Red Velvet Macarons with Mascarpone Frosting Recipe

Introduction

These Red Velvet Macarons with Mascarpone Frosting are a delightful twist on a classic French treat, combining a rich cocoa flavor with vibrant red color and a creamy mascarpone filling. Perfect for special occasions or a fancy dessert, they are as impressive as they are delicious.

Ingredients

• 130 g powdered sugar
• 120 g almond flour
• 7 g cocoa powder
• 105 g egg whites
• 100 g granulated sugar
• 1 tsp vanilla paste
• 1/2 tsp red food gel
• 113 g heavy cream (cold)
• 50 g granulated sugar
• 113 g mascarpone (cold)
• 1/2 tsp vanilla paste

Instructions

1. Step 1: Prepare a macaron template by tracing a 2-inch heart-shaped cookie cutter about 2 inches apart on parchment paper. Place this under another sheet of parchment for piping the shells, or pipe freehand if preferred.
2. Step 2: Sift together the powdered sugar, almond flour, and cocoa powder twice in a medium bowl.
3. Step 3: Heat the egg whites and 100 g granulated sugar over a double boiler until the sugar dissolves or the temperature reaches about 120°F.
4. Step 4: Transfer the egg white mixture to a stand mixer bowl with a whisk attachment and whisk until soft peaks form. Add vanilla paste and red food gel, then continue whisking until stiff peaks form. The meringue should hold firmly when the bowl is turned upside down.
5. Step 5: Fold in one-third of the dry ingredients carefully with a silicone spatula, scraping around the bowl and through the batter until mostly combined. Add the remaining dry ingredients and gently fold again, spreading the batter along the bowl sides to slightly deflate it. Mix until the batter can form figure eights without breaking.
6. Step 6: Pipe the batter onto the prepared parchment using a small round tip to fill each heart shape. Remove the template carefully and tap the baking sheet on the counter several times to release air bubbles.
7. Step 7: Let the piped macarons rest for 30-40 minutes until dry to the touch and no batter sticks when touched.
8. Step 8: Preheat the oven to 300°F toward the end of the resting time. Bake the macarons for approximately 12 minutes. Cool completely on the baking sheet before removing.
9. Step 9: For the mascarpone frosting, combine the cold heavy cream, 50 g granulated sugar, mascarpone, and vanilla paste in a stand mixer bowl with a whisk attachment. Whisk on low speed to combine, then increase to medium-high until thick, about 30 seconds.
10. Step 10: Transfer the frosting to a piping bag with a small round tip. Pair similar-sized macaron shells, pipe frosting onto one shell’s bottom, then sandwich with the other shell, pressing gently to adhere.

Tips & Variations

• Use a kitchen scale for accurate measurements to achieve perfect macaron texture.
• Letting the macarons rest properly before baking ensures a smooth shell and prevents cracking.
• Try different food colors for varied macaron themes or use heart shapes for a festive touch.
• Replace mascarpone with cream cheese for a tangier filling if desired.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 15 minutes before serving for the best texture and flavor. You can also store unfilled shells in an airtight container at room temperature for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells and store them unfilled in an airtight container for up to 2 days. Fill and assemble them just before serving for best freshness.

What if my meringue doesn’t reach stiff peaks?

Make sure the sugar is fully dissolved by heating the egg whites and sugar mixture properly. Also, ensure your equipment is clean and free from grease, as fat can prevent stiff peaks from forming.

Red Velvet Macarons with Mascarpone Frosting Recipe

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4.7 from 120 reviews

Delight in these elegant Red Velvet Macarons featuring delicate heart-shaped shells infused with cocoa and a vibrant red hue, paired with a luscious mascarpone frosting. Perfect for special occasions or a sophisticated treat, these macarons combine a crisp exterior with a smooth, creamy filling.

• Author: Sana
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 20–24 macarons depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 130 g powdered sugar
• 120 g almond flour
• 7 g cocoa powder
• 105 g egg whites
• 100 g granulated sugar
• 1 tsp vanilla paste
• 1/2 tsp red food gel

Mascarpone Frosting

• 113 g heavy cream (cold)
• 50 g granulated sugar
• 113 g mascarpone (cold)
• 1/2 tsp vanilla paste

Instructions

1. Prepare the Macaron Template: Trace a 2-inch heart-shaped cookie cutter about 2 inches apart on a sheet of parchment paper. Place this sheet under another piece of parchment paper on a baking sheet to guide piping, or skip and free-hand pipe the shells.
2. Sift Dry Ingredients: In a medium bowl, sift powdered sugar, almond flour, and cocoa powder twice to ensure a smooth, lump-free mixture.
3. Make Sugar Syrup Mixture: Heat egg whites and granulated sugar over a double boiler until the sugar dissolves completely and the mixture reaches about 120°F.
4. Whisk Meringue: Transfer the egg white mixture to a stand mixer bowl with a whisk attachment and whip until soft peaks form. Add vanilla paste and red food gel.
5. Achieve Stiff Peaks: Continue whipping until stiff peaks form; test by turning the bowl upside down—the meringue should not move.
6. Macaronage – Fold Dry Ingredients: Fold in one-third of the dry ingredients gently with a silicone spatula, scraping around the bowl and through the center a few times until mostly combined.
7. Fold Remaining Dry Ingredients: Add the rest of the dry ingredients folding gently. Spread batter along bowl sides to deflate slightly and continue folding until you can draw several figure eights without batter breaking.
8. Pipe Shells: Transfer batter to piping bag with a small round tip (Ateco 802). Pipe hearts on parchment over the template, remove template carefully, then tap the baking sheet on the counter to release air bubbles and bang bottom of sheet with hand.
9. Rest Macarons: Let shells rest for 30-40 minutes until dry to the touch and batter does not stick when touched.
10. Preheat Oven: Preheat oven to 300°F toward the end of resting time.
11. Bake Macarons: Bake for about 12 minutes. Cool completely before removing from the baking sheet.
12. Prepare Mascarpone Frosting: In a stand mixer bowl with whisk attachment, combine cold heavy cream, sugar, mascarpone, and vanilla paste. Whisk on low to combine, then medium-high just until thickened, about 30 seconds.
13. Assemble Macarons: Transfer frosting to a piping bag with small round tip. Pair macaron shells and pipe frosting onto the bottom shell, then gently press the paired top shell onto the frosting to adhere.

Notes

• Ensure all dry ingredients are finely sifted to achieve smooth shells.
• Resting the piped shells is crucial for developing the characteristic macaron ‘feet’ and to prevent cracking in the oven.
• Use a thermometer to check sugar dissolving stage precisely at 120°F for perfect meringue.
• Gently fold the batter during macaronage to avoid overmixing, which can cause flat shells.
• Pair shells of similar size for uniform macarons.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days to enhance flavor.

Keywords: Red Velvet Macarons, Mascarpone Frosting, French Dessert, Heart Shaped Macarons, Valentine’s Day Recipe