Irresistible Red Velvet Macarons with Creamy Mascarpone Filling
There is something utterly charming about tiny, jewel-like macarons: crisp, glossy shells with a delicate chew that give way to a creamy center. These Irresistible Red Velvet Macarons with Creamy Mascarpone Filling are a showstopper for gifts, tea time, or when you want to treat yourself to something a little fancy. I love how the…
There is something utterly charming about tiny, jewel-like macarons: crisp, glossy shells with a delicate chew that give way to a creamy center. These Irresistible Red Velvet Macarons with Creamy Mascarpone Filling are a showstopper for gifts, tea time, or when you want to treat yourself to something a little fancy. I love how the cocoa whispers in the background while the mascarpone filling feels silky and indulgent.
Why You’ll Fall For These Little Red Clouds
- Elegant and eye catching: The vibrant red hue makes them perfect for celebrations or a romantic treat.
- Textural delight: Crisp outer shells with a tender, chewy interior create a symphony of textures.
- Balanced flavors: A hint of cocoa in the shells and the lightly sweet, tangy mascarpone filling play beautifully together.
- Make-ahead friendly: You can assemble them a day ahead so flavors meld and the cookies are even better the next day.
- Perfect project for baking practice: If you want to refine your piping and folding skills, these are a joyful way to practice; if you like similar red velvet ideas, I once riffed on these flavors in a red velvet cookie cups with cream cheese frosting that are fun to compare.
Ingredients for a batch of about 20–24 macarons
- 130 g Powdered sugar (helps to create the perfectly smooth texture of the shells.)
- 120 g Almond flour (lends a nutty flavor and delightful chewiness to every bite.)
- 7 g Cocoa powder (adds a rich chocolate essence, enhancing the red velvet experience.)
- 105 g Egg whites (should be at room temperature for the best volume during whipping.)
- 100 g Granulated sugar (stabilizes the meringue and contributes to that iconic macaron crunch.)
- 1 teaspoon Vanilla paste (deepens the flavor with a fragrant vanilla aroma.)
- ½ teaspoon Red food gel (provides the vibrant red hue that makes these macarons stand out.)
- 113 g Heavy cream (chilled, is essential for achieving that light and fluffy texture.)
- 50 g Granulated sugar (sweetens the frosting just enough to balance the flavors.)
- 113 g Mascarpone (cold, brings a creamy richness that perfectly complements the macaron shells.)
- ½ teaspoon Vanilla paste (adds a touch of warmth and enhances the overall taste profile.)
Note: I like weighing everything on a digital scale for precision. If you enjoy almond-forward desserts, try pairing these techniques with an almond cake with sugared cranberries another time.
Let’s Get Baking: Step-by-Step Directions
Here’s a friendly, clear set of steps to follow. Take your time with the meringue and the macaronage; patience always pays off.
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Line two baking sheets with parchment paper or silicone mats.
- Sift together 130 g powdered sugar, 120 g almond flour, and 7 g cocoa powder into a large bowl. Sifting removes lumps and helps achieve glossy shells.
- In a clean, dry mixing bowl, whip 105 g room temperature egg whites until foamy. Gradually add 100 g granulated sugar and continue whipping to stiff, glossy peaks. Add 1 teaspoon vanilla paste and ½ teaspoon red food gel, and whip briefly to combine the color evenly.
- Gently fold the dry mixture into the meringue in three additions. Use a rubber spatula and fold with a scooping motion, then press the batter against the bowl to help deflate slightly. Aim for a batter that flows like lava and forms a smooth ribbon when lifted. Overfolding will make the shells flat while underfolding will make them lumpy.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small 3 to 3.5 cm (about 1.5 inch) rounds spaced about an inch apart. Tap the baking sheet firmly against the counter a few times to release any trapped air and to help the tops settle.
- Let the piped shells rest at room temperature until they form a dry skin on top, about 30 to 60 minutes depending on humidity. You should be able to gently touch the surface without batter sticking to your finger.
- Bake one sheet at a time for 14 to 16 minutes, rotating halfway through for even browning. The shells should be set and lift off the paper cleanly. Allow them to cool completely before removing from the parchment.
- For the mascarpone filling, whip 113 g chilled heavy cream with 50 g granulated sugar to soft peaks. Fold in 113 g cold mascarpone and ½ teaspoon vanilla paste until smooth and pipeable. If the filling is too loose, chill briefly until it firms up.
- Pair shells by size and pipe a small dollop of mascarpone on one shell, then sandwich with its mate. Chill the assembled macarons for at least 24 hours for best texture; this resting time allows the filling to soften the shell slightly and the flavors to meld. If you need more inspiration on red velvet fillings, I sometimes compare techniques with this red velvet cookies with easy cream cheese frosting approach.
My Little Secrets for Macaron Success
- Age your egg whites: Separate them a day or two ahead and leave them loosely covered in the fridge to improve stability when whipped.
- Control humidity: On humid days macaron shells struggle to form a skin; I avoid baking them when it is damp outside. If humidity is an issue, try a dehumidifier or pick a drier time to bake.
- Watch your oven temperature: An oven thermometer can save many batches. Too hot and they brown prematurely, too cool and they will not rise properly.
- Be patient with macaronage: Folding is an art. Aim for batter that slowly falls off the spatula in a continuous ribbon. A few practice batches taught me more than any article. For different texture experiments, see tips I used when making apple cider cupcakes with apple butter filling that involved similar folding finesse.
Playful Twists to Try
- Chocolate ganache center: Swap mascarpone for a dark chocolate ganache for a richer bite.
- Citrus lift: Fold a teaspoon of orange zest into the mascarpone for bright contrast.
- Pistachio shells: Replace 20 g of almond flour with finely ground pistachios for nutty complexity.
- Rosewater: Add a drop of rosewater to the mascarpone for a fragrant, floral pairing that feels very elegant.
- Mini sandwich bites: Pipe smaller shells to create petite, bite-sized macarons for party platters.
How I Like to Serve Them
I adore arranging these on a simple white platter so their red color pops. Serve them alongside a cup of bright, slightly acidic coffee or a delicate floral tea so the creaminess of the mascarpone has room to shine. For special occasions, sprinkle a few edible gold flakes or dust with a fine sift of cocoa to elevate the presentation. If you’re gifting, stack them in a small box with parchment and include a note that they’re best after resting 24 hours.
Keeping Your Macarons Fresh
Refrigerate assembled macarons in an airtight container for up to 5 days. The fridge actually improves their texture as the filling softens the shell slightly. For longer storage, freeze unfilled shells for up to 3 months; thaw at room temperature before filling. If you have assembled and frozen sandwiches, allow them to thaw in the refrigerator overnight before bringing to room temperature to serve. Avoid reheating; these are best enjoyed chilled or at room temperature.
Got Questions? Answers Here
Q: Why did my shells crack or not develop feet?
A: Cracked shells usually mean the batter was too aerated or the oven temperature was inconsistent. Ensure you deflate large bubbles before piping and let shells rest until they form a skin. An oven thermometer helps maintain steady heat for proper feet formation.
Q: My macaron shells are chewy and dense. What went wrong?
A: Dense shells often come from under-whipping the meringue or underfolding the batter. Make sure you have stiff, glossy peaks and that your batter achieves the lava-like consistency before piping.
Q: How do I fix runny mascarpone filling?
A: Chill the filling for 20 to 30 minutes, or gently fold in a little more mascarpone to thicken. Avoid overwhipping the cream as it can break down and separate.
Q: Can I make these without food coloring?
A: Yes. They will be a more subtle, cocoa-tinged beige rather than red velvet, but the flavor will still be delightful.
Conclusion
If you love the idea of delicate cookies that look like little gifts and taste like a tender slice of red velvet, these macarons are for you. They require patience and a gentle hand, but the payoff is a tray of glossy shells and a pillowy mascarpone center that will have friends asking for the recipe. For ideas to pair with desserts or to build a dessert spread, consider ordering a decadent cake from a local bakery such as this Oreo cake from Sugarboy Bakery, or browse a variety of sweets from a trusted caterer like Sweets & Desserts at DeCicco and Sons. If you are inspired by creamy, caramel-like fillings, you might also enjoy exploring recipes that feature dulce de leche for a different indulgent profile. Happy baking, and don’t forget to set aside a few just for yourself.
Red Velvet Macarons
Ingredients
Method
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Line two baking sheets with parchment paper or silicone mats.
- Sift together powdered sugar, almond flour, and cocoa powder into a large bowl.
- In a clean, dry mixing bowl, whip room temperature egg whites until foamy. Gradually add granulated sugar and continue whipping to stiff, glossy peaks.
- Add vanilla paste and red food gel, and whip briefly to combine the color evenly.
- Gently fold the dry mixture into the meringue in three additions using a rubber spatula.
- Transfer the batter to a piping bag fitted with a round tip and pipe small rounds spaced about an inch apart.
- Let the piped shells rest at room temperature until they form a dry skin on top, about 30 to 60 minutes.
- Bake one sheet at a time for 14 to 16 minutes, rotating halfway through for even browning. Allow them to cool completely.
- Whip chilled heavy cream with granulated sugar to soft peaks. Fold in cold mascarpone and vanilla paste until smooth.
- Pair shells by size and pipe a small dollop of mascarpone on one shell, then sandwich with its mate.
- Chill the assembled macarons for at least 24 hours for best texture.
