If you’ve ever wanted to whip up something truly special that looks as impressive as it tastes, then you’re going to adore this Red Velvet Macarons with Mascarpone Frosting Recipe. Seriously, these little heart-shaped delights are not just stunning—they’re perfectly balanced with that gentle red velvet cocoa flavor and the rich, creamy mascarpone frosting that melts in your mouth. I can’t wait to share all my tips and tricks so you nail them on your first try!
Why You’ll Love This Recipe
- Elegant and Festive: These heart-shaped red velvet macarons add a lovely romantic touch, perfect for Valentine’s Day or special occasions.
- Perfect Texture: The shell is crisp yet chewy inside, while the mascarpone frosting adds a smooth, luxurious finish you’ll adore.
- Make Ahead Friendly: The flavor actually improves overnight, so you can prep in advance without stress.
- Fun to Customize: From adding different colors to swapping frosting flavors, there’s lots of room for your personal twist.
Ingredients You’ll Need
Choosing the right ingredients is key for macarons since they’re all about balance—almond flour creates that fine, nutty base, while egg whites build the structure. The mascarpone frosting is simple but rich, perfectly complementing the cocoa notes in the shells.
- Powdered sugar: Helps to sweeten and adds smoothness when mixed with almond flour for the shells.
- Almond flour: This finely ground flour gives macarons their characteristic nutty taste and delicate texture.
- Cocoa powder: Adds that subtle chocolate flavor that pairs beautifully with the red velvet theme.
- Egg whites: Essential for whipping up a stable meringue that gives macarons their airy lift.
- Granulated sugar: Sweetens and stabilizes the meringue for perfectly glossy shells.
- Vanilla paste: Adds a lovely natural sweetness and depth without overpowering the red velvet flavor.
- Red food gel: Gives those gorgeous, vibrant red hearts that make these macarons so eye-catching.
- Heavy cream: Whipped for the frosting, providing lightness and richness.
- Mascarpone cheese: Creamy, tangy, and the star of the frosting—balances the sweetness beautifully.
Variations
I love playing around with this Red Velvet Macarons with Mascarpone Frosting Recipe! Whether you want to lighten it up or add a dash of flair, these tweaks can make every batch feel new and exciting.
- Chocolate Lovers’ Twist: Swap the cocoa powder in the shells for dark chocolate powder and add a hint of espresso powder for depth—I tried this for a birthday once and it was a hit!
- Dairy-Free Version: Use coconut cream instead of heavy cream and vegan cream cheese in place of mascarpone to accommodate dietary needs without sacrificing creaminess.
- Color Variations: Experiment with different food gel colors—like pink or purple—to match holidays or themes. I did pastel blues for a baby shower and everyone asked for the recipe!
- Flavor Boosters: Add a pinch of cinnamon or a few drops of almond extract to the meringue for a subtle but delightful twist.
How to Make Red Velvet Macarons with Mascarpone Frosting Recipe
Step 1: Prepare Your Macaron Template and Dry Ingredients
Start by tracing heart shapes about 2 inches apart on parchment paper—this will make piping your shells so much easier and more uniform. You can freehand if you’re confident, but I always recommend the template for consistent size. Sift the powdered sugar, almond flour, and cocoa powder *twice*—this ensures a super smooth batter and prevents lumps that can cause cracks in your shells.
Step 2: Make the Perfect Meringue
Heat your egg whites and granulated sugar over a double boiler until the sugar dissolves and the mixture reaches about 120°F—that’s the secret to smooth, stable meringue. Then, whip it up until you get soft peaks, add your vanilla paste and red food gel, and continue until you reach stiff peaks that don’t budge when you flip the bowl upside down. It’s like magic once you get this part right!
Step 3: Fold in the Dry Ingredients (Macaronage)
Gently fold one-third of your dry ingredients into the meringue with a silicone spatula—no aggressive stirring, you want to keep air but also deflate some gently. Add the rest of the dry mix and keep folding until smooth and shiny; the batter should flow off the spatula in ribbons without breaking. I learned that drawing figure eights is a great test—the batter should flow without cracking. This technique really cut down on hollow shells for me.
Step 4: Pipe and Rest Your Macarons
Load your batter into a piping bag with a round tip and pipe right over your template with care—don’t overfill the hearts or you’ll lose the shape. Tap your baking sheet hard on the counter a few times and even bang the bottom with your hand to get rid of any pesky air bubbles. Then, let them rest for 30 to 40 minutes until the tops are dry to touch. Trust me, skipping this step is the fastest way to cracked shells.
Step 5: Baking and Cooling
Preheat your oven to 300°F right before the resting ends. Bake the macarons for about 12 minutes—keep an eye as ovens vary. Once done, cool completely on the sheet before removing; if you find they stick, pop them in the freezer for 5 minutes and they’ll peel off like a dream.
Step 6: Whip Up the Mascarpone Frosting
In your mixer, whisk cold heavy cream, granulated sugar, mascarpone, and vanilla paste. Start slow to combine then crank up to medium-high just for 30 seconds until thickened. The key here is not to over-whip or it’ll turn grainy. This frosting is so creamy and light—it’s my favorite part!
Step 7: Assemble the Macarons!
Match your macaron shells into pairs of similar size. Pipe a circle of frosting onto the bottom shell, then gently sandwich with the top. Press just enough for them to stick without squishing out the frosting. The flavors marry best after chilling overnight, but if you’re hungry, you *can* eat them right away—I won’t tell!
Pro Tips for Making Red Velvet Macarons with Mascarpone Frosting Recipe
- Double Sifting is Non-Negotiable: Sift those dry ingredients twice to avoid lumps that can wreck your smooth shells.
- Watch Your Meringue Peaks: Flip the bowl upside down as a foolproof check—you want the stiff peaks to hold strong like little mountains.
- Be Patient During Resting: Don’t rush the drying step before baking or you risk cracked shells, which nobody wants.
- Avoid Overmixing the Batter: Stirring too much leads to flat macarons; trust the figure-eight test and stop folding once the batter flows smoothly.
How to Serve Red Velvet Macarons with Mascarpone Frosting Recipe
Garnishes
I love dusting the finished macarons with a little extra cocoa powder or edible glitter for parties—it adds a subtly sophisticated shimmer. Fresh berries also make an adorable edible garnish, especially raspberries or strawberries to amp up the red velvet vibe.
Side Dishes
Pair these macarons with a hot cup of espresso or a lightly brewed tea like jasmine or Earl Grey—both bring out the cocoa’s richness without overpowering the delicate frosting. For a brunch or dessert spread, complementary fresh fruit salad keeps things light and fresh.
Creative Ways to Present
For Valentine’s Day, I’ve arranged them in heart-shaped boxes lined with lace paper or on tiered stands as petit fours. Another favorite is stacking them to create a colorful macaron tower centerpiece—guests always get excited trying to figure out the flavors!
Make Ahead and Storage
Storing Leftovers
Store assembled macarons in an airtight container in the fridge; they keep beautifully for up to 3 days. I like to bring them to room temperature before serving so the frosting regains its creamy texture. This prevents any sogginess and keeps the perfect bite.
Freezing
I’ve successfully frozen the shells *before* assembling—stack them with parchment paper between layers in an airtight container and freeze for up to a month. When ready, thaw overnight in the fridge and then fill with frosting. This is a life-saver during busy holiday seasons!
Reheating
Macarons don’t really need reheating, but I find warming leftovers slightly in a warm (not hot) oven for a minute or two helps refresh the texture. Just be careful not to melt the frosting—let them sit a bit before enjoying.
FAQs
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Can I make Red Velvet Macarons with Mascarpone Frosting Recipe without food coloring?
Absolutely! The red food gel enhances the classic red velvet look, but if you prefer a more subtle tone or want to skip coloring, your macarons will still taste amazing. Just expect a natural cocoa color rather than vibrant red.
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How do I prevent hollow shells in my macarons?
Hollow shells often result from overmixing or underbaking. Be gentle during the folding (macaronage) process—once the batter flows smoothly in ribbons, stop mixing. Also, make sure to bake them fully and let them cool properly on the sheet.
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Can I use cream cheese instead of mascarpone for the frosting?
Yes, cream cheese can be a substitute, but mascarpone is softer and less tangy, lending a smoother, more elegant frosting. If using cream cheese, consider balancing the tanginess with a little extra sugar or vanilla.
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How long does it take to make these macarons?
From start to finish, expect about 1 hour and 12 minutes including the resting and baking—though most of that is hands-off time. Making the shells, whipping the frosting, and assembly together usually takes around 30-40 minutes of active work.
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What if my meringue doesn’t reach stiff peaks?
If your meringue is too soft, double-check that your bowl and whisk are perfectly clean and free from grease, and that your egg whites are at room temperature. Also, make sure the sugar is fully dissolved. Sometimes a little extra whipping or a pinch of cream of tartar helps stabilize it.
Final Thoughts
I absolutely love how this Red Velvet Macarons with Mascarpone Frosting Recipe turns out every single time, and it’s become a signature treat I bring out for celebrations. There’s something so rewarding about creating these delicate, jewel-like desserts at home, especially when you see the smiles on friends’ faces as they bite into the perfect balance of crisp, chewy shell and creamy frosting. If you’re looking to impress or just treat yourself to a sweet project, this recipe’s your new best friend in the kitchen—I promise you won’t regret giving it a go!
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Red Velvet Macarons with Mascarpone Frosting Recipe
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 20 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Celebrate Valentine’s Day with these charming Red Velvet Macarons filled with a creamy mascarpone frosting. Perfectly crisp on the outside and tender inside, these heart-shaped treats combine subtle cocoa flavor with a luscious, smooth mascarpone cream—ideal for a romantic dessert or special gift.
Ingredients
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 onto one sheet of parchment paper. Place this sheet under another piece of parchment for piping the macaron shells. Alternatively, you may free-hand the shapes without a template.
- Sift Dry Ingredients: In a medium bowl, sift together the powdered sugar, almond flour, and cocoa powder twice to ensure uniform texture and remove lumps.
- Heat Egg Whites and Sugar: Using a double boiler, gently heat the egg whites and granulated sugar until the sugar is fully dissolved or until the mixture reaches about 120°F (49°C).
- Whip Meringue: Transfer the warm egg white mixture to a large bowl or stand mixer fitted with a whisk attachment. Whisk until soft peaks form. Add vanilla paste and red food gel, then continue whisking until stiff peaks form—test by inverting the bowl; the meringue should not slide or fall.
- Combine Dry Ingredients and Meringue (Macaronage): Fold in one-third of the dry ingredients gently with a silicone spatula, scraping around the bowl and through the center. Add the remaining dry ingredients and continue folding carefully. Spread batter along the sides of the bowl to slightly deflate it, mixing gently until the batter flows like thick lava and you can draw figure eights without breaks.
- Pipe Macaron Shells: Fill a piping bag fitted with a small round tip (e.g., Ateco 802) with batter. Pipe heart shapes using the template underneath the parchment. Remove the template carefully. Tap the baking sheet on the counter and gently bang the bottom to release air bubbles.
- Rest Shells: Let the piped shells rest for 30-40 minutes until a dry skin forms and no batter comes off when touched.
- Preheat Oven: Near the end of resting, preheat oven to 300°F (150°C).
- Bake Macarons: Bake the shells for approximately 12 minutes. Once baked, allow them to cool completely before removing from the parchment.
- Make Mascarpone Frosting: In a stand mixer bowl with a whisk attachment, combine cold heavy cream, granulated sugar, mascarpone, and vanilla paste. Whisk on low speed to combine, then increase to medium-high speed until thickened, about 30 seconds.
- Assemble Macarons: Transfer frosting to a piping bag with a small round tip. Pair similar-sized macaron shells, pipe frosting onto the bottom shell, then sandwich with the matching top shell, pressing gently to adhere.
Notes
- The macaron flavor improves after resting overnight. For best results, bake the shells a day ahead, chill, and assemble the next day.
- If macarons stick to the parchment after cooling, place them in the freezer for a few minutes to help release them easily.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
