Red Velvet Macarons with Cream Cheese Filling

Red velvet desserts have always felt a little extra special to me, and these Red Velvet Macarons are no exception.

With their vibrant red shells, delicate, crisp exterior, and soft, chewy centers sandwiched around a creamy, tangy filling, they’re the kind of treat that feels bakery-worthy but incredibly satisfying to make at home.

These macarons combine the elegance of classic French macarons with the familiar flavor of red velvet cake.

They’re perfect for Valentine’s Day, holidays, or anytime you want a show-stopping dessert that looks just as good as it tastes.

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Recipe Highlights

Red velvet macarons are known for their striking color and refined texture, but what really sets this recipe apart is how balanced the flavors are.

The subtle cocoa notes in the shells pair beautifully with the lightly tangy, sweet filling, creating a rich dessert without being overwhelming.

Unlike heavier desserts, these macarons feel light and delicate, making them ideal for entertaining or gifting.

Once you understand the process, they’re surprisingly repeatable and rewarding to bake.

Why you’ll love this recipe:

• Crisp shells with soft, chewy centers
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• Beautiful red color perfect for Valentine’s Day or holidays
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• Classic cream cheese–style filling pairs perfectly with cocoa notes
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• Impressive bakery-style dessert made at home
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• Naturally gluten-free due to almond flour

Ingredient Notes

• Almond Flour: Provides the classic structure and chew of macarons. Finely milled almond flour is essential for smooth shells.
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• Powdered Sugar: Blends seamlessly with almond flour to create a smooth macaron batter and delicate sweetness.
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• Egg Whites: Whipped into a stable meringue that gives macarons their lift and iconic “feet.”
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• Granulated Sugar: Stabilizes the meringue and creates a glossy, structured foam.
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• Cocoa Powder: Adds subtle red velvet flavor without overpowering the shells.
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• Red Gel Food Coloring: Gives macarons their vibrant red hue. Gel coloring is preferred to avoid thinning the batter.
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• Cream Cheese: Forms the base of the filling, adding a lightly tangy contrast to the sweet shells.
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• Unsalted Butter: Creates a smooth, rich filling texture.

How to Make My Red Velvet Macarons

Start by sifting the almond flour, powdered sugar, and cocoa powder together until completely smooth and lump-free.

This step is crucial for achieving smooth macaron shells.

In a clean mixing bowl, whip the egg whites until foamy, then gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form.

Gently fold the dry ingredients into the meringue using a spatula, along with the red food coloring, until the batter flows slowly like lava.

Pipe small, even circles onto a parchment-lined baking sheet and tap the pan firmly on the counter to release air bubbles.

Allow the macarons to rest until a dry skin forms on the surface. Bake until set with defined feet, then cool completely before filling.

Serving Suggestions

Red Velvet Macarons are perfect served on their own with coffee or tea, but they also shine as part of a dessert spread.

Arrange them on a platter with fresh berries, chocolate truffles, or mini cupcakes for an elegant dessert table.

They’re especially lovely for Valentine’s Day dinners, bridal showers, or holiday gatherings where presentation matters just as much as flavor.

Variations & Substitutions

You can easily change the filling to suit different flavor preferences while keeping the red velvet shells the same.

Cream cheese buttercream is the most traditional choice, but white chocolate ganache or vanilla Swiss meringue buttercream also pair beautifully with the cocoa notes in the shells.

If you’d like to reduce artificial coloring, gel food coloring can be used sparingly for a deeper red with less liquid.

You may also experiment with natural alternatives such as beet powder, keeping in mind that the color may be more muted.

Dairy-free fillings can be made using plant-based butter and cream alternatives without affecting the shell structure.

Can I Make This Ahead?

Yes, Red Velvet Macarons are actually better when made ahead. After assembling, allowing them to mature in the refrigerator for 24 hours improves both texture and flavor as the filling softens the shells slightly from the inside.

Unfilled shells can be made several days in advance and stored in an airtight container at room temperature.

Once filled, store the macarons in the refrigerator and bring them to room temperature before serving for the best texture and taste.

Common Mistakes to Avoid

One of the most common mistakes is over- or under-mixing the batter. Overmixed batter spreads too much and loses structure, while undermixed batter results in lumpy shells with peaks.

Taking your time during macaronage makes a noticeable difference.

Another frequent issue is improper oven temperature. Too hot and the shells brown or crack; too cool and they won’t develop feet.

Using an oven thermometer helps maintain consistency and avoids disappointment after all the effort.

Tips for the Best Red Velvet Macarons

Precision is key when making macarons, and that starts with properly measured ingredients.

Using a kitchen scale and sifting the almond flour and powdered sugar ensures a smooth batter and uniform shells.

Allowing the egg whites to come to room temperature also helps them whip more evenly and reach the correct stiffness.

Equally important is mastering the macaronage stage. Folding the batter just until it flows like thick lava prevents flat or cracked shells.

Letting the piped macarons rest before baking creates the signature feet and smooth tops, which are essential for professional-looking results.

Storage & Make-Ahead Tips

• Store filled macarons in an airtight container in the refrigerator
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• Bring to room temperature before serving
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• Macarons taste best after resting for 24 hours
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• Shells can be frozen unfilled for later use

Frequently Asked Questions

Do Red Velvet Macarons taste like cake?

They have a subtle cocoa flavor similar to red velvet cake, but the texture is distinctively macaron—light, chewy, and delicate rather than fluffy.

Can I freeze Red Velvet Macarons?

Yes. Fully assembled macarons freeze well in an airtight container for up to two months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Why did my macarons crack?

Cracking is usually caused by under-resting or trapped air bubbles.

Are macarons gluten-free?

Yes, macarons are naturally gluten-free since they use almond flour.

Why are my shells hollow?

Hollow shells can result from overwhipped egg whites or baking at too low a temperature.