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
Scale
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
