Description
These Red Velvet Valentine’s Day Macarons with Mascarpone Frosting combine delicate almond-based shells with a rich, creamy mascarpone filling. Perfectly shaped into charming hearts, these macarons are a sophisticated treat ideal for celebrating love with a classic flavor twist and a smooth, vanilla-infused frosting.
Ingredients
Scale
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 teaspoon vanilla paste
- ½ teaspoon red food gel
For the Mascarpone Frosting:
- 113 g (½ cup) heavy cream, cold
- 50 g (¼ cup) granulated sugar
- 113 g (½ cup) mascarpone, cold
- ½ teaspoon vanilla paste
Instructions
- Prepare the macaron template: Trace a 2-inch heart-shaped cookie cutter on parchment paper, spacing shapes about 2 inches apart. Place this under a second sheet of parchment for piping the shells. Alternatively, pipe free-hand without a template.
- Sift dry ingredients: In a medium bowl, sift the powdered sugar, almond flour, and cocoa powder twice for a fine, lump-free mixture.
- Make the meringue: Heat the egg whites and granulated sugar over a double boiler until sugar dissolves and temperature reaches about 120°F. Transfer to a large or stand mixer bowl and whisk to soft peaks. Add vanilla paste and red food gel, then whip to stiff peaks. Test by turning the bowl upside down to ensure meringue does not move.
- Fold in dry ingredients (macaronage): Gently fold ⅓ of the dry ingredients into the meringue using a silicone spatula until mostly combined. Add the rest and continue folding gently, spreading batter along the bowl sides to slightly deflate it. When batter flows smoothly in figure eights without breaking, it is ready.
- Pipe the shells: Fill a piping bag fitted with a small round tip (Ateco 802 recommended) with batter. Pipe into heart shapes over the template, then carefully remove the template. Tap the baking sheet on the counter and bottom gently to release air bubbles.
- Rest shells: Allow the piped shells to rest for 30-40 minutes at room temperature until a dry skin forms and batter does not stick when touched.
- Bake: Preheat the oven to 300°F toward the end of resting time. Bake macarons for about 12 minutes. Let cool completely before removing from parchment.
- Prepare mascarpone frosting: In a stand mixer bowl with a whisk attachment, combine cold heavy cream, granulated sugar, mascarpone, and vanilla paste. Whisk on low to combine, then increase to medium-high until thickened, about 30 seconds.
- Assemble macarons: Transfer frosting to a piping bag with a small round tip. Pair macaron shells and pipe frosting onto the bottom shell of each pair. Sandwich the top shell gently to secure.
Notes
- Macaron shells develop more flavor by the second day; make them a day ahead, chill overnight, and assemble the next day for best results.
- If peeling shells from parchment is difficult after cooling, freeze them for a few minutes to make removal easier.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 9 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
