Red Velvet Macarons with Mascarpone Frosting Recipe

Introduction

Red Velvet Macarons with Mascarpone Frosting are an elegant treat that combines the delicate texture of classic French macarons with the rich flavors of red velvet and creamy mascarpone. Perfect for special occasions or a luxurious dessert, these heart-shaped delights will impress both in taste and presentation.

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 heart-shaped cookie cutter about 2 inches apart on one sheet of parchment paper. Place this under another piece of parchment paper when ready to pipe the shells. You may also pipe free-hand.
2. Step 2: In a medium bowl, sift together the powdered sugar, almond flour, and cocoa powder twice to ensure a smooth mixture.
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 (49°C).
4. Step 4: Transfer the warm egg white mixture to a large bowl or stand mixer fitted with a whisk attachment. Whisk until soft peaks form, then add the vanilla paste and red food gel.
5. Step 5: Continue whisking until stiff peaks form. Test by turning the bowl upside down; if the meringue doesn’t move, it’s ready.
6. Step 6: Fold one-third of the dry ingredients gently into the meringue using a silicone spatula, scraping around the bowl and through the middle until mostly combined.
7. Step 7: Fold in the remaining dry ingredients in the same gentle manner. Then, scrape the sides and spread the batter to deflate it slightly. The batter is ready when you can draw a few figure eights without it breaking.
8. Step 8: Transfer the batter to a piping bag with a small round tip (such as Ateco 802). Pipe hearts onto the prepared parchment paper aligned with your template.
9. Step 9: Remove the template carefully. Tap the baking sheet on the counter a few times to release air bubbles, and gently bang the bottom of the sheet with your hand.
10. Step 10: Allow the macarons to rest for 30-40 minutes until they form a dry skin and no batter sticks when touched.
11. Step 11: Preheat the oven to 300°F (150°C) toward the end of the resting time.
12. Step 12: Bake the macarons for about 12 minutes. Let them cool completely before removing from the baking sheet.
13. Step 13: For the mascarpone frosting, combine heavy cream, 50 g granulated sugar, mascarpone, and vanilla paste in a stand mixer bowl fitted with a whisk.
14. Step 14: Whisk on low speed until ingredients combine, then increase to medium-high until thickened, about 30 seconds.
15. Step 15: Transfer frosting to a piping bag with a small round tip for assembly.
16. Step 16: Pair macaron shells and pipe frosting onto the bottom shell, then sandwich with the matching top shell, pressing lightly to secure.

Tips & Variations

• Ensure egg whites are at room temperature before heating for better meringue volume.
• You can substitute red food gel with natural beet juice for a natural color.
• Allow macarons to mature in the fridge for 24 hours after assembly for improved flavor and texture.
• If you don’t have a heart-shaped cutter, try using round piping templates or freehand piping with a steady hand.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Unassembled shells can be kept in an airtight container for up to 5 days or frozen for up to 1 month.

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 in advance and store them in an airtight container for several days, or freeze them for longer storage. Assemble with frosting just before serving for best results.

What if my meringue doesn’t form stiff peaks?

Make sure your mixing bowl and whisk are clean and free of grease. Use room temperature egg whites and ensure the sugar is fully dissolved when heating. Continue whisking; sometimes, it just takes a bit longer to reach stiff peaks.

Red Velvet Macarons with Mascarpone Frosting Recipe

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★★★★★

4.9 from 127 reviews

Delight in these elegant Red Velvet Macarons filled with a luscious mascarpone frosting. Combining the delicate crispness of classic French macarons with rich cocoa and vibrant red coloring, these treats are perfect for special occasions or a luxurious dessert. The mascarpone frosting adds a smooth, creamy texture that complements the slightly chewy shells, creating a balanced and sophisticated flavor profile.

• Author: Ria
• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 20–24 heart-shaped macarons (10–12 sandwiches) 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 Template: Trace a heart-shaped cookie cutter spaced about 2 inches apart on parchment paper to create a piped template for the macaron shells. Place this under another piece of parchment paper for piping, or free-hand pipe if preferred.
2. Sift Dry Ingredients: In a medium bowl, sift together powdered sugar, almond flour, and cocoa powder twice to ensure a fine, smooth mixture.
3. Make the Meringue: Heat egg whites and granulated sugar over a double boiler until sugar dissolves or temperature reaches about 120°F. Transfer to a stand mixer bowl and whisk with a whisk attachment until soft peaks form. Add vanilla paste and red food gel at this stage.
4. Whisk to Stiff Peaks: Continue whisking the meringue until it forms stiff peaks. Test by turning the bowl upside down; the meringue should hold firm without moving.
5. Macaronage: Fold one-third of the dry ingredients into the meringue gently with a silicone spatula, scraping sides and middle of the bowl until mostly combined. Add the remaining dry ingredients and fold more gently. Continue folding and spreading batter around the bowl’s sides to slightly deflate it without overmixing until the batter falls in thick ribbons and figure eights can be drawn without breaking.
6. Pipe the Shells: Fill a piping bag fitted with a small round tip (like Ateco 802) with the batter. Pipe the batter onto the parchment over the template to form heart shapes. Tap the baking sheet on the counter to release air bubbles and bang the bottom gently with your hand for the same purpose.
7. Rest the Shells: Let the piped shells rest for 30-40 minutes until a skin forms on the surface and touching them doesn’t leave any batter on your finger.
8. Preheat Oven: Begin preheating your oven to 300°F (150°C) towards the end of the resting period.
9. Bake: Bake the macarons for about 12 minutes. After baking, allow them to cool completely on the baking sheet before attempting to remove them.
10. Prepare the Mascarpone Frosting: In a clean stand mixer bowl fitted with a whisk attachment, combine cold heavy cream, granulated sugar, cold mascarpone, and vanilla paste. Whisk on low speed until ingredients are combined, then increase to medium-high speed until the mixture thickens, about 30 seconds.
11. Assemble the Macarons: Transfer the frosting to a piping bag fitted with a small round tip. Pair up matching macaron shells and pipe frosting onto the bottom shell of each pair. Place the top shell gently over the frosting and press slightly to adhere.

Notes

• Ensure almond flour is finely ground and sifted to achieve smooth shells and avoid a gritty texture.
• Be patient during the resting step; it forms the crucial skin that prevents cracking during baking.
• Temperature control is key; do not overheat the egg whites to avoid scrambling.
• Use gel food coloring for vibrant color without altering batter consistency.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best flavor.
• Bring macarons to room temperature before serving to enjoy their full flavor and texture.

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