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Red Velvet Macarons with Mascarpone Frosting Recipe

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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.

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 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

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