Go Back

Red Velvet Macarons with Sugared Cranberries

Elegant French macarons with a red velvet cocoa twist, filled with tangy cream cheese frosting and garnished with festive sugared cranberries.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American Fusion, French
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 140 g almond flour super fine
  • 130 g powdered sugar
  • 10 g cocoa powder unsweetened
  • 100 g egg whites room temp, aged
  • 90 g granulated sugar
  • 0.5 tsp red gel food coloring do not use liquid
Cream Cheese Filling
  • 115 g cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar
Garnish
  • 0.5 cup cranberries fresh, sugared
  • 1 tbsp powdered sugar for dusting

Equipment

  • Kitchen Scale
  • Stand Mixer
  • Piping Bag and Round Tip
  • Silicone Baking Mat

Method
 

  1. Sift almond flour, powdered sugar, and cocoa powder together. Discard large bits.
  2. Whip egg whites until foamy. Gradually add granulated sugar until soft peaks form.
  3. Add vanilla and red gel color. Whip until stiff glossy peaks form.
  4. Fold dry ingredients into meringue (macaronage) until batter flows like lava (figure-8 stage).
  5. Pipe circles onto parchment-lined sheets. Tap tray to release air bubbles.
  6. Let rest for 30-60 minutes until a dry skin forms on top.
  7. Bake at 300°F (150°C) for 13-15 minutes. Cool completely.
  8. Beat cream cheese, butter, and powdered sugar for filling. Pipe onto shells and sandwich together.

Notes

Weighing ingredients is critical for this recipe. Cups are not accurate enough for macarons.