Red Velvet Macarons
This post may contain affiliate links.
Do you want to learn how to make Red Velvet Macarons? Then this recipe is for you. I’ve seen many recipes where cocoa powder and red food coloring added to the macarons shells. My recipe is different. I am putting all flavor into filling of macarons. These Red Velvet Macarons are made with regular shells and all red velvet taste concentrated in the ganache.
Ingredients note
- White chocolate 32%-34%
- Philadelphia cream cheese room temperature.
- Cocoa powder
- Heavy cream. Do not use half or half or milk.
- Glucose syrup. Can be replaced with inverted sugar or honey.
- Vanilla beans paste
- Red food coloring
- Pinch of salt
How to make this recipe
For macaron shells, I used a French meringue recipe. Chocolate macaron shells will also work great with this filling. I have an online video lesson on how to make macaron shells using The rest method.
Semi-melt white chocolate in the microwave. Use a plastic bowl or cup. Do not use glass!
In the small saucepan bring heavy cream, glucose syrup, cocoa powder, cream cheese, vanilla bean paste, and red food coloring to a simmer. Do not boil! Mix this mixture with the whisk. Make sure all is well combined.
Pour warm mixture over melted chocolate in 3 parts, mixing with the help of a rubber spatula. Do it fast and pressing down.
Emulsify with an immersion blender.
Add a pinch of salt. This is time to check for color. You can add more red food coloring if you like. If you do so, emulsify with a hand blender again.
Transfer into a glass container and cover with the plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours or overnight.
Transfer the ganache into a pipping bag and fill macarons.
My Latest Video
How to assemble
Use a Wilton 1M piping tip or any other of your favorite pipping tips like Wilton 4B or Ateco 847. Pipe a generous amount of the ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.
Place filled macarons in an air-tight container and let “mature” in the refrigerator overnight. This is an important step, do not skip it!
Recipe FAQs
I recommend adding a little purple (violet) gel food coloring.
Yes, you can freeze macarons with this ganache. I usually do not recommend freezing baking goods that are filled with cream cheese. But this ganache was made as emulsion and there was no problem after defrosting macarons. I’ve tested many times.
This happens if you overmix batter. Check the consistency of the batter every 2-3 folds. Overmixed batter flows off the spatula very fast.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
When do not rest enough macaron shells before baking, they come out cracked.
More Recipes You’ll Love
If you make these Red Velvet Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Red Velvet Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 small sauce pan
Ingredients
Red Velvet Ganache
- 225 gr White chocolate 32%-34%
- 75 gr Philadelphia cream cheese room temperature
- 1 Tablespoon Cocoa powder
- 135 gr Heavy cream
- 22 gr Glucose syrup
- 1 Tablespoon Vanilla beans paste
- 1 gr salt
- Red food coloring (gel)
Macaron shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Red Velvet Ganache
- Semi melt white chocolate in the microwave. Use plastic bowl or cup.
- In the small saucepan bring heavy cream, glucose syrup, cocoa powder, cream cheese, vanilla beans paste and red food coloring to simmer. Do not boil! Mix this mixture with the whisk. Make sure all well combine.
- Pour warm mixture over melted chocolate in 3 parts, mixing with the help of rubber spatula. Do it fast and pressing down.
- Emulsify with hand blender.
- Add pinch of salt.
- Add more red food coloring ( if needed).
- Transfer into glass container and cover with the plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours or overnight.
- Transfer ganache into pipping bag and fill macarons.
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
Hello ! Beautiful! How do you get your shells so white?
I add a little of purple food coloring.
Love it! Can I freeze this ganache? With or without shells?
Yes, you can freeze filled macarons with this ganache in air tight container for up to 6 months.
Your macarons are stunning. So perfect.
Thank you so much!