Red Velvet Macarons with White Chocolate Cream Cheese Filling #SundaySupper
Author: Susan Palmer
For the macarons:
  • 100 grams egg whites, room temperature
  • 30 grams granulated white sugar
  • 200 grams powdered sugar
  • 120 grams almond meal
  • 1 tablespoon cocoa powder
  • Red gel food dye
For the white chocolate cream cheese filling:
  • 1 cup white chocolate chips
  • ½ cup heavy cream
  • 1 oz cream cheese
For the macarons:
  1. Using your stand mixer with the whisk attachment, whisk together the egg whites and white sugar on low (#2 setting) for 2 minutes or until the egg whites start to foam.
  2. After 2 minutes increase the speed to the #4 setting and whip for another 2-3 minutes. At this point more air will incorporate into the egg whites.
  3. Finally, increase the speed to #6-7 and whip until a stiff peak forms about 5-6 minutes more. This is also the best time to add the gel food coloring.
  4. You know your eggs are at the perfect consistency if you can take the mixing bowl and turn it upside down and nothing falls out.
  5. Using a food processor, place the powdered sugar, almond meal and cocoa in the bowl and pulse for 30 seconds, until it is a fine meal.
  6. Transfer to a large mixing bowl and add the egg whites. This is one of those times we are not concerned with deflating your whites. Fold in the whites, mixing well – about 50-60 times until everything is fully incorporated. The batter should look like lava at the end.
  7. Transfer to a prepared piping bag and have 2 baking sheets lined with parchment paper nearby.
  8. Pipe the batter onto the baking sheet. The best way to pipe is to pipe straight down and then do a little swish with the tip. Move on to the next one quickly.
  9. Once everything is piped. Tap the baking sheet hard against your counter to get any air bubbles out and let it sit in a cool space (not any place humid) for at least an hour. You are looking for a shell to form over the Macaron.
  10. After sitting, pre-heat your oven to 300 degrees.
  11. Bake one tray at a time for 15 minutes, rotating halfway through (I like to bake for 8 minutes, rotate and then finish baking for another 7).
  12. Opening the oven halfway, lets steam escape and helps your Macarons puff and achieve “the foot”
  13. Let cool completely.
For the filling:
  1. While the macarons are resting, in a small sauce pan over medium heat bring the heavy cream to a simmer. Whisk in the white chocolate and cream cheese and stir until completely melted.
  2. Transfer to a prepared piping back and place in the refrigerator until completely cool and the ganache has thickened.
  3. To fill the macarons, flip half of them so the bottoms are facing up and pipe a small amount of the filling in the center. Press the top macaron so the filling extends to the edges.
  4. Store the in the refrigerator for 3-4 days and bring to room temperature prior to serving.
  5. I also recommend preparing these in advance and letting the completed macarons sit in the fridge for 12-24 hours to mature.
  6. Makes about 30-40 macarons depending on how large you pipe them.
Recipe by The Girl in the Little Red Kitchen at