Home Recipes Sweets Red Velvet Macarons

Red Velvet Macarons

Red Velvet Macarons

These delicious Red Velvet Macarons are filled with a tasty Cream Cheese Filling and pair perfectly with a refreshing cup of tea. Red Velvet Macarons pictured with Petite Raspberry-Glazed Cake Donuts

Red Velvet Macarons
Serves: approximately 24
  • 3 large egg whites
  • 1¾ cups plus 3 tablespoons confectioners’ sugar
  • 1 cup almond flour
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon red gel food coloring
  • ⅛ teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • Cream Cheese Filling (recipe follows)
  1. Place egg whites in a medium bowl, and let stand at room temperature for exactly 3 hours. (Aging the egg whites in this manner is essential to creating perfect macarons.)
  2. Line several baking sheets with parchment paper. Using a pencil, draw 1½-inch circles 2 inches apart on parchment paper; turn parchment over.
  3. In a medium bowl, sift together confectioners’ sugar, almond flour, and cocoa powder three times.
  4. In a large bowl, beat together egg whites, food coloring, and salt with a mixer at medium-high speed until foamy. With mixer at high speed, gradually add granulated sugar, beating until stiff peaks form, 3 to 5 minutes. (Egg whites will be thick, creamy, and shiny.)
  5. Add egg whites to almond mixture in 3 batches, folding gently until well combined. Let batter stand for 15 minutes.
  6. Transfer batter to a pastry bag fitted with a medium round tip. Pipe batter into drawn circles on prepared baking sheets. Tap baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 45 to 60 minutes before baking to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.)
  7. Preheat oven to 275°.
  8. Bake until firm to the touch, approximately 24 minutes. Let cool completely on pans. Refrigerate in airtight containers until ready to fill and serve.
  9. Place Cream Cheese Filling in a pastry bag fitted with a small round tip. Pipe filling onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling, pushing down gently and twisting so filling will spread to edges.
  10. Serve immediately, or place in an airtight container and refrigerate for up to 3 days. Serve cold or at room temperature.

Cream Cheese Filling
Serves: approximately 1⁄4 cup
  • 4 ounces cream cheese, softened
  • ½ teaspoon vanilla bean paste
  • ¼ cup confectioners’ sugar
  • 1 tablespoon heavy whipping cream
  1. In a small bowl, beat together cream cheese and vanilla bean paste with a mixer at medium speed until smooth, approximately 2 minutes. Scrape sides of bowl with a rubber spatula. Add confectioners’ sugar and cream, beating until combined and smooth. Use immediately.


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