If you love red velvet desserts, you’re in for a treat. These red velvet French macarons bring the signature cocoa-infused, vanilla-kissed flavor of red velvet cake into a crisp, chewy, and perfectly balanced macaron. Filled with cream cheese frosting, they offer a bakery-quality bite right from your home kitchen.
Making homemade red velvet macarons might seem tricky, but with the right technique, you’ll get it right. This guide covers everything from choosing the best ingredients to baking perfect macaron shells and troubleshooting common issues.
Essential Equipment for Red Velvet Macarons
Before getting to the recipe, having the right tools will make the process much easier.
- Kitchen scale – Accuracy is key; macarons require precise measurements.
- Sifter – Ensures ultra-fine almond flour for smooth shells.
- Electric mixer – A stand or hand mixer is essential for making stiff meringue.
- Silicone baking mat or parchment paper – Prevents macarons from sticking.
- Piping bag with round tip – Helps create evenly shaped macaron shells.
- Oven thermometer – Many ovens are inaccurate, so a thermometer helps maintain consistent temperature.
Key Ingredients for red velvet macarons
Each ingredient plays an important role in getting the right texture and flavor:
- Almond flour – The base of macarons. Super-fine almond flour prevents grainy shells.
- Powdered sugar – Blends smoothly with almond flour for a delicate texture.
- Cocoa powder – Just a hint of cocoa gives these macarons their classic red velvet flavor.
- Egg whites – Used to create a stiff peaks meringue, which gives the macarons structure.
- Granulated sugar – Stabilizes the meringue, helping it form a strong shell.
- Vanilla extract – Enhances the red velvet taste.
- Cream of tartar (optional) – Helps stabilize the egg whites, making them easier to whip.
- Red gel food coloring – Avoid liquid food coloring, which can thin the batter and affect consistency.
Step-by-Step Guide to Making Red Velvet Macarons
Step 1: Preparing Your Ingredients and Tools
- Weigh all ingredients using a kitchen scale.
- Line baking sheets with silicone mats or parchment paper.
- Wipe down mixing bowls with vinegar to remove grease.
Step 2: Sifting Dry Ingredients for a Smooth Batter
- Triple sift the almond flour, cocoa powder, and powdered sugar to ensure a fine texture.
- Discard any large almond pieces that don’t sift through.
Step 3: Whipping Up the Perfect French Meringue
- In a grease-free bowl, whip egg whites at medium speed until foamy.
- Slowly add granulated sugar, increasing speed to medium-high.
- Beat until stiff peaks form—the meringue should hold its shape.
- Mix in red gel food coloring until evenly distributed.
Step 4: Mastering the Macaronage Technique
- Gently fold the sifted dry ingredients into the meringue using a spatula.
- The batter should flow in thick ribbons but not be too runny.
- Test the consistency by dropping a spoonful onto a plate—it should settle within 10 to 15 seconds.
Step 5: Piping and Resting the red velvet macarons Shells
- Fill a piping bag fitted with a round tip and pipe uniform circles onto your mat.
- Tap the baking sheet on the counter a few times to remove air bubbles.
- Let the macarons rest for 15 to 30 minutes until a skin forms—this helps create the signature macaron “feet.”
Step 6: Baking to Perfection the red velvet macarons
- Preheat oven to 300°F (150°C).
- Bake for 15 to 20 minutes, rotating the tray halfway through.
- Let shells cool completely before removing them from the mat.
Making the Cream Cheese Macaron Filling
For the ultimate red velvet macaron filling, use a classic cream cheese frosting.
Ingredients for the Filling
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Beat the cream cheese and butter until smooth.
- Gradually add powdered sugar and mix until fluffy.
- Stir in vanilla extract for extra flavor.
- Transfer to a piping bag and fill the macarons.
How to Store Red Velvet Macarons
- Refrigerate: Store filled macarons in an airtight container in the fridge for up to five days.
- Freeze: Macaron shells freeze well for up to one month. Fill them before serving for best results.
- Best Texture: Let macarons sit at room temperature for 15 minutes before eating to allow flavors to develop.
Troubleshooting Common Macaron Issues
Cracked shells
- The batter is over-mixed or didn’t rest long enough.
Hollow macarons
- The meringue wasn’t whipped properly, or the oven temperature was too high.
Sticky shells
- Bake a little longer or let them cool fully before removing them from the mat.
No feet
- Either the batter was too runny, or the macarons didn’t rest long enough before baking.
FAQs About Red Velvet Macarons
Can I use Dutch-process cocoa powder?
Yes, but it may alter the pH balance. Stick to natural cocoa powder for the best results.
Can I skip the food coloring?
Absolutely. Your macarons will taste just as good but won’t have the classic red color.
Why do macarons need to rest before baking?
Resting allows a thin skin to form, preventing cracks and helping develop the signature “feet.”
Related Recipes & Baking Tips
- Try These Decadent Red Velvet Brownies for Another Creamy Dessert
- Discover the Secrets to Perfect Cream Cheese Chocolate Chip Cookies
- Mastering Egg Whites for Baking: Simple Egg White Bites Recipe
Getting That Perfect Red Color
One of the key characteristics of red velvet macarons is their rich, deep red hue. But achieving that perfect color can be tricky. Here’s what you need to know:
Use Gel Food Coloring, Not Liquid
Liquid food coloring can thin out the batter, making it too runny and affecting the consistency of your macaron shells. Instead, use a high-quality red gel food coloring for the best results.
Balance with Cocoa Powder
Since red velvet flavor comes from a subtle blend of cocoa and vanilla, a small amount of cocoa powder deepens the red color while enhancing the taste. However, adding too much cocoa powder can make the macarons appear brownish instead of red.
Start with a Small Amount and Adjust
It’s tempting to add a lot of food coloring at once, but it’s better to start small and mix well. If the batter doesn’t look red enough, you can gradually add more coloring. Just be careful not to overmix the batter in the process.
Troubleshooting Common Macaron Issues
Even experienced bakers sometimes struggle with macarons. If your red velvet macarons aren’t turning out quite right, don’t worry. Let’s go over some of the most common issues and how to fix them.
1. Why Are My Macarons Cracked?
Cracked shells usually mean that the macarons didn’t rest long enough or the oven temperature was too high.
Fix:
- Make sure the shells rest for at least 30 minutes before baking. They should feel dry to the touch before going into the oven.
- Use an oven thermometer to double-check the temperature. Some ovens run hotter than their settings indicate.
2. Why Are My Macarons Hollow?
Hollow macarons happen when the meringue isn’t whipped properly or the oven temperature is inconsistent.
Fix:
- Make sure to whip your meringue until it reaches stiff peaks. It should be glossy and hold its shape.
- Bake at a consistent, moderate temperature (300°F) and rotate the tray halfway through baking.
3. Why Are My Macaron Shells Sticky?
Sticky shells often indicate that the macarons weren’t baked long enough or they need more time to cool.
Fix:
- Leave the macarons in the oven for an extra 1-2 minutes if they seem too soft.
- Let them cool completely before attempting to remove them from the baking mat.
4. Why Don’t My Macarons Have Feet?
The “feet” are the ruffled edges at the bottom of the macaron shell, and if they’re missing, something went wrong.
Fix:
- Check the batter consistency—it should flow like ribbons but not be too runny.
- Make sure the shells rest before baking. Skipping this step can prevent feet from forming.
How to Store Red Velvet Macarons for Freshness
Once you’ve gone through all the work of making perfect red velvet macarons, you want to make sure they stay fresh. Here’s how to store them properly.
Short-Term Storage (Up to 5 Days)
If you plan to eat them within a few days, store filled macarons in an airtight container in the refrigerator. This helps them mature, improving their texture and flavor.
Freezing for Longer Storage
Unfilled macaron shells can be stored in the freezer for up to 1 month. Place them in a single layer in an airtight container, separating layers with parchment paper.
When ready to serve, simply take them out and let them sit at room temperature for 15 minutes before eating.
Maturation for the Best Texture
Macarons actually taste better the next day. Storing them in the fridge for 24 hours allows the filling to soak into the shells, creating the perfect chewy texture.
Tips for the Best Red Velvet Macarons Every Time
Now that you know the basics, let’s go over some extra tips to make sure your macarons turn out beautifully every time.
1. Measure Ingredients Precisely
Macarons are very sensitive to even small measurement errors. Always use a kitchen scale rather than measuring cups.
2. Wipe Mixing Bowls with Vinegar or Lemon Juice
Egg whites won’t whip properly if there’s even a trace of grease in the bowl. To prevent this, wipe down your mixing bowl and beaters with vinegar or lemon juice before starting.
3. Don’t Skip the Sifting
Sifting the almond flour and powdered sugar three times helps create smooth, delicate shells. If you skip this step, your macarons might have a grainy texture.
4. Use Room Temperature Egg Whites
Cold egg whites won’t whip up as well. Let them sit at room temperature for 30 minutes before using them.
5. Be Gentle with the Macaronage Process
The macaronage technique is key to achieving the right texture. Fold gently and stop as soon as the batter flows in thick ribbons. Overmixing can lead to flat or cracked macarons.
6. Rest the Shells Before Baking
This step might seem like extra work, but it’s essential. Resting allows a skin to form, preventing cracks and helping create the signature “feet.”
7. Use an Oven Thermometer
Even if your oven says it’s at 300°F, it might not be accurate. A small temperature difference can make or break your macarons.
8. Experiment and Have Fun
Macarons take practice, so don’t stress if your first batch isn’t perfect. The more you make them, the better you’ll get.
Final Thoughts & Share Your Creations
Making red velvet macarons might seem like a challenge, but once you get the hang of it, you’ll wonder why you didn’t start sooner. With the right techniques and a little patience, you can create beautiful, bakery-quality macarons right at home.
Whether you’re making them for a special occasion or just because you love red velvet desserts, these macarons are sure to impress.
Tried this recipe? Let me know in the comments how your macarons turned out. I’d love to hear about your experience and any tweaks you made.
And if you’re looking for more dessert inspiration, check out these related recipes:
Mastering Egg Whites for Baking: Simple Egg White Bites Recipe
Try These Decadent Red Velvet Brownies for Another Creamy Dessert
Discover the Secrets to Perfect Cream Cheese Chocolate Chip Cookies