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RED VELVET MACARONS centered hero view, clean and uncluttered
Emma Rose Carter

Red Velvet Macarons Recipe Easy Ultimate Guide

Discover the joy of baking Red Velvet Macarons with this easy and detailed recipe. These delicate French desserts feature a rich cocoa-flavored shell and a luxuriously creamy mascarpone filling, making every bite a perfect blend of flavor and texture. Perfect for impressing guests or treating yourself!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 macarons
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 130 g Powdered sugar helps to create the perfectly smooth texture of the shells.
  • 120 g Almond flour lends a nutty flavor and delightful chewiness to every bite.
  • 7 g Cocoa powder adds a rich chocolate essence, enhancing the red velvet experience.
  • 105 g Egg whites should be at room temperature for the best volume during whipping.
  • 100 g Granulated sugar stabilizes the meringue and contributes to that iconic macaron crunch.
  • 1 teaspoon Vanilla paste deepens the flavor with a fragrant vanilla aroma.
  • ½ teaspoon Red food gel provides the vibrant red hue that makes these macarons stand out.
  • 113 g Heavy cream chilled, is essential for achieving that light and fluffy texture.
  • 50 g Granulated sugar sweetens the frosting just enough to balance the flavors.
  • 113 g Mascarpone cold, brings a creamy richness that perfectly complements the macaron shells.
  • ½ teaspoon Vanilla paste adds a touch of warmth and enhances the overall taste profile.

Method
 

  1. Sift together powdered sugar, almond flour, and cocoa powder into a bowl to remove lumps.
  2. Using a chilled, clean bowl, whip the egg whites at room temperature until they begin forming soft peaks.
  3. Slowly add granulated sugar to the egg whites while continuing to whip until stiff, glossy peaks form.
  4. Mix vanilla paste and red food gel carefully into the meringue to combine flavor and color evenly.
  5. Fold the dry ingredients gently into the meringue using a spatula until the batter flows smoothly.
  6. Line a baking tray with parchment paper and pipe the batter into consistent round shapes.
  7. Allow the piped macarons to rest at room temperature for 30 to 60 minutes until a skin forms on top.
  8. Heat the oven to 150°C (300°F) and bake the macarons for 15 to 20 minutes until set.
  9. Whip the chilled heavy cream and granulated sugar together until soft peaks appear.
  10. Fold the cold mascarpone and vanilla paste into the whipped cream until the frosting is smooth.
  11. Spread or pipe the mascarpone frosting onto one macaron shell and sandwich with another to assemble.

Notes

  • For an elegant finish, sprinkle a little cocoa powder over the assembled macarons before serving.