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Red Velvet Macarons with Mascarpone Frosting

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Red Velvet Macarons with Mascarpone Frosting bring together the delicate crunch of a macaron and the rich, velvety flavor of red velvet cake. These little treats are the perfect blend of sweet and slightly tangy, with the added richness of mascarpone cheese in the frosting. The striking red color and smooth, creamy filling make these macarons not just delicious but visually stunning as well. Whether you’re celebrating a special occasion or just treating yourself, these macarons are sure to impress with their elegance and irresistible flavor.

Ingredients

Scale

For the Macaron Shells:

  • 1 ½ cups powdered sugar
  • 1 cup almond flour
  • 2 large egg whites, room temperature
  • ¼ cup granulated sugar
  • 2 teaspoons red gel food coloring
  • 1 tablespoon unsweetened cocoa powder
  • Pinch of cream of tartar

For the Mascarpone Frosting:

  • 8 oz mascarpone cheese, softened
  • ½ cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Prepare the Macaron Shells:

  1. Sift Dry Ingredients: In a large bowl, sift together the powdered sugar, almond flour, and cocoa powder to remove any lumps and ensure a smooth batter.
  2. Whip the Egg Whites: In a clean, dry mixing bowl, whip the egg whites with a pinch of cream of tartar using an electric mixer on medium speed until they form soft peaks. Gradually add the granulated sugar and continue to beat until stiff peaks form.
  3. Add Food Coloring: Add the red gel food coloring to the whipped egg whites and mix until the color is fully incorporated.
  4. Fold in the Dry Ingredients: Gently fold the sifted dry ingredients into the whipped egg whites, working carefully to maintain the air in the mixture. The batter should flow smoothly and form a ribbon when lifted with a spatula.
  5. Pipe the Macaron Shells: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles, about 1 ½ inches in diameter, onto a parchment-lined baking sheet.
  6. Tap and Rest: Tap the baking sheet on the counter a few times to remove air bubbles and let the piped macarons rest for 30 minutes, or until the tops are no longer sticky to the touch.
  7. Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, rotating the sheet halfway through. They should have a smooth, shiny surface with no cracks. Let them cool completely on the baking sheet.

Prepare the Mascarpone Frosting:

  1. Whip the Cream: In a medium mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
  2. Mix the Mascarpone: In another bowl, beat the mascarpone cheese, powdered sugar, vanilla extract, and salt until smooth and creamy.
  3. Fold in the Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until fully combined. The frosting should be smooth, light, and fluffy.

Assemble the Macarons:

  1. Pair the Shells: Once the macaron shells have cooled completely, pair them up based on size.
  2. Fill the Macarons: Pipe a generous amount of mascarpone frosting onto the flat side of one shell of each pair. Gently sandwich the shells together, pressing lightly to spread the filling evenly.

Nutrition

Find it online: https://succulentrecipes.com/red-velvet-macarons-with-mascarpone-frosting/