• Shells
    • 1tablespoon Naturevibe Hibiscus Powder
    • 1cup almond flour
    • 2cup powdered sugar
    • 3egg whites, room temperature
    • 3drops red gel food coloring
  • Ganache
    • 1/2cup heavy cream
    • 1/2cup white chocolate, chopped


  • Sift together the almond flour and 1cup powdered sugar, set aside.
  • In the bowl of a stand mixer, or with a hand mixer, whip the egg whites on medium-high until they turn to foam, then gradually add the hibiscus powder and sugar. Whip on high to stiff, glossy peaks, then quickly beat in the food coloring. Fold into the almond flour mixture until completely incorporated and gooey like magma.
  • Using a large round tip or a pastry bag with no tip, pipe the batter onto a parchment-lined baking sheet or two, with circles drawn on the underside of the parchment if you need a guide. Make sure to secure the parchment to the sheets with a dot of batter in each corner before piping the circles. The tops of the circles should flatten out on their own.
  • Sprinkle it with hibiscus powder
  • Preheat the oven to 300, then bake for 10-12 minutes. Do not allow to get browned. Cool fully, then pop the macarons off the baking sheet and set aside.
  • Place the cream in a small saucepan over high heat. Put the chocolate in a medium, heat-proof mixing bowl. When the cream just comes to a boil, remove from heat and immediately pour over the chocolate. Stir until the chocolate is completely melted. Let cool until thick and not runny. You can speed up the process in the refrigerator if you wish but keep the ganache safe from drips of condensation – they will cause the emulsion to break.
  • Once the ganache is thickened, pair the macaron shells up by size. Spread one of each pair with an even, not-too-thick coating of ganache (about 1/8 to 1/4 of an inch thick) and gently press the matching shells into place. Let sit in a cool place for the ganache to set fully.