Red Velvet Macarons Recipe: Perfect French Technique
Red velvet macarons blend elegant French pastry technique with classic red velvet flavor. Crisp cocoa-kissed shells in a vibrant red hue are filled with tangy cream cheese frosting, creating a delicate yet indulgent treat perfect for special occasions.
Ingredients
Macaron Shells
- 110 g egg whites aged, room temperature
- 1/4 tsp cream of tartar optional
- 110 g granulated sugar
- 140 g blanched almond flour superfine
- 125 g powdered sugar sifted
- 4 g unsweetened cocoa powder sifted
- 1 tsp red gel food coloring
Cream Cheese Filling
- 56 g cream cheese room temperature
- 4 g vanilla extract
- 1 g fine salt
- 125 g powdered sugar
Instructions
- Line baking sheets with silicone mats or parchment paper. Clean mixing bowl and whisk with vinegar or lemon juice. Measure all ingredients using a kitchen scale.
- Sift almond flour, powdered sugar, and cocoa powder together. Discard large almond bits.
- Whip egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar. Increase speed and whip until stiff, glossy peaks form.
- Add red gel food coloring to meringue. Sift dry ingredients over meringue and fold gently until batter flows in a thick ribbon.
- Pipe 1 1/4-inch rounds onto prepared sheets. Tap trays firmly to release air bubbles. Let rest 30 minutes until dry to the touch.
- Bake at 320°F (160°C) for 18–21 minutes, rotating halfway. Cool completely before removing.
- Beat cream cheese until smooth. Add vanilla, salt, and powdered sugar and beat until creamy.
- Pair shells by size. Pipe filling onto one shell and sandwich with another. Refrigerate overnight to mature before serving.
Notes
Always use gel food coloring, weigh ingredients precisely, and allow macarons to mature overnight for best texture and flavor.