Ruby Chocolate Macarons

Instructions

1. 1

   Preheat the oven to 140°C (Fan forced) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, sift together almond flour and confectioners' sugar.

   Tip: Make sure to sift well to remove any lumps.

3. 3

   In a separate bowl, whip the egg whites and granulated sugar until stiff peaks form.

   Tip: Be careful not to over whip.

4. 4

   Add the flavoured ruby chocolate extract to the egg mixture and mix well.

5. 5

   Sift the almond flour mixture over the egg mixture and gently fold until combined.

   Tip: Be careful not to over mix.

6. 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. 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. 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. 9

   Pipe small, round circles onto the prepared baking sheet.

   Tip: Tap the baking sheet gently to remove any air bubbles.

10. 10

    Tap the baking sheet again after piping to remove any air bubbles.

11. 11

    Allow the macarons to sit at room temperature for 30 minutes to an hour to form a skin.

12. 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.