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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.

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 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

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