Red velvet macarons, made in the French style, vanilla flavor, fresh and pleasant.

Let's first make the chocolate ganache by melting 80g of white chocolate (32% cocoa content) and 20g of heavy cream over a double boiler.

Then add a few drops of rum and stir well.

Put the ganache into a bowl, cover the surface with plastic wrap to prevent it from drying out, and refrigerate for 6 hours.

First, sift 53 grams of almond powder and 53 grams of powdered sugar.

Mix evenly again and set aside.

Take 45 grams of egg white, add a few drops of lemon juice, and beat it first until large bubbles appear.

Add 45 grams of fine granulated sugar in three portions while whipping, adding it during the coarse foam, medium foam, and fine foam stages.

After whipping until it reaches a soft peak state, add a few drops of red velvet liquid and continue whipping.

Beat until stiff peaks form, about 9 minutes; the egg whites should be firm enough that when the bowl is turned upside down, they do not fall out.

First, pour in half of the dry ingredients, and use the cutting and folding method to mix them evenly.

Then add the other half of the flour mixture and continue folding until evenly combined.

Then, using a relatively gentle method, evenly press and mix the batter onto the sides of the bowl to release air bubbles, then gather the batter together again. Repeat this process about three times.

When lifting the spatula, the batter flows down like a ribbon, and the traces of the batter slowly disappear, with the disappearance time not being less than 10 seconds.

Put the batter into a piping bag, then pipe it evenly onto the baking tray.

Lightly tap the bottom of the baking pan a few times to spread the batter evenly.

Then use a toothpick to poke the large bubbles.

Place it under the air conditioner, let the cold skin sit for 40-50 minutes. Until it feels completely non-sticky to the touch, with just a thin layer of skin.

Preheat the oven to 140°C for 10 minutes, turn on the fan function, and bake in the middle layer for 20 minutes.

After baking, take it out, let it cool first, and then remove it from the mold.

First, match the ones that are the appropriate size.

Take the refrigerated chocolate ganache and transfer it into a piping bag.

Squeeze on the ganache.

Just combine them.

Red velvet macaron, done O(∩_∩)O

Freshly made macarons have shells that are a bit hard. After refrigerating for a day, once the moisture has redistributed, the shells will have a crisp and light texture.

Crispy on the outside and tender on the inside, rich in texture, small and delicate.

The ganache melts in your mouth, sweet but not greasy.