Red Velvet Macarons with Mascarpone Frosting Recipe

If you’re anything like me and love a sweet treat that’s both elegant and downright delicious, you’re going to adore this Red Velvet Macarons with Mascarpone Frosting Recipe. There’s something magical about those chewy, crisp shells paired with a luscious, creamy filling that makes you want to bake these over and over again. Whether you’re prepping for Valentine’s Day or just craving a fancy dessert, this recipe truly stands out—and I promise you’ll find it rewarding to make and delightful to eat!

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Ingredients You’ll Need

This Red Velvet Macarons with Mascarpone Frosting Recipe brings together a handful of simple ingredients that pack a ton of flavor and texture. I’ve found picking quality ingredients, like fresh almond flour and real vanilla paste, makes all the difference.

• Powdered sugar: Smooth and fine, it blends perfectly with almond flour to create the delicate shells.
• Almond flour: Make sure it’s finely ground, not coarse, for smooth macarons.
• Cocoa powder: Adds that rich red velvet depth without overpowering the shell’s delicate flavor.
• Egg whites: Key to that fluffy meringue base; I always use room temperature eggs for better volume.
• Granulated sugar: Helps stabilize the meringue and adds sweetness.
• Vanilla paste: I love this over extract—it’s richer and gives little specks of vanilla to admire.
• Red food gel: For that signature bright red hue—so much better than liquid dye.
• Heavy cream: Must be cold for whipping into the mascarpone frosting.
• Mascarpone: The secret to creamy, melt-in-your-mouth frosting.

Variations

I love experimenting with this recipe depending on the occasion. Sometimes, I swap the red food gel for natural beet powder for an earthier vibe or try adding a hint of cinnamon to the cocoa for a warm twist. Don’t hesitate to make this your own!

• Natural Coloring: I swapped artificial red gel once for beet powder—it gives a more subtle color and delicate flavor, perfect if you’re going for a natural look.
• Flavored Frosting: Adding a splash of orange zest to the mascarpone frosting gave a fresh zing that my family couldn’t get enough of.
• Dietary Swaps: For a dairy-free twist, coconut cream replaces heavy cream—though I find mascarpone’s texture unique and hard to beat!

How to Make Red Velvet Macarons with Mascarpone Frosting Recipe

Step 1: Prepare Your Template and Dry Ingredients

Start by making a macaron template with a heart-shaped cookie cutter on parchment paper—placing them about 2 inches apart. I love this step because it keeps my piping perfectly shaped and uniform. Then sift together your powdered sugar, almond flour, and cocoa powder twice. Trust me, this ensures there won’t be any lumps, which can ruin the smoothness of your shells.

Step 2: Make and Whip the Swiss Meringue

Heat your egg whites and granulated sugar over a double boiler until the sugar dissolves and the temperature hits about 120°F. This is where patience pays off because an unsmooth meringue can cause the shells to crack. Then, transfer the mixture to your mixer and whisk to soft peaks. Add the vanilla paste and red food gel, and keep whisking to stiff peaks—you’ll know it’s ready when you can flip your bowl upside down and nothing budges. This method results in that signature glossy, stable meringue we want.

Step 3: Macaronage – Folding Dry Ingredients

Add a third of the dry ingredients to the meringue and fold gently using a silicone spatula. The ‘macaronage’ step is crucial, so fold carefully—folding too much or too little ruins the texture. When you add the dry mix in sets and fold until you can make smooth figure eights without the batter breaking, you’ll know you hit the sweet spot. I always fold along the sides and through the center to deflate the batter just enough to avoid hollow shells.

Step 4: Pipe and Rest the Macarons

Transfer your batter to a piping bag with a small round tip. Place your template under parchment on a baking sheet, and pipe perpendicular to fill in each heart shape carefully. Here’s where tapping the baking sheet on the counter a few times releases trapped air bubbles—my trick to prevent cracks! Let the piped shells rest for 30–40 minutes until they develop a dry skin. Touch them lightly; if no batter sticks, they’re ready for the oven.

Step 5: Bake the Macarons

Preheat your oven to 300°F towards the end of the resting time. Bake the macarons for about 12 minutes. I learned early on that opening the oven door mid-bake spells disaster; try to resist! Cool them completely before you even think about peeling them off the parchment. If they’re stubborn, a quick freeze for a few minutes helps ease them off without breaking.

Step 6: Make the Mascarpone Frosting

Using a stand mixer with a whisk attachment, combine cold heavy cream, sugar, mascarpone, and vanilla paste. Whisk on low just until mixed, then switch to medium-high speed to thicken—this only takes about 30 seconds. The frosting should hold its shape without being stiff or grainy. This frosting is the creamy partner that perfectly balances the cocoa in the shells.

Step 7: Assemble Your Red Velvet Macarons with Mascarpone Frosting Recipe

Pipe the mascarpone frosting onto the bottom of one macaron shell, then gently press the matching shell on top to create a sandwich. I find pairing similar-sized shells helps keep the macarons neat and consistent. Store assembled macarons in the fridge for at least a few hours or overnight to let the flavors marry beautifully.

How to Serve Red Velvet Macarons with Mascarpone Frosting Recipe

Garnishes

For a little extra flair, I love sprinkling edible gold dust or a tiny pinch of cinnamon powder over the mascarpone frosting just before assembling. It adds a subtle sparkle and an aromatic hint that elevates the experience. Fresh berries on the side also make a bright, fresh contrast to the richness.

Side Dishes

I often serve these macarons with a simple cup of rich espresso or a floral tea like Earl Grey. The bitterness balances the sweet, creamy flavor of the macarons beautifully. For a larger gathering, a fruit tart or light citrus sorbet pairs well without competing for attention.

Creative Ways to Present

On Valentine’s Day, I arrange these red velvet macarons in a heart shape on a serving platter lined with parchment, garnishing with rose petals and small chocolate curls. It’s a showstopper that makes the moment feel extra special. For gift-giving, pack them in stacked clear boxes with a ribbon—total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover macarons in an airtight container in the fridge. They keep well for up to 3 days, and the flavors actually deepen overnight. Just let them come to room temperature before you indulge again.

Freezing

Freezing works great for both shells and assembled macarons! I freeze the shells separately on a tray, then seal in bags. The mascarpone-filled macarons freeze well too—just thaw overnight in the fridge to keep their texture intact.

Reheating

Reheat macarons by letting them sit at room temperature for 30 minutes. Avoid microwaving as it makes shells chewy. I’ve found gently warming your tea or coffee alongside is the perfect companion to revive their delightful texture.

FAQs

Final Thoughts

I absolutely love how this Red Velvet Macarons with Mascarpone Frosting Recipe turns out every single time—it feels fancy but it’s so doable once you get the hang of it. When I first tried it, I was intimidated, but a few tips and careful steps really made all the difference. If you’re looking to impress your friends, celebrate a special moment, or just treat yourself to something genuinely delightful, I highly encourage you to give this recipe a go. You’ll be amazed at how fun and satisfying macarons can be!

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