Red Velvet Macarons with Cream Cheese Filling Recipe

If you’ve ever wanted to wow your friends (or just treat yourself) with something that feels fancy but isn’t impossible to make, then this Red Velvet Macarons with Cream Cheese Filling Recipe is your new best friend. These delicate, colorful delights bring together the classic charm of red velvet with the creamy tang of a luscious cream cheese filling. Trust me, once you nail these, you’ll be dreaming of new ways to whip them up again and again.

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Ingredients & Why They Work

This Red Velvet Macarons with Cream Cheese Filling Recipe brings together staple macaron ingredients with a few special touches. Each ingredient plays a key role, whether it’s texture, flavor, or that perfect rise. I always recommend using quality almond flour and powdered sugar for the smoothest shells and opting for gel food coloring to get a vibrant red without altering the batter’s consistency.

• Almond flour: Choose finely ground almond flour to keep your shells smooth and crack-free.
• Powdered sugar: Helps achieve a silky texture and sweetness while combining well with almond flour.
• Dutch-process cocoa powder: Adds just the right touch of chocolatey depth, complementing the red velvet flavor perfectly.
• Aged egg whites: Aging these helps stabilize the meringue, giving you those prized stiff peaks and shiny shells.
• Granulated sugar: Essential for whipping the egg whites into a stable meringue without deflating it.
• Cream of tartar: Optional, but I find it really helps stabilize the meringue if your kitchen humidity is high.
• Table salt: Balances the sweetness and enhances all the other flavors.
• Vanilla extract: Brings warmth and rounds out the richness of the cream cheese filling.
• Gel red food coloring: I swear by gel for that rich color without thinning the batter.
• Cream cheese (brick style): Make sure it’s softened but cold, so you get that decadent creamy filling that’s not too runny.
• Unsalted butter: Adds body and smoothness to the filling while letting the cream cheese shine.
• Powdered sugar (for frosting): Sweetens and thickens the cream cheese filling perfectly.

Make It Your Way

I love how this recipe feels classic but invites creativity. Sometimes I’ll add a tiny splash of almond extract to the filling for an extra layer of flavor. Other times, I’ve experimented with swapping the cream cheese filling for a raspberry buttercream to give it a fruity twist. You can totally personalize these to match your mood or the occasion!

• Variation: Adding a sprinkle of freeze-dried raspberry powder to the cream cheese filling transformed these into a bright, tangy treat that wowed my guests.
• Dairy-Free Version: I recommend trying vegan cream cheese and vegan butter to keep a similar texture while respecting dietary needs.
• Color Intensity: Adjust the amount of red gel food coloring based on whether you want a subtle hue or a dramatic pop.

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

Step 1: Sift and Prep Your Dry Ingredients

This first step sets you up for smooth, crack-free shells. I always sift the almond flour, powdered sugar, and Dutch-process cocoa powder together—no shortcuts here! It removes lumps and ensures even mixing. Using a fine mesh sieve works wonders. Once sifted, set this mixture aside while you prep the meringue.

Step 2: Whip Up the Meringue

Start by beating your aged egg whites on medium speed until foamy, about 30 seconds. Then add the cream of tartar, if you’re using it, and beat a little more. Now comes the sugar, added gradually in tablespoons. This slow incorporation helps build a sturdy, glossy meringue. You’ll know it’s ready when your beaters form stiff peaks that stand tall without drooping—that’s your sign to move on.

Step 3: Fold Dry Ingredients Into Meringue

Gently fold about a third of the dry cocoa-almond mix into the meringue with a spatula. Repeat with the remaining two portions. Remember, the key is gentle but thorough folding. I like to scrape down the sides regularly and “cut” through the mixture in sweeping motions. What you’re aiming for is a batter that ribbons off your spatula smoothly and flows together without being runny—if you can just barely draw a figure-8 before the batter breaks, you’re golden!

Step 4: Pipe and Rest

Transfer your batter into a piping bag fitted with a round tip (I use Ateco 804—it’s perfect). Pipe 1½-inch circles onto parchment-lined baking sheets, spacing them 2 inches apart so they don’t spread into each other. Don’t forget to flick your wrist in a little “C” motion at the end to avoid peaks. Then, bang the baking sheet firmly on the counter a few times to pop air bubbles. Let the macarons rest for about 35 minutes, or until a skin forms—gently touch the surface, and it should feel dry, not sticky.

Step 5: Bake and Cool

Bake in a preheated 325°F (160°C) oven for 10-11 minutes on the middle rack. I like to rotate the sheet halfway through to ensure even baking. Once done, the feet at the bottom should look dry and well-formed, and the tops should spring back lightly when you press them. Let them cool completely before moving on to filling — patience makes all the difference!

Step 6: Whip Up the Cream Cheese Filling

Beat softened cream cheese with butter, vanilla, and a pinch of salt until creamy and smooth. Gradually add powdered sugar until the frosting comes together just right—thick enough to pipe, but still soft. This filling is where the magic meets tangy sweetness, and it pairs perfectly with the subtle cocoa notes in the shells.

Step 7: Assemble and Enjoy

Pipe a dollop of the cream cheese filling onto the bottom of one macaron shell, then gently sandwich it with another. If you have the time, let the macarons mature in an airtight container in the fridge for 24 hours—trust me, it intensifies the flavors and softens the texture just right. For a finishing touch, a drizzle of melted white chocolate over the shells before chilling adds a subtle elegance and extra sweetness.

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

Garnishes

I usually keep the garnishes simple because these macarons are pretty show-stopping on their own. A light dusting of extra cocoa powder or powdered sugar works well. For special occasions, I love drizzling melted white or dark chocolate over the shells before refrigeration — it adds a touch of luxury and subtle sweetness that’s irresistible.

Side Dishes

Pair these red velvet macarons with a cup of rich coffee or a lightly brewed tea to balance the sweetness. I’ve also served them alongside fresh berries or a tangy raspberry coulis to brighten up the palette. They’re a versatile treat that can complement many flavor profiles.

Creative Ways to Present

For a festive touch, arrange these macarons in a pretty tower or gift box lined with tissue paper — they make beautiful gifts. I’ve even experimented with serving them on miniature dessert plates with edible flowers or a dollop of whipped cream for elegant dinner parties.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your red velvet macarons in an airtight container in the refrigerator. They keep beautifully for up to two weeks, though honestly, they rarely last that long in my kitchen! Just bring them to room temperature 15-20 minutes before serving for the best texture and flavor.

Freezing

If you want to make these ahead of time, freeze them in a single layer inside an airtight container, separating layers with parchment paper. I’ve frozen mine for several months, and they thaw beautifully without losing that signature texture or flavor.

Reheating

When you’re ready to enjoy frozen macarons, just thaw them overnight in the fridge, then bring to room temperature before serving. I don’t recommend reheating in the oven or microwave—just patience will restore their perfect bite.

FAQs

Final Thoughts

These Red Velvet Macarons with Cream Cheese Filling Recipe hold a special place in my kitchen heart. They’re elegant but approachable, making every baking session feel like a little celebration. Whether you’re gifting them or savoring them solo with a cup of coffee, I promise this recipe will leave you feeling proud and a little luxurious. Give them a try — I can’t wait to hear how yours turn out!

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