Red Velvet Macarons with Cream Cheese Filling Recipe

If you’ve ever swooned over French macarons and secretly wished you could nail them at home, then this Red Velvet Macarons with Cream Cheese Filling Recipe is your magical, indulgent answer. Trust me, these little red velvet beauties sandwiching luscious cream cheese frosting are not only a showstopper at any gathering but also surprisingly achievable with the right guidance. Ready to make your kitchen smell like a cozy bakery? Let’s dive in!

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Ingredients & Why They Work

Every ingredient in this Red Velvet Macarons with Cream Cheese Filling Recipe plays a vital role in texture and flavor. Choosing quality items and understanding their function will help you nail this recipe on the first try—believe me, I’ve been there with macaron mishaps!

• Almond flour: Provides that signature nutty flavor and tender crumb; make sure to use finely ground, blanched almond flour for smooth shells.
• Powdered sugar: Helps sweeten and stabilize the almond mixture; sifted well to avoid lumps and uneven texture.
• Dutch-process cocoa powder: Adds that distinct red velvet chocolatey depth without bitterness; I recommend Dutch-processed for mellow flavor.
• Aged egg whites: Key to a strong meringue structure, aging them lightly in the fridge improves whipping ability and reduces moisture.
• Granulated sugar: Gradually added to the egg whites stabilizes the meringue and adds sweetness to the shells.
• Cream of tartar (optional): Helps stabilize the meringue so it holds stiff peaks better, especially useful if humidity is high.
• Vanilla extract: Enhances flavor subtly without overpowering the red velvet chocolate notes.
• Red gel food coloring: Gives those gorgeous vibrant red shells without affecting batter consistency like liquid coloring can.
• Cream cheese (brick-style): The backbone of your filling; brick style yields the perfect creamy texture for frosting.
• Unsalted butter: Softened for smooth blending, helps create that rich, luxurious frosting mouthfeel.
• Powdered sugar (for filling): Sweetens and thickens your cream cheese frosting to pipe-able perfection.
• Salt: Just a pinch in the filling rounds out the flavors and cuts sweetness.

Tweak to Your Taste

One of my favorite parts about this Red Velvet Macarons with Cream Cheese Filling Recipe is how easy it is to make it your own. I often play around with the filling flavors or adjust the sweetness depending on the occasion—macarons are totally customizable!

• Flavor Variation: I once added a hint of orange zest to the cream cheese filling for a fresh twist—surprisingly delightful and bright.
• Dietary Modification: Want it little healthier? Swap powdered sugar in the filling for a coconut sugar version; it adds a subtle caramel note.
• Seasonal Twist: During the holidays, try folding a pinch of cinnamon or nutmeg into the batter for warm spices that pair beautifully with red velvet.

Step-by-Step: How I Make Red Velvet Macarons with Cream Cheese Filling Recipe

Step 1: Prep and Sift Your Dry Ingredients

First things first, sift the almond flour, powdered sugar, and Dutch-process cocoa powder together into a medium bowl. Sifting removes any lumps and blends everything uniformly, which helps your macaron shells turn out smooth and glossy. Take your time here—lumps are your enemy.

Step 2: Whip the Meringue

In a clean, grease-free bowl, beat your aged egg whites on medium speed until foamy (about 30 seconds). Add cream of tartar if you’re using it—helps stabilize things—and continue whipping. Now, here’s the trick: add your granulated sugar one tablespoon at a time, beating about 30 seconds between additions. This slow sugar incorporation helps the meringue develop structure. Keep going until you get thick, fluffy, stiff peaks that stand tall without drooping. This part makes or breaks your macarons, so don’t rush it.

Step 3: Add Flavor and Color

Once your meringue is perfect, add the vanilla extract, salt, and a good teaspoon of red gel food coloring. I love gel over liquid here because it won’t mess with the batter’s consistency; just mix gently until the color is even and as vibrant as you like.

Step 4: Fold the Dry Ingredients Into the Meringue

Time for the macaronage—the folding technique that gives macarons their signature texture. Add about a third of your sifted dry mix into the meringue. Using a spatula, fold gently but decisively: scrape the sides, cut through the center, and turn the bowl as you go. Repeat with the remaining thirds. The batter will loosen and fall from the spatula in a smooth ribbon. If you can almost draw a figure-eight that holds but then breaks gently, you’ve nailed it.

Step 5: Pipe Perfect Circles and Rest

Transfer your batter to a piping bag fitted with a round tip (I swear by the Ateco 804). Pipe 1½-inch circles onto lined baking sheets, spacing them about 2 inches apart to give them room to spread. Flick your wrist at the end of each to avoid peaks. Then bang the pans firmly against your work surface a few times to release trapped air bubbles. Now, the secret weapon: let your shells rest for about 35 minutes or until they develop a dry skin. This step is critical to avoid cracked tops and ensure those pretty feet form properly.

Step 6: Bake and Cool

Bake your macarons at 325°F (160°C) for 10-11 minutes, placing one tray at the center rack and rotating halfway for even baking. The feet should look dry, and when you gently press the shell, it shouldn’t indent. Cool completely on the baking sheet before attempting to remove—patience is your best friend here.

Step 7: Make the Cream Cheese Filling

While your shells cool, whip together softened cream cheese and butter until smooth and creamy. Add vanilla extract, salt, then gradually mix in powdered sugar until the filling is luscious and pipe-able. It’s a tad tangy, sweet, and perfectly rich—trust me, you’ll want to try a little bit right now (go ahead, I won’t tell).

Step 8: Assemble and Mature

Pipe a dollop of the cream cheese filling onto the flat side of one macaron shell and gently sandwich with another. For the best flavor and texture, pop your assembled macarons in the fridge for at least 24 hours to “mature”—this step lets the flavors meld and the shells soften slightly for that perfect bite.

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

Garnishes

I love sprinkling a few tiny edible gold flakes or a dusting of extra cocoa powder over the finished macarons for an elegant touch. Sometimes I drizzle a little melted white chocolate on top before chilling—adds a pretty contrast and a rich bite of sweetness that pairs beautifully with the tangy cream cheese.

Side Dishes

Pair these macarons with a mug of rich dark coffee or a smooth latte to offset the sweetness, or serve alongside fresh berries for a light fruity balance. They also make a divine companion to champagne or dessert wine if you’re celebrating.

Creative Ways to Present

For a special occasion, I like arranging these macarons in a pretty tiered stand with scattered rose petals and fresh mint sprigs—it looks stunning and feels like bakery-level presentation at home. You could also stack them in gift boxes lined with parchment for thoughtful homemade treats.

Make Ahead and Storage

Storing Leftovers

I keep leftover red velvet macarons in an airtight container in the fridge. They last beautifully for up to two weeks, and honestly, the flavors deepen as they hang out. Just bring them to room temperature 15-20 minutes before enjoying again—it brings back their chewy-soft magic.

Freezing

I’ve had great success freezing these macarons in an airtight box separated with parchment layers so they don’t stick. When ready to eat, thaw in the fridge overnight and then let them warm to room temp on the counter—freshly thawed, they taste almost as good as the day you made them!

Reheating

No need for reheating per se—just let refrigerated or thawed macarons sit out 15-20 minutes before serving. The filling softens and the shells regain that perfect chewiness without losing their delicate exterior.

FAQs

Final Thoughts

Let me tell you, this Red Velvet Macarons with Cream Cheese Filling Recipe has quickly become one of my favorite desserts to whip up. It’s that perfect combo of elegant, fun, and just the right amount of challenging to impress without frustration. If you follow the steps, trust a few of these tips, and have a little patience, you’ll be biting into bakery-quality macarons that’ll have your friends asking for your secret. So go ahead, tie on your apron, and enjoy the delicious journey!

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