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.

Ingredients List:

• 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. ♡

Enjoy-

linking up and weekend potluck