1-Gathering and Preparing Ingredients: Start your Ruby Chocolate Macarons adventure by getting all ingredients ready and lining your baking sheets with parchment paper. This step sets the stage for smooth baking and helps avoid any last-minute rushes. Sift the 105 grams powdered sugar and 105 grams almond flour together to mix them evenly and remove lumps for a fine texture.

2-Next, whisk the 100 grams white granulated sugar and 100 grams egg whites over simmering water until the sugar dissolves completely. Then, whip this mixture into stiff meringue peaks, which is key for those light and airy shells. Fold in the sifted dry ingredients and food coloring carefully to keep the batter just right use gel food coloring and a kitchen scale for precision as these tools improve accuracy.

3-Piping and Baking the Shells: Once your batter is ready, pipe it onto the prepared baking sheets in uniform rounds. Let the shells rest at room temperature until a skin forms, which usually takes about 30 to 60 minutes. Bake them at 310°F (155°C) for 15 to 20 minutes per tray, and remember that baking times can vary based on your oven.

4-While the shells bake, prepare the ganache by heating the 78 ml heavy cream and combining it with the finely chopped 200 grams ruby chocolate. Stir until smooth, then cover and let it sit for better texture chop the chocolate finely for easier melting. If the ganache separates, add more warm cream and refrigerate in intervals to firm it up, or warm it slightly if it gets too firm.

5-Assembling and Finishing Touches: After baking, let the shells cool completely before handling. Mix the golden luster dust and rose luster dust with a bit of water or alcohol to paint onto the top shells for a decorative shine. Pipe the cooled ganache onto the bottom shells and sandwich them with the decorated tops. Let the macarons mature overnight in the fridge for the best flavor and texture.