Red Velvet Macarons

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

📝 Ingredients

• 110 g aged egg whites, room temperature (about 4 large egg whites)
• 1/4 tsp cream of tartar - optional
• 110 g granulated sugar (1/2 cup + 2 tsp)
• 140 g superfine almond flour - blanched (1 1/2 cups)
• 125 g powdered sugar (1 cup)
• 4 g unsweetened cocoa powder, sifted (2 tsp)
• red gel food coloring
• 56 g cream cheese, room temperature (1/4 cup)
• 4 g vanilla extract or vanilla bean paste (1 tsp)
• 1 g fine salt (1/8 tsp)
• 125 g powdered sugar (1 cup)

👨‍🍳 Instructions

1. 1--- Red Velvet Macarons ---
2. 2Line two large baking sheets with parchment paper or silicon mats. Set aside.
3. 3Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on medium speed until the surface of the egg whites is covered in small bubbles. Add 1/4 tsp cream of tartar and continue to mix until it reaches the soft peak stage and leaves visible tracks.
4. 4Gradually mix 110g of granulated sugar into the egg whites over a few minutes while mixing on a medium-low speed. Increase the mixing speed to a medium-high speed (6 on a KitchenAid). Keep mixing until stiff, glossy peaks form.
5. 5Sift 140g of superfine almond flour, 125g of powdered sugar, and 4g of cocoa powder into the meringue. Use a rubber spatula to break up any big clumps and press them through the sieve.
6. 6Add in a generous squirt (about 1 tsp) of red gel food coloring. Then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pulls through the bottom of the bowl to make sure everything is getting mixed properly. Don't forget to scrape off the inside of the spatula intermittently. Sometimes, meringue can get stuck there and not get mixed in properly.
7. 7Fold the batter until a thick ribbon of batter runs off the spatula when it's lifted. You should be able to draw a couple of figure 8s with the batter running off your spatula in a continuous stream when it's the right consistency. If the stream of batter breaks before you're able to do this, you may need to stir it a bit more.
8. 8Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/2-inch rounds on the prepared baking sheets. Space them about 1 inch apart.
9. 9Bang 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.
10. 10Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 320°F/160°C.
11. 11Bake one tray of macarons at a time on the middle rack of your oven for 18-21 minutes and rotate the pan halfway through to help the macarons bake evenly. Bake time can vary based on the size of your shells, so if you pipe them smaller than 1 1/2 inches, they may be done a few minutes earlier.
12. 12Remove the macaron shells from the oven and let them cool fully on the pan (about 30 minutes), then gently peel them off the Silpat mat. If they're properly baked, they should peel off the mat cleanly and have a shiny bottom.
13. 13--- Cream Cheese Frosting ---
14. 14Beat 56g of room-temperature cream cheese on a medium speed for 1-2 minutes with a whisk attachment until smooth.
15. 15Mix in 4g vanilla extract and 1g salt on a low speed.
16. 16Then slowly mix in 125g of powdered sugar on a low speed.
17. 17Continue to mix on low for a couple of minutes until the ingredients are fully incorporated and the desired consistency is reached. 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).
18. 18Place in a piping bag with a round piping tip or cut a 1 cm opening at the base of the bag and set aside.
19. 19--- Assembling These Red Velvet Macarons ---
20. 20Pair up the shells, then pipe a dollop of cream cheese frosting on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.
21. 21If desired, drizzle with a bit of white chocolate and crush up two macaron shells to use as a garnish. You can also use royal icing!
22. 22Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!