Red Velvet Macarons with Mascarpone Filling Recipe
Imagine biting into a delicate, crisp shell that melts into a soft, chewy center bursting with the rich, velvety sensation of cocoa and a hint of vanilla. That’s exactly the magic you get with this Red Velvet Macarons with Mascarpone Filling Recipe. These French-inspired treats bring together the elegant texture of classic macarons with the luscious creaminess of mascarpone, delivering a dessert that’s both sophisticated and irresistibly comforting. Whether you’re celebrating a special occasion or simply want to indulge your sweet tooth, this recipe promises to be a showstopper on your dessert table.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role—from creating that perfect macaron shell texture to crafting the silky mascarpone filling that makes these cookies unforgettable.
- Powdered sugar (1 cup): Provides sweetness and helps achieve that smooth macaron surface.
- Almond flour, finely ground (¾ cup): The base of your macaron shells, giving them their characteristic nutty flavor and structure.
- Unsweetened cocoa powder (2 tablespoons): Adds the rich red velvet color and depth of chocolate flavor without overpowering.
- Egg whites, room temperature (2 large): Whipped to stiffness for that airy, meringue base.
- Granulated sugar (¼ cup): Stabilizes the meringue and adds the right amount of sweetness.
- Vanilla extract (½ teaspoon): Brings warmth and balances the chocolate tones beautifully.
- Red gel food coloring: Concentrated color that won’t thin out your batter, giving you that classic red velvet hue.
- Mascarpone cheese, softened (½ cup): The star of the filling, lending a rich, creamy texture.
- Unsalted butter, softened (2 tablespoons): Adds smoothness and body to the filling.
- Powdered sugar (1 cup for filling): Sweetens and thickens the mascarpone mixture.
- Vanilla extract (½ teaspoon for filling): Enhances the filling’s flavor with subtle aromatic notes.
- Pinch of salt: Balances sweetness and brightens all the flavors.
How to Make Red Velvet Macarons with Mascarpone Filling Recipe
Step 1: Prep Your Ingredients and Workspace
Start by lining two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking. Then sift together your powdered sugar, almond flour, and cocoa powder. This step is essential for smooth, lump-free macaron shells that look uniform and glossy.
Step 2: Beat the Egg Whites
In a clean, dry bowl, whisk the egg whites on medium speed until foamy. Gradually add your granulated sugar while increasing to high speed and continue beating until stiff peaks form. The meringue should be firm enough to hold its shape but still glossy—this is the secret to a light, airy shell.
Step 3: Color and Flavor
Gently fold in the vanilla extract and red gel food coloring into the meringue. Using gel coloring is key here because it gives the macarons their vibrant red feel without watering down the batter, preserving that perfect texture.
Step 4: Fold in the Dry Ingredients
Carefully fold the sifted almond flour mixture into the meringue with a silicone spatula. The goal is a batter that flows slowly off the spatula and forms thick ribbons. This “macaronage” stage is crucial—it determines whether your shells come out smooth and rise properly or fall flat.
Step 5: Pipe the Macarons
Transfer your batter into a piping bag fitted with a round tip and pipe 1 ½-inch circles onto your prepared baking sheets, spacing them about one inch apart. After piping, firmly tap the trays on the counter to release any trapped air bubbles that might cause cracks or holes.
Step 6: Let Them Rest
Allow the macarons to sit at room temperature for 30 to 45 minutes until their tops feel dry to the touch. This resting period forms a delicate “skin” that helps the macarons develop their iconic rise and created feet during baking.
Step 7: Bake
Preheat your oven to 300°F and bake the macarons for 14 to 16 minutes, rotating the trays halfway through baking to ensure even heat distribution. After baking, let the shells cool completely before attempting to remove them to prevent cracking or breaking.
Step 8: Make the Mascarpone Filling
While the shells cool, beat the softened mascarpone cheese and unsalted butter together until smooth. Add powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the mixture is creamy, thick, and luscious. This filling is what truly sets this recipe apart.
Step 9: Assemble Your Macarons
Pipe a generous dollop of mascarpone filling onto half of the shells, then gently press the remaining shells on top to create perfect little sandwiches. Chill the assembled macarons in the refrigerator for at least an hour to let the flavors marry beautifully.
How to Serve Red Velvet Macarons with Mascarpone Filling Recipe
Garnishes
For a lovely finishing touch, consider sprinkling the macarons with a light dusting of cocoa powder or finely grated white chocolate. Fresh raspberries or edible rose petals on the serving platter add a romantic splash of color and elegance that complements their red velvet roots.
Side Dishes
These macarons pair wonderfully with a cup of rich espresso or a delicate floral tea like jasmine or chamomile. For a festive occasion, serve with sparkling rosé or a creamy hot chocolate to enhance the indulgent red velvet flavor.
Creative Ways to Present
Stack your Red Velvet Macarons with Mascarpone Filling Recipe in tiers on a fancy cake stand or arrange them in a beautiful box lined with tissue paper as a heartfelt homemade gift. You can also transform them into an eye-catching dessert platter alongside fresh berries and whipped cream for added delight.
Make Ahead and Storage
Storing Leftovers
Keep your macarons fresh by placing them in an airtight container and refrigerating for up to four days. This helps maintain the texture of the shells and the creaminess of the mascarpone filling without drying out or becoming soggy.
Freezing
Macarons freeze well! Arrange them in a single layer on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag. When you’re ready to enjoy, thaw in the fridge overnight to preserve the delicate texture and flavor.
Reheating
It’s best to enjoy macarons chilled or at room temperature to appreciate their texture. Avoid microwaving since it can soften the shells too much. Simply allow frozen or refrigerated macarons to come to room temperature for 15 to 20 minutes before serving.
FAQs
Can I use food coloring other than red gel for this recipe?
While you can use liquid or powder food coloring, red gel is preferred because it provides vibrant color without affecting the consistency of the macaron batter. Other forms might make the batter runny and alter the texture.
What if my macarons don’t develop feet?
Feet form when the shells rest long enough to create a dry skin before baking, and the oven temperature is just right. If feet are missing, try resting them longer at room temperature or adjusting your oven temperature slightly.
Is it necessary to use almond flour?
Yes, almond flour is crucial for authentic macaron texture and flavor. Using other nut flours or ground nuts might change the final structure and can result in less smooth shells.
How long can I store assembled macarons?
Assembled macarons are best eaten within 24 hours after chilling. This resting time lets the flavors blend and the shells soften slightly from the filling’s moisture, creating that perfect bite.
Can I substitute mascarpone filling with cream cheese?
You can use cream cheese, but it will be tangier and less rich than mascarpone. To mimic mascarpone’s creaminess, try blending cream cheese with a bit of heavy cream and butter.
Final Thoughts
There is something truly enchanting about the blend of a red velvet macaron shell with smooth mascarpone filling, and I cannot recommend this Red Velvet Macarons with Mascarpone Filling Recipe enough. Whether you’re new to macarons or a seasoned baker, this recipe invites you to indulge in creating a romantic, elegant treat that’s worth every minute of effort. So why wait? Gather those ingredients, have some fun in the kitchen, and treat yourself and your loved ones to these delightful bites of heaven today!
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Red Velvet Macarons with Mascarpone Filling Recipe
- Total Time: 1 hour 30 minutes
- Yield: 20 macarons 1x
- Diet: Vegetarian
Description
Delight in these elegant Red Velvet Macarons filled with a luscious mascarpone cream. This French-American dessert features delicate almond-cocoa shells tinted vibrant red and paired with a smooth, sweet mascarpone filling, perfect for special occasions like Valentine’s Day or any celebration.
Ingredients
Macaron Shells
- 1 cup powdered sugar
- ¾ cup almond flour (finely ground)
- 2 tablespoons unsweetened cocoa powder
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Red gel food coloring
Mascarpone Filling
- ½ cup mascarpone cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the dry ingredients: Line two baking sheets with parchment paper or silicone mats. Sift together powdered sugar, almond flour, and cocoa powder into a bowl and set aside, ensuring no lumps for a smooth batter.
- Make the meringue: In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar and increase speed to high, beating until stiff peaks form that hold shape firmly.
- Color and flavor the meringue: Add vanilla extract and red gel food coloring to the meringue, gently folding to incorporate the vibrant color evenly without deflating the batter.
- Combine dry ingredients with meringue: Carefully fold the sifted dry ingredients into the meringue using a spatula. Continue folding until the batter flows slowly and forms ribbons when lifted, indicating perfect consistency.
- Pipe the macaron shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles onto the prepared baking sheets, spacing about 1 inch apart. Tap the trays firmly on the counter to release any trapped air bubbles.
- Rest the shells: Let the macarons sit at room temperature for 30–45 minutes until the tops are dry to the touch, which helps develop the characteristic ‘feet’ during baking.
- Bake the shells: Preheat the oven to 300°F (150°C). Bake the macarons for 14–16 minutes, rotating the trays halfway through for even baking. Allow the shells to cool completely before removing them from the liners.
- Prepare the mascarpone filling: Beat mascarpone cheese and softened butter together until smooth. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until the mixture is creamy and thick enough to pipe.
- Assemble the macarons: Transfer the filling to a piping bag and pipe a dollop onto half of the macaron shells. Sandwich with the remaining shells, gently pressing to spread filling evenly.
- Chill and serve: Refrigerate the assembled macarons for at least 1 hour to allow flavors to meld and the texture to improve before serving.
Notes
- Use gel food coloring to maintain the smooth consistency of the macaron batter without adding excess liquid.
- Macarons are best eaten 24 hours after assembling, once they have softened slightly in the fridge for optimal texture and flavor.
- Store macarons in an airtight container in the refrigerator for up to 4 days to keep them fresh.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
