Red Velvet macarons
Do you want to learn how to make Red Velvet macarons? Then this recipe is for you. I’ve seen many recipes where cocoa powder and red food coloring added to the macarons shells. My recipe is different. I am putting all flavor into filling of macarons. These Red Velvet macarons are made with regular shells and all red velvet taste concentrated in the ganache.
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How to make macarons shells
To make macarons shells there are a few options on my blog:
- Italian meringue or French meringue recipes. Chose you favorite and make shells colored with dark red or burgundy color. All tips and instructions are in the blog posts.
- Chocolate macarons shells colored with red food coloring.
Ingredients for ganache:
- White chocolate 32%-34%
- Philadelphia cream cheese room temperature
- Cocoa powder
- Heavy cream
- Glucose syrup
- Vanilla beans paste
- Red food coloring
- Pinch of salt
How to make Red Velvet macarons:
Semi melt white chocolate in the microwave. Use plastic bowl or cup. Do not use glass!
In the small saucepan bring heavy cream, glucose syrup, cocoa powder, cream cheese, vanilla beans paste and red food coloring to simmer. Do not boil! Mix this mixture with the whisk. Make sure all well combine.
Pour warm mixture over melted chocolate in 3 parts, mixing with the help of rubber spatula. Do it fast and pressing down.
Emulsify with hand blender.
Add pinch of salt. This is time to check for color. You can add more red food coloring if you like. If you do so, emulsify with hand blender again.
Transfer into glass container and cover with the plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours or overnight.
Transfer ganache into pipping bag and fill macarons.
How to assemble Red Velvet macarons
Use round pipping tip like Wilton 12, or any other your favorite pipping tips like Wilton 4B or Ateco 847. Pipe generous amount of the ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.
Place filled macarons in an air-tight container and let “mature” in the refrigerator overnight. This is important step, do not skip it!
Can I freeze Red Velvet macarons?
Yes, you can freeze macarons with this ganache. I usually do not recommend freezing baking goods that are filled with cream cheese. But this ganache was made as emulsion and there was no problem after defrosting macarons.
If you make these Red Velvet Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Ans here are more Red Velvet recipes you’ll love:
- Red Velvet cupcakes
- Red Velvet Whoopie pies
- Chocolate brownie hearts
- Heart shaped macarons
- Strawberry macarons
- Dark chocolate raspberry macarons
Red Velvet macarons
Equipment
- 1 emulsify blender
Ingredients
- 225 gr White chocolate 32%-34%
- 75 gr Philadelphia cream cheese room temperature
- 1 Tablespoon Cocoa powder
- 135 gr Heavy cream
- 22 gr Glucose syrup
- 1 Tablespoon Vanilla beans paste
- Red food coloring (gel)
- Pinch of salt
Instructions
- Semi melt white chocolate in the microwave. Use plastic bowl or cup.
- In the small saucepan bring heavy cream, glucose syrup, cocoa powder, cream cheese, vanilla beans paste and red food coloring to simmer. Do not boil! Mix this mixture with the whisk. Make sure all well combine.
- Pour warm mixture over melted chocolate in 3 parts, mixing with the help of rubber spatula. Do it fast and pressing down.
- Emulsify with hand blender.
- Add pinch of salt.
- Add more red food coloring ( if needed).
- Transfer into glass container and cover with the plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours or overnight.
- Transfer ganache into pipping bag and fill macarons.