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Irresistible Red Velvet Macarons Recipe

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★★★★★

4.8 from 118 reviews

These Irresistible Red Velvet Macarons combine delicate almond-based shells with a rich cocoa undertone and a creamy mascarpone frosting. Perfectly textured and vibrantly colored, they are a sophisticated treat for any occasion.

Ingredients

Scale

For the Macaron Shells

  • 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

For the Mascarpone Frosting

  • 113 g Heavy cream, chilled
  • 50 g Granulated sugar
  • 113 g Mascarpone, cold
  • ½ teaspoon Vanilla paste

Instructions

  1. Combine Dry Ingredients: Sift together powdered sugar, almond flour, and cocoa powder in a bowl to ensure a smooth and lump-free mixture, which is key for the macaron shells’ texture.
  2. Whip Egg Whites: In a clean bowl, whip room temperature egg whites until soft peaks form. Gradually add granulated sugar and continue whipping until stiff peaks develop, creating a stable meringue base.
  3. Add Flavor and Color: Gently fold in vanilla paste and red food gel into the meringue to evenly distribute flavor and achieve the iconic red hue.
  4. Fold Dry Ingredients: Carefully fold the sifted dry ingredients into the meringue with a spatula, maintaining airiness to achieve the signature macaron texture.
  5. Pipe the Mixture: Line a baking tray with parchment paper and use a piping bag with a round tip to pipe the batter into even circles, ensuring consistent size for even baking.
  6. Rest the Piped Macarons: Let the piped shells rest at room temperature for 30-60 minutes until a skin forms, which helps create the classic macaron “feet” during baking.
  7. Bake: Preheat the oven to 150°C (300°F) and bake the macarons for 15-20 minutes until they develop a firm crisp shell without browning.
  8. Make the Frosting: In a mixing bowl, whisk chilled heavy cream and granulated sugar until soft peaks form, creating a light and fluffy base for the frosting.
  9. Fold in Mascarpone: Gently fold cold mascarpone and vanilla paste into the whipped cream until just combined, ensuring a smooth and creamy consistency.
  10. Assemble the Macarons: Spread or pipe mascarpone frosting onto the flat side of one shell, then sandwich it with another shell to complete the confection.

Notes

  • Allowing the piped shells to rest until a skin forms is crucial for perfect feet and texture.
  • Use room temperature egg whites for optimal volume when whipping.
  • Be gentle when folding to maintain the meringue’s airiness.
  • Chill the cream and mascarpone before making the frosting for better texture.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days.

Keywords: Red Velvet Macarons, Mascarpone Frosting, French Macarons, Dessert, Red Food Gel

Find it online: https://freshrecipehub.com/irresistible-red-velvet-macarons-recipe/