Red Velvet Macarons with Mascarpone Frosting Recipe

If you’ve been searching for that show-stopping treat to impress your loved ones or just want to indulge in something truly delightful, you’ve got to try this Red Velvet Macarons with Mascarpone Frosting Recipe. I absolutely love how these macarons turn out—crispy on the outside, chewy inside, and the mascarpone frosting adds just the right creamy tang and sweetness. Trust me, once you make these, you’ll find they become a favorite in your baking repertoire.

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Ingredients You’ll Need

The ingredients come together to form a decadent yet delicate treat. Using almond flour and powdered sugar ensures those smooth macaron shells, while mascarpone creates a frosting that’s creamy without being overly sweet. I find that using cold heavy cream and mascarpone really helps create a beautifully whipped frosting.

• Powdered sugar: Be sure to sift it to avoid any lumps that can mess with your macaron texture.
• Almond flour: I recommend using finely ground almond flour for a smooth shell, not the coarse stuff.
• Cocoa powder: Choose unsweetened natural cocoa for that lovely red velvet flavor without added sweetness.
• Egg whites: Use room temperature whites for maximum volume when whipping the meringue.
• Granulated sugar: This helps stabilize the meringue and adds shine to your shells.
• Vanilla paste: Adds a richer vanilla flavor than extract—totally worth it for this frosting.
• Red food gel: Opt for gel or paste rather than liquid food coloring to maintain batter consistency.
• Heavy cream: Must be cold to whip properly with the mascarpone.
• Mascarpone: Refrigerate until ready; it creates a luscious frosting that’s not too heavy.

Variations

I love playing around with this Red Velvet Macarons with Mascarpone Frosting Recipe to suit different occasions. You can easily swap out the shape or tweak the frosting to make it your own. Don’t be afraid to experiment—macarons are surprisingly adaptable!

• Flavor twist: I once added a teaspoon of espresso powder to the cocoa mix for a mocha red velvet version—my family went crazy for the rich depth!
• Colored shells: Try pink or even ombré red food gel shades for festive flair during holidays or birthdays.
• Frosting alternatives: Swap mascarpone frosting for cream cheese frosting if you prefer a tangier bite.
• Gluten-free: Naturally gluten-free, these are a great option for friends with gluten sensitivities.

How to Make Red Velvet Macarons with Mascarpone Frosting Recipe

Step 1: Prep Your Macaron Template and Dry Ingredients

The heart-shaped macarons really elevate this recipe. I like to trace my cookie cutter onto parchment paper and place that under another sheet to pipe onto—this keeps my hearts uniform and neat. But hey, if you prefer a rustic free-hand circle, that works just fine too. Next, sift your powdered sugar, almond flour, and cocoa powder together twice to ensure the mix is fine and well blended. This step really helps avoid any gritty shells, which nobody wants!

Step 2: Whisk the Meringue Like a Pro

This is where temp control and patience pay off. Gently heat your egg whites and granulated sugar over a double boiler until the sugar dissolves or the mixture reaches about 120°F. Make sure to stir gently so you don’t scramble the eggs. Then, whip it up until soft peaks form. Add your vanilla paste and red food gel, and keep going until stiff peaks form—the best test? Flip the bowl upside down; if your meringue stays put, you’re golden!

Step 3: Master the Macaronage

Folding in the dry ingredients is an art, and it took me some trial and error to get it right. Start by folding in one-third of the dry mix gently with a silicone spatula, scraping the bowl sides and pushing through the batter’s center. Then fold in the rest. To avoid hollow shells, spread batter around the sides to deflate it slightly but don’t overdo it. Your batter is ready when you can draw figure eights without the mix breaking—this consistency is key for smooth, glossy shells.

Step 4: Pipe and Rest Before Baking

Fill a piping bag fitted with a small round tip and pipe your hearts right on top of the parchment with the template underneath. Tap your baking sheet firmly on the countertop a few times to pop air bubbles—don’t skip this! Then, let the shells rest 30-40 minutes until they’re dry to the touch and don’t stick when you gently tap them. This resting is crucial to developing those iconic “feet” when they bake.

Step 5: Bake and Cool

Preheat your oven to 300°F near the end of the resting period. Bake your macarons for about 12 minutes. Once out, let them cool completely before attempting to peel them off. I learned the hard way that peeling too soon can cause tearing. If they stick stubbornly, pop the whole tray into the freezer for a few minutes—they literally slide off with no damage.

Step 6: Whip the Mascarpone Frosting

In a cold bowl fitted with a whisk, combine your chilled heavy cream, mascarpone, sugar, and vanilla paste. Start whisking on low to combine, then crank up to medium-high until the mixture thickens—usually about 30 seconds. Don’t overwhip or it will get grainy. This frosting is luscious and subtle, and perfectly complements the red velvet shells.

Step 7: Assemble and Enjoy!

Pair the shells up by size, pipe a small dollop of frosting onto one, and sandwich it gently with its match. Press just enough so they stick but don’t squish the filling out the sides. These macarons are best enjoyed the day after assembly—the flavors deepen and the texture improves overnight in the fridge. Trust me on this one; your patience will be rewarded.

How to Serve Red Velvet Macarons with Mascarpone Frosting Recipe

Garnishes

I like to keep it simple and elegant with a light dusting of cocoa powder or edible rose petals scattered around the plate. Fresh raspberries also add a pop of tartness and color that pairs so well with the sweet shells and creamy frosting.

Side Dishes

Serve these macarons alongside a hot cup of espresso or fragrant Earl Grey tea. For special occasions, I sometimes prepare a small fruit salad with berries and a hint of mint to balance out the richness.

Creative Ways to Present

For Valentine’s or anniversaries, I’ve arranged these macarons in heart-shaped wooden boxes lined with tissue paper. Another time, I piped some frosting on top and sprinkled crushed freeze-dried strawberries for a festive look. Presentation can be as charming as your occasion calls for!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep them in an airtight container in the fridge. I’ve found they hold up nicely for 2-3 days without losing texture or flavor. Just bring them back to room temperature before serving so that frosting softens up.

Freezing

Freezing is a lifesaver for me when I bake in bulk. Store assembled macarons in a single layer in an airtight container with parchment in between layers. They freeze well for up to one month. To thaw, leave them in the fridge overnight before enjoying.

Reheating

I prefer not to reheat because that can compromise the delicate texture, but if you need to warm them slightly, just bring them to room temp. They’re perfect when served at room temperature—any warmer and the shells might soften too much.

FAQs

Final Thoughts

This Red Velvet Macarons with Mascarpone Frosting Recipe has become one of my go-to desserts when I want something delicate yet impressive. I love sharing them with friends because they’re as fun to make as they are to eat. If you’re new to macarons, I promise with a bit of patience and these tips, you’ll nail it. So grab your piping bag, preheat that oven, and let’s whip up a batch of these beautiful love bites together—you won’t regret it.

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