Red Velvet Macarons with Mascarpone Frosting Recipe

Introduction

Red Velvet Macarons with Mascarpone Frosting are a delightful twist on the classic French treat. These heart-shaped macarons boast a rich cocoa flavor and a creamy, tangy mascarpone filling, perfect for special occasions or an elegant dessert.

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 heart-shaped macaron template by tracing a 2-inch cookie cutter on parchment paper. Place this under another parchment sheet for piping, or pipe free-hand if preferred.
2. Step 2: Sift the powdered sugar, almond flour, and cocoa powder together twice in a medium bowl.
3. Step 3: Heat the egg whites and 100 g granulated sugar over a double boiler until the sugar dissolves or the mixture reaches 120°F.
4. Step 4: Whisk the warm egg white mixture until soft peaks form, then add vanilla paste and red food gel. Continue whisking until stiff peaks that do not fall when the bowl is inverted are achieved.
5. Step 5: Fold one-third of the dry ingredients into the meringue gently using a silicone spatula, scraping the sides and middle of the bowl until mostly combined.
6. Step 6: Fold in the remaining dry ingredients carefully, then fold along the bowl sides to slightly deflate the batter. The mixture is ready when you can draw figure eights without the batter breaking.
7. Step 7: Transfer the batter to a piping bag with a small round tip and pipe heart shapes onto the prepared parchment paper using the template underneath. Remove the template carefully and tap the baking sheet on the counter to release air bubbles.
8. Step 8: Let the macarons rest for 30-40 minutes until dry to the touch and no batter sticks when touched.
9. Step 9: Preheat the oven to 300°F as the macarons finish resting.
10. Step 10: Bake for about 12 minutes. Allow the shells to cool completely before removing them from the baking sheet.
11. Step 11: For the frosting, combine cold heavy cream, 50 g granulated sugar, mascarpone, and vanilla paste in a stand mixer bowl fitted with a whisk attachment.
12. Step 12: Whisk on low to combine, then increase to medium-high speed until thickened, about 30 seconds.
13. Step 13: Transfer frosting to a piping bag with a small round tip. Pair similar-sized macaron shells and pipe the frosting onto one shell, then sandwich with the paired shell, pressing gently to adhere.

Tips & Variations

• Use a silicone spatula for folding to avoid deflating the meringue too much and ensure smooth batter.
• Allow shells to dry well before baking to develop the characteristic macaron “feet.”
• Swap red food gel for natural beet powder for a natural coloring alternative.
• For a stronger red velvet flavor, add a small pinch of cinnamon to the dry ingredients.

Storage

Store filled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 15-20 minutes before serving. Unfilled shells can be stored in an airtight container for up to one week at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond flour with another nut flour?

Almond flour is key for macarons’ texture and flavor. Substitutions like hazelnut or pistachio flour can be used but may alter taste and texture slightly.

Why are my macarons hollow or cracked?

Hollow or cracked macarons often result from under- or over-mixing the batter, insufficient drying time before baking, or incorrect oven temperature. Follow folding instructions carefully and ensure shells dry before baking.

Red Velvet Macarons with Mascarpone Frosting Recipe

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★★★★★

4.8 from 99 reviews

These Red Velvet Macarons with Mascarpone Frosting combine the delicate, crisp texture of classic French macarons with the rich, creamy indulgence of a velvety mascarpone filling. Featuring a subtle cocoa-infused red velvet shell and a smooth mascarpone cream frosting, this dessert is perfect for special occasions or an elegant treat.

• Author: Viktoria
• Prep Time: 40 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 20–24 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 Macaron Template: Trace a 2-inch heart-shaped cookie cutter about 2 inches apart on a sheet of parchment paper. Place it under another piece of parchment paper for piping the shells, or free-hand pipe if preferred.
2. Sift Dry Ingredients: Sift together the powdered sugar, almond flour, and cocoa powder twice in a medium bowl to ensure a fine mixture for the shells.
3. Make Italian Meringue: Heat egg whites and granulated sugar over a double boiler until the sugar dissolves and temperature reaches about 120°F.
4. Whisk Meringue Soft Peaks: Transfer the warm egg white mixture to a large bowl or stand mixer and whisk until soft peaks form. Add vanilla paste and red food gel at this point.
5. Whisk Meringue Stiff Peaks: Continue whisking until stiff peaks form; test readiness by inverting the bowl—meringue should not move.
6. Fold Dry Ingredients (Macaronage): Fold in one-third of the dry ingredients gently with a silicone spatula, scraping sides and middle. Add remaining dry ingredients and fold similarly. Then spread batter around bowl sides to slightly deflate, ensuring no hollow shells.
7. Pipe Macaron Shells: Transfer batter to piping bag with small round tip. Pipe hearts onto parchment over the template. Carefully remove template and tap baking sheet on counter and bottom to release air bubbles.
8. Rest Macarons: Let piped shells rest for 30-40 minutes until dry and no batter sticks when touched.
9. Preheat Oven: Toward the end of resting, preheat oven to 300°F (149°C).
10. Bake Macarons: Bake shells for approximately 12 minutes. Cool completely before removing from baking sheet.
11. Make Mascarpone Frosting: In a stand mixer bowl with whisk attachment, combine cold heavy cream, sugar, mascarpone, and vanilla paste. Whisk on low speed until combined, then increase to medium-high speed until thickened, about 30 seconds.
12. Assemble Macarons: Transfer frosting to a piping bag with a small round tip. Pair the macaron shells and pipe frosting onto the bottom shell, then gently press the top shell to adhere.

Notes

• Room temperature egg whites improve meringue stability and volume.
• Allowing the macarons to rest before baking helps develop a smooth, firm shell with characteristic ‘feet’.
• Use gel food coloring for vibrant color without altering batter consistency.
• Ensure heavy cream and mascarpone are cold for firmer frosting texture.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
• Bring macarons to room temperature before serving for best flavor and texture.

Keywords: red velvet macarons, mascarpone frosting, French macarons, red velvet dessert, heart-shaped macarons, elegant dessert