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Red Velvet Macarons with Mascarpone Frosting

❤️ Red Velvet Macarons with Mascarpone Frosting – Sweet, Fancy, and Perfect for Valentine’s Day

These Red Velvet Macarons are delicate, crisp on the outside, chewy on the inside, and filled with creamy mascarpone frosting. Perfect for Valentine’s Day, special occasions, or gifting, they look gorgeous and taste decadent.
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Prep Time 30 minutes
Cook Time 30 minutes
Bake 12 minutes
Total Time 1 hour 12 minutes
Servings: 12
Course: Dessert, treat
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Macarons:
  • 1 cup powdered sugar
  • ¾ cup almond flour
  • 2 large egg whites room temperature
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp red food coloring
For the Mascarpone Frosting:
  • ½ cup mascarpone cheese softened
  • ¼ cup unsalted butter softened
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Sifter
  • Piping bag with round tip
  • Baking sheet
  • Parchment paper

Method
 

Make the Macarons:
  1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Sift powdered sugar and almond flour together into a bowl.
  3. In a separate bowl, whip egg whites until foamy. Gradually add granulated sugar and whip until stiff peaks form.
  4. Add red food coloring and vanilla extract to the egg whites and gently fold in almond flour mixture in batches until the batter flows like lava.
  5. Transfer batter to a piping bag and pipe 1½-inch circles onto the baking sheet.
  6. Tap the baking sheet gently to release air bubbles. Let rest 30–60 minutes until a skin forms on top.
  7. Bake 12–15 minutes. Let cool completely before removing from parchment.
Make the Mascarpone Frosting:
  1. Beat mascarpone and butter together until smooth.
  2. Add powdered sugar and vanilla, mixing until creamy.
Assemble:
  1. Pair macaron shells by size.
  2. Pipe frosting onto one shell and sandwich with the other.
  3. Serve immediately or refrigerate until serving.

Notes

Ensure egg whites are at room temperature for better volume.
Let macarons rest before baking to prevent cracking.
Macarons are best eaten within 1–2 days but can be refrigerated for up to 5 days.
Experiment with raspberry or cream cheese filling for variation.