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Red Velvet Macarons
Flona

Red Velvet Macarons

These elegant Red Velvet Macarons feature delicate cocoa-flavored shells with a luscious mascarpone cream filling. Perfect for Valentine's Day or any special occasion, these stunning cookies combine classic red velvet flavor with French macaron technique.
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Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings: 20 macarons
Course: Dessert
Cuisine: French
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour extra fine grind
  • 1¾ cups powdered sugar
  • 2 tablespoons Dutch-process cocoa powder
  • 3 large egg whites room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3-4 drops red gel food coloring
  • ½ cup cold heavy whipping cream for filling
  • ½ cup mascarpone cheese room temperature, for filling
  • ¼ cup powdered sugar for filling

Equipment

  • Stand mixer with whisk attachment
  • Double boiler or heatproof bowl over simmering water
  • Fine mesh sieve
  • Piping bags
  • Round piping tip (Ateco 802 or similar)
  • Baking sheets
  • Parchment paper
  • Silicone spatula
  • Kitchen scale (recommended)

Method
 

  1. Sift the almond flour, powdered sugar, and cocoa powder together twice into a medium bowl. Set aside.
  2. In a heatproof bowl, combine egg whites and granulated sugar. Place over a pot of simmering water (double boiler). Whisk constantly for 2-3 minutes until sugar completely dissolves and mixture reaches 120°F. Test by rubbing a small amount between your fingers - it should feel smooth, not grainy.
  3. Transfer the warm egg white mixture to your stand mixer bowl. Beat on medium-high speed until soft peaks form. Add vanilla extract and red gel food coloring. Continue beating on high speed until stiff, glossy peaks form and the bowl can be turned upside down without the meringue moving.
  4. Add one-third of the sifted dry ingredients to the meringue. Fold gently with a silicone spatula, scraping around the sides of the bowl and cutting through the center. Add remaining dry ingredients in two more additions, folding until just combined.
  5. Continue folding by spreading the batter against the sides of the bowl to deflate it slightly. Test consistency by lifting the spatula and letting batter fall back - it should form a ribbon that disappears within 10 seconds. The batter should flow smoothly and you should be able to draw a figure eight without the ribbon breaking.
  6. Transfer batter to a piping bag fitted with a round tip. Line baking sheets with parchment paper. Pipe circles about 1.5 inches in diameter, spacing them 2 inches apart. Hold the bag perpendicular to the pan and pipe with steady pressure.
  7. Firmly tap the baking sheets on the counter 5-6 times to release air bubbles. Let piped macarons sit at room temperature for 30-45 minutes until they form a skin that doesn't stick when gently touched.
  8. Preheat oven to 300°F. Bake macarons for 13-15 minutes until they don't wobble when gently touched. Cool completely on the baking sheet before removing.
  9. For the filling: Beat heavy cream until soft peaks form. In a separate bowl, mix mascarpone with powdered sugar until smooth. Gently fold whipped cream into mascarpone mixture.
  10. Match up macaron shells by size. Pipe or spread filling on the flat side of one shell, then sandwich with another shell. Press gently. Refrigerate filled macarons for 24 hours before serving for best texture.

Notes

  • Aging egg whites: Separate eggs the night before and refrigerate uncovered for more stable meringue.
  • Measuring accurately: Use a kitchen scale for best results. Almond flour especially varies by volume measurement.
  • Oven temperature: Every oven bakes differently. Use an oven thermometer and adjust temperature if needed.
  • Storage: Unfilled shells keep 5 days at room temperature or 3 months frozen. Filled macarons keep refrigerated for 5 days.