Red Velvet Macarons with Cream Cheese Filling Recipe

If you’re ready to impress yourself and your guests with a delicate, beautiful treat, then this Red Velvet Macarons with Cream Cheese Filling Recipe is exactly what you need. These little gems combine the tender, melt-in-your-mouth texture of classic French macarons with the rich, tangy flavor of cream cheese frosting, perfectly capturing that iconic red velvet vibe. Trust me, once you get the hang of this recipe, you’ll want to make these for every special occasion (or just because!). Let’s dive in together so you can nail that red velvet macarons magic.

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Ingredients & Why They Work

Every ingredient in this Red Velvet Macarons with Cream Cheese Filling Recipe plays a crucial role in achieving the ideal texture, flavor, and stunning look—so let’s break it down before you shop.

• Almond Flour: Finely ground and sifted to get those smooth, bead-free shells.
• Powdered Sugar: Sweetens the batter and helps with that classic macaron smoothness.
• Dutch-process Cocoa Powder: Adds rich color and that true red velvet cocoa flavor without bitterness.
• Aged Egg Whites: Key for stable meringue without tears, I’ll explain how you can age them simply at home.
• Granulated Sugar: Gradually added to stabilize the meringue and create stiff peaks.
• Cream of Tartar: Optional but helps with meringue stability, especially for beginners.
• Vanilla Extract: Enhances the flavor depth of both shells and filling.
• Red Gel Food Coloring: The perfect hue without adding extra liquid—essential for those vibrant shells.
• Cream Cheese: Use brick-style for best texture in the filling; it’s smooth and tangy.
• Unsalted Butter: Creates that luscious, creamy frosting balance in your filling.
• Powdered Sugar (for filling): Sweetens and thickens that frosting to pipeable perfection.

Tweak to Your Taste

I love how this recipe lets you play around without losing the classic red velvet charm. You can tweak the sweetness, experiment with fillings, or even add your own little surprise inside the shells for a personalized touch.

• Chocolate Lovers’ Version: I’ve mixed in mini chocolate chips inside the filling once for an irresistible crunch—you can too!
• Dairy-Free Twist: Try substituting vegan cream cheese and butter alternatives to keep it friendly for non-dairy friends, just make sure to chill well.
• Festive Colors: Around holidays, I like switching up the food coloring—imagine red and green shells for Christmas or pink for Valentine’s.

Step-by-Step: How I Make Red Velvet Macarons with Cream Cheese Filling Recipe

Step 1: Make Perfect Aged Egg Whites and Prep Dry Ingredients

First things first: Aging your egg whites really helps build a stable meringue. I like to separate my egg whites into a clean container, cover loosely with plastic wrap with a few holes poked, and leave them in the fridge for at least 24 hours. Coming back to room temp just before starting gives you a better whip. While your egg whites age, sift almond flour, powdered sugar, and Dutch-process cocoa powder together—this keeps your macaron shells smooth and bump-free.

Step 2: Whip the Egg Whites into a Stable Meringue

Using an electric mixer, beat the egg whites on medium speed until foamy, then add cream of tartar if you like, to help stabilize. Gradually add the granulated sugar one tablespoon at a time, beating well after each addition. Once all sugar is in, toss in vanilla extract, salt, and your gel red food coloring. Keep whipping on medium to medium-high speed until your meringue forms stiff, shiny peaks—this means when you lift the beaters, the peaks hold their shape with no drooping. This part took me some trial and error, but patience pays off!

Step 3: Fold Dry Ingredients into Meringue Carefully

Add about a third of your dry cocoa-almond flour mixture to the meringue and fold gently yet thoroughly with a spatula. Repeat twice more until combined. The key here is to use sweeping, folding motions that deflate the mixture slightly—but don’t overdo it! The batter should fall smoothly off your spatula in a thick ribbon, and you should barely be able to trace a figure-8 before the batter breaks apart. Trust me, getting this just right makes all the difference in your final shells.

Step 4: Pipe and Rest the Macaron Shells

Transfer your batter to a piping bag fitted with a round tip (I swear by Ateco 804). Pipe small, 1½ inch circles onto parchment-lined trays, spacing them about 2 inches apart. To get nice smooth tops, flick the tip with a wrist motion to avoid points. Bang your trays firmly against the counter a few times to pop any air bubbles—this little trick really helped me avoid cracked shells. Now, this is crucial: let your shells rest at room temperature until they develop a dry “skin” on top—about 35 minutes. If you gently touch, they shouldn’t feel sticky anymore.

Step 5: Bake with Care

Preheat your oven to 325°F (160°C). Bake one sheet at a time in the center oven rack for 10-11 minutes, turning the tray halfway through baking for even heat. You’ll know they’re done when the “feet” (those ruffled edges around the bottom) look dry and set, and the tops spring back gently when pressed. Let the shells cool completely on the tray before attempting to remove or fill them—impatience here often ends in broken shells.

Step 6: Make the Cream Cheese Filling and Assemble

For the filling, whisk together softened cream cheese and unsalted butter until smooth and creamy. Add vanilla extract and salt, then gradually mix in powdered sugar until your frosting is luscious and pipeable. Pipe a generous dollop on the flat side of one shell, then sandwich with another. Here’s a tip: if you can, let your assembled macarons mature in an airtight container in the fridge for 24 hours—this softens the filling and lets all the flavors meld beautifully.

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

Garnishes

I often like to drizzle a little melted white chocolate over the assembled macarons for a pretty finishing touch and a hint of extra sweetness. A light dusting of cocoa powder right before serving can also emphasize that chocolatey red velvet vibe. For celebrations, edible gold leaf or tiny sprinkles give a festive flair.

Side Dishes

These delicate macarons pair beautifully with light beverages—think a cup of Earl Grey tea or a creamy latte. If you want something extra to round out dessert time, a fresh fruit salad or a scoop of vanilla bean ice cream complements the richness without overpowering.

Creative Ways to Present

For birthdays or bridal showers, I like to display these macarons stacked in a tall glass jar with ribbons or on tiered stands alongside flowers or seasonal greenery. You can also place each macaron in a cupcake liner or gift box for thoughtful party favors. And for a twist, try layering macarons in a pretty box with other red velvet-themed treats.

Make Ahead and Storage

Storing Leftovers

After assembling your red velvet macarons, keep them in an airtight container in the fridge. They last up to two weeks this way, which is perfect if you want to spread out your indulgence—a little heads-up though, I find they’re best enjoyed after sitting overnight to let flavors mingle fully.

Freezing

I’ve frozen these macarons a few times with success—just layer them carefully in a container with parchment between layers to avoid sticking. When you want some, thaw in the fridge a day before serving. The texture and flavor hold up surprisingly well!

Reheating

Macarons are best enjoyed chilled or at room temperature, so I usually just let frozen or refrigerated ones warm up on the counter for 15–20 minutes rather than reheating. This keeps the shells crisp on the outside and the filling luscious inside without sogginess or melting.

FAQs

Final Thoughts

Making these Red Velvet Macarons with Cream Cheese Filling Recipe felt like such an accomplishment the first time I nailed it. There’s a bit of technique and patience involved, but once you get comfortable, it’s pure joy to bake them. Trust me, sharing these little bites is the best way to spread a bit of happiness—and maybe even surprise your friends with your newfound baking skills. So go ahead, give this recipe a try and savor the magic that is a perfect red velvet macaron filled with luscious cream cheese frosting. I promise it’s worth every moment!

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