• Macaron Mix 250 g
• Water (50°C) 46 g
• Red food coloring
• Creme Vellutine Cioccobianco 250 g
• Cream (60°C) 100 g
Baking temperature 135 °C
Baking time 18 Minutes
Resting time 60-90 Minutes
Processing time 20 Minutes
Dissolve food coloring in hot water and mix together with Macaron Mix in a mixer fitted with a flat whisk attachment for 3-4 minutes at medium speed.
Using a piping bag with a hole nozzle, pipe the macaron shells onto a baking sheet lined with baking paper in a heart shape. Leave at room temperature for 1-2 hours.
After resting, bake at 135°C for 18 minutes.
In the meantime, prepare the filling. To do this, heat the cream to approx.70-80°C and melt Creme Vellutine Cioccobianco in it and stir until smooth.
Place in the refrigerator for about 30 minutes until the mixture is firm.
Then pour the filling into a piping bag with a hole nozzle, pipe onto one macaron shell and place a second one on top. Press together lightly and enjoy.