If you’ve ever dreamed of biting into a delicate, melt-in-your-mouth treat that combines the rich allure of red velvet with the creamy decadence of mascarpone, your wish has come true with this Red Velvet Macarons with Mascarpone Filling Recipe. This delightful dessert marries the airy crunch of classic French macarons with the vibrant color and subtle cocoa flavor of red velvet cake, all wrapped around a luscious mascarpone filling. It’s the perfect balance of texture and taste that will charm your senses and make any occasion feel extra special.
Ingredients You’ll Need
The secret to perfect Red Velvet Macarons with Mascarpone Filling Recipe lies in choosing simple but top-quality ingredients that each have a starring role in building the flavors and texture. From almond flour’s natural nuttiness to the smooth richness of mascarpone, every component is essential for that signature delicate bite.
- ¾ cup almond flour: Provides the signature nutty base and fine texture for the macaron shells.
- 1 cup powdered sugar: Balances sweetness and helps achieve that silky macaron surface.
- 2 tablespoons unsweetened cocoa powder: Brings a subtle chocolate undertone reminiscent of classic red velvet.
- 2 large egg whites (room temperature): The magic behind the airy, glossy meringue shell.
- ¼ cup granulated sugar: Stabilizes the meringue and adds structure.
- ½ teaspoon vanilla extract: Enhances the overall warm and sweet flavor profile.
- ¼ teaspoon cream of tartar: Helps stabilize egg whites for a perfect peak.
- Red gel food coloring: Delivers that vibrant, eye-catching red velvet hue without impacting texture.
- 1 cup mascarpone cheese (softened): Creates a creamy, rich filling that complements the shells perfectly.
- ½ cup powdered sugar: Sweetens the mascarpone filling to just the right degree.
- ½ teaspoon vanilla extract: Adds depth to the creamy filling.
- ¼ cup heavy cream: Whipped into the mascarpone for a light, pipeable consistency.
How to Make Red Velvet Macarons with Mascarpone Filling Recipe
Step 1: Prepare Your Dry Ingredients
Start by pulsing the almond flour, powdered sugar, and cocoa powder in a food processor until they’re finely combined. Then sift this mixture to ensure smooth shells, removing any lumps or coarse bits that could ruin the delicate texture. This step is crucial for that perfectly smooth macaron top every time.
Step 2: Make the Meringue
In a clean bowl, whisk the egg whites until foamy, then add cream of tartar. Beat until soft peaks form, then gradually add granulated sugar while continuing to whip until the mixture holds stiff, glossy peaks. This meringue is the heart of your macaron shell, giving it that gorgeous shine and structure.
Step 3: Add Color and Flavor to the Meringue
Mix in the vanilla extract and gel food coloring drop by drop until you reach that iconic red velvet red. Using gel coloring is key to maintaining the batter’s consistency while giving your macarons that eye-catching look.
Step 4: Fold in the Dry Ingredients
Gently fold the dry almond flour mixture into the meringue in thirds, using a spatula. It’s all about patience here—fold until the batter flows like lava and you can draw a loose figure-8 without it breaking. This perfect batter consistency ensures smooth, well-risen shells.
Step 5: Pipe and Rest the Macarons
Transfer the batter to a piping bag fitted with a round tip and pipe 1½-inch rounds onto baking sheets lined with parchment or silicone mats. Tap the trays firmly on your counter to release any trapped air bubbles. Let the shells sit for 30 to 45 minutes at room temperature until a dry skin forms—this step helps create those signature “feet.”
Step 6: Bake the Macaron Shells
Preheat your oven to 300°F (150°C) and bake the shells for 14 to 16 minutes, rotating trays halfway for even heat. Once baked, allow them to cool completely on the trays before handling to avoid cracking.
Step 7: Prepare the Mascarpone Filling for the Red Velvet Macarons with Mascarpone Filling Recipe
Whip mascarpone cheese together with powdered sugar and vanilla extract until completely smooth. Slowly add the heavy cream and whip until the filling becomes thick yet pipeable. This creamy filling will complement the slightly crisp, chewy shells beautifully.
Step 8: Assemble the Macarons
Pipe a dollop of the mascarpone filling onto half of the macaron shells. Gently sandwich with the remaining halves and press lightly to spread the filling to the edges. Refrigerate the assembled macarons for at least 4 hours, or better yet, overnight—this aging step allows the flavors to meld and the texture to soften to perfection.
How to Serve Red Velvet Macarons with Mascarpone Filling Recipe
Garnishes
Elevate your macarons with elegant garnishes such as a light dusting of cocoa powder or a sprinkle of crushed freeze-dried raspberries for added tartness and visual contrast. Fresh edible flowers or a tiny piece of white chocolate on top also add a lovely touch for special occasions.
Side Dishes
Though these macarons shine as a standalone treat, pairing them with a lightly brewed cup of Earl Grey tea or a rich espresso intensifies the berry and cocoa notes. For a brunch spread, offer fresh berries or a mild vanilla panna cotta to complement the creaminess of the filling.
Creative Ways to Present
Present these beauties on a tiered dessert stand for an elegant afternoon tea, or wrap them individually in clear cellophane tied with a satin ribbon for charming party favors. You can even stack several side by side with contrasting colors for a festive dessert platter that’s as joyful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Red Velvet Macarons with Mascarpone Filling Recipe should be stored in an airtight container inside the refrigerator. They’ll maintain their delicate texture and flavorful filling for up to 3 days, making them perfect for preparing ahead of time.
Freezing
You can freeze unfilled macaron shells by storing them in an airtight container separated by parchment paper. When ready to enjoy, thaw them at room temperature before filling. Assembled macarons freeze less well due to the mascarpone, so it’s best to make the filling fresh for the best texture.
Reheating
Because macarons are best served chilled or at room temperature, avoid reheating. Instead, remove them from the fridge about 20 minutes before serving to bring the filling to a soft, luscious consistency that’s just right.
FAQs
Can I use liquid food coloring instead of gel for the Red Velvet Macarons with Mascarpone Filling Recipe?
Gel food coloring is preferred because it adds vibrant color without thinning the batter, which could affect the macaron’s rise and texture. Using liquid coloring may result in a runnier batter and less defined shells.
Do I have to age the macarons overnight?
While you can enjoy them sooner, aging the assembled macarons overnight in the fridge really improves the texture, making the shells slight softer and the filling more infused with flavor.
Can I substitute mascarpone with cream cheese?
You can, but mascarpone offers a smoother, silkier filling with less tang than cream cheese. If you do substitute, use full-fat cream cheese and consider adding a touch of heavy cream for similar texture.
What if my macarons crack or don’t develop “feet”?
Common causes include improper batter folding, not resting the shells long enough before baking, or baking at an incorrect temperature. Patience during the folding and resting stages is key, as is an accurate oven temperature.
How many macarons does this recipe yield?
This Red Velvet Macarons with Mascarpone Filling Recipe makes about 20 macarons, perfect for sharing or gifting to friends and family.
Final Thoughts
Making Red Velvet Macarons with Mascarpone Filling Recipe at home might sound ambitious, but with a little care, it’s a wonderfully rewarding baking adventure. These macarons not only look stunning but deliver a rich, velvety flavor experience that’s sure to impress everyone lucky enough to taste them. So grab your piping bag, and let these charming treats bring a little extra joy to your day!
Print
Red Velvet Macarons with Mascarpone Filling Recipe
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Total Time: 5 hours (including resting and chilling)
- Yield: 20 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Delight in these elegant Red Velvet Macarons filled with a luscious mascarpone cream. Combining the delicate French macaron texture with the rich, velvety flavors of classic red velvet and creamy mascarpone, this dessert is perfect for special occasions like Valentine’s Day or any time you crave a sophisticated sweet treat.
Ingredients
Macaron Shells
- ¾ cup almond flour
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- Red gel food coloring
Mascarpone Filling
- 1 cup mascarpone cheese (softened)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats to prevent the macarons from sticking during baking.
- Process Dry Ingredients: In a food processor, pulse together almond flour, powdered sugar, and cocoa powder until finely combined. Sift the mixture into a bowl and discard any large pieces to ensure smooth macaron shells.
- Whip Egg Whites: In a large bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar while beating until stiff, glossy peaks develop.
- Add Color and Flavor: Mix in vanilla extract and a few drops of red gel food coloring until the batter reaches the desired vibrant red velvet shade.
- Fold Dry Ingredients: Gently fold the sifted dry mixture into the egg whites in three parts using a spatula. Continue folding until the batter becomes lava-like and forms a smooth figure-8 without breaking.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch rounds onto the prepared baking sheets. Tap the trays firmly on the counter to release air bubbles from the batter.
- Rest Shells: Allow the piped macarons to sit at room temperature for 30–45 minutes, or until a dry skin forms on top, which is essential for proper rising and texture.
- Preheat Oven: Set the oven to 300°F (150°C) in preparation for baking.
- Bake Macarons: Bake the macarons for 14–16 minutes, rotating the trays halfway through to ensure even cooking. After baking, let the shells cool completely on the trays to firm up.
- Prepare Filling: Beat the softened mascarpone with powdered sugar and vanilla extract until smooth. Add heavy cream and whip until the mixture thickens and is pipeable.
- Assemble Macarons: Using a piping bag, pipe the mascarpone filling onto half of the macaron shells. Sandwich them with the remaining shells to complete the macarons.
- Chill: Refrigerate the assembled macarons for at least 4 hours or preferably overnight to allow flavors to meld and achieve the perfect chewy texture.
Notes
- For precision and consistent results, weigh ingredients using a kitchen scale.
- Allow the assembled macarons to age in the refrigerator overnight for the best chewy texture and flavor development.
- Utilize gel food coloring only; liquid dyes can alter the macaron batter consistency and final texture.
