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Macarons have taken the dessert world by storm, captivating the hearts (and taste buds) of sweet enthusiasts everywhere. These delicate French treats are beloved for their crisp exterior, chewy interior, and incredible versatility in flavor and color. Among the endless array of flavors, red velvet macarons stand out, offering a unique twist on a classic dessert. The rich, velvety flavor profile of red velvet combined with a luscious cream cheese frosting creates a dessert that's not only visually stunning but also irresistibly delicious.

Red Velvet Macarons with Cream Cheese Frosting

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Ingredients
  

For the Red Velvet Macarons:

1 ½ cups powdered sugar

1 cup almond flour

½ cup granulated sugar

3 large egg whites (aged at room temperature)

½ teaspoon cream of tartar

1 tablespoon cocoa powder

1 tablespoon red food coloring

½ teaspoon vanilla extract

A pinch of salt

For the Cream Cheese Frosting:

4 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Milk (as needed for consistency)

Instructions
 

Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. Preheat your oven to 300°F (150°C).

    Sift Dry Ingredients: In a large bowl, sift together the powdered sugar, almond flour, cocoa powder, and a pinch of salt. Set aside.

      Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.

        Add Sugar Gradually: Gradually add the granulated sugar to the egg whites while beating on high speed until stiff peaks form. You should have a glossy meringue.

          Color the Meringue: Add the red food coloring and vanilla extract to the meringue, folding gently until the color is evenly incorporated.

            Combine Dry and Wet Ingredients: Sprinkle the sifted dry ingredients over the meringue mixture. Using a spatula, gently fold the mixture together until it reaches a “lava-like” consistency. When you lift the spatula, the batter should flow smoothly off.

              Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets on the counter to release air bubbles.

                Rest the Macarons: Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on top and they are no longer sticky to the touch.

                  Bake the Macarons: Bake in the preheated oven for 15-18 minutes. Allow them to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

                    Make the Cream Cheese Frosting: In a medium bowl, combine the softened cream cheese and butter. Beat until smooth. Gradually add the powdered sugar, vanilla extract, and salt, mixing until fully combined. If the frosting is too thick, add a little milk to reach your desired consistency.

                      Assemble the Macarons: Match pairs of macaron shells by size. Pipe a dollop of cream cheese frosting onto the flat side of one macaron shell, then sandwich it with the matching shell.

                        Chill Before Serving: Place the assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld. Remove from the fridge 15-20 minutes before serving to bring them to room temperature.

                          Prep Time: 30 minutes | Total Time: 2 hours (including resting and chilling) | Servings: Approximately 20 macarons