Aperol Macarons
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Have you tried the Aperol Spritz cocktail? Then, you are going to love macarons with that flavor. I am sharing the recipe for macarons made with Aperol. Sounds delicious? These Aperol Macarons are filled with ganache that is made with white chocolate and Aperol.
Table of Contents
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 a 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.
Ingredients
- Chocolate: White chocolate
- Cream: Heavy cream 36% fat
- Aperol: Do not skip this ingredient.
- Glucose Syrup: This can be substituted with inverted sugar or honey.
- Orange Zest: Use zest form fresh orange.
- Salt: Pinch of salt for taste.
How to Make This Recipe
- Make macaron shells. For macaron shells, please see the Italian meringue or French meringue recipe.
- Prepare Aperol ganache. I would recommend making ganache first and then baking shells.
- Assemble macarons. When you have shells and ganache ready, only then assemble macarons.
Check my online video lesson on how to make macaron shells using the NO REST method.
How to Make Aperol Ganache
Semi-melt white chocolate in the microwave or use the double boiler method. In a small pot, 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 a pinch of salt and Aperol. Aperol should be at room temperature. Emulsify the ganache with an immersion blender. The ganache should be smooth and silky. After that, transfer it to a glass container or a plate and cover it with the plastic wrap “to contact.” Let the ganache set for 8 hours or overnight in the refrigerator. When you are ready to assemble macarons, transfer the ganache into a pipping bag and fill the macarons. Place filled macarons into an air-tight container and keep in the fridge for 12 hours. Macarons need to “mature” before you can enjoy them.
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Expert Tips
- Use an immersion blender to make the ganache.
- Use good quality white chocolate.
- To fill macarons, use a piping tip and bag.
- Use a rubber spatula, not a whisk, to make ganache.
Recipe FAQs
Yes, you can freeze Aperol macarons in an air-tight container for 5-6 months.
When you are ready to defrost macarons, you need to remove macarons from the freezer and place them in the refrigerator the day before you plan on eating. Do not eat straight from the freezer.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
More Recipes You’ll Love
If you do try these Aperol Macarons, please do not forget to tag me on social media. Also, leave a comment on how you liked it on this blog post. I would love to see your creations!
Recipe
Aperol Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 rubber spatula
Ingredients
Macaron Shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
Aperol Ganache
- 300 gr white chocolate
- 60 ml heavy cream
- 20 gr glucose syrup
- 40 ml Aperol
- 5 gr orange zest
- ⅛ tsp pinch of salt
Instructions
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a pipping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch them.
- 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 a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
How to Make Aperol Ganache
- Semi-melt white chocolate in the microwave.
- In a small pot 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 a 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 a pipping bag and fill macarons.
Can the ganache be made without the glucose syrup, or is there a substitute?
Yes, you can make ganache without glucose syrup. You can substitute it with inverted sugar or honey. In this recipe, you can replace it with heavy cream, too.
Beautiful!!! Definitely would like to make it! What food colouring did you use for meringue