Скачать или смотреть Ruby Chocolate Macarons

Hello friends, I will teach you how to make Ruby Chocolate Macarons filled with Ruby chocolate Ganache. I am starting the video showing the macaronage process already, but you can go back to any of my many videos that do show how to make each stage of the batter (for example:    • Carrot Cake Macarons 🥕  )

Full recipe for the Ruby Chocolate Macarons: https://www.piesandtacos.com/ruby-cho...

Macaron Shells
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
105 grams powdered sugar
Food coloring I used a few drops of dusty rose by Americolor

Ruby Chocolate Ganache
200 grams ruby chocolate chopped, or callets
78 ml heavy cream (1/3 cup)

To decorate
Golden Luster Dust
Rose Luster Dust


Notes:

Egg white powder: Egg white powder is not the same as meringue powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.

Food coloring: Make sure to use gel food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.