Well, let me tell you, our first attempt was… a learning experience. The shells cracked, the feet were non-existent, and the filling was a sticky mess. But we didn’t give up! We tweaked, we tested, and we finally cracked the code (pun intended!). These red velvet cake macarons are now a requested treat for every birthday, holiday, and “just because” day in our house.

There’s just something so special about the slightly chewy macaron shell combined with the velvety smooth cream cheese filling that truly mimics the taste of red velvet cake. And don’t worry, I’m going to share all my tips and tricks so you can avoid the same macaron mishaps we experienced!

Ingredients

Here’s what you’ll need to create these delightful red velvet cake macarons. I’ve learned a few things over the years about getting the best results, so I’ll share my secrets.

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Macaron Shells:

125g Almond Flour: Make sure it’s finely ground! I usually sift mine twice to remove any larger pieces.
125g Powdered Sugar: This helps create that smooth, delicate shell.

50g Egg Whites: Aged egg whites are key for stable macarons. I separate the eggs a day or two in advance and store the whites covered in the fridge. This reduces their moisture content, leading to a more stable meringue.
50g Granulated Sugar: For the meringue. The type of sugar used plays a significant role in the meringue’s texture. Granulated sugar dissolves properly into the egg whites, creating a stable structure.
1/4 tsp Cream of Tartar: This helps stabilize the meringue. Cream of tartar is an acid that helps the egg whites whip faster and maintain their volume.

1 tsp Vanilla Extract: A good quality extract really enhances the flavor. Using a higher quality extract will give it a more complex flavor.
1-2 tsp Red Food Coloring (Gel): Gel food coloring is a MUST. Liquid food coloring will throw off the consistency of the batter. I prefer gel because it’s more concentrated, and you need less to achieve that vibrant red color.
1/4 tsp Cocoa Powder: This gives the shells that subtle red velvet flavor. Unsweetened cocoa powder works best here to add depth without extra sweetness.

Cream Cheese Filling:

4 oz Cream Cheese: Softened to room temperature! This is crucial for a smooth filling. Full-fat cream cheese provides the best texture and flavor.
4 tbsp Unsalted Butter: Softened to room temperature as well. Using unsalted butter allows you to control the overall saltiness of the filling.
2 cups Powdered Sugar: Sifted to avoid any lumps. Sifting is essential for a smooth, lump-free filling.

1/2 tsp Vanilla Extract: Because why not? A touch of vanilla extract enhances the cream cheese flavor.
Pinch of Salt: Just a pinch to balance the sweetness. Salt balances the sweetness and enhances the other flavors in the filling.

Tips and Tricks

Family Insights: My kids aren’t fans of super sweet frosting, so I’ve found that reducing the powdered sugar slightly (maybe by ¼ cup) makes it perfect for them. You can always adjust to your family’s preference!

Shopping Wisdom: I always buy my almond flour in bulk from Amazon – it’s so much cheaper that way, especially since we bake macarons fairly often.

Kitchen Secrets: Here’s a trick my grandmother taught me: to prevent the powdered sugar from poofing everywhere when you sift it, put it in a fine-mesh sieve and gently tap the side. It works like a charm!

Ingredient Substitutions: If you’re dairy-free, you can try using a vegan cream cheese alternative and vegan butter for the filling. Just be sure they are both firm enough to hold their shape.

Quality Guidelines: Always use high-quality almond flour and pure vanilla extract. It really makes a difference in the final flavor.

Step-by-Step Instructions

Alright, let’s get baking! Don’t be intimidated by macarons – with a little patience and these step-by-step instructions, you’ll be a macaron master in no time.

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Prepare the Almond Flour Mixture: In a food processor, pulse the almond flour, powdered sugar, and cocoa powder together until finely combined. This helps to further break down any lumps and ensures a smooth batter. Sift the mixture into a large bowl and set aside. The finer the mixture, the smoother your macaron shells will be.
Make the Meringue: In a clean, grease-free bowl of a stand mixer (or using a hand mixer), beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form. The meringue should be firm enough to hold its shape but not dry. This is important – the meringue is the backbone of the macarons! A stable meringue is critical for macaron success.
Add Color and Flavor: Add the vanilla extract and gel food coloring to the meringue. Beat until just combined and the color is evenly distributed. Don’t overmix! Overmixing at this stage can deflate the meringue.

Macaronage: This is the crucial step! Gradually add the almond flour mixture to the meringue, folding gently with a rubber spatula. Start by adding about one-third of the almond flour mixture to the meringue, then gently fold it in until just combined. Repeat with the remaining almond flour mixture. The goal is to achieve a batter that flows like lava – not too thick and not too runny. To test the consistency, drop a small amount of batter back into the bowl. If it slowly melts back into the rest of the batter in about 20-30 seconds, it’s ready. This is called the “ribbon stage.” Achieving the correct consistency during macaronage is the most challenging aspect of macaron making.
Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe circles about 1.5 inches in diameter onto baking sheets lined with parchment paper or silicone mats. Leave about 1 inch between each macaron. Piping consistent sizes will ensure even baking.
Tap the Trays: Tap the baking sheets firmly on the counter several times to release any air bubbles in the batter. This helps to create smooth, even shells. Tapping is essential to prevent hollow shells.

Rest the Macarons: This is another critical step! Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. You should be able to gently touch the surface without the batter sticking to your finger. This allows the macarons to develop their signature “feet” in the oven. The skin formation is crucial for the development of feet.
Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until the feet are well-risen and the shells are firm. The baking time may vary depending on your oven, so keep a close eye on them. Consistent oven temperature is essential for even baking.
Cool the Macarons: Let the macarons cool completely on the baking sheets before removing them. This helps to prevent them from sticking or breaking. Cooling completely allows the shells to firm up and prevents breakage.

Make the Cream Cheese Filling: While the macarons are cooling, prepare the cream cheese filling. In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy. Ensure the cream cheese and butter are at room temperature to prevent lumps in the filling.
Assemble the Macarons: Once the macarons are completely cool, carefully peel them off the parchment paper or silicone mats. Match up the shells by size and shape. Pipe or spread a generous amount of cream cheese filling onto the flat side of one macaron shell, then top with another shell to create a sandwich. Matching shells by size ensures a uniform appearance.
Refrigerate the Macarons: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours before serving. This allows the flavors to meld together and the shells to soften slightly. Refrigerating the assembled macarons allows the flavors to meld and the texture to improve.

More Expert Tips

Real-Life Tips: I learned the hard way that oven temperature is crucial for macarons. An oven thermometer is your best friend! My oven runs a bit hot, so I usually bake them at 290°F (143°C). Experiment to find what works best for your oven.

Family-Tested Wisdom: My husband always asks me to make extra filling because he loves to eat it straight from the bowl! (I usually oblige.)

Encouraging Support: If your macarons don’t turn out perfectly the first time, don’t be discouraged! Macarons can be tricky. Just keep practicing and experimenting, and you’ll get there!

Serving Ideas

These red velvet cake macarons are delicious on their own, but here are a few ideas to elevate your serving presentation:

Presentation and Occasions

Family-Style Serving: I usually arrange the macarons on a pretty platter or tiered stand. This makes them look extra fancy, even though they’re super easy to make. We love to serve them with a glass of milk or a cup of coffee. They’re also a huge hit at parties and potlucks.

Personal Presentation Tips: I like to dust the macarons with a little bit of powdered sugar or cocoa powder for an extra touch of elegance. You can also drizzle them with melted white chocolate.

Real-Life Occasions: These macarons are our go-to treat for birthdays, holidays, and special occasions. They’re also perfect for afternoon tea or a sweet ending to a romantic dinner.

Portioning and Preferences

Honest Portion Talk: This recipe makes about 24 macarons, but in our house, they disappear pretty quickly!

Family Preferences: My daughter loves to dip her macarons in a little bit of Nutella (I know, blasphemy!). My son prefers them plain.

Practical Leftover Ideas: If you somehow have leftover macarons (unlikely!), they can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well! Just thaw them in the refrigerator before serving.

FAQs

Here are some frequently asked questions about making red velvet cake macarons:

Troubleshooting

Q: Why are my macaron shells cracking?

A: Cracking shells can be caused by several factors, including:

Overmixing the batter: This incorporates too much air into the batter, which can cause it to expand and crack in the oven.
Oven temperature too high: If your oven is too hot, the shells will rise too quickly and crack.

Not resting the macarons long enough: The macarons need to develop a skin before baking, which helps to prevent cracking.

Q: Why don’t my macarons have feet?

A: Lack of feet can also be caused by several factors, including:

Undermixing the batter: The batter needs to be fluid enough to spread out and form feet in the oven.
Oven temperature too low: If your oven is too low, the macarons won’t rise properly and won’t develop feet.
Too much moisture in the batter: This can be caused by using liquid food coloring or not aging the egg whites properly.

Ingredient and Process Questions

Q: Can I use liquid food coloring instead of gel food coloring?

A: I strongly recommend using gel food coloring for macarons. Liquid food coloring can throw off the consistency of the batter and prevent the macarons from developing properly.

Q: Can I make the macaron shells ahead of time?

A: Yes! You can make the macaron shells ahead of time and store them in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months.

Q: Can I freeze the assembled macarons?

A: Yes, you can freeze the assembled macarons. Place them in an airtight container and freeze for up to 2 months. Thaw them in the refrigerator before serving.

Q: What if I don’t have a stand mixer? Can I use a hand mixer?

A: Yes, you can use a hand mixer to make the meringue. Just be sure to use a clean, grease-free bowl and beat the egg whites until stiff, glossy peaks form. It might take a little longer with a hand mixer, but it definitely works!

Personal Experiences and Modifications

Honest Answers: I’ve definitely overmixed my macaron batter before (more than once!), and the result was flat, sad-looking shells. Now I’m super careful to stop mixing as soon as the batter reaches the ribbon stage.

Practical Make-Ahead: I often make the macaron shells one day and the cream cheese filling the next. This breaks up the process and makes it less overwhelming.

Family-Friendly Modifications: My mother-in-law doesn’t like almond flavor, so sometimes I make a batch of vanilla macarons and fill them with the red velvet cream cheese frosting. She loves them!

Conclusion

These red velvet cake macarons have become a staple in our household, and I hope they become one in yours too. They’re the perfect combination of elegance and comfort, and they’re surprisingly easy to make once you get the hang of it. Remember these three key tips for success:

Age your egg whites for optimal meringue stability.
Don’t overmix your batter – aim for the ribbon stage!
Let the piped macarons rest long enough to form a skin before baking.

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My son loves to help me match up the shells by size, while my daughter enjoys piping the cream cheese filling. Baking these macarons has become a fun family tradition that we all cherish. I hope you give them a try and create your own sweet memories in the process! Red velvet cake macarons are a wonderful addition to any baker’s repertoire. If you love pancakes too, you should check out this delicious homemade guide to Cracker Barrel Pancakes Recipe: A Delicious Homemade Guide and read Why Are Cracker Barrel Pancakes Different?

I’d love to hear how these turn out for you! Drop me a comment below and let me know your macaron-making adventures. Happy baking, and I hope these red velvet cake macarons become as beloved in your kitchen as they are in mine!

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