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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.

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 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

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