Last Valentine’s Day, I surprised my partner with a batch of these red velvet macarons with mascarpone frosting. Shaped like little hearts, they looked fancy but came together in my tiny kitchen without too much fuss. The crisp shells give way to that creamy, not-too-sweet filling—honestly, it’s the kind of treat that makes you feel like a pro baker.
I’ve tweaked this recipe over time, drawing from classic methods but adding my spin for foolproof results. The subtle cocoa in the batter nods to real red velvet cake, while the mascarpone keeps things light and tangy. Perfect for gifting or just indulging—heart-shaped macarons on red background always steal the show at parties. Whether you’re a macaron newbie or seasoned, these red heart macarons will impress.
Picture the aroma of vanilla and cocoa wafting through your home as they bake. That first bite? Smooth, with a satisfying crunch and melt-in-your-mouth creaminess. I remember burning my first batch—too hot oven—but now it’s my go-to for romantic red macarons.
Ingredients for Red Velvet Macarons with Mascarpone Frosting
Gathering everything first makes the process smooth. Focus on fine almond flour and gel color for that vibrant red without messing up the batter.
- 130 g powdered sugar, sifted
- 120 g fine almond flour, sifted
- 7 g unsweetened cocoa powder, sifted
- 105 g egg whites, room temperature, divided
- 100 g granulated sugar
- 1 teaspoon vanilla paste
- 1/2 teaspoon red gel food coloring
- 113 g (1/2 cup) cold heavy cream
- 50 g (1/4 cup) granulated sugar, for frosting
- 113 g (1/2 cup) cold mascarpone cheese
- 1/2 teaspoon vanilla paste, for frosting
How to Make Heart-Shaped Red Velvet Macarons
Start by sifting dry ingredients twice—almond flour, powdered sugar, cocoa. This keeps shells smooth, no lumps. Wipe bowls with vinegar for stable meringue.
Heat half the egg whites (about 53 g) with granulated sugar over double boiler to 120°F, whisking till dissolved. Whip to stiff peaks, add vanilla and gel color. Fold in drys gently, figure-8 test for lava flow.
Pipe into hearts using template under parchment. Tap trays, rest 40 minutes till dry to touch. Bake at 300°F for 12 minutes. Cool fully.
Whip frosting: cream, sugar, mascarpone, vanilla till thick. Pipe on shells, sandwich. Chill to set.
Pro Tips for Perfect Red Heart Macarons
Age egg whites 24 hours in fridge for better structure. Sift everything twice. Macerate batter by smearing on bowl sides—prevents cracks. Test oven temp with one tray first; humidity kills feet, so dry day ideal. For romantic red macarons gift, dust with powdered sugar.
- Use digital scale for precision; cups vary.
- Swiss meringue method stabilizes best.
- Rest longer in humid spots, up to hour.
Easy Variations on Red Velvet Macarons with Hearts
Not into mascarpone? Swap for cream cheese frosting. Add strawberry slices inside for red heart-shaped macarons with strawberries vibe. White chocolate ganache for luxe twist. Chocolate shells? Double cocoa. Vegan? Aquafaba works wonders.
- Classic cream cheese filling.
- Strawberry jam swirl.
- Peppermint extract for holidays.
Troubleshooting Your Heart-Shaped Macaron Dessert
No feet? Underwhipped meringue or wrong temp. Cracked tops: oven too hot, skip preheat blast. Hollow shells: undermixed batter. Sticky? Overrested or humid. Pointy nipples: no tap or too thick batter. Practice fixes most issues quick.
Ingredient Substitutions
- No almond flour? Hazelnut, but texture shifts.
- Mascarpone gone? Cream cheese + cream.
- Gel color scarce? Liquid, but less.
- Cocoa omit for pink shells.
- Egg whites: aged carton ok.
Storage and Serving Suggestions
Store airtight fridge up to week; freeze unfilled shells month. Serve chilled—flavors meld day two. Box for red heart macarons gift, pair with berries or champagne. Room temp short-term ok, but frosting softens.
Frequently Asked Questions
Can beginners make red velvet macarons with mascarpone frosting?
Yes! Follow steps precisely, weigh ingredients. First batch might wobble, but you’ll nail it second try.
How long to rest heart-shaped macarons on red background?
30-60 minutes till dry finger-touch. Hot days longer.
Why no feet on my red heart cookies and macarons?
Oven too hot, no rest, or wet meringue. Lower temp, sift well.
Best frosting for red macarons with heart designs?
Mascarpone light; cream cheese tangier. Both delish.
Freeze red velvet macarons with hearts?
Yes, assembled up to month. Thaw fridge overnight.
Why cocoa in heart-shaped macaron dessert?
True red velvet flavor, subtle not overpowering.
Red Velvet Macarons with Mascarpone Frosting
Equipment
- Stand mixer
- Double boiler
- Piping bags
- Baking sheets
- Silicone spatula
Ingredients
- 130 g powdered sugar sifted
- 120 g fine almond flour sifted
- 7 g unsweetened cocoa powder sifted
- 105 g egg whites room temperature, divided
- 100 g granulated sugar for shells
- 1 teaspoon vanilla paste
- 0.5 teaspoon red gel food coloring
- 113 g cold heavy cream
- 50 g granulated sugar for frosting
- 113 g cold mascarpone cheese
- 0.5 teaspoon vanilla paste for frosting
Instructions
- Sift powdered sugar, almond flour, and cocoa powder together twice. Wipe tools with vinegar.
- Heat half egg whites with granulated sugar over double boiler to 120°F. Whip to stiff peaks, add vanilla and red gel.
- Fold dry ingredients into meringue until figure-8 consistency. Pipe hearts, tap, rest 40 min.
- Bake at 300°F for 12 min. Cool completely.
- Whip heavy cream, sugar, mascarpone, vanilla to thick frosting. Pipe and sandwich shells.
- Chill to set. Enjoy!
Notes
- Weigh for accuracy.
- Rest develops skin for feet.
- Flavors best day 2.
