Have you tried Aperol Spritz cocktail? Then you are going to love macarons with that flavor. I am sharing recipe of macarons made with Aperol. Sounds delicious? These holiday macarons are filled with ganache that made with white chocolate and Aperol.
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How to make Aperol macarons
- Make macaron shells. For macarons shells please see Italian meringue or French meringue recipe.
- Prepare Aperol ganache. I would recommend to make ganache first and then bake shells.
- Assemble macarons. When you have shells and ganache ready, only then assemble macarons.
Check my online video lesson how to make macaron shells using NO REST method.
What is Aperol?
Aperol is an Italian bright orange aperitif made of gentian, rhubarb, cinchona and other ingredients. The name comes from the Italian slang word for aperitivo, which is apero. Aperol Spritz is cocktail that combines Prosecco, Aperol and soda water. After trying this cocktail, I wanted to make macarons with the same flavor. These macarons were also inspired by Ari and her Paper Plane cocktail.
How to make Aperol ganache
Semi melt white chocolate in the microwave or use double boiler method. In a small poot bring to simmer (do not boil) heavy cream and glucose syrup. Add orange zest. Cover with the small plate and let it sit for a few minutes.
Pour the warm mixture over white chocolate in 3 parts, mixing always with the help of a rubber spatula, you must do this fast and pressing down.
Add pinch of salt and Aperol. Aperol should be room temperature. Emulsify gananache with a hand blender. Ganache should be smooth and silky. After that transfer to a glass container or a plate and cover with the plastic wrap “to contact”. Let ganache set for 8 hours or overnight in the refrigerator.
When you are ready to assemble macarons, transfer ganache into pipping bag and fill macarons. Place filled macarons into air-tight container and keep in the fridge for 12 hours. Macarons need to “mature” before you can enjoy them.
Can I freeze macarons?
Yes, you can freeze Aperol macarons in air-tight container for 5-6 months.
How to defrost macarons
When you are ready to defrost macarons, you need to remove macarons from the freezer and place in the refrigerator the day before you plan on eating. Do not eat straight from the freezer.
Tips for making ganache
- Use emulsify blender to make ganache
- Use good quality white chocolate
- To fill macarons, use pipping tip and bag
- Use rubber spatula, not whisk to make ganache.
If you do try this recipe, please do not forget to tag me on the social media. Also leave a comment on how you liked it on this blog post. I would love to see your creations!
Check also other macaron flavors:
- Coffee and Baileys macarons
- Mimosa Macarons
- Strawberry Macarons
- Passion fruit macarons
- Coconut macarons
- Pumpkin Spice latte macarons
- Lemon macarons
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 rubber spatula
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 300 gr white chocolate
- 60 ml heavy cream
- 20 gr glucose syrup
- 40 ml Aperol
- 5 gr orange zest
- ⅛ tsp pinch of salt
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to make Aperol Ganache
- Semi melt white chocolate in the microwave.
- In a small poot bring to simmer (do not boil) heavy cream and glucose syrup.
- Add orange zest. Cover with the small plate and let sit for a few minutes.
- Pour the warm mixture over white chocolate in 3 parts, mixing always with the help of a rubber spatula, you must do this fast and pressing down.
- Add pinch of salt and Aperol.
- Emulsify with a hand blender.
- Transfer to a glass container or plate and cover with plastic wrap “to contact”.
- Let set for 8 hours or overnight in the refrigerator.
- Transfer into pipping bag and fill macarons.