After I made those jars of Red Velvet Nutella, Other than spreading it on toast, what to do with it? Adorable and brilliant Heather over at Sprinkle Bakes made a comment suggesting using it as a macaron filling. Perfect!
These shells were hanging out in the freezer from a previous macaron making experiment patiently waiting their turn so I put the two together and the result was fabulous.
Hibiscus powder and a touch of food coloring were added to the shells. I quickly learned adding too much powder can result can in a gritty aftertaste. So I reduced the amount below.
These macs have deep rich flavor and I just love the color.
Hibiscus Flower Macarons with Red Velvet Nutella Filling
I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.
- 3 egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
- 25-50 grams of fine granulated sugar
- 200 grams of powdered sugar (minus 2 tablespoons)
- 1 tablespoon hibiscus flower powder
- 110 Grams of almond flour*
- 1 or more dabs of paste or gel food coloring (Optional)
- Red Velvet Nutella (recipe follows)
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
- Sift the powdered sugar, hibiscus powder and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
- Add the powdered sugar/almond/hibiscus powder mixture to the egg white mixture and fold, using quick strokes at first then slow down. No more than 50 strokes all together. The batter should have a "flowing like lava" consistency.I added a few dabs of gel food coloring (Wilton's Burgundy)
- Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about one hour until they harden.
- Preheat oven to 300 degrees F
- Bake for 18-20 minutes.
- I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
- Let cool completely and then match up the shells into pairs according to size and fill with red velvet nutella.
For the Red Velvet Nutella:
- 1/3 cup blanched almonds (I cheated and used almond flour)
- 1+1/3 cup blanched hazelnuts
- 1+3/4 cup buttermilk
- 7/8 cup powdered milk
- 3 tablespoons raw honey
- 6 ounces dark chocolate, chopped
- 6 ounces milk chocolate, chopped
- 1 tablespoon vinegar
- Red food coloring
- Preheat oven to 350 degrees F.
- Spread Almonds and hazelnuts out on a baking sheet lined with parchment paper.
- Place in oven and toast until golden.
- Heat buttermilk and powdered milk in a saucepan. Whisk over a medium heat. The buttermilk will curdle. Do not boil. Remove from heat and set aside.
- Place roasted nuts in food processor and blitz it to get the mixture as fine as possible.
- Place milk and dark chocolate in the microwave and melt. Mix together until smooth and add to the nuts in the food processor. Blitz until combined.
- Add the teaspoon of vinegar and combine.
- Add the milk mixture to the other ingredients in the food processor through a strainer. Discard the milk solids.
- Process until smooth. Add the food coloring and process until the color is uniform. The mixture will be liquid. It will firm up in the fridge.
- Fill jars with the mixture and refrigerate a few hours before serving.