Ruby Chocolate Macarons
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Have you heard about Ruby Chocolate? It is chocolate made by Callebaut. When I saw this chocolate for the first time, the pink color got my attention. And wanted to develop a recipe for macarons. My Ruby Chocolate Macarons are made with Ruby Chocolate ganache. For the shell color, I’ve used shades of pink and purple.
Why You’ll Love This Recipe
- These macarons are gluten-free cookies and taste delicious. Check also Chocolate Strawberry or Flowers Macarons.
- If you are looking for fruit filling for macarons, then this recipe is one you need. Try also Strawberry or Blueberry Macarons.
- Ryby Chocolate macarons will be perfect for Valentine’s Day. Check also Red Velvet or Chocolate Brownie Hearts.
Table of Contents
What is Ruby Chocolate?
Ruby Chocolate is chocolate made from Ruby Cocoa beans. This chocolate contains no added flavors or colors and has a unique fresh berry taste. Ruby Chocolate can be used the same way that white, milk, and dark chocolate are used.
Ingredients
- Almond Flour: Make sure you use almond flour and not almond meal.
- Sugar: Powdered sugar and white granulated sugar.
- Egg Whites: Use egg whites at room temperature.
- Food coloring: Water-based food coloring.
- Chocolate: Ruby chocolate.
- Fruit Puree: mixed berries puree.
- Lemon Juice: Important ingredient, do not skip it.
- Glucose syrup: Can be replaced with inverted sugar, corn syrup, or honey.
How to Make This Recipe
- Bake macaron shells. I used the French meringue macaron shells recipe. For these Ruby Chocolate macarons, I colored the macaron shells in purple and pink. This combination of colors complements Ruby Chocolate.
- Make Ruby Chocolate ganache.
- Assemble macarons.
I also have an online video lesson on how to make macaron shells using the NO REST method.
How to Make Ruby Chocolate Ganache
First, you need to make puree from mixed berries. I used frozen berries from my grocery store. Check the video on how to make fruit puree on my YouTube Channel. You can also use store-bought berry puree for this recipe. I prefer to make my own.
Tip from Marina: Lemon juice will enhance the color of the ganache.
In the small saucepan, heat mixed berry puree and glucose syrup till just begins to simmer. Do not boil! Pour the warm mixture over Ruby Chocolate and let sit for a minute. Mix with the spatula. After that, add lemon juice and emulsify with an immersion blender. Transfer the ganache into a glass container and cover it with plastic wrap “to contact.” Let set for at least 8- 10 hours (or overnight). When you are ready to fill macarons, transfer the ganache into a pastry bag with a round tip.
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How to Assemble Macarons
Pipe a generous amount of Ruby Chocolate ganache onto the bottom of half the cookies and top with the other half (different color) to make sandwiches. Let filled macarons mature overnight in the airtight container before serving. This is an important step, do not skip it!
Recipe FAQs
Store Ruby Chocolate macarons in an air-tight container in the fridge for 2-3 days.
You can freeze Ruby Chocolate macarons for up to 6 months.
This happens if macaron shells do not rest enough on the baking mat before baking.
There are many reasons for that. The most common are not stable meringue, incorrect folding technique, or wrong oven temperature.
If you make these Ruby Chocolate Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Ruby Chocolate Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 small sauce pan
- 1 spatula
Ingredients
Ruby Chocolate Ganache
- 300 gr Ruby chocolate
- 120 gr Mixed berries puree
- 15 gr Lemon juice
- 15 gr Glucose syrup
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr pink food coloring
Instructions
How to Make Ruby Chocolate Ganache
- Heat mixed berry puree and glucose syrup till just begins to simmer. Do not boil!
- Pour the warm mixture over Ruby Chocolate and let it sit for a minute.
- Mix mixture with the spatula.
- Add lemon juice and emulsify with the hand blender.
- Transfer into glass container and cover with plastic wrap “to contact”.
- Let set in the refrigerator for at least 8- 10 hours (or overnight).
- When you are ready to fill macarons, transfer into pipping bag with a round tip.
- Pipe a generous amount of ganache onto bottom of half the cookies and top with other half (different color) to make sandwiches.
- Let the macarons mature overnight in the airtight container before serving.
How to Make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.