Name: Irresistible Red Velvet Macarons Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 130 g Powdered sugar; 120 g Almond flour; 7 g Cocoa powder; 105 g Egg whites, room temperature; 100 g Granulated sugar; 1 teaspoon Vanilla paste; ½ teaspoon Red food gel; 113 g Heavy cream, chilled; 50 g Granulated sugar; 113 g Mascarpone, cold; ½ teaspoon Vanilla paste

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Introduction

Red Velvet Macarons combine the delicate crispness of classic French macarons with the rich, velvety flavor of red velvet cake. With a vibrant color and creamy mascarpone filling, these elegant treats are perfect for special occasions or indulgent everyday snacks.

A close-up view of seven red macarons arranged on a white square plate with a black speckled pattern. Each macaron has two deep red smooth shells with a slightly rough edge where they meet, and a thick, creamy white filling sandwiched between them, clearly visible in the three macarons placed on top. The bright red color of the shells contrasts sharply with the soft white cream inside. The plate is set against a white marbled surface, and a small red heart-shaped object is partially visible at the bottom of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

130 g Powdered sugar
120 g Almond flour
7 g Cocoa powder
105 g Egg whites (room temperature)
100 g Granulated sugar
1 teaspoon Vanilla paste
½ teaspoon Red food gel
113 g Heavy cream (chilled)
50 g Granulated sugar
113 g Mascarpone (cold)
½ teaspoon Vanilla paste

Instructions

Step 1: Sift together the powdered sugar, almond flour, and cocoa powder in a bowl to combine and create a smooth mixture.
Step 2: In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar and continue whipping until stiff peaks form.
Step 3: Gently mix the vanilla paste and red food gel into the meringue until evenly distributed.
Step 4: Fold the sifted dry ingredients into the meringue carefully until the batter is smooth and shiny, ensuring not to overmix.
Step 5: Line a baking tray with parchment paper and pipe the batter into even circles using a piping bag fitted with a round tip.
Step 6: Let the piped macarons rest at room temperature for 30-60 minutes to develop a skin.
Step 7: Preheat the oven to 150°C (300°F) and bake the macarons for 15-20 minutes until they have risen and formed their signature feet.
Step 8: To make the mascarpone frosting, whisk the chilled heavy cream with sugar until soft peaks form.
Step 9: Gently fold in the cold mascarpone and vanilla paste until the filling is smooth and creamy.
Step 10: Spread or pipe the mascarpone frosting onto one macaron shell and sandwich it with another shell to complete the treat.

Tips & Variations

For even more vibrant color, use a gel food coloring specifically made for baking.
Allow the macarons to mature in the fridge for 24 hours after assembly for better texture and flavor development.
Try swapping mascarpone with cream cheese for a tangier frosting.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Unfilled shells can be stored in an airtight container at room temperature for up to one week.

How to Serve

The image shows a close-up of seven shiny red macarons arranged on a white plate with a slightly worn black square tray. Each macaron has two smooth, rounded dark red shells with a crisp texture and tiny holes near the edges. Inside, there is a thick layer of creamy white filling, smooth and thick, sandwiched evenly between the red shells. The macarons sit closely together, showing their layers clearly, with the contrasting white filling standing out against the deep red color of the shells. A small red heart shape is visible in the bottom part of the tray. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the macaron shells a day ahead and store them in an airtight container at room temperature. Fill and assemble them just before serving for the freshest taste.

Why did my macarons crack or not form feet?

Cracking or lack of feet can result from under-whipped meringue, improper folding technique, or insufficient resting time before baking. Make sure to whip the egg whites to stiff peaks, fold gently without deflating the batter, and allow the piped batter to rest until a dry skin forms.