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Ingredients

  • 150 g almond flour (1 ¼ cups)

  • 145 g powdered sugar (just under 1 ¼ cups)

  • 5 g Dutch-process cocoa powder (1 tablespoon)

  • 110 g egg whites, room temperature (about 3 egg whites/110 mL/just under ½ cup)

  • 95 g granulated sugar (just under ½ cup)

  • â…› teaspoon cream of tartar (optional)

  • â…› teaspoon table salt

  • 1 teaspoon vanilla extract

  • Red gel food colouring

  • 113 g (4 oz) cream cheese, softened (not spreadable)

  • 57 g (¼ cup or 4 tablespoons) unsalted butter, softened

  • ½ teaspoon vanilla extract

  • â…› teaspoon table salt

  • 220 g powdered sugar (1 ¾ cups)

Red Velvet Macarons

01

Preparing the batter

  1. Clean and dry all equipment thoroughly. Avoid rubber, silicone, or plastic tools for whipping egg whites.

  2. Line baking sheets with parchment paper or silicone mats.

  3. Sift almond flour, powdered sugar, and cocoa powder into a medium bowl.

02

Making the batter

  1. Beat egg whites in a large mixing bowl on medium speed until foamy (30 seconds).

  2. Add cream of tartar and beat another 30 seconds.

  3. Gradually add granulated sugar, 1 tablespoon at a time, beating for 30 seconds between additions.

  4. Add vanilla, salt, and red food colouring.

  5. Beat until stiff peaks form.

  6. Gently fold dry ingredients into the meringue in thirds.

  7. Deflate slightly by pressing batter against the bowl's sides. Fold until the batter flows smoothly and forms a figure-8 without breaking.

Red Velvet Macarons
Red Velvet Macarons

03

Baking the Cookies

  1. Transfer batter to a piping bag fitted with a round tip. Pipe 4-5cm circles on prepared sheets, spacing around 6cm apart.

  2. Firmly tap trays on the counter to release air bubbles. Let macarons rest until a skin forms (about 35 minutes). Preheat oven to 160°C (325°F).

  3. Bake one tray at a time for 10–11 minutes, turning halfway through. Cool completely before filling.

04

Assembly

  1. Beat softened cream cheese, butter, vanilla, and salt until smooth. Gradually add powdered sugar and mix until creamy.

  2. Pipe filling onto a macaron shell and sandwich with another. For best results, refrigerate in an airtight container for 24 hours before serving.

  3. if you want to feel bougie, melt a little chocolate of your choice, dip a whisk in it and draw air circles above your macarons to give them those thin lines of chocolate

Red Velvet Macarons
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