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+ servings
two pieces of red velvet macaron stacked on top of each other

Red Velvet French Macarons

5 from 2 votes
Created by Mariam Ezzeddine
A show stopping macarons recipe, you will wow everyone with these Red Velvet French Macarons. Tasting just like red velvet cake thanks to its cream cheese filling, these macarons are so easy to make but look like professionally made macarons!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine French
Servings 25 Pieces
Pieces

Ingredients

For the Shells:

  • 1⅔ cup powdered sugar
  • 1 cup almond flour
  • 1 tablespoon cocoa powder
  • 3 large egg whites
  • ¼ cup granulated sugar
  • 1-2 drops red food gel coloring

For the Filing:

  • 4 oz cream cheese softened
  • ½ stick unsalted butter softened
  • 1 teaspoon pure vanilla extract
  • cups powdered sugar

Instructions

  • Preheat your oven to 300 F°

For the Shells:

  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Use a food processor to pulse the powdered sugar, almond flour, and cocoa powder until fully combined and rid of lumps. Sift the combined ingredients into a large bowl. If you do not have a food processor you can just sift the ingredients together. Set aside
  • In a medium bowl, beat the egg whites on low speed until they start to get foamy. Slowly add the granulated sugar and increase the speed. Add the red food coloring. Beat the mixture until stiff peaks form.
  • Add the meringue into the dry ingredients and use a silicone spatula to gently fold the two together. The batter should be fully combined and not streaky. The batter is ready when it falls off of the spatula in a thick ribbon. It should not be too runny.
  • Transfer the mixture to a piping bag fitted with a piping tip. Pipe about 1-inch disks onto the prepared baking sheet.
  • Firmly tap the baking sheet 5 or 6 times on the counter to bring any air bubbles to the surface. Use a toothpick to pop any remaining bubbles.
  • Let the macarons rest for at least 1 hour. You should be able to gently run your finger over the surface of the macarons without any getting on your finger.
  • Place the baking sheet on the center rack of the oven and bake for 15 minutes, rotate the pan every 5 minutes to ensure even baking and coloring.
  • NOTE: Test for doneness: touch a macaron lightly and try to move it. If it slides and wobbles, bake it for 1-2 minutes longer.
  • Remove the macarons from the oven and allow to cool completely on the baking sheet.
  • Gently peel each cooled macaron off of the mat and match up with a similarly sized cookie.

For the Filling:

  • Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter until it is very soft and creamy.
  • Add the vanilla and half of the powdered sugar and beat until fully combined and smooth.
  • Add the rest of the powdered sugar and beat for 5-6 minutes or until the buttercream is fluffy.
  • Place the buttercream in a piping bag and pipe your desired amount on to the side of one cookie. Place another cookie on top.

Notes

  • When mixing the French macaron batter, the batter should be fully combined and not streaky. The batter is ready when it falls off of the spatula in a thick ribbon. It should not be too runny.
  • If your shells are taking too long to set, you can place a fan nearby to get them to set faster.
  • Only use gel food coloring for macarons, as liquid food coloring may mess up the wet to dry ingredients ratio.
  • Macarons are delicate and you don’t want any lumps in your batter. Sifting the dry ingredients is a crucial step. If you have lumps in your batter, you might be tempted to continue to mix your batter, causing it to be over-mixed and yield cracked shells.
  • Use a round tip to pipe the shells, preferably Wilton's Round Decorating Piping Tip #12.
  • French macarons are best eaten after they are mature. Wait at least 12 hours after filling them to serve.
  • Macarons are best kept in the fridge at all times to remain fresh and last longer.

Nutrition

Calories: 116kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 39mg | Potassium: 23mg | Fiber: 1g | Sugar: 17g | Vitamin A: 59IU | Calcium: 27mg | Iron: 1mg
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