Red Velvet Macarons with White Chocolate Ganache

Stacks of Red Velvet Macarons

Delicate, airy and sweet French Macarons are evocative of all the romance of Paris. This special red velvet version has a hint of chocolate flavor and is filled with a silky white chocolate ganache.


4 oz whole almonds

6.5 oz icing sugar

5 tsp unsweetened cocoa powder

95 g egg white (about 3 large eggs)

1/8 tsp salt

½ tsp lemon juice

2 tbsp granulated sugar

1/4 tsp red food coloring

For Ganache:

7 oz white chocolate finely chopped

7 oz cream


Put almonds into a food processor and pulse until they resemble breadcrumbs.

Add the icing, sugar and cocoa powder, and process until the mix is very fine, approximately 1-2 minutes.

Combining ingredients in a food processor

Pass through a fine sieve and set aside while you whip the eggs. If not all the almond passes through the sieve, that is fine; simply add it back to the rest of the mixture.

Passing the mixture through a sieve

Line two baking trays with baking paper and set aside. Add egg whites, salt and lemon juice to a large mixing bowl and beat with a hand mixer until the eggs turn bubbly, about 20 seconds.

Beating egg whites and lemon juice

Start adding the sugar very slowly while you keep the mixer running. Beat the egg whites until they turn the consistency of shaving cream (or until you could safely hold the bowl above your head without wearing the egg). This should take around 2 minutes, but be careful not to overbeat the eggs at this point or they will dry out.

Continuing to whip the egg whites into a cream

Add the almond mix and red coloring to the bowl with the eggs, and fold the mixture together (taking no more than 40 strokes) - be very careful at this point not to over-mix the batter or your macarons will flop.

Adding in the red coloring and almonds

Transfer the mixture to a piping bag with a round nozzle and pipe small rounds onto your pre-prepared trays (about 1 – 1 ½ inches is a good size). Try to work as fast as possible at this point, as with too much handling the batter will become runny. Use a finger dipped in a little water to pat down any points from the piping.

Piping the macarons onto the baking sheet

Leave the macarons to stand at room temperature for between 30 minutes to 1 hour to let the shell dry out a bit. They are ready to bake when you can touch a shell gently with your finger and your finger comes away clean, with no batter stuck to it. Preheat the oven to 300°F, and when the macarons are ready, bake them for about 16-17 minutes. Remove from the oven and allow them to cool before removing them from the baking paper.

Macarons batter before entering the oven

While the macarons are baking, you can start to prepare your ganache by chopping the chocolate and adding to a mixing bowl and heating the cream to just before boiling (keep an eye on it so as not to burn it). When the cream is warm, add it to the bowl with the chopped chocolate and stir with a wooden spoon to combine. The chocolate should melt and combine with the cream. Wait for the ganache to cool (you can speed up this process by putting the bowl into a larger bowl of ice water to bring the temperature down quickly). Keep stirring the ganache until it has thickened and is silky and creamy.

Melting the white chocolate into a ganache

When the macarons have cooled, completely spread the ganache on the flat side of one macaron and sandwich with another biscuit. Enjoy!

Macarons plated and ready to snack on



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