Red Velvet Macarons Recipe

Master these homemade red velvet macarons with our foolproof recipe that combines the best of French technique with beloved red velvet flavors. Learn how to achieve perfect "feet," smooth tops, and the ideal chewy-crisp texture, paired with a luscious cream cheese filling that makes these treats absolutely irresistible.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

15 mins

Serves:

20 macarons

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g almond flour, finely ground</li><li class="ingredients-single-item">170g powdered sugar</li><li class="ingredients-single-item">15g unsweetened cocoa powder</li><li class="ingredients-single-item">100g egg whites (from approximately 3 large eggs), aged at room temperature for 24 hours</li><li class="ingredients-single-item">¼ teaspoon cream of tartar</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">Red gel food coloring (approximately 1 teaspoon)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Piping bags</li><li class="equipment-single-item">Round piping tip (approximately 1cm diameter)</li><li class="equipment-single-item">Baking trays</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Digital kitchen scale</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your workspace and ingredients. Line two baking trays with silicone mats or parchment paper. Ensure all your ingredients are measured precisely using a digital scale - macaron success depends on exact measurements. If your egg whites haven't been aged, leave them at room temperature for at least an hour before beginning.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Sift together the almond flour, powdered sugar, and cocoa powder through a fine-mesh sieve into a large bowl. Discard any large pieces that don't pass through. This step is crucial for achieving smooth macaron tops. Sift twice if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a completely clean and dry bowl of your stand mixer fitted with the whisk attachment, add the room temperature egg whites. Begin whisking on medium speed until the whites become frothy, then add the cream of tartar. The cream of tartar stabilizes the egg whites, helping to create a more stable meringue.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the granulated sugar while continuing to whisk. Once all sugar is incorporated, increase to high speed and whisk until stiff peaks form. The meringue should be glossy and when you lift the whisk, the peak should stand straight up with just a slight curl at the tip. Be careful not to overwhip, as this will make the macarons hollow.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the vanilla extract and red gel food coloring. The color should be quite vibrant as it will lighten once baked. Whisk just until incorporated - no more than 3-5 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add one-third of the dry ingredients to the meringue and fold gently with a silicone spatula. Once mostly incorporated, add the remaining dry ingredients and continue to fold. This technique is called "macaronage" and is perhaps the most critical step to master. Fold by scraping around the bowl and cutting through the middle, rotating the bowl as you go.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Continue folding until the batter reaches the proper consistency - it should flow like lava and when you lift some batter with your spatula and drop it back, it should incorporate within 15-20 seconds. To test, draw a figure eight with the batter - it should disappear slowly. Undermixing will result in peaked tops; overmixing will create flat, footless macarons.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the batter to a piping bag fitted with a round tip. Holding the bag perpendicular to the baking tray, pipe 3-4cm circles, spacing them about 3cm apart. The batter should spread slightly but maintain its circular shape. Once all shells are piped, firmly tap the baking sheets against the counter 3-4 times to release any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the macarons to rest at room temperature for 30-45 minutes, or until a skin forms on top. You should be able to lightly touch the surface without batter sticking to your finger. This resting period is essential for developing the characteristic "feet" when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the shells are resting, preheat your oven to 150°C. Bake one tray at a time in the center of the oven for 14-16 minutes. The macarons are done when they feel firm to a gentle touch and don't wiggle on their feet. Allow them to cool completely on the tray before attempting to remove them.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cream cheese filling, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the sifted powdered sugar gradually, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed and beat for 2-3 minutes until light and fluffy. Add the vanilla extract and salt, then beat for another minute.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the filling to a piping bag fitted with a round tip. Once the macaron shells are completely cool, pipe a generous amount of filling onto the flat side of one shell, then sandwich with another shell, gently pressing to spread the filling to the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the best flavor and texture, place the assembled macarons in an airtight container and refrigerate for 24 hours before serving. This "maturation" process allows the shells to soften slightly and the flavors to meld. Bring to room temperature for about 30 minutes before serving for the best taste and texture experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Red Velvet Macarons Recipe?

Red Velvet Macarons require almond flour, powdered sugar, cocoa powder, egg whites, cream of tartar, granulated sugar, vanilla extract, and red gel food colouring for the shells. The cream cheese filling needs cream cheese, butter, powdered sugar, vanilla, and salt.

How to cook Red Velvet Macarons Recipe at home?

Learn how to cook Red Velvet Macarons by precisely measuring ingredients, creating a stable meringue, mastering the macaronage folding technique, piping uniform circles, allowing shells to rest until tacky, and baking at 150°C for 14-16 minutes. The key is patience during each step and allowing the assembled macarons to mature in the fridge for 24 hours.

Why do my macarons crack during baking?

Cracked macarons typically result from insufficient resting time before baking (shells need a dry surface), oven temperature that's too high, or undermixed batter. Ensure shells rest until they form a skin, use an oven thermometer for accuracy, and fold the batter until it flows like lava for best results.

What's the secret to achieving perfect macaron "feet"?

Perfect macaron feet develop when you've properly rested the shells (30-45 minutes until they're dry to touch), achieved the correct batter consistency through proper macaronage, and baked at the right temperature (around 150°C). Adequate air incorporation in the meringue and precise measurements are also crucial.

Can I make these macarons without cream of tartar?

Yes, cream of tartar can be omitted or substituted with a few drops of lemon juice or white vinegar. Its purpose is to stabilise the egg whites during whipping. While not essential, it helps create a more stable meringue, which is particularly helpful for beginners to the macaron-making process.

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