Red Velvet Macarons with Mascarpone Frosting
These delightful Red Velvet Macarons are filled with creamy mascarpone frosting, perfect for special occasions or as a sweet treat at home.
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.
Notes
Store the macaron sandwiches in an airtight container in the refrigerator for 3-5 days. It's best to keep them in the fridge until right before serving to maintain freshness. For variations, consider adding almond extract or using cream cheese instead of mascarpone.