Description
Red Velvet Heart Macarons with Mascarpone Frosting are delicate, vibrant red macarons shaped into charming hearts with a subtle cocoa flavor, filled with a luscious, creamy mascarpone frosting. Perfectly balanced in sweetness and texture, these elegant macarons offer a crisp shell with a chewy interior and a smooth, rich filling, ideal for special occasions or everyday indulgence.
Ingredients
Scale
Macaron Shells
- 120g almond flour
- 200g powdered sugar
- 15g unsweetened cocoa powder
- 90g egg whites (aged for 1–2 days)
- 50g granulated sugar
- Red food coloring, as needed
Mascarpone Frosting
- 200g mascarpone cheese, softened
- 60g unsalted butter, softened
- 100g powdered sugar (for frosting)
- 1 tsp vanilla extract
Instructions
- Prepare the almond flour mixture: Sift together almond flour, powdered sugar, and cocoa powder to remove lumps and aerate the dry ingredients, ensuring a smooth macaron shell surface and delicate texture.
- Whip the egg whites: In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks appear, creating the meringue base for the shells.
- Add the red food coloring: Gently fold in the red food coloring to the meringue until evenly distributed, taking care not to deflate the mixture to maintain airiness.
- Combine dry ingredients with the meringue: Fold the almond flour mixture into the colored meringue in batches, mixing until the batter flows smoothly and ribbons off the spatula, but still holds some shape.
- Pipe heart shapes: Transfer the batter to a piping bag fitted with a round tip. Pipe heart shapes about 1.5 inches wide onto a parchment-lined baking sheet, keeping shapes uniform for even baking.
- Rest the shells: Let the piped macarons rest at room temperature for 30-60 minutes until a dry skin forms on top. This prevents cracking and promotes the classic macaron texture during baking.
- Bake the shells: Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, monitoring closely to avoid over-browning. Properly baked shells will lift easily from the parchment.
- Prepare the mascarpone frosting: Beat mascarpone cheese and softened butter together until smooth. Add powdered sugar and vanilla extract, and continue beating until creamy and fluffy.
- Assemble the macarons: Pair macaron shells by size. Spread a dollop of mascarpone frosting on one shell and sandwich with its pair, pressing gently to even the filling without cracking the shells.
Notes
- Use aged egg whites (stored in the fridge for 1-2 days) to achieve sturdier, more stable meringue.
- Sift dry ingredients twice to remove clumps and aerate flour for smooth shells.
- Fold batter gently but thoroughly to retain air and achieve the correct macaronage consistency.
- Use an oven thermometer to maintain consistent temperature to prevent cracks or undercooked shells.
- Do not skip the resting (drying) period before baking; it’s essential for the classic macaron skin.
- Prep Time: 40 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 macaron (with frosting)
- Calories: 110
- Sugar: 15g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: red velvet macarons, mascarpone frosting, heart-shaped macarons, gluten free dessert, red velvet dessert, delicate macarons, homemade macarons
