Red Velvet Macarons are light as a feather and a classic holiday cookie. Don’t let these French cookies intimidate you! All you need are a few ingredients and a bit of patience.
Exactly one year ago today, I shared a recipe over at Table for Seven for Chocolate Macarons. Exact. To.The.Day. That’s a bit crazy, isn’t it? I kinda-sorta think it is.
OK, but, first up….a macaron? A macaron is a cookie that originated in France. They are meringue based and are usually made with egg whites, powdered sugar and almond flour. You an make them in a huge variety of colors and flavors . They are also light as air.
- Almond Flour: Want to make it homemade? Find instructions here.
- Powdered Sugar
- Unsweetened Cocoa Powder
- Granulated Sugar
- Egg Whites
- Red food coloring
- Additional for filling: Butter flavored shortening + milk
How to Make Red Velvet Macarons:
First, whisk together almond flour, powdered sugar and cocoa powder. The objective here is to remove any lumps, so, be thorough. You can also use a sifter, if you prefer.
In a mixing bowl with your electric mixer, whip egg whites and cream of tartar until stiff peaks form. While whipping, gradually add in the granulated sugar. Try not to add too much sugar at once. It could possibly deflate your egg whites. The last few seconds of whipping, add in your food coloring just until it’s fully mixed.
Next, take the flour mixture and gently fold it into the egg whites. Be sure not to mix, just fold. Also, it’s better to do this in batches…not all the flour at once.
Get your oven preheated and line a flat rimmed baking sheets (s) with parchment paper or silicone mats.
Pipe the dough in circles on the the prepared baking sheet. You want about 1 1/2 inch size circles. Disposable piping bags work well for these or use a plastic storage bag.
Once done, give the cookie sheet a good smack against your counter. This will help remove any air bubbles. Then, let the cookies sit at room temperature for 15-20 minutes or until the tops have started to dry.
Bake them and then, let them cool completely before adding filling.
A note about filling: The filling recipe below is a simple vanilla buttercream. But, feel free to fill these with your favorite recipe. Chocolate, cream cheese or a chocolate hazelnut spread are just a few ideas to try.
A note about “perfect” macarons: Don’t be too hard on yourself when it comes to making a perfectly lovely macaron. I have made some really ugly ones and they still tasted amazing. ♡
click title to find them! 🔺
- 1 cup almond flour
- 3/4 cup powdered sugar
- 1 TBSP unsweetened cocoa powder
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
- 1 TBSP red food coloring
- 1/4 cup butter flavored shortening, softened
- 1 1/2 cups powdered sugar
- 1 TBSP vanilla
- 1 TBSP milk
- In a bowl, whisk together the almond flour, powdered sugar and cocoa powder. Whisk well to remove any lumps. The less lumps will give you smoother cookies.
- In a mixing bowl with a whisk attachment, whip egg whites with cream of tartar until foamy. Increase mixer speed a bit and gradually add in sugar. Do not add in sugar all at once...this could deflate your egg whites.
- Continue whipping egg whites until stiff peaks form. About the last few minutes of whipping, add in red food coloring and whip until fully combined.
- Fold flour mixture into whipped egg whites. Do this gradually. Don’t add all the flour in at once. Also, be sure to fold..not beat in.
- Line a flat rimmed baking sheet with parchment paper or silicone mats.
- Fill a piping bag with cookie batter. With a round tip, pipe approx 1 1/2 inch circles on to the prepared cookie sheet.
- Give the cookie sheet a smack on the counter to remove any air bubbles. Then, let cookies sit for 15-20 minutes to dry.
- Preheat oven to 300 degrees. Bake 18-19 minutes. The cookies should have dry tops. Let cookies cool completely before removing from cookie sheet and adding filling.
- Beat filling ingredients until creamy and fully combined. Pipe or spread filling on the flat side of one cookie, then, top with another cookie, flat side down.
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Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 41mgCarbohydrates: 27gFiber: 1gSugar: 25gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate