Red Velvet Macarons are classic French macarons flavored like red velvet cake: crisp on the outside, chewy inside, and paired with a tangy cream cheese filling.
Baking has been a meaningful part of my life since childhood because of my mom. She made birthday cakes from scratch for our family and always prepared a selection of cookies, quick breads, and treats to give as holiday gifts.
Over the years I began baking red velvet cupcakes for the holidays because they look festive and taste comforting. One of our family traditions is to enjoy a seasonal treat and a cup of hot chocolate while we decorate the tree, so I thought red velvet macarons would be a fun, elegant twist—and they quickly became a new favorite.
For those unfamiliar with red velvet flavor, it’s essentially a vanilla cake with a small amount of cocoa and red food coloring to create the signature color and subtle cocoa note. I usually avoid food coloring, but red velvet is one time I make an exception to get that classic look.
My first batch of red velvet macarons surprised me — they captured the cake-like flavor I wanted, and the texture came out perfectly: delicate shells with chewy centers and a luscious cream cheese filling.
Why you’ll love this recipe
- Delicious texture. The shells are crisp and delicate, giving way to a pleasantly chewy interior and a creamy, slightly tangy cream cheese filling.
- Bakery-quality results. With basic technique and attention to detail, these macarons look and taste like they came from a pastry shop.
- Perfect for holidays. Their bright color and elegant shape make them ideal for Christmas, Valentine’s Day, or any special occasion.
Red velvet macaron ingredients
The ingredient list is short, so prep moves quickly. Use fine almond flour and superfine sugar for the best texture.
- Egg whites — room temperature for stable meringue.
- Almond flour — use finely ground almond flour (not almond meal) to avoid a gritty shell.
- Unsweetened cocoa powder — adds a subtle red velvet cocoa note.
- Cream of tartar — stabilizes the meringue.
- Superfine sugar — or process granulated sugar until very fine for a smooth meringue.
- Vanilla extract — for flavor.
- Red gel food coloring — gel paste is best; avoid liquid color that will thin the batter.
- Cream cheese frosting — for the filling; use your preferred recipe.
See the recipe card below for exact quantities and complete instructions.
How to make red velvet macarons
Macarons may seem fussy, but following a steady process makes them reliable. Below is a clear, step-by-step approach to achieve consistent results.
Gather ingredients and prep pans
Mise en place matters. Have everything measured and ready because the meringue and folding steps move quickly.
- Set egg whites on the counter so they reach room temperature before whipping.
- Line two baking sheets with parchment or silicone mats. If you like, use macaron stencils under parchment as a guide when piping.
Prepare the macaron shells:
- Pulse the almond flour, powdered sugar, and cocoa powder in a food processor until very fine. Sift the mixture and discard any larger bits.
- Beat egg whites with cream of tartar on medium speed until frothy.
- Increase speed and add superfine sugar gradually until you reach soft to medium peaks.
- Add vanilla and red gel coloring; incorporate on low speed, then beat to stiff peaks. The meringue should hold a firm peak and not slide when the bowl is inverted.
- Gently fold the sifted almond mixture into the meringue. Use a folding motion, turning the bowl a quarter turn each time. The batter will loosen; stop when it flows in a steady ribbon and you can draw a figure-8 that doesn’t break.
- Transfer batter to a pastry bag fitted with a 1/2″ round tip and pipe rounds onto prepared sheets. Tap the pans on the counter a few times to release air bubbles.
- Let the piped shells rest at room temperature for 30–60 minutes until a light skin forms on the surface; this helps the tops stay smooth and encourages feet to form.
- Bake at 300°F for about 20 minutes. Remove and cool on a wire rack. If shells stick, return to the oven for 2–3 more minutes.
- Prepare cream cheese frosting and pipe or spread it onto half the shells. Sandwich with remaining shells and press gently to adhere.
- Enjoy immediately, or chill the assembled macarons in an airtight container. They keep well for several days and often improve after chilling.
Recipe FAQs
A French macaron is a delicate sandwich cookie made from almond flour and meringue. They come in many colors and flavors and are typically filled with ganache, jam, or buttercream. Their appeal is the contrast of a crisp shell, chewy interior, and creamy filling, plus the distinctive “feet” at the base of each cookie.
Yes. Because the shells use almond flour rather than wheat flour, these macarons are gluten-free.
Recipe notes
- I own a macaron silicone mat and often use it as a stencil under parchment. I find parchment works very well, and printable macaron stencils are widely available if you want guides for piping.
- Store unopened or assembled macarons in an airtight container in the refrigerator for up to one week. They often develop better texture after chilling.
- The recipe yields roughly 12 macarons; you can double the recipe to make more.
- Use gel paste food coloring to avoid adding extra liquid to the batter. Start with a small amount, then increase until you reach the desired shade.
- If you don’t have ultra-fine almond flour, processing regular almond flour briefly in a food processor helps; superfine sugar for the meringue is recommended for the smoothest shells.
More red velvet recipes you’ll love:
- Red velvet brownies
- Red velvet whoopie pies
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your creations.
Red Velvet Macarons
Equipment
- Stand mixer or electric mixer
- Parchment paper or silicone baking mats
- Food processor (optional, for finer almond flour and sugar)
- Pastry bag with 1/2″ tip
Ingredients
- 2 large egg whites
- 1 cup (100 g) powdered sugar
- 3/4 cup (72 g) almond flour
- 1 tablespoon (7.5 g) unsweetened cocoa powder
- 1/2 teaspoon cream of tartar
- 1/4 cup (50 g) superfine sugar
- 2 teaspoons (8–24 g) red gel food coloring (adjust to desired hue)
- 1 teaspoon (5 mL) vanilla extract
- Cream cheese frosting (for filling)
Instructions
- Set egg whites on the counter to reach room temperature; they whip more easily when not cold.
- Line two baking sheets with parchment or silicone mats. If desired, use a macaron stencil under parchment as a guide.
- Pulse powdered sugar, almond flour, and cocoa powder in a food processor until fine. Sift into a bowl and discard any large pieces.
- Beat egg whites and cream of tartar on medium until frothy. Increase speed and add superfine sugar gradually until stiff peaks form.
- Stir in vanilla and red gel coloring on low speed until evenly colored.
- Fold the almond mixture into the meringue until batter flows in a steady ribbon and you can draw a figure-8 without it breaking.
- Fill a pastry bag fitted with a 1/2″ tip and pipe rounds onto prepared sheets. Tap the pans to release air bubbles.
- Let piped shells rest 30–60 minutes until a light skin forms. Preheat oven to 300°F (150°C).
- Bake for about 20 minutes. Cool on a wire rack. If shells stick, bake 2–3 more minutes.
- Pipe cream cheese frosting onto half the shells, sandwich with the remaining halves, and press gently to seal.
- Enjoy immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Parchment and a printed stencil work well for consistent shell sizes.
- Macarons often taste better after a brief chill; store in an airtight container.
- Adjust food coloring gradually; gel paste is recommended to avoid thinning the batter.
- This recipe yields approximately 12 macarons; double the recipe for larger batches.
Nutrition
Carbohydrates: 26 g, Protein: 3 g, Fat: 11 g, Sugar: 24 g
Nutrition is an estimate and intended as a guideline only.