1-Getting ready to make red velvet macarons: First, sift together powdered sugar, almond flour, and cocoa powder to create a smooth, lump-free mixture essential for the perfect red velvet macarons texture. Whisk egg whites and sugar over simmering water until sugar dissolves and the mixture is frothy, then whip to stiff peaks for that airy base.

2-Folding and piping: Gently fold in the dry ingredients and red gel food coloring until the batter is glossy and flows smoothly; be careful not to overmix. Pipe rounds onto baking sheets, tap to release air bubbles, and let shells dry for 20-40 minutes. Preheat the oven to 300°F (150°C), bake for 18-20 minutes while rotating pans midway through, then let the shells cool completely.

3-Preparing the Red Velvet Cake: For the red velvet cake part, preheat your oven to 350°F (175°C). Cream butter, oil, and sugar until smooth, then add egg, vanilla, and red food coloring and mix well. Alternately add dry ingredients like flour, cocoa powder, baking soda, and salt with buttermilk, mixing gently until combined. Pour the batter into a prepared pan and bake for 15-20 minutes, or until a toothpick comes out clean.

4-Making the Cream Cheese Frosting: Now for the creamy filling: sift powdered sugar first. Beat cream cheese and butter until smooth, add vanilla extract and powdered sugar, and beat to a fluffy consistency. Adjust thickness if needed to get that perfect spread.

5-Assembly: Finally, cut the cake into 1-inch circles, place a circle on one macaron shell, pipe cream cheese frosting around or slightly above the cake height, and top with another shell. If you like, drizzle with melted white chocolate for an extra touch. If you’re looking for more dessert ideas, you can check out our no-churn ice cream recipe to pair with these macarons.