Name: Red Velvet Macarons with Cream Cheese Filling Recipe
Prep time: 20 min
Cook time: 21 min
Total time: 1 h 7 min
Cuisine: French
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 (about 1 tsp); 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)

Jump to Recipe· 4.8 from 3 reviews

If you’re a macaron fan and love the rich flavor of red velvet cake, you’re going to absolutely adore this Red Velvet Macarons with Cream Cheese Filling Recipe. This recipe combines the delicate, crisp shell of a classic macaron with that unmistakable red velvet flavor and a creamy, tangy cream cheese filling that just melts in your mouth. Trust me, once you try these, you’ll want to make them again and again—and I’m here to guide you every step of the way!

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Why This Recipe Works

Perfect Texture Balance: The almond flour and aged egg whites create crisp yet chewy macaron shells that aren’t too hard or too soft.
Classic Red Velvet Flavor: Cocoa powder and red gel food coloring give that iconic hue and subtly chocolatey taste without overpowering the delicate shells.
Rich Cream Cheese Filling: The smooth cream cheese frosting adds just the right tang to complement the sweetness and ties the whole macaron together beautifully.
Achievable at Home: Clear instructions and pro tips make this recipe doable, even if macarons seem intimidating. You’ll be amazed at your results!

Red Velvet Macarons with Cream Cheese Filling, Red Velvet Macarons recipe, homemade red velvet macarons, cream cheese-filled macarons, festive red velvet desserts - A white plate stacked with ten bright red macarons arranged in a pyramid shape. Each macaron has two smooth, shiny red shells with a consistent white cream filling in the middle. The red shells have a slightly textured edge showing their crispness. The background is a plain black, and the plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Macarons with Cream Cheese Filling Recipe has a role in delivering the classic flavor and dreamy texture that defines a great macaron. I always recommend using the freshest and most precise measurements for consistently perfect results.

Aged Egg Whites: Using aged egg whites (left in the fridge a day or two) builds a stronger meringue, boosting the shells’ structure and rise.
Cream of Tartar: Optional but helpful for stabilizing your egg whites to get that glossy, stiff peak for good volume.
Granulated Sugar: Sweetens and helps stabilize the meringue for a smooth batter.
Superfine Almond Flour: The fine texture ensures delicate, smooth shells without a gritty bite.
Powdered Sugar: Blended with almond flour, this adds sweetness and helps the shells form perfectly smooth tops.
Cocoa Powder: Provides that subtle red velvet depth without making the macarons too dark or bitter.
Red Gel Food Coloring: Gives vibrant red color without altering batter consistency like liquid dyes can.
Cream Cheese: The base of the filling, smooth and tangy, softening the sweetness of the shells.
Vanilla Extract or Bean Paste: Adds warmth and complexity to the cream cheese filling.
Fine Salt: Balances the sweetness and enhances flavors.
Powdered Sugar (For Filling): Sweetens the frosting to just the right level of indulgence.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Red velvet macarons are a real treat on their own, but I’ve played around with a few variations to suit different occasions and preferences—and you can too!

Less Sweet Filling: I sometimes reduce the powdered sugar in the cream cheese to make these less sweet, especially if I’m serving with a strong coffee.
Chocolate Drizzle: For a fancy touch, drizzle melted dark or white chocolate on top before chilling to add contrast and texture.
Vanilla or Almond Extract in Filling: Swap the vanilla for almond extract for a nutty twist that pairs beautifully with the almond shells.
Mini Macaron Size: I’ve also made these smaller to serve as bite-sized party treats. Just shorten the baking time and adjust piping size accordingly.

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

Step 1: Prepare Your Workspace and Ingredients

Before you dive in, line two baking sheets with parchment paper or silicone mats—this will make a huge difference when you try to peel your macarons later. Weigh out all your dry ingredients, and bring your egg whites and cream cheese to room temperature. Patience here pays off; cold ingredients can make mixing tricky and result in less-than-perfect shells.

Step 2: Whip the Egg Whites to Stiff Peaks

Pour your aged egg whites into a clean bowl and whisk at medium speed until you see lots of tiny bubbles. Add cream of tartar if you’re using it. Then, gradually add the granulated sugar in while increasing the mixer speed. You’ll want stiff, glossy peaks that stand tall and leave clear tracks when you lift the whisk. This step sets the foundation for light and airy macarons—don’t rush it!

Step 3: Sift and Fold in Dry Ingredients with Red Food Coloring

Sift the almond flour, powdered sugar, and cocoa powder into the meringue. This extra step eliminates lumps and ensures a perfectly smooth batter. Next, add a generous squirt of red gel food coloring—the gel is key for vibrant color without messing with the batter texture. Fold gently but thoroughly using a circular motion that sweeps the sides and pulls from the bottom. This is your macaronage—glossy, thick batter that flows off the spatula in ribbons but still holds together.

Step 4: Pipe, Tap, and Rest Your Macarons

Fill a piping bag with your batter and pipe 1½-inch rounds spaced about an inch apart on your prepared sheets. Once piped, bang the baking sheets firmly on your countertop to release any trapped air bubbles—a little dance I learned saves so many cracked shells. Pop up any stubborn bubbles with a toothpick, then let your macarons rest for about 30 minutes until a matte ‘skin’ forms on top. This resting period is critical for a smooth shell after baking.

Step 5: Bake and Cool

Bake one tray at a time on the middle rack at 320°F (160°C) for 18-21 minutes, rotating halfway through. The time can vary depending on size; keep an eye on them. When done, your shells should lift cleanly from the mat with shiny bottoms. Let them cool fully (about 30 minutes) before handling—the cooling step helps them set perfectly.

Step 6: Make the Cream Cheese Filling

Beat the cream cheese on medium speed for 1-2 minutes until smooth. Add vanilla and salt, then gradually mix in the powdered sugar. If the frosting feels too thick to pipe easily, add a teaspoon of heavy cream or milk at a time until you reach a smooth, pipeable consistency. This frosting is where that classic tang cuts through sweetness—don’t skip the salt!

Step 7: Assemble and Chill

Pair your macaron shells by size, then pipe a dollop of the cream cheese frosting onto one half and gently sandwich with the other. If you like, drizzle white chocolate or sprinkle crushed shells on top for a pretty finish. Pop the assembled macarons into an airtight container and chill overnight—this resting step softens the shells and lets flavors marry beautifully.

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Pro Tips for Making Red Velvet Macarons with Cream Cheese Filling Recipe

Weigh Everything: Using a kitchen scale to weigh all ingredients is the #1 way I ensure consistent results every time.
Gel Food Coloring is Your Friend: It packs vibrant color without thinning your batter, unlike liquid dyes that cause runny mixes.
Rest, Rest, Rest: Don’t skip the skin-forming rest time before baking—this helps create smooth tops and prevents cracking.
Perfect Piping Consistency: Master folding until you can draw figure eights with batter dropping slowly off the spatula—this signals the correct batter texture.

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

Garnishes

I love topping these macarons with a light drizzle of melted white chocolate—it adds a lovely sweetness and a little extra wow. Crushed macaron shells or even edible gold leaf can make them extra special if you’re gifting these or sharing at a party. You could also dust a little cocoa powder or strawberry powder for a fresh twist.

Side Dishes

Pair these with a fresh fruit platter—berries complement red velvet so well. Or serve alongside a creamy latte, rich hot chocolate, or a refreshing glass of iced tea to balance the sweetness.

Creative Ways to Present

For celebrations, I’ve arranged them on tiered macaron stands with fresh flowers or mini bunting flags for an inviting and festive presentation. You can also box them individually in clear gift boxes with ribbons for thoughtful party favors.

Make Ahead and Storage

Storing Leftovers

These macarons keep best in an airtight container in the fridge for up to 5 days. I always recommend storing them chilled to maintain that perfect chewy center and fresh cream cheese filling. Before serving, let them come to room temperature for about 20 minutes so the flavors bloom.

Freezing

I’ve frozen both unfilled shells and filled macarons successfully. To freeze, place them in a single layer on a baking sheet to flash freeze, then transfer to an airtight container or ziplock bag. They keep well for up to a month. Thaw in the fridge overnight for best texture.

Reheating

Macarons don’t need reheating, but if you want to warm them slightly, letting them sit at room temperature is enough. Avoid the microwave, since it can make shells sticky. Enjoy them as is, and you’ll get that tender, melt-in-your-mouth experience!

FAQs

Can I use liquid food coloring instead of gel for red velvet macarons?

It’s best to use gel food coloring. Liquid dyes can add too much moisture to the batter, throwing off the consistency crucial for macarons. Gel coloring provides vibrant color without changing the texture.
Why do my macaron shells crack sometimes?

Cracks often happen if the batter isn’t rested long enough before baking, or if oven temperature is too high or uneven. Make sure your shells have formed a dry skin before baking and rotate your trays halfway through for even heat distribution.
How long do filled red velvet macarons last?

Stored in an airtight container in the fridge, filled macarons last up to 5 days. They actually taste best after maturing overnight as the flavors meld and the shells soften slightly.
What’s the best way to age egg whites for macarons?

Separate the egg whites and leave them uncovered or loosely covered in a bowl in the fridge for 24-48 hours. Aging the whites reduces moisture and improves the structure of the meringue for better macarons.
Can I make the cream cheese filling ahead of time?

Absolutely! You can prepare the filling a day ahead and keep it chilled in an airtight container. Just give it a quick mix before piping to restore smoothness.

Final Thoughts

Honestly, this Red Velvet Macarons with Cream Cheese Filling Recipe has become one of my go-to recipes whenever I want to impress but don’t want to spend all day baking. I love sharing these with friends because the look, taste, and texture have that special wow factor. If you follow the tips and take your time with the steps, you’ll be rewarded with stunningly beautiful and delicious macarons that taste like a mini celebration in every bite. Give it a try—you’re going to love the process, and even more, love the results!