Red Velvet Macarons
These Red Velvet Macarons are made with regular shells, all taste concentrated in the ganache. The best recipe you can find!
Servings: 30 macarons
Calories: 126kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion 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
- 1 gr Red food coloring (gel)
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)
Instructions
How to Make Red Velvet Ganache
- Semi-melt white chocolate in the microwave. Use a plastic bowl or cup.
- In the small saucepan, bring heavy cream, glucose syrup, cocoa powder, cream cheese, vanilla bean paste, and red food coloring to a simmer. Do not boil! Mix this mixture with the whisk. Make sure all is well combined.
- Pour warm mixture over the melted chocolate in 3 parts, mixing with the help of a rubber spatula. Do it fast and pressing down.
- Emulsify with an immersion blender.
- Add a pinch of salt.
- Add more red food coloring ( if needed).
- Transfer into a glass container and cover with the plastic wrap “to contact.” Let set in the refrigerator for 6-8 hours or overnight.
- Transfer ganache into a 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 a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a pipping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top 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 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 a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
Video
Notes
Add a little purple gel to make the macaron shells white.
Check the consistency of the ganache by pressing with the fingers. The ganache should be soft before transferring to a piping bag.
You can freeze macarons with this filling.
Nutrition
Serving: 1macaron | Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 35mg | Potassium: 37mg | Fiber: 1g | Sugar: 13g | Vitamin A: 102IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.2mg
