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
Scale
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.
