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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/red-velvet-macarons-with-mascarpone-frosting-recipe/