Mulled Wine Macarons
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Mulled Wine Macarons are perfect for the Holiday season. This recipe was discovered when I had some spiced wine left from my party. I already have a Wine Macarons recipe on my blog but I wanted to try another with white chocolate and spices. I am sharing this recipe with you!
How to make this recipe
You need to make Mulled wine first. In the saucepan, combine red wine, mulled spices, and sliced orange. Give a quick stir. Heat the mixture over medium heat. The alcohol begins to vaporize at 172oF (78oC). If you do not want any alcohol, then let the wine boil. You can check the temperature with a thermometer. Turn off the 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 the 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 a rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to stir fast and press down the spatula. Add oil-based food coloring. Please note that food coloring should be oil-based when you want to color ganache. Emulsify with a hand blender. Transfer the ganache into a flat container and cover it with plastic wrap “to contact.” Refrigerate ganache for 6-8 hours. Ganache will develop a creamy consistency. You can keep ganache in the fridge overnight, too. When you are ready to fill macarons, let the ganache become room temperature before pipping. I usually keep it on the countertop for 30-40 minutes before transferring it into a pastry bag. Check the texture of the ganache by pressing with your fingers before removing the plastic wrap.
How to make macaron shells
I used my basic French meringue recipe. I have an Italian meringue recipe and an online video lesson on how to make macaron shells using the No rest method. Check also my YouTube Channel for many videos. I post new videos every week.
How to assemble
When you have macaron shells baked and ganache ready, only then assemble macarons. Transfer the ganache into a pastry bag with a round pipping tip. I used the Ateco 847 tip to fill these macarons. Pipe ganache on the flat side of the macaron shell and sandwich with another macaron shell. Place filled macarons into an airtight container. Refrigerate macarons for 12 hours, they need to mature before you can enjoy them. This is an important step; do not skip it!
Expert Tips
- Get all ingredients and tools read before baking.
- Always measure all ingredients by weight using a kitchen scale.
- Use good quality chocolate.
- Emulsify the ganache with an immersion blender.
Recipe FAQs
Store Mulled Wine Macarons in an air-tight container for 2-3 days.
Freeze macarons in an airtight container for up to 6 months. Great for Holidays.
This happens if the batter is overmixed. Check the consistency of the batter every 2-3 folds. Overmixed batter will run very fast off the spatula.
If macaron shells do not rest enough before baking. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
There are many reasons for that. The most common are not stable meringue, incorrect folding technique, or wrong oven temperature.
More Recipes You’ll Love
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!
Recipe
Mulled Wine Macarons
Equipment
- 1 immersion blender
- 1 fine mesh strainer
- 1 stand mixer or electric hand mixer
- 1 rabber spatula
Ingredients
Mulled Wine Ganache
- 100 ml red wine (spiced)
- 1 Tbsp mulled wine spices
- ½ fresh orange
- 300 gr white chocolate
- 1 gr oil based food coloring (red, pink) optional
Macaron Shells
- 125 gr almond flour
- 150 gr powdered sugar
- 100 gr egg white room temperature
- 100 gr white granulated sugar
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 the wine boil. You can check the temperature with a thermometer.
- Turn off the 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 the 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 a rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to stir fast and press down the spatula.
- Add oil-based food coloring.
- Emulsify with an immersion blender.
- Transfer the ganache into a flat container and cover it with plastic wrap "to contact."
- Refrigerate ganache for 6-8 hours. Ganache will develop a creamy consistency.
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 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 pastry 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 it.
- Bake macaron shells in the preheated oven to 275oF (134oC) 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.
Assemble macarons
- When you have macaron shells baked and ganache ready, only then assemble macarons. Transfer the ganache into a pastry bag with a round pipping tip. I used the Ateco 847 tip to fill these macarons.
- Pipe ganache on the flat side of the macaron shell and sandwich with another macaron shell.
- Place filled macarons into an airtight container. Refrigerate macarons for 12 hours, they need to mature before you can enjoy them. This is an important step; do not skip it!