Red velvet macarons with crimson red

Ingredients

150g Belcolade white chocolate

50g softened cream cheese

90g heavy (double) cream

23g deZaan crimson red cocoa powder

5g Littlepod vanilla paste/extract

15g Sosa inverted sugar

Pinch Salt

Red gel colour

Method

Semi melt the chocolate in the microwave.

In a small pot bring the heavy cream, cocoa powder and inverted sugar to a simmer.

Pour the hot mix over the chocolate and cream cheese in 3 parts, mixing always with the help of a rubber spatula, fast and pressing down.

Once it's well incorporated, pour it into a deep container and emulsify with a hand blender for at least 1 minute. Add the vanilla extract, salt and a drop of red food colour.

Let set for at least 5 hours.

Tip: Use your favourite macaron recipe to make red velvet macarons.

Simply substitute 15 grams of the confectioner’s sugar with Crimson Red cocoa powder for every 150 grams of confectioner’s sugar that you use in your recipe and also add a few drops of red food colouring.

Ingredients

120g egg whites

130g Sucranna granulated sugar

150g almond flour

130g confectioner's sugar

15g deZaan crimson red cocoa powder

Red gel colour

Method

Preheat oven to 275f.

Line 2 baking sheet trays with nonstick silicon mats and set aside.

In a food processor, process the almond flour, cocoa powder and confectioner's sugar together. Then sift them and set them aside.

In a stand mixer fitted with a whisk attachment, whip the egg whites on medium speed until foamy. Add sugar in 3 parts, and whip until a medium pick meringue, add a few drops of red food colour.

With a large rubber spatula, fold in half of the confectioner's sugar mixture. Fold in remaining mixture and fold until smooth and glossy.

Using a piping bag with a round nozzle pipe batter into silicon mats and tap to release air.

Rest for 30 minutes at room temperature to dry shells before baking.

Bake for 10-12 minutes at 275f. Let cool, remove from the mats and fill with ganache.