Red Velvet Macarons
These Red Velvet macarons are made with regular shells and all taste concentrated in the ganache. The best recipe you can find!
Servings 30 macarons
Calories 30kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 spatula
- 1 small sauce pan
Ingredients
Red Velvet Ganache
- 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
- 1 gr salt
- Red food coloring (gel)
Macaron shells
- 120 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)
Instructions
How to make Red Velvet Ganache
- 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.
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) 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 baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
Nutrition
Serving: 1macaron | Calories: 30kcal