Hello friends! Today we will make these enchanting Ruby Chocolate Macarons, filled with Ruby Chocolate Ganache, and with beautifully decorated shells, brushed with golden and rose paint.
Watch the video on this page or on YouTube.
This is the very last batch of macarons that I made in my oven back in New York, before we moved to Florida last month.
I am only getting around to posting about them now that I am settling down from the move.
Now I am learning how to bake macarons on a more humid climate, and I am also learning how to bake macarons in those small countertop ovens. I just got a Ninja DT201 Foodi 10-in-1. If you follow me on instagram, you’ve seen my stories showing my learning journey here in the new state and new kitchen.
Now, these are one of my favorite flavors in the world! Ruby Chocolate Macarons have entered the list of my favorite macarons.
They are filled with a scrumptious ruby chocolate ganache. If you have never tried ruby chocolate, I guess you could compare it to a less sweet and less rich version of white chocolate, with a delicious tangy finish that is absolutely scrumptious!
Ok, but what is ruby chocolate?
Ruby chocolate was invented by Callebaut, and how they are able to make ruby chocolate is still sort of a mystery, because it’s their trade secret. There’s speculation that ruby chocolate is made from unfermented special red cocoa beans but nobody really knows.
What I do know is that I love it, a lot!
Tips on making the Ruby Chocolate Ganache
- Chop the chocolate very small, unless using the callets from Callebaut, which are already perfect for melting.
- After adding the hot heavy cream, cover the bowl and let it sit for a minute before whisking.
- If the ganache is starting to separate, add more slightly warmed heavy cream and whisk until it becomes smooth, this will work if it separates while you are first making, and also if it separates after it cools down. Just try adding a teaspoon of heavy cream at a time to help it come together.
- If the ganache is not firming up, place it in the fridge for 5 to 10 minutes intervals, always stirring every so often to help the ganache cool down evenly, and not just around the edges and surface.
- If the ganache gets too firm and cold, place it in the microwave for 5 seconds, then try to stir until smooth. If needed place it back in the microwave for another 5 seconds, but try not to over-do it, otherwise the ganache will become too soft for piping.
- The ganache will naturally have a duller color once it sets.
- You can also whip the ganache, for a creamy result, but whipping usually makes it thinner, so don’t whip a ganache that’s already on the thin side.
If you like these Ruby Chocolate Macarons, you will certainly love these other macaron flavors:
- Caramelized White Chocolate Macarons
- Amarula Macarons
- Lavender Macarons
- Mango Raspberry Macarons
- Passionfruit Ganache Macarons
- Dragonfruit Macarons
- Watermelon Macarons
- Balsamic Caramel Macarons
- Raspberry Macarons
If you want to learn more about making macarons, be sure to check out Macaron School, a page dedicated to teaching you everything you need to know about macarons, from troubleshooting guides, to beginners guides, the list of tools I use, and more!
Thank you so much for reading!
Ruby Chocolate Macarons
- 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
- Golden Luster Dust
- Rose Luster Dust
- Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- I use a baking mat with the macaron template already in it.
- Measure out all of the ingredients.
- Sift the powdered sugar and almond flour together. Set it aside.
- Place a bowl over a pan with barely simmering water. Add the sugar and egg white powder to the bowl if using. If you’re not using egg white powder simply skip it.
- Whisk the sugar and egg white powder so it doesn’t clump up.
- Add the egg whites to the bowl and whisk until the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
- Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.Transfer the syrup to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to medium or medium-high and whip for a few minutes until stiff peaks are formed.
- To know if the meringue is done whipping , keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, and the meringue raising in the center of the whisk, it might be time to stop.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending to the side.
- Pour the sifted powdered sugar and almond flour into the stiff meringue.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using. I added a few drops of Dusty Rose.
- After adding the food coloring continue to fold the batter, incorporating the ingredients and then squeezing the air out by pressing the batter down along the sides of the bowl as you stir.
- How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
- First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test. Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds.
- Test again.
- You don’t want your batter to be too runny either. So be careful not to over mix. It’s always best to under mix and test several times until the proper consistency has been achieved.
- When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, it’s ready.
- Transfer the batter to the piping bag.
- Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter or against the palm of your hands a few times each.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 310ºF.
- Bake one tray at a time.
- Bake for 5 minutes, rotate the tray.
- I bake each tray for about 15 to 20 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Ruby Chocolate Ganache
- Heat up the heavy cream until just hot, don’t bring it to a boil. It usually takes me 15 to 30 seconds to get it super hot in the microwave.
- Pour hot cream over the ruby chocolate. Let the mixture stand for a minute, preferably covered.
- Then begin to whisk gently until the chocolate has completely melted.
- If you still see lumps of chocolate, place the bowl in the microwave for 5 seconds at a time, stirring in between until the entire chocolate has melted.
- If the ganache is separating at this point, add a bit more warm heavy cream to it, and continue to whisk until the ganache comes together.
- Set aside to cool completely. If the ganache isn’t firming up fast enough insert the bowl in the fridge for 5 to 10 minutes, stir at least once so the ganache is cooling down evenly, not just on the edges.
- The ganache should have the consistency and thickness of a buttercream, so you are able to pipe it in the macaron shells. It shouldn’t be cold, but also shouldn’t be warmer than room temperature.
- Place the ganache in a piping bag fitted with a round tip.
- Place some rose luster dust in a small bowl, add a tiny bit of water (or preferably alcohol to avoid making the shells soggy since alcohol evaporates much faster than water does), just enough to dissolve the luster dust into a thick liquid. Do the same with golden luster dust.
- Paint the shell of the macarons with a brush.
- Pipe a dollop of Ruby Chocolate Ganache on each bottom shell, and top with a decorated painted shell.
- Let the macarons mature overnight before serving.
- These macarons can be kept in the fridge for up to 4-5 days, or in the freezer for up to 1 month.