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pink macarons with the shells painted with gold and pink, filled with ruby chocolate ganache.

Ruby Chocolate Macarons

Ruby Chocolate Macarons filled with Ruby Chocolate Ganache, with beautifully decorated elegant shells, brushed with golden and rose paint.
Course Dessert
Cuisine French
Keyword macarons, ruby chocolate
Prep Time 2 hours
Cook Time 28 minutes
Total Time 2 hours 28 minutes
Servings 20 macarons
Calories 90 kcal
Author camila


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


Macaron Shells

  1. 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.
  2. Line two baking sheets with parchment paper or silicone mat.
  3. I use a baking mat with the macaron template already in it.
  4. Measure out all of the ingredients.
  5. Sift the powdered sugar and almond flour together. Set it aside.
  6. 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.
  7. Whisk the sugar and egg white powder so it doesn’t clump up.
  8. 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.
  9. Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Pour the sifted powdered sugar and almond flour into the stiff meringue.
  16. Start folding gently forming a letter J with a spatula.
  17. Add the food coloring at this point, if using. I added a few drops of Dusty Rose.
  18. 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.
  19. 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.
  20. 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.
  21. 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.
  22. If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds.
  23. Test again.
  24. 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.
  25. 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.
  26. Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, it’s ready.
  27. Transfer the batter to the piping bag.
  28. 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.
  29. 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.

  30. Use a toothpick to pop any air bubbles in the surface of the shells.
  31. 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.
  32. Pre-heat the oven to 310ºF.

  33. Bake one tray at a time.
  34. Bake for 5 minutes, rotate the tray.
  35. I bake each tray for about 15 to 20 minutes.
  36. 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.
  37. Remove from the oven and bake the other tray.
  38. Let the macarons cool down before proceeding with the filling.

Ruby Chocolate Ganache

  1. 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.
  2. Pour hot cream over the ruby chocolate.
Let the mixture stand for a minute, preferably covered.

  3. Then begin to whisk gently until the chocolate has completely melted.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place the ganache in a piping bag fitted with a round tip.

To decorate

  1. 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.
  2. Paint the shell of the macarons with a brush.

To assemble

  1. Pipe a dollop of Ruby Chocolate Ganache on each bottom shell, and top with a decorated painted shell.
  2. Let the macarons mature overnight before serving.


  1. These macarons can be kept in the fridge for up to 4-5 days, or in the freezer for up to 1 month.

Recipe 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.

Nutrition Facts
Ruby Chocolate Macarons
Amount Per Serving (1 macaron)
Calories 90
* Percent Daily Values are based on a 2000 calorie diet.