Description
These Red Velvet Macarons deliver everything I love about baking: a touch of elegance, a hint of nostalgia, and a bite-sized moment of indulgence. Soft and crisp, delicate and rich each shell is a love letter to cocoa and almond, filled with a tangy swirl of cream cheese frosting that evokes everything we adore about red velvet cake.
Ingredients
Units
Scale
- 110g aged egg whites (about 4 large eggs, room temperature)
- 1/4 tsp cream of tartar (optional)
- 110g granulated sugar (1/2 cup + 2 tsp)
- 140g superfine blanched almond flour (1 1/2 cups)
- 125g powdered sugar (1 cup)
- 4g unsweetened cocoa powder, sifted (2 tsp)
- Red gel food coloring (about 1 tsp)
- 56g cream cheese, room temperature (1/4 cup)
- 4g vanilla extract or vanilla bean paste (1 tsp)
- 1g fine salt (1/8 tsp)
- 125g powdered sugar (1 cup, for frosting)
Instructions
- Line two baking sheets with parchment or silicone mats. Set aside.
- In a stand mixer, beat egg whites until foamy. Add cream of tartar. Mix to soft peaks.
- Slowly add granulated sugar, then increase speed. Whip until stiff, glossy peaks form.
- Sift almond flour, powdered sugar, and cocoa into the meringue. Discard large clumps.
- Add red gel food coloring. Fold using a circular motion, scraping the spatula often.
- Mix until batter flows in thick ribbons and you can draw a figure 8 without it breaking.
- Transfer to piping bag with round tip. Pipe 1½-inch rounds, 1 inch apart.
- Bang trays on counter to release air. Use a toothpick to pop bubbles. Let sit for 30 minutes until matte.
- Preheat oven to 320°F (160°C). Bake one tray at a time for 18–21 minutes, rotating halfway.
- Let shells cool fully on the pan before peeling off gently.
- In a mixing bowl, whip cream cheese until smooth.
- Add vanilla and salt. Mix well.
- Slowly add powdered sugar, beating until creamy.
- Match similar-sized halves. Add a generous dollop of frosting to one side and gently press the top shell down.
- Optional: drizzle with white chocolate or sprinkle crushed macaron shells for flair.
- Chill in an airtight container overnight for best texture.
Notes
Use gel food coloring only liquid can destabilize the batter. Let macarons mature overnight for the best chewy texture. You can make shells ahead and freeze for up to 2 months. Store assembled macarons in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 13g
- Sodium: 45mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg