Red Velvet Macarons

These meringue based cookies are truly delicious, but this red velvet version with cream cheese filling is my favourite so far.

Red Velvet Macarons

Red Velvet Macarons

Yield: 24
Prep Time: 50 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes

Red velvet macarons, filled with a cream cheese filling.



  • 100 grams of Almond Flour
  • 100 grams of Powdered Sugar
  • 10 grams of Cocoa Powder
  • 2 Egg whites (about 70 grams)*
  • 50 grams of Sugar
  • 1 teaspoon Vanilla Extract
  • Red Food Colouring


  • 100 grams of Cream Cheese
  • 30 grams of Butter*
  • 100 grams of Powdered Sugar
  • 20 grams of Whipping Cream
  • ยฝ teaspoon of Vanilla Extract


  1. Line a baking sheet with baking paper or a macaron mat.
  2. Mix together almond flour, powdered sugar and cocoa powder.
  3. Sift twice.
  4. Beat egg whites until foamy, then add sugar and continue beating until stiff peaks form.
  5. Add vanilla extract and red food colouring, beat at medium speed to incorporate.
  6. Sift the dry ingredients over the whipped egg whites.
  7. Gently fold the mixture, make sure to scrape the sides of the bowl in between.
  8. Form a figure 8 with the batter, as it drops, to see if the consistensy is right. For reference, look at the video around 1:00 for right consistensy. 
  9. Place batter into a piping bag fitted with a round piping tip.
  10. Pipe out the macarons.
  11. Drop baking sheet on the counter a few times to get rid of air bubbles.
  12. Let macarons dry for about 30 minutes, until they've formed a skin.
  13. Preheat your oven to 150 degrees Celsius.
  14. Bake macarons for about 20 minutes.
  15. Remove macarons from baking sheet or macaron mat and move onto a wired rack
  16. Let them cool completely.
  17. Whip together the cream cheese and butter.
  18. Then add in the powdered sugar, whipping cream and vanilla extract.
  19. Keep mixing until well combined.
  20. Place in a piping bag and fill the macarons.

When are they done?

You'll know the macarons are done when you can easily lift them off the baking paper and the bottoms don't stick.


*Make sure this ingredient is at room temperature.

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