Description
Red Velvet Heart Macarons with Mascarpone Frosting are delicate, crisp heart-shaped macarons infused with classic red velvet flavor and paired with a luxuriously creamy, slightly tangy mascarpone frosting. Perfect for special occasions or indulgent treats, these vibrant red macarons offer an irresistible fusion of smooth cocoa and vanilla flavors, with a light yet satisfying texture that melts in your mouth.
Ingredients
Macaron Shells
- Almond Flour – 120g (finely ground)
- Powdered Sugar – 200g
- Cocoa Powder – 15g
- Egg Whites – 100g (about 3 large eggs, room temperature)
- Granulated Sugar – 100g
- Red Food Coloring – 1-2 teaspoons (adjust for vibrancy)
Mascarpone Frosting
- Mascarpone Cheese – 250g (cold)
- Unsalted Butter – 60g (softened)
- Powdered Sugar – 80g (adjust for sweetness)
- Vanilla Extract – 1 teaspoon
Instructions
- Prepare the Macaron Shells: Sift together almond flour, powdered sugar, and cocoa powder to create a smooth, lump-free dry mixture. In a clean bowl, whisk egg whites until foamy, then gradually add granulated sugar while continuing to beat until stiff peaks form. Gently fold the dry ingredients into the meringue until the batter flows smoothly like thick ribbons but is not runny. Add red food coloring and mix evenly. Pipe heart shapes onto baking sheets lined with parchment paper. Let the piped shells rest at room temperature until a skin forms on top, about 30-60 minutes.
- Bake the Shells: Preheat your oven to 300°F (150°C). Bake the rested shells for 15 minutes, rotating the trays halfway through for even baking. The macarons are done when they lift easily from the parchment without sticking, exhibiting smooth, shiny tops and characteristic “feet” at the base. Allow to cool completely on the baking sheet.
- Make the Mascarpone Frosting: While the shells cool, beat together the cold mascarpone cheese, softened butter, vanilla extract, and powdered sugar until smooth and creamy. Adjust sweetness or consistency by adding more powdered sugar or a splash of cream if desired.
- Assemble Your Macarons: Match macaron shells of similar size. Pipe a generous dollop of mascarpone frosting onto one shell and gently sandwich with a matching shell. Press lightly to evenly spread the filling without cracking the shells.
- Chill and Serve: Refrigerate the assembled macarons in an airtight container for at least 24 hours to allow flavors to meld and the texture to soften perfectly. Serve slightly chilled or at room temperature for the best flavor experience.
Notes
- Ensure the batter has the proper piping consistency—thick ribbons that flow smoothly—for perfect shells.
- Let piped shells rest before baking to form a skin, which helps create smooth tops and defined “feet.”
- Use an oven thermometer for accurate temperature control and avoid over- or under-baking.
- Use cold mascarpone and softened butter for frosting to maintain ideal creaminess without runniness.
- Pair macarons by size before filling for balanced, visually appealing sandwiches.
- Macarons can be baked up to two days ahead and stored airtight; make frosting a day ahead for convenience.
- Skip red coloring or substitute with natural options like beet powder for a less intense red hue.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 20 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: red velvet macarons, heart-shaped macarons, mascarpone frosting, gluten free dessert, celebration dessert, red velvet dessert
