Cocoa Macarons with Mascarpone Cream and Red Currants
Category: Desserts
Servings: 35 pieces
These Cocoa Macarons with Mascarpone Cream and Red Currants are a delightful twist on the classic macaron. With the delicate, crisp cocoa shells filled with a rich mascarpone cream, they’re a treat perfect for any occasion. The tartness of the red currants complements the sweetness of the mascarpone, creating a heavenly balance in every bite. This recipe is for those who appreciate a delicate dessert that requires a little more effort but delivers impressive results.
Ingredients
For the Macaron Shells:
| Ingredient | Amount |
|---|---|
| Almond flour (fine) | 200g |
| Powdered sugar | 200g |
| Unsweetened cocoa powder | 30g |
| Water | 40g |
| Granulated sugar | 200g |
| Egg whites | 150g |
| Whole egg | 1 |
| Cornstarch (cornflour) | 5g |
| Granulated sugar (for meringue) | 50g |
| Gelatin sheets | 5g |
For the Mascarpone and Red Currant Cream Filling:
| Ingredient | Amount |
|---|---|
| Red currants | 110g |
| Mascarpone cheese | 100g |
| Sugar | 50g |
| Egg | 1 |
| Cornstarch | 5g |
| Gelatin sheets | 5g |
Instructions
Preparing the Macaron Shells:
-
Prepare the Meringue:
In a small bowl, beat 75g of egg whites slightly until frothy. Meanwhile, in a small saucepan, combine water and granulated sugar. Place the saucepan over medium heat and let the syrup reach 121°C (250°F). Once the syrup reaches this temperature, slowly pour it into the beaten egg whites while continuing to beat. Keep beating until the meringue is glossy and fully cooled. -
Make the Macaron Batter:
Sift the almond flour, powdered sugar, and cocoa powder into a bowl. In a separate bowl, whisk together the remaining egg white with a whole egg. Gradually add this egg mixture to the dry ingredients, folding gently until the mixture becomes smooth. Start adding the meringue in small batches, first to soften the batter, then folding gently from the bottom up to maintain the volume of the meringue. The batter should have a smooth, flowing consistency. -
Pipe the Macarons:
Transfer the batter into a piping bag fitted with a smooth 12mm round tip. On a baking tray lined with parchment paper, pipe small rounds of batter, approximately 3 cm in diameter, in five rows. You should have about 70 individual macarons, enough to form 35 completed macaron pairs. -
Rest the Macarons:
Tap the baking sheet gently on the countertop to remove air bubbles and allow the macaron shells to flatten slightly. Let them sit at room temperature for 10 minutes until they are no longer sticky to the touch. -
Bake the Macarons:
Preheat your oven to 180°C (356°F) with the fan on (avoid static mode). Bake the macarons for 12-13 minutes, checking at the 12-minute mark. The macarons should have a smooth, glossy surface and should easily lift off the parchment paper once cooled. -
Cool the Macarons:
Once baked, let the macarons cool completely on the tray before removing them.
Making the Mascarpone and Red Currant Cream:
-
Prepare the Gelatin:
Place the gelatin sheets in cold water and let them soak for about 10 minutes. Once softened, remove and squeeze out excess water. -
Cook the Custard:
In a small saucepan, whisk together the egg, sugar, and cornstarch until smooth. Add the red currants to the saucepan and cook over low heat, stirring constantly, for about 10 minutes. When the mixture thickens and becomes a custard-like consistency, remove from heat. -
Add the Gelatin:
Stir in the softened gelatin sheets into the warm mixture, making sure they dissolve completely. Blend the mixture using an immersion blender until smooth and creamy. -
Cool the Custard:
Let the custard cool to room temperature before combining with the mascarpone cheese. -
Mix with Mascarpone:
Once the custard has cooled, add the mascarpone cheese and mix until fully incorporated and smooth.
Assembling the Macarons:
-
Pipe the Filling:
Turn half of the macaron shells over and pipe a small amount of the mascarpone and red currant cream onto the flat side of each. -
Sandwich the Shells:
Gently press a second macaron shell on top of the cream to form a sandwich. Press lightly to ensure they stick together but are not squished.
Tips for Perfect Macarons:
- Sift all dry ingredients well to avoid lumps and ensure a smooth batter.
- Use a kitchen thermometer to carefully monitor the sugar syrup temperature. If it’s too hot or cold, the meringue may not come out right.
- Rest the piped macaron shells to form a “skin” before baking. This step helps prevent cracks.
- Use room-temperature eggs for the meringue to ensure they whip up better.
- Don’t skip the cooling step before removing the macarons from the baking tray—this helps avoid sticking.
These Cocoa Macarons with Mascarpone Cream and Red Currants are perfect for any celebration, from birthdays to holidays, or as an elegant treat for a cozy afternoon tea. Their delicate texture and rich, creamy filling will surely delight anyone with a sweet tooth!
