Red Velvet Macarons with Mascarpone Frosting
Why Make This Recipe
Red Velvet Macarons with Mascarpone Frosting are a delightful twist on a classic French treat. These little desserts are not only beautiful with their vibrant red color, but they are also delicious. The combination of light and airy macaron shells with rich and creamy mascarpone frosting makes them a perfect choice for special occasions or just a sweet indulgence at home.
How to Make Red Velvet Macarons with Mascarpone Frosting
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
Directions
For the Macaron Shells:
- Preheat your oven to 150°C (300°F).
- In a bowl, sift together the powdered sugar, almond flour, and cocoa powder until well combined.
- In a separate bowl, whip the egg whites until soft peaks form. Gradually add in the granulated sugar and continue to whisk until the mixture is glossy and holds stiff peaks.
- Gently fold the dry ingredients into the egg whites. Add the vanilla paste and red food gel, mixing until fully combined.
- Pipe small circles onto a baking sheet lined with parchment paper. Let them sit for 30 minutes to an hour to form a skin.
- Bake for 15-20 minutes, then let the shells cool before removing them from the pan.
For the Mascarpone Frosting:
- In a mixing bowl, beat the cold heavy cream and 50 g of granulated sugar until soft peaks form.
- In another bowl, mix the cold mascarpone with the remaining vanilla paste until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
For Assembly:
- Pair up the macaron shells by size.
- Pipe a generous dollop of mascarpone frosting onto the flat side of one macaron shell, then gently press another shell on top to create a sandwich.
- Repeat with the remaining shells.
How to Serve Red Velvet Macarons with Mascarpone Frosting
Serve these Red Velvet Macarons on a beautiful plate. They are perfect for tea parties, birthdays, or just as a sweet treat after dinner. You can also dust them with powdered sugar for an elegant touch.
How to Store Red Velvet Macarons with Mascarpone Frosting
Store the macaron sandwiches in an airtight container in the refrigerator. They can last for about 3-5 days. It is best to keep them in the fridge until right before serving to keep the frosting fresh.
Tips to Make Red Velvet Macarons with Mascarpone Frosting
- Make sure to measure your ingredients accurately for the best results.
- Use a kitchen scale for precise measurements, especially for the almond flour and powdered sugar.
- Let the macaron shells cool completely before removing them from the baking sheet to avoid cracks.
- If the macaron batter is too runny, they may not form proper feet when baked, so be careful while mixing.
Variation
For a different flavor, try adding a few drops of almond extract to the mascarpone frosting, or use cream cheese instead of mascarpone for a tangy twist.
FAQs
Can I make these macarons ahead of time?
Yes, you can bake the macaron shells a day or two in advance. Just store them in an airtight container until you’re ready to fill them.
What should I do if my macaron shells crack?
Cracked shells can be a sign of over-whipping the egg whites or not letting the macarons rest before baking. Ensure proper mixing and resting times for the next batch.
Can I freeze macaron shells?
Yes, you can freeze the baked macaron shells. Place them in an airtight container or zip-top bag and freeze for up to a month. Allow them to come to room temperature before filling them.
Red Velvet Macarons with Mascarpone Frosting
Ingredients
For the 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
For the Mascarpone Frosting
- 113 g heavy cream (cold)
- 50 g granulated sugar
- 113 g mascarpone (cold)
- 1/2 tsp vanilla paste
Instructions
For the Macaron Shells
- Preheat your oven to 150°C (300°F).
- In a bowl, sift together the powdered sugar, almond flour, and cocoa powder until well combined.
- In a separate bowl, whip the egg whites until soft peaks form. Gradually add in the granulated sugar and continue to whisk until the mixture is glossy and holds stiff peaks.
- Gently fold the dry ingredients into the egg whites. Add the vanilla paste and red food gel, mixing until fully combined.
- Pipe small circles onto a baking sheet lined with parchment paper. Let them sit for 30 minutes to an hour to form a skin.
- Bake for 15-20 minutes, then let the shells cool before removing them from the pan.
For the Mascarpone Frosting
- In a mixing bowl, beat the cold heavy cream and 50 g of granulated sugar until soft peaks form.
- In another bowl, mix the cold mascarpone with the remaining vanilla paste until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
For Assembly
- Pair up the macaron shells by size.
- Pipe a generous dollop of mascarpone frosting onto the flat side of one macaron shell, then gently press another shell on top to create a sandwich.
- Repeat with the remaining shells.
