Cocoa Macaron with Mascarpone Cream and Redcurrants

Macarons are a classic of French patisserie, but we can “dress” them with an Italian touch thanks to mascarpone cream. Here is a recipe for preparing cocoa macarons with mascarpone cream and redcurrants.

Ingredients for cocoa macarons:

• 150 g of powdered sugar
• 100 g of almond flour
• 20 g of unsweetened cocoa powder
• 2 egg whites (about 70 g)
• 50 g of granulated sugar

Preparation

1. Start by sifting the powdered sugar, almond flour, and cocoa powder together to achieve a fine and lump-free mixture.
2. Whisk the egg whites until stiff peaks form, gradually adding the granulated sugar until you have a shiny and firm meringue.
3. Gently fold the dry ingredients into the meringue, mixing from the bottom up to not deflate the mixture.
4. Prepare a piping bag with a plain nozzle and pipe small discs of the batter onto a baking tray lined with parchment paper, leaving some space between each one.
5. Let the macarons settle and develop a crust on the surface, waiting about 30 minutes before baking them.
6. Bake the macarons in a preheated oven at 140 °C for about 15 minutes. Once ready, take them out and let them cool completely.

Ingredients for the mascarpone cream:

• 250 g of mascarpone
• 70 g of powdered sugar
• Fresh redcurrants for decoration

Preparation

1. Mix the mascarpone with the powdered sugar until you have a smooth and uniform cream.
2. Put the cream into a piping bag.

Now that you have both the macarons and the cream, proceed as follows:

1. Pair the macarons two by two based on their size.
2. Distribute a quantity of mascarpone cream on one half of the macaron and add some fresh redcurrants in the center.
3. Cover with the other half of the macaron, gently, to ensure the cream adheres well to the edges.

Let the macarons rest in the refrigerator for at least one hour before serving, so that the flavors can blend perfectly.

Curiosity

Macarons were born in Italy, even though they are famous as a French specialty. They are believed to have been brought to France by the personal cook of Catherine de’ Medici when she went to marry Henry II of France.

Finally, to accompany this delicacy, I would suggest an Italian dessert wine or a Moscato, capable of enhancing the flavor of the dessert without overpowering it.