Description
A delightful twist on the classic French treat, these red velvet macarons filled with creamy mascarpone frosting are perfect for special occasions or a sweet indulgence.
Ingredients
- 130 g powdered sugar
- 120 g almond flour
- 7 g cocoa powder
- 105 g egg whites
- 100 g granulated sugar
- 1 tsp vanilla paste
- 1/2 tsp red food gel
- 113 g heavy cream (cold)
- 50 g granulated sugar
- 113 g mascarpone (cold)
- 1/2 tsp vanilla paste
Instructions
- Preheat your oven to 150°C (300°F). Line two baking sheets with parchment paper.
- In a food processor, finely process the powdered sugar, almond flour, and cocoa powder. Sift the mixture through a fine mesh sieve to remove lumps.
- Whip the egg whites until frothy, then gradually add granulated sugar until stiff peaks form (about 5-7 minutes).
- Gently fold in vanilla paste and red food gel into the beaten egg whites.
- Gradually add the sifted dry mixture to the egg whites, folding until the batter is smooth.
- Transfer the batter into a piping bag and pipe small circles on the lined baking sheets.
- Let the piped macarons rest until a thin skin forms (30-60 minutes).
- Bake for 15-20 minutes, then cool completely.
- For frosting, whip heavy cream until soft peaks form, then gradually add sugar. Fold in mascarpone cheese and vanilla paste until smooth.
- Pipe mascarpone frosting between paired macaron shells, and chill in the fridge for at least one hour before serving.
Notes
Measure ingredients by weight for accuracy and ensure to rest the macarons for best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French