Mulled wine Macarons
Mulled wine Macarons are perfect for Holiday season. This recipe was descovered when I had some spiced wine left from my party. I already have wine macarons recipe on my blog but I wanted to try another with white chocolate and spices. I am sharing this recipe with you!
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How to make Mulled wine Macarons
You need to make Mulled wine first. In the saucepan combine red wine, mulled spices and sliced orange. Give a quick stir. Heat up the mixture over medium heat. The alcohol begins to vaporize at 172oF (78oC) . If you do not want any alcohol then let wine to boil. You can check temperature with thermometer. Turn off heat and cover completely. Let the wine set for at least a few hours.
Using a fine mesh strainer, remove all spices and orange slices. To make ganache you need to warm up spiced wine again. Pour warm wine over melted white chocolate in 3 parts, stirring after each addition with the help of rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to stir fast and pressing down the spatula. Add oil based food coloring. Emulsify with hand blender. Transfer ganache into flat container and cover with plastic wrap “to contact”. Refrigerate ganache for 6-8 hours. Ganache will develop creamy consistency.
To make macaron shells you can check recipes here.
How to assemble macarons
When you have macaron shells baked and ganache ready, only then assemble macarons. Transfer ganache into pipping bag with round pipping tip. I used Ateco 847 tip to fill these macarons. Pipe ganache on flat side of macaron shell and sandwich with another macaron shell. Place filled macarons into airtight container. Refrigerate macarons for 12 hours, they need to mature, before you can enjoy. This is important step, do not skip it!
If you make these Mulled wine macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Peppermint macarons
- Macaron Christmas Tree
- Holiday Christmas Cookie Box 2022
- Sugared Cranberries
- Chocolate Mint macarons
Mulled wine Macarons
Equipment
- 1 emulsify blender
- 1 fine mesh strainer
Ingredients
- 100 ml red white (spiced)
- 1 Tbsp mulled wine spices
- ½ fresh orange
- 200 gr white chocolate
- oil based food coloring (red, pink) optional
Instructions
Mulled wine ganache
- You need to make Mulled wine first. In the saucepan combine red wine, mulled spices and sliced orange. Give a quick stir.
- Heat up the mixture over medium heat. The alcohol begins to vaporize at 172oF (78oC) . If you do not want any alcohol then let wine to boil. You can check temperature with thermometer.
- Turn off heat and cover completely. Let the wine set for at least a few hours.
- Using a fine mesh strainer, remove all spices and orange slices. To make ganache you need to warm up spiced wine again.
- Pour warm wine over melted white chocolate in 3 parts, stirring after each addition with the help of rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to stir fast and pressing down the spatula.
- Add oil based food coloring.
- Emulsify with hand blender.
- Transfer ganache into flat container and cover with plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours. Ganache will develop creamy consistency.
Assemble macarons
- When you have macaron shells baked and ganache ready, only then assemble macarons. Transfer ganache into pipping bag with round pipping tip. I used Ateco 847 tip to fill these macarons.
- Pipe ganache on flat side of macaron shell and sandwich with another macaron shell.
- Place filled macarons into airtight container. Refrigerate macarons for 12 hours, they need to mature, before you can enjoy. This is important step, do not skip it!