- 150g White Chocolate
- 50g Softened Cream Cheese
- 90g Heavy (Double) Cream
- 23g Crimson Red Cocoa Powder
- 5g Vanilla Paste/Extract
- 15g Inverted Sugar
- Pinch Salt
- Red Gel Color
- 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 vanilla extract, salt and a drop of red food color.
- Let set for at least 5 hours.
Tip: Use your favorite 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 coloring.
- 120g Egg Whites
- 130g Granulated Sugar
- 150g Almond Flour
- 130g Confectioner's sugar
- 15g Crmison Red Cocoa Powder
- Red Gel Color
- 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 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 color.
- 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.
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