Red Velvet Macarons

Sweet and delicate red velvet macarons are the perfect romantic treat. This is an easy homemade macaron recipe to enjoy for any occasion, and especially Valentine’s Day!

Red Velvet Macarons

Y’all know I love Macarons. So when I walked into a Macaron store in International Mall here in Tampa, you can just imagine how big my smile was! Rows and rows of brightly colored macarons with all different kinds of interesting flavors! Then I saw the prices. $18 for 6 macarons?! You have got to be kidding me!

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I ended up buying one just to try (and really, it was just ok) and came home and made my own instead. This recipe made over 20 macarons and cost me $2 to make. I already had Almond Meal in my pantry — so that saved on my total price…but even if I had to buy Almond Meal, it’s only $8 for a large bag! Sure they take some time, but I enjoy the process!

5 from 2 votes

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Yield: 24 filled macarons

Red Velvet Macarons

Everything you love about a red velvet cake – the bite of red velvet chocolate and the tang of cream cheese frosting – all rolled into a light and airy macaron cookie. The bright pop of color makes this a great dessert for Valentine's Day, anniversaries, wedding showers, or even Christmas.

Prep Time45 minutes minutes

Cook Time16 minutes minutes

Rest1 hour hour

Total Time2 hours hours 1 minute minute

Ingredients

Red Velvet Macarons

• 105 grams finely ground almond flour, sifted
• 130 grams Dixie Crystals Confectioners Powdered Sugar, sifted
• 1 tablespoon cocoa powder
• 90 grams aged egg whites
• 65 grams Dixie Crystals Extra Fine Granulated Sugar
• 1 teaspoon red food coloring

Cream Cheese Filling

• 3 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 ½ cups Dixie Crystals Confectioners Powdered Sugar
• 1 teaspoon vanilla extract

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Instructions 

Macarons

• Line two large baking sheets with parchment paper, set aside. In a medium bowl sift together powered almond meal, powdered sugar and cocoa powder. Set aside.
• In a stand mixer, whisk egg whites at medium-low speed. Once the egg whites begin to foam, slowly sprinkle in granulated sugar. Slowly increase speed to medium-high and beat until a firm meringue forms. Once you have stiff, glossy peaks, beat in the red food coloring.
• Using a rubber spatula, gently fold in dry ingredients into meringue, until combined. You will have to break meringue to do this, but do not over stir. Fold dry ingredients into meringue until just combined. Transfer mixture to a pastry bag with a plain round tip.
• Pipe 1 inch rounds onto prepared baking sheets, leaving an inch between macarons to allow batter to spread. Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
• Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch.
• Once macarons are dry to the touch, preheat oven to 285°F; once up to temperature, bake both trays at same time for 16-18 minutes, rotating trays once. Let macarons cool completely on parchment paper or silpat liner before removing.

Filling

• Cream the cream cheese and butter together in bowl of a stand mixer. Add vanilla extract, mixing until smooth. Slowly add powdered sugar, scraping down sides and bottom of bowl as needed.
• Pipe filling onto a cooled macaron shell and sandwich together with a second shell. Repeat until all shells are used. Store in an airtight container, in the refrigerator, for 24 hours before eating. (They are best next day.) Let warm to room temperature before serving.

Nutrition

Serving: 1 cookie, Calories: 109kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 6mg, Sodium: 18mg, Potassium: 15mg, Fiber: 1g, Sugar: 16g, Vitamin A: 77IU, Calcium: 14mg, Iron: 0.2mg

© Jessica

Cuisine: American

Category: Dessert

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