There is something utterly magical about bite-sized desserts that bring a splash of color and a burst of flavor with every nibble. The Red Velvet Macarons with Mascarpone Frosting Recipe combines the delicate crunch of classic French macarons with the deep, rich notes of red velvet and a creamy mascarpone frosting that melts in your mouth. These macarons are not only a feast for your taste buds but also a visual delight, perfect for celebrations or a special treat that feels as fancy as it tastes.
Ingredients You’ll Need
Don’t be intimidated by the list; the ingredients for this recipe are super straightforward yet essential. Each one plays a key role in giving your macarons their perfect texture, flavor, and stunning red hue.
- 130 g powdered sugar: Adds sweetness and a fine texture to the macaron shells.
- 120 g almond flour: Provides that classic macaron nuttiness and structure.
- 7 g cocoa powder: Brings the subtle chocolate flavor that complements the red velvet theme.
- 105 g egg whites: The secret to the airy, chewy macaron shell.
- 100 g granulated sugar: Stabilizes the meringue and sweetens the batter.
- 1 tsp vanilla paste: Enhances the vanilla notes in both the shells and frosting.
- 1/2 tsp red food gel: Gives the shells that iconic bright red color without affecting texture.
- 113 g heavy cream (cold): Critical for whipping the frosting into a luscious cream.
- 50 g granulated sugar: Sweetens the mascarpone frosting perfectly.
- 113 g mascarpone (cold): Creates that rich, smooth frosting that balances the sweet shells.
- 1/2 tsp vanilla paste: Infuses the frosting with a comforting vanilla warmth.
How to Make Red Velvet Macarons with Mascarpone Frosting Recipe
Step 1: Prepare Your Macaron Template
First things first, preparing a macaron template helps you pipe uniform shells—heart shapes in this case! Trace your cookie cutter on parchment paper spaced about 2 inches apart. Place this under another sheet for piping. If templates aren’t your thing, feel free to freehand; just aim for consistent sizes so they bake evenly.
Step 2: Sift and Combine Dry Ingredients
In a medium bowl, sift powdered sugar, almond flour, and cocoa powder twice. This step is crucial for lump-free batter and a silky texture in your final shells.
Step 3: Make the Meringue
Heat egg whites and granulated sugar over a double boiler until sugar dissolves and mixture hits about 120 degrees F. Then, whip it up until it reaches soft peaks, adding the vanilla paste and red food gel early so they blend evenly.
Step 4: Whip to Stiff Peaks
Keep whisking until the meringue holds its shape perfectly—test by turning the bowl upside down; it should not move. This stable meringue is the foundation for that signature macaron rise and chew.
Step 5: Gentle Folding (Macaronage)
Fold one-third of the dry ingredients into the meringue carefully using a silicone spatula, scraping sides and middle smoothly. Add the rest and fold again, gradually deflating the batter to just the right consistency where it flows slowly in ribbons without breaking.
Step 6: Pipe the Shells
Fill a piping bag with the batter and use a small round tip to pipe hearts onto your parchment over the template. Tap the baking sheet firmly on the counter a few times to release any trapped air bubbles for perfectly smooth shells.
Step 7: Rest the Macarons
Let them dry at room temperature for 30-40 minutes until they form a delicate skin you can lightly touch without batter sticking. This drying step ensures those gorgeous feet develop during baking.
Step 8: Bake
Preheat your oven to 300 degrees F while the shells dry. Bake the macarons for about 12 minutes, then cool completely before removing. Patience here rewards you with crisp exteriors and chewy centers.
Step 9: Whip the Mascarpone Frosting
In a chilled bowl, whisk heavy cream, sugar, mascarpone, and vanilla on low until combined, then increase speed until thick but still fluffy—about 30 seconds.
Step 10: Assemble the Macarons
Pipe the mascarpone frosting generously onto the bottom of one shell, then sandwich with its pair. Press gently to seal without cracking your delicate shells.
How to Serve Red Velvet Macarons with Mascarpone Frosting Recipe
Garnishes
Adding tiny touches like a dusting of cocoa powder, edible glitter, or a small fresh raspberry on top can elevate your macarons from pretty to show-stopping. These remarks pair beautifully with the rich frosting and festive red color.
Side Dishes
Serve alongside a cup of hot espresso or a light fruit salad to balance the richness. The sweetness of these macarons pairs wonderfully with tart berries or a refreshing citrus palate cleanser.
Creative Ways to Present
Arrange these stunning treats in a tiered display or scatter rose petals on the serving tray for a romantic vibe. You can even package them in individual boxes as charming gifts sure to impress friends and family. The Red Velvet Macarons with Mascarpone Frosting Recipe shines no matter how you choose to present them!
Make Ahead and Storage
Storing Leftovers
Your macarons can be kept in an airtight container in the refrigerator for up to three days. Make sure they’re well sealed to maintain that perfect chewy texture and creamy filling.
Freezing
Freezing is a great option if you want to make these ahead for a party. Place assembled macarons on a baking sheet to freeze individually, then transfer to a freezer-safe container. They’ll keep well for up to a month and thaw beautifully in the fridge overnight.
Reheating
Since macarons are best enjoyed cool, reheating is not recommended. Instead, allow frozen or refrigerated macarons to come to room temperature naturally; this brings back the full flavor and texture.
FAQs
Can I use powdered food coloring instead of gel?
Gel food coloring is preferred for macarons because it doesn’t add extra liquid that can affect the batter’s consistency. Powdered can work but use sparingly to avoid altering the texture.
Why do my macarons crack or hollow out?
Cracking or hollow feet usually result from oven temperature being too high or improper macaronage technique. Make sure the batter is folded just right and try an oven thermometer for accuracy.
Can I substitute mascarpone with cream cheese?
Cream cheese can be used but mascarpone gives a richer, smoother texture ideal for this frosting. If substituting, use full-fat cream cheese and slightly reduce the sugar.
How long does it take for macarons to dry before baking?
Typically, 30 to 40 minutes at room temperature until a dry skin forms on the surface. This is crucial for developing the proper macaron feet.
Are these macarons gluten-free?
Yes! Made with almond flour instead of wheat, this recipe is naturally gluten-free, making them a great fancy treat for many dietary needs.
Final Thoughts
Making these Red Velvet Macarons with Mascarpone Frosting Recipe might feel like a fun little challenge, but the results are absolutely worth every step. Their stunning appearance and irresistible flavor are bound to delight anyone lucky enough to taste them, so give this recipe a whirl and treat yourself to something truly special!
PrintRed Velvet Macarons with Mascarpone Frosting Recipe
These Red Velvet Macarons with Mascarpone Frosting offer a delightful twist on the classic French treat, combining cocoa-infused almond shells with a rich and creamy mascarpone filling. Perfect for special occasions or elegant gatherings, this recipe guides you through making delicate heart-shaped macarons with a smooth and flavorful frosting.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
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
- Prepare template: Create a macaron template by tracing a 2-inch heart-shaped cookie cutter about 2 inches apart on parchment paper. Place this under another parchment sheet when piping your shells, or free-hand if preferred.
- Sift dry ingredients: In a medium bowl, sift powdered sugar, almond flour, and cocoa powder twice to ensure a fine and even mixture.
- Heat egg whites and sugar: Warm the egg whites and granulated sugar over a double boiler until the sugar dissolves and the mixture reaches about 120°F (49°C).
- Whisk meringue: Transfer to a bowl or stand mixer 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 without moving when the bowl is inverted.
- Macaronage process: Fold in 1/3 of the dry ingredients gently using a silicone spatula. Then fold in the rest, mixing carefully to deflate the batter slightly without overworking. The batter is ready when it flows smoothly and you can draw figure eights without breaking.
- Pipe shells: Using a piping bag with a small round tip, pipe the batter onto parchment over your template, filling each heart shape. Remove the template carefully and tap the baking sheet several times to eliminate air bubbles.
- Rest shells: Let macarons rest for 30-40 minutes until dry to the touch and batter does not stick when lightly touched.
- Preheat oven: Set the oven to 300°F (150°C) towards the end of resting time.
- Bake shells: Bake for about 12 minutes, then allow to cool completely on the baking sheet before removal.
- Make frosting: In a stand mixer with a whisk attachment, combine cold heavy cream, sugar, mascarpone, and vanilla paste. Whisk on low speed to combine, then increase to medium-high and whip until thick, approximately 30 seconds.
- Assemble macarons: Transfer frosting to a piping bag with a small round tip. Match macaron shells into pairs, pipe frosting onto one shell, then press the paired shell gently on top to sandwich.
Notes
- Make sure the almond flour mixture is very fine to achieve smooth shells.
- Resting is essential for forming a skin on the macarons to avoid cracking during baking.
- Be gentle during folding to prevent losing air, which creates the macarons’ signature texture.
- Use cold heavy cream and mascarpone for best frosting consistency.
- You can prepare macarons a day ahead and store in an airtight container in the refrigerator.
