Description
These Red Velvet Valentine’s Day Macarons with Mascarpone Frosting are delicate heart-shaped almond meringue cookies with a rich cocoa twist, paired with a smooth and creamy mascarpone frosting. Perfect for a romantic gift or a special occasion, these macarons offer a vibrant red color and a luscious texture that melts in your mouth.
Ingredients
Scale
For the Macaron Shells:
- 130 g powdered sugar
- 120 g almond flour
- 7 g cocoa powder
- 105 g egg whites
- 100 g granulated sugar
- 1 teaspoon vanilla paste
- ½ teaspoon red food gel
For the Mascarpone Frosting:
- 113 g (½ cup) heavy cream, cold
- 50 g (¼ cup) granulated sugar
- 113 g (½ cup) mascarpone, cold
- ½ teaspoon vanilla paste
Instructions
- Prepare Macaron Template: Trace a heart-shaped cookie cutter about 2 inches apart on one piece of parchment paper to create a piping guide. Place another sheet over it when ready to pipe, or free-hand piping if preferred.
- Sift Dry Ingredients: In a medium bowl, sift the powdered sugar, almond flour, and cocoa powder twice to ensure a smooth batter.
- Make Sugar Syrup: Heat egg whites and granulated sugar over a double boiler until sugar dissolves or reaches 120°F.
- Whisk Meringue: Transfer the warmed egg whites mixture to a mixer bowl and whip to soft peaks, then add vanilla paste and red food gel. Continue whipping until stiff peaks form; test by turning bowl upside down without the meringue moving.
- Macaronage: Fold ⅓ of the dry ingredients into the meringue gently using a silicone spatula. Add the remaining dry ingredients and fold carefully while spreading the batter around the bowl to slightly deflate it. The batter should flow smoothly in figure eights without breaking.
- Pipe Shells: Transfer the batter to a piping bag with a small round tip and pipe hearts on the parchment using the template as a guide. Tap the baking sheet on the counter to release air bubbles and bang the bottom with your hand.
- Rest Shells: Let the piped shells rest for 30-40 minutes until dry to touch and no batter sticks when touched.
- Preheat Oven: Preheat your oven to 300°F towards the end of resting time.
- Bake Macarons: Bake the shells for approximately 12 minutes. Let them cool completely before attempting to remove from the baking sheet.
- Prepare Frosting: In a mixer bowl with a whisk attachment, combine cold heavy cream, granulated sugar, cold mascarpone, and vanilla. Whisk on low speed until mixed, then increase to medium-high until thickened, about 30 seconds.
- Assemble Macarons: Pair matching shells, pipe mascarpone frosting onto one shell, then sandwich with the second shell, pressing lightly to adhere.
Notes
- Macaron flavor improves after resting overnight; for best results, make shells the day before and chill, then assemble the next day.
- If macarons stick to the parchment paper after cooling, freeze them for a few minutes to loosen for easy removal.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
