Description
Delight in these Red Velvet Valentine’s Day Macarons featuring delicate heart-shaped shells infused with cocoa and a gorgeous red hue, paired perfectly with a rich and creamy mascarpone frosting. Ideal for a romantic occasion or a special treat, these macarons offer a beautiful balance of texture and flavor made from scratch with easy-to-find ingredients.
Ingredients
Scale
For the Macaron Shells:
- 130 g powdered sugar
- 120 g almond flour
- 7 g cocoa powder
- 105 g egg whites
- 100 g granulated sugar
- 1 teaspoon vanilla paste
- ½ teaspoon red food gel
For the Mascarpone Frosting:
- 113 g (½ cup) heavy cream, cold
- 50 g (¼ cup) granulated sugar
- 113 g (½ cup) mascarpone, cold
- ½ teaspoon vanilla paste
Instructions
- Prepare the macaron template: Trace a heart-shaped cookie cutter spaced about 2 inches apart on a sheet of parchment paper, then place another sheet on top when ready to pipe. Alternatively, you may pipe free-hand without the template.
- Sift dry ingredients: In a medium bowl, sift powdered sugar, almond flour, and cocoa powder twice to ensure a fine, lump-free mixture.
- Heat egg whites and sugar: Over a double boiler, gently heat egg whites and granulated sugar until sugar is dissolved and mixture reaches about 120°F (49°C).
- Whip meringue: Transfer heated egg whites to a bowl or stand mixer with whisk attachment. Whisk until soft peaks form, then add vanilla paste and red food gel. Continue whisking to stiff peaks—test by turning the bowl upside down; meringue should not move.
- Macaronage (folding): Fold ⅓ of dry ingredients into the meringue gently using a silicone spatula to combine. Add remaining dry ingredients and fold carefully until batter reaches a consistency where figure eights can be drawn without breaking.
- Pipe shells: Transfer batter to piping bag fitted with small round tip. Pipe onto parchment with template beneath, filling each heart shape carefully. Remove template, then tap baking sheet on counter and bang bottom of baking sheet to release air bubbles.
- Rest macarons: Allow piped shells to rest for 30-40 minutes until dry to touch and no batter sticks when touched.
- Preheat and bake: Preheat oven to 300°F (150°C). Bake macarons for about 12 minutes. Cool completely before peeling off parchment.
- Make mascarpone frosting: Using a stand mixer with whisk attachment, combine cold heavy cream, sugar, mascarpone, and vanilla paste. Whisk on low until mixed, then increase speed to medium-high to thicken (about 30 seconds).
- Assemble macarons: Transfer frosting to piping bag with a small round tip. Pair matching shells and pipe frosting onto the bottom shell, then sandwich with the top shell, pressing gently.
Notes
- The flavor of macarons intensifies after resting overnight; it is recommended to bake them the day before and chill before assembling.
- If macarons stick to the parchment paper when cooled, place them in the freezer for a few minutes to help loosen.
Nutrition
- Serving Size: 1 macaron
- Calories: 85
- Sugar: 7 g
- Sodium: 5 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg
