There is something truly magical about the delicate chew of macarons combined with the rich, creamy sweetness of mascarpone that simply makes this Red Velvet Macarons with Mascarpone Filling Recipe an irresistible treat. These vibrant red velvet macarons boast a subtle cocoa hint, a perfectly smooth shell, and a luscious mascarpone filling that melts in your mouth. Whether you’re looking to impress at a special occasion or indulge in a cozy afternoon delight, these macarons deliver elegance and flavor in every bite.
Ingredients You’ll Need
Getting started with this Red Velvet Macarons with Mascarpone Filling Recipe is a breeze, thanks to a handful of simple yet essential ingredients. Each item plays a vital role—from giving the shells their signature texture and color to creating that irresistible creamy filling.
- Powdered sugar: Provides the delicate sweetness and helps achieve that smooth macaron shell texture.
- Almond flour: Supplies the nutty base and fine crumb essential for authentic macarons.
- Unsweetened cocoa powder: Adds a subtle chocolatey depth perfect for the red velvet flavor.
- Egg whites (room temperature): Whipped to airy perfection, these create the classic macaron meringue structure.
- Granulated sugar: Stabilizes the egg whites, giving them that glossy and firm finish.
- Vanilla extract: Offers a warm, sweet undertone that complements all ingredients perfectly.
- Red gel food coloring: Ensures bold, vivid color without thinning the batter.
- Mascarpone cheese (softened): Gives the filling its luscious, velvety creaminess.
- Unsalted butter (softened): Helps create a smooth, rich filling texture.
How to Make Red Velvet Macarons with Mascarpone Filling Recipe
Step 1: Prepare Dry Ingredients
First, line two baking sheets with parchment paper or silicone mats to ensure an effortless release. Then, in a food processor, pulse together the powdered sugar, almond flour, and unsweetened cocoa powder until the mixture is finely ground. To avoid any unwanted lumps that can ruin your shells, be sure to sift the mixture thoroughly into a clean bowl.
Step 2: Whip the Egg Whites
Next, in a separate bowl, beat the room temperature egg whites until they become foamy. Slowly add the granulated sugar while continuing to whip—this is what gives your macarons their signature shine and structure. Beat until stiff peaks form. Then, gently fold in the vanilla extract and red gel food coloring, spreading that rich crimson color evenly throughout your meringue.
Step 3: Fold in Dry Ingredients to Form Batter
Now comes the delicate folding stage. Carefully incorporate your sifted dry ingredients into the meringue in batches. The key here is to fold gently and with restraint; overmixing will flatten the batter. You’re aiming for a flowing lava-like consistency that falls slowly off your spatula, ensuring your shells turn out perfectly smooth and airy.
Step 4: Pipe and Rest the Macarons
Transfer the batter to a piping bag fitted with a round tip and pipe uniform one-inch rounds spaced evenly on your prepared baking sheets. Tap the trays firmly on the counter a few times to release trapped air bubbles. This resting period is crucial—let your macarons sit at room temperature for 30 to 45 minutes until their tops feel completely dry to the touch. This step helps form the much-coveted “feet” during baking.
Step 5: Bake the Macaron Shells
Preheat your oven to 300°F. Bake the macarons for 14 to 16 minutes, rotating the trays halfway through for even cooking. Once baked, allow the shells to cool fully on the trays before gently peeling them off—this ensures they hold their delicate shape and texture.
Step 6: Make the Mascarpone Filling
While your shells cool, whip together the softened mascarpone cheese, unsalted butter, and vanilla extract until smooth and creamy. Gradually incorporate the powdered sugar, continuing to beat until the filling becomes fluffy and decadent—a perfect creamy contrast to the crisp shells.
Step 7: Assemble and Mature
Pipe a generous dollop of the mascarpone filling onto half of your cooled macaron shells. Top with the remaining shells to form elegant little sandwiches. For the ultimate flavor experience, refrigerate the filled macarons for 24 hours to let the flavors meld and textures soften into perfection.
How to Serve Red Velvet Macarons with Mascarpone Filling Recipe
Garnishes
Garnishing these Red Velvet Macarons with Mascarpone Filling Recipe can enhance their stunning presentation and slight tweak the taste. Consider sprinkling a light dusting of cocoa powder or edible glitter atop each cookie for a festive flair. Fresh raspberries or a tiny mint leaf perched on top can add a pop of natural color and fresh aroma.
Side Dishes
While macarons are delightful on their own, pairing them cleverly can elevate your dessert spread. Serve alongside a cup of rich espresso, a smooth cup of Earl Grey tea, or a glass of sparkling rosé. These options perfectly balance the sweetness and bring out the nuanced flavors of the red velvet and mascarpone.
Creative Ways to Present
For a show-stopping presentation, arrange these macarons in a tiered dessert stand for events or gift them nestled in a pretty box lined with tissue paper for a heartfelt homemade gift. Alternatively, sandwich the macarons between delicate layers of cake or use them as a decadent topping on a creamy cheesecake for a playful twist on dessert!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Red Velvet Macarons with Mascarpone Filling Recipe, store them in an airtight container in the refrigerator. This will keep them fresh and preserve the delicate textures and flavors for up to three days.
Freezing
You can freeze these macarons successfully by placing them in a single layer on a baking sheet first, freezing until solid, and then transferring to an airtight container or freezer bag. They freeze well for up to one month. When ready, thaw them slowly in the refrigerator overnight to maintain texture without sweat forming.
Reheating
Since macarons are best enjoyed cool, reheating is generally not recommended. If you prefer a slightly less chilled experience, bring refrigerated macarons to room temperature for about 15 to 20 minutes before serving.
FAQs
Can I use powdered food coloring instead of gel for this recipe?
Gel food coloring works best because it doesn’t add extra moisture to the batter, which is crucial for maintaining the perfect macaron texture. Powdered food coloring might not distribute as evenly and could dry out the shells.
How do I know when I’ve folded the macaron batter enough?
The batter should flow slowly off your spatula in thick ribbons that resemble molten lava. If it runs too quickly or looks too runny, it’s likely overmixed and could affect the rise and texture.
Why do I need to let the macarons rest before baking?
Resting lets the surface dry out and form a thin skin, which helps your macarons develop their signature feet during baking and prevents cracking.
Can I substitute mascarpone with cream cheese in the filling?
You can, but mascarpone offers a lighter, creamier texture with less tang compared to cream cheese. Using cream cheese might result in a thicker, tangier filling that slightly changes the flavor.
What’s the best way to ensure smooth macaron shells?
Sifting your dry ingredients very well and tapping out air bubbles before resting are key. Also, using aged egg whites and a gentle folding technique will give you the beautifully smooth tops you’re aiming for.
Final Thoughts
These Red Velvet Macarons with Mascarpone Filling Recipe are a delicious labor of love that reward you with stunning, bakery-quality treats at home. They bring a joyful splash of color and an indulgent bite that’s sure to impress both loved ones and yourself. So gather your ingredients, embrace the process, and enjoy the sweet satisfaction of crafting these exquisite macarons from scratch.
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Red Velvet Macarons with Mascarpone Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Indulge in these elegant Red Velvet Macarons with a luscious mascarpone filling, blending the classic French delicacy with a rich, creamy twist. Perfect for special occasions or a sophisticated treat, these delicate macarons feature a tender cocoa-infused shell with a hint of vibrant red, complemented by a smooth mascarpone cream center.
Ingredients
For the Macaron Shells
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Red gel food coloring
For the Mascarpone Filling
- 4 oz mascarpone cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare Dry Ingredients: Line two baking sheets with parchment paper or silicone mats. In a food processor, combine powdered sugar, almond flour, and cocoa powder. Pulse until finely ground, then sift the mixture into a bowl to remove lumps.
- Make the Meringue: In a clean bowl, beat the egg whites until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form. Mix in vanilla extract and a small amount of red gel food coloring until evenly combined.
- Fold Dry Ingredients: Gently fold the dry ingredient mixture into the meringue in batches. Be careful not to overmix; the batter should flow slowly like lava.
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe 1-inch rounds onto the prepared baking sheets. Tap the trays on the counter several times to release air bubbles.
- Rest the Shells: Let the piped macarons sit at room temperature for 30–45 minutes or until the tops are dry to the touch.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 14–16 minutes. Once baked, allow them to cool completely before removing from trays.
- Prepare the Filling: In a bowl, beat mascarpone cheese, softened butter, and vanilla extract until smooth. Gradually add powdered sugar, beating until fluffy.
- Assemble the Macarons: Pipe the mascarpone filling onto the flat side of half the macaron shells. Sandwich with the remaining halves to create complete macarons.
- Chill: Refrigerate the assembled macarons for 24 hours to allow the flavors to develop and the texture to mature before serving.
Notes
- Use gel food coloring to avoid thinning the batter and affecting macaron texture.
- For best results, age egg whites overnight to improve meringue stability.
- Allow filled macarons to mature in the refrigerator for 24 hours for optimal flavor and texture.
