Red Velvet Macarons with Mascarpone Recipe

If you’ve ever wished for a dessert that’s equal parts elegant, playful, and utterly irresistible, you’re in the right place. These Red Velvet Macarons with Mascarpone are a spectacular fusion of classic red velvet cake and delicate French patisserie. Pillowy-soft crimson shells with a hint of cocoa are sandwiched around a cloud-like mascarpone cream that melts on your tongue. Don’t let their beauty intimidate you—they’re a project worth every moment, and you’ll absolutely love the reaction when you serve them.

this Recipe

Ingredients You’ll Need

Everything you need for Red Velvet Macarons with Mascarpone is probably already in your pantry or fridge, but each ingredient plays a crucial role in creating those signature textures and colors. Take a peek at what goes into the magic, along with some handy kitchen wisdom for success.

• Powdered Sugar: Keeps the macaron shells feather-light and beautifully smooth for perfect texture.
• Almond Flour (finely ground): Essential for that classic nutty macaron bite—just make sure it’s super fine to avoid lumpy shells.
• Unsweetened Cocoa Powder: Adds richness and depth, giving red velvet its trademark flavor.
• Egg Whites (room temperature): Room temp whites whip up higher and give your macarons their much-needed lift.
• Granulated Sugar: Stabilizes your egg whites so you get shiny, sturdy meringue peaks.
• Vanilla Extract: Brings a gentle warmth and aromatic sweetness to both shells and filling.
• Red Gel Food Coloring: A few drops go a long way—use gel instead of liquid for intense, vibrant red velvet color without thinning your batter.
• Mascarpone Cheese (softened): Italian mascarpone is what makes the filling so creamy, rich, and a little tangy.
• Unsalted Butter (softened): Works with mascarpone for a luscious, pipeable texture that’s never greasy.
• Powdered Sugar (again!): Sweetens the mascarpone filling while keeping it light.
• Pinch of Salt: Even desserts benefit from this tiny touch—it rounds out the sweetness and enhances flavor.

How to Make Red Velvet Macarons with Mascarpone

Step 1: Sift Your Dry Ingredients

Start by sifting the powdered sugar, almond flour, and cocoa powder into a large bowl. Don’t skip this step—sifting three times ensures your shells are impossibly smooth, with no hidden lumps waiting to sabotage your beautiful Red Velvet Macarons with Mascarpone. A quick mix with a whisk helps everything blend evenly.

Step 2: Whip Up the Meringue

Get your egg whites into a squeaky-clean bowl (even a hint of grease can ruin a meringue!) and start beating at medium speed until they look foamy. Slowly sprinkle in the granulated sugar, then raise the speed and whip until stiff, glossy peaks form. Add vanilla extract and enough red gel coloring to give you that dramatic velvet hue.

Step 3: Fold in the Dry Ingredients

Now for the macaronage! Gently fold your sifted dry mixture into the meringue in three batches. The trick is patience—fold just until the batter flows in thick ribbons and settles back into itself after a few seconds. Overmix, and you’ll lose volume; undermix, and your shells will be lumpy. When it glides off the spatula like molten lava, you’re ready.

Step 4: Pipe and Rest

Spoon the batter into a piping bag fitted with a round tip. Pipe small, even rounds (about one and a half inches each) onto parchment- or silicone-lined baking sheets. Tap the trays a few times on the counter—this pops any sneaky air bubbles and flattens the tops. Then, be patient again: let the shells sit at room temperature for 30 to 60 minutes, until the surface is dry to the touch. This resting creates those signature “macaron feet” and gives you that perfect bakery-style look.

Step 5: Bake the Macaron Shells

Preheat your oven to 300°F (150°C). It’s key to bake each tray one at a time on the middle rack for even heat. Bake the shells for 14 to 16 minutes until they lift cleanly from the parchment and have lovely ruffled feet. Let them cool completely before even thinking about filling—warm shells can crack or crumble!

Step 6: Make the Mascarpone Filling

While your shells cool, cream together the softened mascarpone and butter until incredibly smooth and fluffy. Sift in powdered sugar, vanilla, and a pinch of salt, then beat again until the filling becomes light and pipeable. This silky mascarpone filling is what makes Red Velvet Macarons with Mascarpone truly luxurious.

Step 7: Fill and Assemble

Transfer the mascarpone mixture to a clean piping bag. Pair up shells by size for neat sandwiches, then pipe a generous swirl of mascarpone onto the flat side of half the shells. Gently press on the matching tops. For maximum flavor and that perfect soft-chewy texture, seal in an airtight container and chill the macarons for at least 24 hours. If you can wait that long, you’ll be rewarded!

Step 8: Serve and Savor

Bring the chilled Red Velvet Macarons with Mascarpone to room temperature before serving. This short wait ensures the mascarpone filling is creamy, and lets all the classic red velvet flavors shine through with each decadent bite.

How to Serve Red Velvet Macarons with Mascarpone

Garnishes

Garnish these beauties with a dusting of cocoa powder or a sprinkling of edible gold leaf for a show-stopping finish. A single raspberry or a few white chocolate curls on the serving platter will add a burst of color and a wink of luxury to your Red Velvet Macarons with Mascarpone.

Side Dishes

Pair them with fresh berries, a bowl of lightly whipped cream, or even a scoop of vanilla bean ice cream for an extra touch. A pot of strong coffee or hot tea on the side will cut through the richness and bring out all those chocolatey, tangy notes in the Red Velvet Macarons with Mascarpone.

Creative Ways to Present

Layer the macarons on a tiered cake stand for a festive centerpiece, box them up as a heartfelt homemade gift, or serve each one in a mini cupcake wrapper at your next celebration. For a fancy party twist, top each macaron with a tiny piped rosette of extra mascarpone—they’ll look straight out of a Parisian pâtisserie!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Red Velvet Macarons with Mascarpone in an airtight container in the fridge. They actually get better as they sit—after 24 hours, the flavors meld and the interior becomes even more deliciously chewy. These will happily last for up to five days if you can resist them that long!

Freezing

You can freeze your assembled macarons by placing them on a tray to harden first, then transferring them to a zip-top bag or airtight container. They’ll stay fresh for a month. Just thaw in the fridge overnight, then bring to room temp before enjoying for the best Red Velvet Macarons with Mascarpone experience.

Reheating

No need to reheat macarons—just let them come to room temperature before serving. If you’re impatient, a few minutes on the counter is all it takes for the mascarpone filling to soften and the cookie shells to regain their delicate chew.

FAQs

Why did my macarons crack or lose their feet?

Cracks or missing “feet” are usually a sign that your shells didn’t dry long enough before baking, or that your oven temperature was too high. Make sure to rest those piped rounds until they’re totally dry, and use an oven thermometer for accuracy.

Can I use regular cream cheese instead of mascarpone?

You can substitute cream cheese if you like, but mascarpone is softer, richer, and less tangy, giving the filling a luxurious texture that sets Red Velvet Macarons with Mascarpone apart from the crowd.

How can I get the best red color for the shells?

Gel food coloring is your friend! It provides vibrant color without watering down your batter. Start with a small amount and add more as needed until you get that bold, classic red velvet shade.

My macaron batter is too thick or too runny—what happened?

This usually comes down to how you fold the batter. If it’s too thick, it just needs a few more gentle folds; if it’s too runny, it was overmixed. Look for that lava-like texture every time for perfect Red Velvet Macarons with Mascarpone.

Is it really necessary to chill the assembled macarons for 24 hours?

While you can eat them right away, chilling is the secret to that magical chewy texture and deep flavor. Letting them rest lets the filling soften the shells slightly, turning good macarons into great ones!

Final Thoughts

Few treats deliver quite the wow-factor of homemade Red Velvet Macarons with Mascarpone. Take your time, embrace the process, and you’ll create a dessert that dazzles at every bite. Give them a try—you might just find yourself reaching for your next batch before this one disappears!

Print