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Elegant, delicate red velvet macarons featuring smooth cocoa-flavored shells paired with a luscious cream cheese filling. Perfect for special occasions or a fancy treat at home, with a rich flavor and chewy texture.

  • Total Time: 41 minutes (excluding chilling time)
  • Yield: Approximately 20-24 macarons 1x

Ingredients

Scale
  • 150 grams almond flour (about 1 ¼ cup)
  • 145 grams powdered sugar (a little less than 1 ¼ cup)
  • 5 grams Dutch-process cocoa powder (around 1 Tablespoon)
  • 110 grams aged egg whites (roughly 3 eggs, or ½ cup)
  • 95 grams granulated sugar (slightly less than ½ cup)
  • ⅛ teaspoon cream of tartar (optional but helpful)
  • ⅛ teaspoon table salt
  • 1 teaspoon vanilla extract
  • Red gel food coloring (for vibrant color)
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened (4 Tablespoons)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon table salt
  • 1 ¾ cups powdered sugar

Instructions

  1. Clean and dry all bowls, utensils, and baking sheets thoroughly; line baking sheets with parchment paper or silicone mats.
  2. Sift almond flour, powdered sugar, and Dutch-process cocoa powder together to remove lumps.
  3. Whip aged egg whites until foamy.
  4. Add cream of tartar if using and continue whipping.
  5. Gradually add granulated sugar while whipping until stiff, glossy peaks form.
  6. Stir in vanilla extract, table salt, and red gel food coloring until evenly combined.
  7. Gently fold the dry ingredients into the meringue in three additions until batter falls in thick ribbons when lifted with a spatula.
  8. Transfer batter to a piping bag and pipe 1½-inch circles about 2 inches apart onto prepared sheets.
  9. Tap baking sheets firmly on the counter several times to release air bubbles.
  10. Let piped shells rest at room temperature until tops are dry to the touch to develop a skin.
  11. Preheat oven to 325°F (160°C) and bake one tray at a time for 10 to 11 minutes until tops are smooth and uncracked.
  12. Cool the shells completely on the baking sheet before handling.
  13. Make the cream cheese filling by beating softened cream cheese and butter until smooth; add vanilla and salt, then gradually beat in powdered sugar until silky and spreadable.
  14. Pipe filling onto one shell, sandwich with another, and press gently to adhere.
  15. Chill assembled macarons in the refrigerator for 24 hours to let flavors meld and improve texture.

Notes

Using properly aged egg whites helps create a stable meringue and better shells., Be patient with the resting step to develop the skin on shells, which prevents cracking and ensures macarons develop feet., For extra flair, drizzle melted white or dark chocolate over cooled macarons., Measure ingredients precisely by weight for best macaron results., Use clean, dry mixing bowls to avoid adding moisture which can affect meringue., Piping bag quality affects macaron size and shape uniformity., Macarons pair well with coffee or vanilla ice cream and can be garnished with fresh berries.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 macaron
  • Calories: 150 per macaron
  • Fat: 7g per macaron
  • Carbohydrates: 18g per macaron
  • Protein: 2g per macaron