Ruby Chocolate Macarons
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Ever since I discovered ruby chocolate, I've been obsessed with finding new ways to use it. These macarons came together one afternoon, and honestly, they're so much easier than traditional versions. The whole process takes less than an hour from start to finish, which means you can impress guests without spending your entire day in the kitchen. Almond flour is packed with protein and healthy fats, making these treats a bit more wholesome than you'd expect. The beautiful pink hue comes naturally from the ruby chocolate, so you'll barely need any food coloring. Trust me, once you master this recipe, you'll be making them constantly.
Ella x
Ingredients
- 200 gruby chocolate
- 300 galmond flour
- 100 gconfectioners' sugar
- 150 ggranulated sugar
- 3 egglarge egg whites
- 2 mLflavoured ruby chocolate extract
- 10 gbaking powder
- 5 gsalt
- 50 gunsalted butter
- 20 gcoconut oil
- 2 mLpink food colouring
Detail level
Instructions
- 1
Preheat the oven to 140°C (Fan forced) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, sift together almond flour and confectioners' sugar.
Tip: Make sure to sift well to remove any lumps.
- 3
In a separate bowl, whip the egg whites and granulated sugar until stiff peaks form.
Tip: Be careful not to over whip.
- 4
Add the flavoured ruby chocolate extract to the egg mixture and mix well.
- 5
Sift the almond flour mixture over the egg mixture and gently fold until combined.
Tip: Be careful not to over mix.
- 6
Add the ruby chocolate, unsalted butter, and coconut oil to the mixture and mix until well combined.
Tip: Make sure to mix until you get a smooth batter.
- 7
Add a few drops of pink food colouring to tint the macarons.
Tip: Start with a small amount and add more if needed.
- 8
Transfer the batter to a piping bag fitted with a round tip.
Tip: Make sure to twist the top of the piping bag to remove any air.
- 9
Pipe small, round circles onto the prepared baking sheet.
Tip: Tap the baking sheet gently to remove any air bubbles.
- 10
Tap the baking sheet again after piping to remove any air bubbles.
- 11
Allow the macarons to sit at room temperature for 30 minutes to an hour to form a skin.
- 12
Bake for 15-20 minutes, or until the tops are firm and the edges are lightly golden.
Tip: Keep an eye on them to avoid overbaking.
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