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Red Velvet Macarons

I’ve shared several macaron recipes in past, but lately I’ve been having fun playing around with winter flavors! These red velvet macarons are equal parts beautiful and delicious.

image of red velvet macarons filled with cream cheese frosting that are stacked on each other to show their perfect feet

The French Method vs. the Italian Method

The French method of making macarons involves whisking egg whites together with a bit of sugar to create a French meringue with stiff peaks.

The meringue is then gently folded to incorporated a mixture of finely ground almonds and powdered sugar. The process of folding the dry ingredients into the meringue is called macaronage.

This method is quite a bit easier and quicker than the Italian method, which involves a candy thermometer and temperature sensitive sugar syrup.

With that in mind, this recipe uses the French method to make French red velvet macarons.

image of red velvet macarons stacked on a plate

Equipment You’ll Need to Make These Red Velvet Macarons

Like I mentioned above, these red velvet macarons don’t require a ton of equipment!

However, I find they turn out best when the ingredients are weighed and the macarons are baked on a silpat mat. As macarons bake, they usually spread less on silpat mats than parchment paper.

Below is a list of ingredients I like to use when I make these macarons:

image of the tools and ingredients needed to make french rainbow macarons

Making Red Velvet Macarons – Step by Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos and a video tutorial of the process to help guide you through this recipe for French red velvet macarons.

Step #1: Prep Your Ingredients and Equipment

After weighing your ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice to remove any residual grease. This helps the meringue whip up better!

Step #2: Sift Your Dry Ingredients

Sifting your superfine almond flour, cocoa powder and powdered sugar will help your macaron shells turn out nice and smooth.

This step makes sure that no chunks of almond or powdered sugar get mixed into your macaron batter.

image of dry ingredients being sifted into bowl to make french macarons

Step #3: Make French Meringue

Next it’s time to make the French meringue! Whisk the egg whites on a medium speed until soft peaks form, then add in the granulated sugar.

Add in a generous squirt of red gel food coloring once the sugar is added.

Then mix at a medium high speed until stiff peaks form like the photo below. Keep a close eye on your mixer to avoid over-mixing your meringue.

image of red french meringue that's been mixed to have stiff peaks to make french red velvet macarons

Step #3: Mix the Dry Ingredients Into The Meringue

Mix the dry ingredients into the meringue in two additions. The batter might look a bit stiff but it’s better to be too thick than to overmix it!

The batter should form a thick ribbon that flows off your spatula when it’s lifted.

image of red velvet macaron batter that has been mixed to the perfect consistency so that it flows in thick ribbons off the spatula when lifted

Step #4: Pipe the Macaron Shells

Pour the batter into a large piping bag fit with a round piping tip. Pipe 1 1/4 inch rounds onto the prepared baking sheets, spacing them about 1 inch apart.

Firmly bang or drop your pans on the counter a few times to bring any trapped air bubbles to the surface and pop them with a toothpick. This can help you avoid hollow or cracked shells.

image of french red velvet macaron batter being piped onto a silpat mat

Step #5: Rest Your Piped Macarons

Next let the macarons rest for 30 minutes until they form a skin.

They should be mostly dry to the touch and look matte once they’re ready to be baked! While the shells rest preheat your oven.

image of red velvet macarons that have been rested to form a skin before being baked

Step #6: Bake Your Macarons

Bake one tray of macarons at a time and place the tray on the middle rack of your oven. Bake time can vary based on the size of macarons you pipe and your oven, so adjust the bake time as needed.

Let the macarons cool fully on the pan then gently remove them from the silpat mat.

image of baked red velvet macaron shells

Step #7: Assembling Your Red Velvet Macarons

The final step is to pipe a small dab of cream cheese frosting on one macaron shell and top it with a second shell. You can also drizzle a bit of white chocolate over the top of the macarons to dress them up a bit.

Then place the finished macarons in the fridge to mature overnight and bring them to room temperature the next day then enjoy!

Troubleshooting These Red Velvet Macarons

I’d love to think everyone’s first batch of macarons will turn out perfectly but my own experience has taught me that’s not how things usually go.

Macarons can be incredibly temperamental and it might take a few tries to get them just right.

If you run into any issues please check out my detailed French macaron troubleshooting guide.

Choosing The Right Filling for Your Red Velvet Macarons

Almost all of the flavor in a macaron comes from its filling. The shell gives the macarons an incredible texture, but the filling is what determines its flavor.

For these macarons, I like to whip up a cream cheese frosting. It gives these macarons an amazing flavor and pairs so well with the slightly chocolatey red velvet macaron shells.

If you don’t want your macarons to be too sweet, you can also use Italian buttercream or Swiss meringue frosting as your frosting base.

Recipe Yield

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time will also vary based on the size of macarons you pipe. I pipe my shells with a diameter of about 1 1/4 inches.

image of red velvet macarons filled with cream cheese frosting

Tips for Making the Best Red Velvet Macarons

  • Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making your meringue. It will help your egg whites whip up better!
  • Separate your own eggs and age them if possible. Do not use egg whites from a carton.
  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe and your macarons will turn out best if the ingredients are weighed.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang/drop your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 30 minutes before they’re baked to allow them to develop a skin.
  • Pipe a small number of macarons on a few sheets to test your oven for hot spots and to see if it bakes accurately. This way you won’t waste a whole tray of macs if your oven runs hot or cold.
  • Let your macarons mature! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If your first batch of macarons doesn’t turn out, please check out my macaron troubleshooting guide.

Making These Red Velvet Macarons in Advance & Storage Tips

  • You need to let French macarons mature for a few hours or overnight in the fridge before eating them. This gives them their best texture and taste.
  • Store macarons at room temperature for up to 2 days in an airtight container.
  • Refrigerate macarons for up to 5 days in an airtight container.
  • Freeze filled macarons for up to a month in an airtight container.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Make your filling ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Let Me Know What You Think!

If you try this recipe for red velvet macarons, I’d love to hear what think of it! Please leave a rating and let me know your thoughts by sharing a comment.

You can also tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 18 macarons

Red Velvet Macarons

image of red velvet macarons filled with cream cheese frosting

Learn how to make these beautiful red velvet macarons! They're filled with cream cheese frosting and are absolutely delicious!

Prep Time 20 minutes
Cook Time 16 minutes
Additional Time 30 minutes
Total Time 1 hour 6 minutes

Ingredients

Red Velvet Macarons

Cream Cheese Frosting

  • 56g cream cheese, room temperature (1/4 cup)
  • 4g vanilla extract or vanilla bean paste (1 tsp)
  • 1g salt (1/8 tsp)
  • 125g powdered sugar (1 cup)
  • 10g heavy cream (2 tsp)

Equipment

Instructions

Red Velvet Macarons

  1. Sift 70g superfine almond flour, 60g powdered sugar and 2g unsweetened cocoa powder into a large bowl and set aside.
  2. Add 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
  3. Next, gradually add in 55g of granulated sugar and mix on a medium speed for 30 seconds. If desired, add in red gel food coloring at this point, then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
  4. Fold the dry ingredients into the meringue in two additions using circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!
  5. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
  6. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  7. Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.
  8. As the macarons rest, preheat your oven to 300 F.
  9. Bake one tray of macarons at a time on the middle rack of your oven for 16-17 minutes and rotate the pan halfway through.
  10. Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Cream Cheese Frosting

  1. Beat 56g of room-temperature cream cheese on a medium speed for 1-2 minutes with a whisk attachment until smooth.
  2. Mix in 4g vanilla extract and 1g salt on a low speed.
  3. Slowly mix in 125g of powdered sugar and 10g heavy cream on a low speed.
  4. Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
  6. Place in a piping bag with a small round tip and set aside.

Assembling These Red Velvet Macarons

  1. Pipe a dollop of cream cheese frosting one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.
  2. Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of about 1 and 1/4 inches, so they're a tiny bit smaller than a standard macaron.

Tips for Making the Best Red Velvet Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use gel food coloring to color these macarons. If you try to use liquid food coloring it can throw off the consistency of the batter.
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
  • Let your macarons mature in the fridge overnight! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If your first batch of macarons doesn't turn out, please check out my macaron troubleshooting guide for help!

Making These Red Velvet Macarons in Advance & Storage Tips

  • French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
  • Macarons can be stored at room temperature for up to 2 days in an airtight container.
  • Macarons can be refrigerated for up to 5 days in an airtight container.
  • Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 114Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 26mgSodium 39mgCarbohydrates 14gFiber 1gSugar 13gProtein 3g
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