Print

Red Velvet Macarons with Mascarpone Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 87 reviews

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.

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

  1. 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.
  2. Sift dry ingredients: In a medium bowl, sift powdered sugar, almond flour, and cocoa powder twice to ensure a fine and even mixture.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Rest shells: Let macarons rest for 30-40 minutes until dry to the touch and batter does not stick when lightly touched.
  8. Preheat oven: Set the oven to 300°F (150°C) towards the end of resting time.
  9. Bake shells: Bake for about 12 minutes, then allow to cool completely on the baking sheet before removal.
  10. 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.
  11. 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.

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