Aperol macarons
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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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 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.
Ingredients for Aperol ganache:
- White chocolate
- Heavy cream
- Aperol
- Glucose syrup
- Orange zest
- Pinch of salt
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 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 with a hand blender. Ganache should be smooth and silky. 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.
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.
If you do try this recipe, please do not forget to tag me on the social media. Also leave a commnet on how you liked it on this blog post.
Check also other macaron flavors:
- Coffee and Baileys macarons
- Passion fruit macarons
- Coconut macarons
- Pumpkin Spice latte macarons
- Lemon macarons
Aperol macarons
Equipment
- 1 emulsify blender
Ingredients
- 230 gr white chocolate
- 60 gr heavy cream
- 20 gr glucose syrup
- 40 gr Aperol
- 5 gr orange zest
- pinch of salt
Instructions
- 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.
Beautiful!!! Definitely would like to make it! What food colouring did you use for meringue