Red Velvet Macarons with Cream Cheese Filling Recipe

If you’ve ever dreamed of mastering the art of delicate French pastries with a pop of Southern charm, this Red Velvet Macarons with Cream Cheese Filling Recipe is exactly what you need to try next. These little beauties balance that classic red velvet flavor with a luscious, tangy cream cheese filling that’s irresistibly dreamy. Stick around—I promise, once you nail this recipe, your kitchen will smell like heaven, and you’ll want to brag about these macarons to everyone you know.

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Ingredients & Why They Work

Every ingredient here has a job to do. Almond flour’s fine grind ensures a smooth shell, while the cream cheese filling perfectly balances the cocoa and red velvet flavors. Using gel food coloring avoids adding extra moisture, which can throw off the delicate batter. Let’s talk through these essentials.

• Almond flour: Use blanched and finely ground almond flour for a smooth, crack-free macaron surface.
• Powdered sugar: This helps create a silky texture and sweetness in the shells and filling alike.
• Dutch-process cocoa powder: Its mellow bitterness deepens the red velvet flavor and pairs beautifully with cream cheese.
• Aged egg whites: Letting egg whites age in the fridge helps stabilize your meringue for those perfect peaks.
• Granulated sugar: Added gradually to the egg whites, it makes the meringue shine and hold firm.
• Cream of tartar: Optional but recommended—it acts as a stabilizer for your egg whites.
• Vanilla extract and salt: Small touches that round out the flavor in both shells and filling.
• Red gel food coloring: Use gel coloring to get that vibrant red without messing with the batter’s consistency.
• Cream cheese (brick-style): The base of the filling, delivering tang and creaminess—you want the real stuff here, not spreadable tubs.
• Unsalted butter: Softened to blend smoothly, adding richness to the cream cheese filling.

Tweak to Your Taste

I love making this recipe my own by tweaking the filling or color depending on the occasion. Macarons are such a beautiful canvas—you can lean into the classic red velvet vibe or give it a personal twist.

• White Chocolate Drizzle: One time I drizzled melted white chocolate on top before refrigerating, and it elevated the elegance factor big time.
• Flavored Extracts: Sometimes I swap out vanilla for a hint of almond or even orange extract in the filling for a surprise bite.
• Dietary Options: For dairy-free, try swapping cream cheese filling for a coconut-based frosting—still delicious, just a different texture.

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

Step 1: Prepare Your Workspace and Dry Ingredients

First, cleanliness is everything. Make sure all your bowls, mixers, and utensils are spotless and grease-free—macarons hate grease! Sift together the almond flour, powdered sugar, and Dutch-process cocoa powder to break up clumps, ensuring a smooth batter later on. I always set my parchment-lined baking sheets aside now, so everything flows smoothly once the batter is ready.

Step 2: Whip Your Egg Whites to Perfect Peaks

Using aged egg whites (which I prep at least 24 hours ahead), begin whipping them at medium speed until foamy, about 30 seconds. Add cream of tartar now if you’re using it—this helps stabilize the meringue. Gradually add your granulated sugar, tablespoon by tablespoon, whipping well between additions. This slow process ensures your meringue becomes thick, fluffy, and holds stiff peaks without graininess. Add the vanilla, salt, and a generous teaspoon of gel food coloring last—and keep whipping until the peaks are stiff and glossy. When you lift your beaters, the peaks should stand proud without drooping.

Step 3: Fold in the Dry Ingredients with Care

Now for the delicate part: folding. Add about a third of your dry cocoa mixture into the meringue. Using a rubber spatula, fold gently but thoroughly—scrape the bowl’s sides and bottom, cut through the center, and turn the bowl as you go. You want the batter to flow like lava, falling in slow ribbons from your spatula. Be cautious not to overmix; I’ve learned that the batter should just barely be able to make a figure-8 shape before the meringue breaks. This balance keeps your macarons light yet structured.

Step 4: Pipe and Let Rest Before Baking

Fit a large piping bag with a round tip (I use the Ateco 804). Pipe neat 1½ inch circles onto your lined baking sheets, holding the bag straight up and down. Flick your wrist in a “C” motion at the end of each circle to avoid peaks that crack during baking. Give each baking sheet a firm tap on the counter—this helps release any air bubbles. Now the patience test: let the macarons rest about 35 minutes until a dry “skin” forms on top. If you lightly touch and your finger doesn’t stick, you’re ready to bake.

Step 5: Bake and Cool Your Macaron Shells

Preheat your oven to 325°F (160°C). Bake one tray at a time on the middle rack, for 10-11 minutes. Halfway through, rotate the pan for even heat. The feet should look dry and the shells should feel firm but springy—not too soft. Let them cool completely on the tray before peeling off the parchment; this helps prevent cracking.

Step 6: Whip Up the Luscious Cream Cheese Filling

In a medium bowl, beat softened cream cheese and butter together until silky and smooth. Add vanilla and salt, then gradually mix in powdered sugar until fluffy and easy to pipe. The filling should hold its shape without being too stiff or runny—think velvet ribbons of creamy goodness.

Step 7: Assemble Your Red Velvet Macarons with Cream Cheese Filling Recipe

Pipe the cream cheese filling onto the flat side of one shell, then gently sandwich with a matching shell. For the best flavor and texture, I always refrigerate mine in an airtight container for 24 hours before digging in—this gives time for the flavors to meld and the shells to soften just a bit inside.

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

Garnishes

I love finishing these macarons with a tiny dusting of edible gold powder or a delicate drizzle of melted white chocolate. It makes them look super fancy for when friends come over but doesn’t overpower the flavor. You can also sprinkle a touch of cocoa powder on top for a rustic vibe.

Side Dishes

Pair these macarons with a cup of strong black coffee or a floral Earl Grey tea—the bitter notes balance the sweetness beautifully. They’re also fantastic alongside fresh berries or a light fruit salad if you want a refreshing contrast.

Creative Ways to Present

For special occasions, I like arranging these red velvet macarons in a circular pattern on a pretty glass cake stand, surrounding a small floral centerpiece. For parties, you could make mini macaron towers by stacking them with a bit of melted chocolate drizzle acting like glue. It’s a real showstopper!

Make Ahead and Storage

Storing Leftovers

After assembling your macarons, I store them in an airtight container in the fridge. They keep well for up to two weeks, though honestly, they rarely last that long in my house! Just remember to bring them to room temperature about 15-20 minutes before serving to get back that soft, chewy texture.

Freezing

I’ve frozen these macarons wrapped tightly in plastic wrap and placed in an airtight container for a few months without losing quality. When you want to enjoy them, thaw overnight in the fridge—then bring to room temp before serving. The texture and flavor freeze surprisingly well.

Reheating

Personally, I avoid reheating macarons with filling as it can affect the cream cheese’s texture. Instead, just gently bring frozen or refrigerated macarons to room temperature. If you must warm them, a very short stint (10-15 seconds) in the microwave on low power with a cup of water nearby can help—but watch closely!

FAQs

Final Thoughts

This Red Velvet Macarons with Cream Cheese Filling Recipe holds a special place in my baking journey—it was one of the first times I successfully bridged French technique with Southern flavors. I love the way the tangy cream cheese complements the cocoa-tinged shells, and that vibrant color always brightens up my kitchen (and my mood). If you’re ready to take on a rewarding challenge that yields jaw-dropping results, I can’t recommend these macarons enough. Trust me, once you make them, they’ll become a go-to for celebrations and cozy afternoons alike.

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