Description
Red Velvet Macarons, Mascarpone Frosting, Valentine’s Day, Heart-Shaped Macarons, Cocoa Macarons, Festive Macarons
Ingredients
Scale
For the Macaron Shells:
- 130g powdered sugar
- 120g almond flour
- 7g cocoa powder
- 105g egg whites (approximately 3 large eggs)
- 100g granulated sugar
- 50g granulated sugar
- 1½ teaspoons vanilla paste
- ½ teaspoon red food gel
For the Mascarpone Frosting:
- 113g heavy cream, cold
- 113g mascarpone cheese, cold
- 50g powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Macaron Shells:
- Line two baking sheets with parchment paper or silicone baking mats.
- Sift together the powdered sugar, almond flour, and cocoa powder twice to ensure a smooth batter.
- In a heatproof bowl, combine the egg whites and 100g granulated sugar. Place the bowl over a pot of simmering water (double boiler) and whisk until the sugar dissolves and the mixture reaches 120°F (49°C).
- Transfer the bowl to a stand mixer and whisk on medium speed until stiff peaks form. Add the vanilla paste and red food gel, mixing until well incorporated.
- Gently fold in the sifted dry ingredients in three additions, being careful not to deflate the meringue. The batter should flow smoothly off the spatula in a thick ribbon.
- Transfer the batter to a piping bag fitted with a small round tip. Pipe heart shapes onto the prepared baking sheets, using a template if desired.
- Tap the baking sheets on the counter to release air bubbles and let the macarons rest for 30-40 minutes, or until a skin forms on the surface.
- Preheat the oven to 300°F (150°C). Bake the macarons for 12-14 minutes, rotating the sheets halfway through. Allow them to cool completely before removing from the baking sheets.
- Prepare the Mascarpone Frosting:
- In a chilled bowl, whisk the heavy cream until soft peaks form.
- Add the mascarpone cheese, powdered sugar, and vanilla extract. Continue whisking until stiff peaks form.
- Transfer the frosting to a piping bag fitted with a small round tip.
- Assemble the Macarons:
- Pair up the macaron shells by size.
- Pipe a small amount of mascarpone frosting onto the flat side of one shell.
- Gently press the matching shell on top, twisting slightly to spread the filling evenly.
- Allow the assembled macarons to mature in the refrigerator for 24 hours to enhance flavor and texture.
Notes
- Ensure all equipment is clean and free of grease to achieve stable meringue.
- Use gel food coloring to prevent adding excess liquid to the batter.
- The macarons’ flavor improves after resting; consider making them a day in advance.
- Prep Time: 1 hour
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: red velvet macarons, mascarpone frosting, Valentine's Day, heart-shaped macarons, French macarons