Red Velvet Macarons with Mascarpone Frosting Recipe

Introduction

Red Velvet Macarons with Mascarpone Frosting combine the delicate crunch of classic French macarons with the rich, creamy flavor of mascarpone frosting. These heart-shaped treats are perfect for special occasions or anytime you want to impress with something sweet and elegant.

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 macaron template by tracing a heart-shaped cookie cutter about 2 inches apart on parchment paper. Place this under another parchment sheet when piping the shells, or pipe freehand if preferred.
2. Step 2: Sift the powdered sugar, almond flour, and cocoa powder twice into a medium bowl.
3. Step 3: Heat the egg whites and granulated sugar over a double boiler until the sugar dissolves or the mixture reaches 120°F.
4. Step 4: Transfer the egg white mixture to a large bowl or stand mixer bowl and whisk until soft peaks form. Add vanilla paste and red food gel.
5. Step 5: Continue whisking until stiff peaks form—the meringue should hold its shape when the bowl is turned upside down.
6. Step 6: Fold in one-third of the dry ingredients gently with a silicone spatula, scraping the bowl’s sides and center until mostly combined.
7. Step 7: Fold in the remaining dry ingredients, then spread the batter along the bowl’s sides to deflate it slightly. Continue mixing gently until the batter can form figure eights without breaking.
8. Step 8: Transfer the batter to a piping bag fitted with a small round tip. Pipe heart shapes onto parchment paper placed over the template. Remove the template carefully and tap the baking sheet on the counter to release air bubbles.
9. Step 9: Let the macarons rest for 30-40 minutes until dry to the touch and no batter sticks when touched.
10. Step 10: Preheat the oven to 300°F during the resting time.
11. Step 11: Bake the macarons for about 12 minutes. Cool completely before removing from the baking sheet.
12. Step 12: For the frosting, combine cold heavy cream, granulated sugar, mascarpone, and vanilla paste in a stand mixer bowl fitted with a whisk. Whisk on low to combine, then increase to medium-high until thick, about 30 seconds.
13. Step 13: Transfer frosting to a piping bag with a small round tip. Pair macaron shells and pipe frosting on the bottom shell, then sandwich with the matching top shell, pressing gently to seal.

Tips & Variations

• Use a kitchen scale for precise measurements to ensure macarons turn out perfectly.
• Red food gel gives vibrant color without adding moisture, helping maintain the right batter consistency.
• To get hollow-free shells, gently deflate the batter by spreading it against the bowl, but avoid overmixing.
• For a different frosting, try cream cheese instead of mascarpone for a tangier filling.
• Let assembled macarons age in the refrigerator for 24 hours to develop flavor and soften the shells slightly.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 20 minutes before serving to enjoy full flavor and texture. Unfilled macaron shells can be stored in an airtight container at room temperature for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or have hollow shells?

Cracking can happen if the batter is too dry or if the shells haven’t rested long enough before baking. Hollow shells usually result from overmixing or underbaking. Follow the folding technique carefully and ensure proper resting time for best results.

Can I use regular vanilla extract instead of vanilla paste?

Yes, you can substitute vanilla paste with vanilla extract. Use the same amount, but note that paste often has flecks of vanilla bean that add visual appeal and a more concentrated flavor.

Red Velvet Macarons with Mascarpone Frosting Recipe

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4.5 from 56 reviews

These Red Velvet Macarons with Mascarpone Frosting are delicate, heart-shaped French cookies with a subtle cocoa flavor, filled with a rich and creamy mascarpone frosting. Perfect for special occasions or as a romantic treat, this recipe guides you through making tender macaron shells combined with a smooth and lightly sweetened mascarpone cream.

• Author: Stella
• 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 heart-shaped cookie cutter about 2 inches apart on a parchment paper sheet. Place this under another parchment sheet to use as a guide for piping the macaron shells. Alternatively, freehand the shapes.
2. Sift Dry Ingredients: In a medium bowl, sift powdered sugar, almond flour, and cocoa powder together twice to ensure a fine, lump-free mixture.
3. Heat Egg Whites and Sugar: Warm the egg whites and granulated sugar over a double boiler until sugar dissolves or the temperature reaches about 120°F, creating a stable base for the meringue.
4. Whisk Meringue: Transfer warm mixture to a mixer bowl with a whisk attachment. Whisk until soft peaks form, then add vanilla paste and red food gel. Continue whisking until stiff peaks are achieved, confirmed by turning the bowl upside down without movement of the meringue.
5. Fold Dry Ingredients (Macaronage): Gently fold one-third of the dry ingredients into the meringue using a silicone spatula, scraping sides and middle carefully. Add remaining dry ingredients and fold until fully incorporated, then spread batter along bowl sides to deflate slightly. The batter is ready when drawing figure eights without breakage.
6. Pipe Macaron Shells: Fill a piping bag with the batter and pipe heart shapes onto parchment paper over the template. Tap the baking sheet on the counter a few times to remove air bubbles and bang the bottom of the sheet to settle shells.
7. Rest Shells: Allow macarons to rest for 30-40 minutes until dry to the touch and no batter comes off when lightly touched.
8. Preheat Oven: Preheat oven to 300°F near the end of the resting period.
9. Bake Macarons: Bake shells for about 12 minutes. Once baked, let them cool completely before removing from the baking sheet.
10. Prepare Mascarpone Frosting: In a stand mixer bowl with whisk attachment, combine cold heavy cream, granulated sugar, cold mascarpone, and vanilla paste. Whisk on low speed to combine, then increase to medium-high until the mixture thickens, about 30 seconds.
11. Assemble Macarons: Transfer frosting to a piping bag with a small round tip. Pair macaron shells in matching sizes, pipe frosting onto the bottom shell, then gently press the top shell onto the frosting to stick together.

Notes

• Ensure all equipment and ingredients are at room temperature except where noted (e.g., cold heavy cream and mascarpone) for best results.
• Be gentle while folding the batter to avoid deflating the meringue too much.
• Resting the piped macarons is crucial for developing a proper skin to prevent cracking and to create the signature macaron feet.
• Use a kitchen thermometer to accurately measure the egg white and sugar mixture temperature for meringue stability.
• Allow macarons to cool fully before removing from the baking sheet to avoid breaking.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best freshness.

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