Red Velvet Macarons with Mascarpone Frosting
Heart-shaped red velvet macarons with light mascarpone frosting. Crispy shells, creamy filling, perfect romantic treat.
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.