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
Scale
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.
