Decadent Red Velvet Macarons with a cream cheese frosting. Perfect for the holiday season, or just because!

Red velvet macarons + cream cheese frosting is a true match made in heaven. I mean, who doesn’t love a good macaron? Especially when they are this gorgeous.  

Decadent Red Velvet Macarons with a cream cheese frosting. Perfect for the holiday season, or just because!

I’m currently in San Fransisco, spending the week with The Healthy Maven before heading up to Napa to host my food photography workshop with ful-filled.

I just love being in San Fransisco. It feels so homey to me, even though I’ve only been here twice. The weather, the narrow streets, the mountains in the distance… it’s just lovely.

Decadent Red Velvet Macarons with a cream cheese frosting. Perfect for the holiday season, or just because!

Lately I’m finding myself craving more and more to be outside. Under my domestic facade, I’ve always been an outdoorsy person.

I love to take long walks in the woods. Walden Pond is my second favorite place in the world, next to my family’s summer house in Nova Scotia.

I like hiking. And biking. And climbing and swimming. One of my favorite feelings is being completely submerged in the ocean and letting the pulse of the water rock me ever so slowly back and forth.

Decadent Red Velvet Macarons with a cream cheese frosting. Perfect for the holiday season, or just because!

But my love for the outdoors shouldn’t come as a surprise to me. When I was little, I camped often with my dad. In high school I backpacked the northern Himalayas. I went to Adventure Camp every summer for 7 years.

Yet it’s only been in the last year or so that I’ve felt an increased yearning to be in nature, and be in it more often.

Decadent Red Velvet Macarons with a cream cheese frosting. Perfect for the holiday season, or just because!

I daydream about having 3 chickens in a small hen house in my backyard. About sitting on a large porch and letting the sun radiate over my body. About running every morning through the woods with my future dog.

This morning, I woke up at 7 and took The Healthy Maven’s dog, Bodhi, for a run through Golden Gate Park. I ran longer than I could’ve on my own with him at my side, and I loved every second of it. Breezing through the eucalyptus groves and dodging fallen pinecones, I felt completely alive.

Decadent Red Velvet Macarons with a cream cheese frosting. Perfect for the holiday season, or just because!

That is really all I have to say about that. I’m just noticing, reflecting on what my soul has been craving lately.

I’m really hoping that in this next year I can take a long trip that’s based in nature. Where should I go? What should I do?

Decadent Red Velvet Macarons with a cream cheese frosting. Perfect for the holiday season, or just because!


Red Velvet Macarons with cream cheese frosting

  • Author: Sarah Fennel
  • Yield: 24 macarons 1x


for the macarons

  • 100g egg whites
  • 100g granulated sugar
  • 100g almond flour
  • 100g powdered sugar
  • 1 tablespoon dutch process cocoa powder
  • 12 teaspoons red food coloring
  • pinch salt

for the cream cheese frosting

  • 1 1/2 cups powdered sugar
  • 2 oz cream cheese, room temperature
  • 2 tablespoons butter, room temperature


  1. Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
  2. Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
  3. Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
  4. Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
  5. Sift together almond flour, powdered sugar, and cocoa powder, then gently shake into meringue bowl. Add in red food coloring and salt.
  6. Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium-low speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 5-10 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
  7. Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter 3 times to remove any air bubbles.
  8. Here’s the fun part: you don’t need to let them air dry. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
  9. While the macarons are baking, make the frosting. In a small bowl, whisk together the powdered sugar, cream cheese, and butter. If mixture is too dry, add in 1 tablespoon milk.
  10. Scoop frosting into a piping bag fitted with a ½ inch tip, and set aside until macarons are cool and ready to be piped.
  11. Once you’re ready, pipe the frosting onto a macaron and sandwich with another macaron. Repeat with all macarons.




Sarah, do you know the conversions to cups for the first couple of ingredients?


It’s worth using a scale for macarons as the exact proportions are important. Cup measures aren’t always 100% accurate which is important in lots of baking recipes.

Sarah | Broma Bakery

I agree with this! Macarons are SO finicky, that the scale is truly essential for them. Luckily you can get a cheap scale for $10-15 on amazon!

Ginger by Choice - Food & Lifestyle Blog

First of all: Sarah, your red velvet macarons with cream cheese frosting look gorgeous, they really do!
secondly: I have the same craving to be outside. I’m not so super outdoorsy as you are (just a good old scout 😉 but since we moved to tennessee and we’re surrounded by this amazing nature, i just want to go out every single day and explore something new. It’s just too beautiful to stay inside, even in winter!
The most interesting thing for me is: my hometown in germany is surrounded by wonderful nature, too but i’ve never had that craving to go out as much as i have it here. sometimes you just need a change to recognize what your body wants and needs.

Thanks for sharing that wonderful post. I really enjoyed reading it …

ginger by choice – food & lifestyle blog

Sarah | Broma Bakery

Oh I’m SO glad you agree! I can’t imagine how beautiful your hometown in Germany was. Gah, so jealous! Thanks for stopping by and commenting, girlfriend!

Lucia Wright

These macarons are STUNNING! Also, that macaron stack is mega impressive. Have so much fun in San Fran – it’s one of my very favorites cities!!

Carrie Buysse

I’ve always wanted to make macarons and after much research, decided to try your method. I made a great meringue but when it came time to add the food coloring, the 1-2 tsp totally threw me off and my baker’s instinct should have stopped me from adding it but I followed the recipe exactly. I assumed liquid food coloring since that would be a lot of gel food coloring. My meringue lost its shape and it was so runny that when it came to piping it, I just made a huge mess. Despite how flat they were, the tops baked without any cracks and they did show the tiniest feet. I believe without the food coloring, they would have been perfect. Can you please clarify what you use for food coloring? Thanks!

Sarah | Broma Bakery

Oh no! Sorry to hear that! I use a gel food coloring 🙂


Hi Sarah! I’m like you, I live in the country & always have I guess it’s from being raised on a farm growing up & I love having a little garden. Even though it takes me over 3 hrs to mow my lawn on a lawn tractor. I wouldn’t change it even though I’m now retired. I’m making these macarons today. I’ve made them a few times over the years & usually have great success I’ve never made the red velvet. I’m excited. Will let you know how it goes . xx

Sofi | Broma Bakery

Hey Bea!

Thank you for your kind comment! You’ll have to let us know how these macarons go for you!

Talk soon 🙂


I love the rich color of these macarons! They have so much more depth than other red velvet macaron pictures I’ve seen on the Internet. I am planning to use your recipe for a fall baby shower; can you please share what color gel food coloring you use?

Sofi | Broma Bakery

The one we used it just called “red” haha. I think any red would do!

Thea Hopkins

I made this a few days ago and they are absolutely amazing – however I did tweak the recipe a bit.
Other red velvet recipes usually have vanilla so I added a teaspoon of vanilla extract to the batter.
The batter was a little runny because of this but I still managed to pipe them out ok.
I also used a blender to make the almond flour as fine as possible before sifting.
I ignored the recipe and left these out for around 30 minutes after piping to develop a skin before baking (traditional method). Out of curiosity I baked a small test batch without the skin and they didn’t develop any feet.
My batch made around 30 x 1 inch macarons total which needed to bake for around 15 minutes until they came away clean from the baking paper. They had a crispy outer shell and chewy centre and after a day in the fridge. Would definitely recommend baking one to two days ahead of time.

Thea Hopkins

Excellent recipe

Sofi | Broma Bakery

Yay! So glad you enjoyed these, Thea!

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