Name: Red Velvet Macarons with Cream Cheese Filling Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 140 grams super fine almond flour (about 1 ½ cups); 115 grams confectioners’ sugar (about 1 scant cup); 8 grams Dutch processed cocoa powder (about 4 teaspoons); 100 grams egg whites (about 3 large egg whites), at room temperature; 110 grams super fine white sugar (about 1 cup + 2 teaspoons); 1 tablespoon red gel food coloring (Americolor Super Red recommended); ¼ cup (56 grams) unsalted butter, softened; ¼ cup (60 grams) block cream cheese, softened; 1 ½ cups (180 grams) confectioners’ sugar; ¾ teaspoon vanilla extract

Jump to Recipe· 4.5 from 90 reviews

If you’ve ever wanted to wow your friends or treat yourself to something truly special, this Red Velvet Macarons with Cream Cheese Filling Recipe is exactly what you need. These delicate, vibrant red macarons have the perfect balance of cocoa richness and that tangy cream cheese filling that melts in your mouth. Trust me, these aren’t your average macarons — they’re a fan-freaking-tastic twist on a classic that I absolutely love making (and eating!). Stick with me, and I’ll walk you through everything so you nail these beauties on your first try.

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Why You’ll Love This Recipe

Classic meets creativity: You get the beloved red velvet flavor paired with a luscious cream cheese filling that’s soft, tangy, and utterly addictive.
Impressive yet approachable: Even if you’ve never made macarons before, my detailed tips will have you feeling confident and capable throughout.
Perfect for any occasion: Whether it’s a fancy celebration or a cozy coffee break, these macarons make every moment feel special.
Make ahead friendly: They hold up beautifully in the fridge and even freeze well, so you can prepare them in advance.

Red Velvet Macarons with Cream Cheese Filling Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Red Velvet Macarons with Cream Cheese Filling Recipe plays a key role. From the super fine almond flour that ensures a smooth texture to the Dutch cocoa powder that gives it just the right touch of chocolate, quality matters here. Picking out a good block of cream cheese and fresh egg whites will really elevate your finished macarons.

Red Velvet Macarons with Cream Cheese Filling Recipe - Ingredients

Super fine almond flour: Make sure it’s finely ground and sift it well for smooth, crack-free shells.
Confectioners’ sugar: Adds sweetness without graininess, perfectly blending into the batter.
Dutch processed cocoa powder: This is key for that signature mild red velvet chocolate flavor.
Egg whites: Use room temperature whites for better volume and stable meringue.
Super fine white sugar: Helps stabilize your meringue to get that perfect stiff peak.
Red gel food coloring: Gel works better than liquid here — it won’t mess with your batter’s consistency.
Unsalted butter: For a creamy, rich filling without any salty surprises.
Block cream cheese: The star ingredient in the filling; soften it well so it blends smoothly.
Vanilla extract: To enhance the creaminess and add depth to the filling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Red Velvet Macarons with Cream Cheese Filling Recipe to make it uniquely mine, and you should too! Don’t hesitate to tweak the filling or dust the shells with some extra cocoa or edible glitter for a festive touch. The basics are foolproof enough to allow your creativity to shine.

Berry cream cheese filling: I once swapped in a spoonful of raspberry jam into the cream cheese filling—my friends couldn’t stop talking about the fresh fruity punch!
Vegan option: Try aquafaba instead of egg whites and a dairy-free cream cheese substitute to accommodate vegan diets while keeping texture lovely.
Chocolate chips: A little secret — folding mini chocolate chips into the filling adds a surprising delightful crunch.

How to Make Red Velvet Macarons with Cream Cheese Filling Recipe

Step 1: Prepare the dry ingredients carefully

Start by sifting together your almond flour, confectioners’ sugar, and Dutch cocoa powder through a fine mesh sieve. This not only lifts the dry ingredients but helps avoid those pesky lumps that can foil your shells. I like to whisk them together after sifting to ensure everything is evenly combined—this is key for smooth, uniform macarons.

Step 2: Whip up that perfect meringue

Using room temperature egg whites, whip them until they form soft peaks, then gradually add the super fine white sugar. Let the mixer run on high until you get stiff, glossy peaks. Adding your red gel food coloring at this stage helps it incorporate evenly, giving your macarons that vibrant signature look.

Step 3: Fold the batter just right

This is where many stumble, but I’ve got you. Gently sift the dry mixture into the meringue, then carefully fold with a rubber spatula. You’ll know it’s ready when the batter flows off your spatula in smooth ribbons without breaking — the classic “figure 8 test” is a lifesaver here. Be patient, but don’t overmix or your batter will become too runny.

Step 4: Pipe your macarons with care

Put the batter into a piping bag fitted with a ½ inch round tip and pipe small round circles onto silicone mats on your baking sheets. Hold your bag straight up for even, uniform shells. After piping, gently tap the trays to release air bubbles—use a toothpick for stubborn ones. This little trick really makes the difference between smooth shells and cracked ones.

Step 5: Let the skins form, then bake

One of the most important steps is to let your macarons sit out until a “skin” forms on top — this can take anywhere from 8 minutes to an hour depending on humidity. You’ll know they’re ready when you lightly touch the surface and no batter sticks to your finger. Bake at 300°F for 15 to 20 minutes, checking at the 15-minute mark. Perfectly baked shells are firm and don’t wobble on their bases.

Step 6: Make the luscious cream cheese filling

While the shells are cooling, whip your softened unsalted butter and cream cheese together until fluffy. Gradually add the confectioners’ sugar and vanilla, beating until smooth and creamy. This filling is what takes these macarons to the next level — tangy, silky, and divinely sweet.

Step 7: Assemble and let them mature

Pipe the cream cheese frosting onto half your cooled shells, then sandwich them with the other halves. I learned that letting these chill overnight in the fridge really helps the flavors meld and the texture mature, giving you that perfect bite we all crave.

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Pro Tips for Making Red Velvet Macarons with Cream Cheese Filling Recipe

Use aged egg whites: I learned that separating your eggs a day ahead and letting the whites age in the fridge leads to stronger, more stable meringue.
Watch humidity like a hawk: Macarons hate moisture, so avoid making them on rainy or overly humid days, or use a dehumidifier if possible.
Be gentle with folding: Overmixing flattens your macaron batter — I always fold slowly and perform the figure 8 test multiple times before piping.
Proper skin formation: Don’t rush baking before the skin sets or you’ll get cracked shells – patience is your secret weapon here.

How to Serve Red Velvet Macarons with Cream Cheese Filling Recipe

Red Velvet Macarons with Cream Cheese Filling Recipe - Serving

Garnishes

I often like to dust a little cocoa powder or powdered sugar over my assembled macarons to add a delicate finish. For a special touch, a light sprinkle of edible glitter or gold dust makes them sparkle for celebrations. Fresh berries also pair wonderfully when serving, lending a burst of color and fresh contrast.

Side Dishes

These macarons really shine on their own but can be beautifully complemented by a cup of freshly brewed espresso or a rich hot chocolate. For a brunch spread, I like pairing them with fruit salad or light pastries to balance out the richness of the cream cheese filling.

Creative Ways to Present

For birthday parties, I’ve arranged these macarons like a colorful macarons tower using a styrofoam cone as a base, which instantly grabs attention. Another fun idea I tried was placing each macaron in a small cupcake liner lined with rose petals — it makes for such an elegant gift or dessert plate!

Make Ahead and Storage

Storing Leftovers

Since the cream cheese filling is dairy-based, always store your Red Velvet Macarons with Cream Cheese Filling in an airtight container in the fridge. I’ve kept mine fresh for up to three days this way without any loss in texture or flavor, but they’re usually devoured long before that!

Freezing

I was pleasantly surprised that these macarons freeze well when placed in airtight containers after chilling in the fridge. Freezing for 2 to 3 months is doable, but I recommend letting them thaw slowly in the fridge overnight to keep the filling’s texture intact. There might be minimal cream separation, but it’s hardly noticeable once warmed to room temperature.

Reheating

To serve after freezing, just bring your macarons to room temperature for about 30 minutes—no microwaving needed. If you prefer them a bit warm, pop them in a low 200°F oven for a few minutes, but watch carefully so they don’t dry out.

FAQs

Can I use liquid food coloring instead of gel for the red velvet macarons?

While you can use liquid food coloring, I highly recommend gel food coloring because it won’t affect the batter’s consistency or the meringue’s volume. Liquid colorings add too much moisture, which can lead to flat or cracked shells.
Why did my macarons crack during baking?

Cracked shells usually happen when the macarons haven’t formed a proper skin before baking or if the oven temperature is too high. Patience during the drying step and using an oven thermometer to check temperature accuracy are key to preventing cracks.
How long do Red Velvet Macarons with Cream Cheese Filling keep in the fridge?

They’ll stay fresh and delicious in an airtight container for up to 3 days. After that, the shells might soften due to moisture from the filling.
Can I make the cream cheese filling ahead of time?

Absolutely! You can prepare the cream cheese filling a day in advance and store it covered in the fridge. Bring it back to room temperature and re-whip briefly before piping onto the shells.

Final Thoughts

Honestly, making this Red Velvet Macarons with Cream Cheese Filling Recipe has been one of my most rewarding baking adventures. From the first time I tasted that perfect cocoa-kissed shell paired with the tangy, silky cream cheese filling, I was hooked. If you’re looking for a showstopper dessert that’s as delightful to make as it is to eat, give this a go. You’ll feel that sweet sense of accomplishment and your family (or guests!) will absolutely go crazy for them — I promise.