper. Set aside.
  • Using a food processor, pulse the powdered sugar, almond flour, and cocoa powder until fully combined and rid of lumps. Don’t do this for too long or you will make almond butter. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can sift the ingredients together.
  • In a medium bowl, prepare the french meringue. You can use a stand mixer for this, but I prefer a hand mixer or an immersion blender with a whisk attachment for a batch this small. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. If you add the sugar too fast you will deflate the meringue. Beat until stiff peaks form. This is when you pull the beater out and the meringue stands up with a slight curve. It should not fall or jiggle too much if you move the beater. If you want to add food coloring, do it now, but add it sparingly or you will make the meringue too liquidy.
  • Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. A good way to test if the batter is ready is to place a very small amount in your piping bag and pipe it onto your mat. If the batter is stiff and does not spread at all, then it is not ready. If the batter immediately runs out, then you have over folded. The batter should spread slightly and the tops should even out (there shouldn’t be any little tips sticking out), but it should not be runny.
  • Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
  • Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles. If desired, sprinkle the chopped pecans on top of the wet macarons.
  • Let the red velvet macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger. If it is really humid outside this process will likely take longer.
  • Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature to find what works best for your oven.
  • Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total. The macarons should not have any color to them, and they should peel off of the mat easily.
  • Remove from the oven and allow to cool completely.
  • If the macarons were baked correctly they should easily peel off of the silicone mat.

For Cream Cheese Buttercream:

  • In a medium bowl combine the room temperature cream cheese and butter. Use a hand mixer to beat until fully combined and fluffy.
  • Add the vanilla and half of the powdered sugar. Beat until fully combined.
  • Add the rest of the powdered sugar and beat for about 3 minutes or until the icing is fluffy.

For Red Velvet Macaron Assembly:

  • Transfer the icing to a piping bag fitted with a piping tip.
  • Pipe your desired amount of icing onto the inside of one macaron shell.
  • Sandwich another macaron shell on top.

Nutrition

Serving: 1macaron | Calories: 103kcal | Carbohydrates: 15.9g | Protein: 1.6g | Fat: 3.9g | Saturated Fat: 1.3g | Cholesterol: 5mg | Sodium: 19mg | Potassium: 13mg | Fiber: 0.5g | Sugar: 14.6g | Calcium: 3mg
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