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Red Wine Macarons

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These red wine macarons filled with dark chocolate ganache and red wine. Red wine gives fruity flavor to the ganache and makes this filling very rich and tasty. You must try this recipe. You will be impressed!

red wine macarons

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How to make red wine macarons

  • Make macarons shells. I used my basic French meringue recipe. To color macaron shells I used Purple water soluble food coloring.
  • Make red wine ganache.
  • Assemble macarons.
red wine macarons

Ingredients for red wine ganache

  • Red wine– use your favorite red wine. Cabernet or Merlot will work for this recipe. 
  • Dark chocolate-use good quality chocolate. I used Callebaut 54.5%
  • Unsalted butter– this is for ganache texture. Must be room temperature, but not too soft.

How to make red wine ganache for macarons 

Measure dark chocolate. Use kitchen scale.

Warm up red wine. Do not boil! Pour warm wine into ganache. Let is set for a minute or so.  Emulsify with hand blender. Add unsalted butter and emulsify again. Ganache should be silky and shiny. 

Transfer ganache into glass container and cover with plastic wrap “to contact”. Let ganache set at room temperature or in the fridge. This is dark chocolate ganache and it will stabilize faster then white chocolate.

Tip from Marina: ganache with dark chocolate setting very fast. As soon as ganache holds shape you can fill macarons. 

What if ganache is too firm?

If ganache is too firm, I would recommend microwaving it for 10 seconds to soften. And then to stir ganache for piping consistency. 

How to assemble macarons

Transfer red wine ganache into pipping bag with your favorite pipping tip. I used Ateco 845.

Pair similar size macaron shells. 

Pipe red wine ganache on one shell and gently top with another shell. Make sure the ganache is not coming out from the sides of the shell. 

red wine ganache

Do not judge macarons by how they taste, immediately after assembling. Macarons need to mature in the fridge before they are ready to eat. Maturing time is 12-24 hours. After maturing macarons absorbed some of the moisture from their filling and have that perfect chewy texture. Maturing is very important step. Do not skip it!  

red wine macarons

How to store macarons

Store macarons in airtight container in the fridge for 2-3 days or in the freezer for up to 6 months. This ganache is good for freezing. To defrost macarons you need to take them out of the freezer and put into the fridge in the same container for a few hours or overnight. Do not microwave macarons to speed up defrosting time! This does not work with macarons.

If  you make these macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

red wine macarons
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Red Wine Macarons

These red wine macarons filled with dark chocolate ganache and red wine. Red wine gives fruity flavor to the ganache and makes this filling very rich and tasty. 
Course Dessert
Cuisine French
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 2 hours
Total Time 3 hours 15 minutes
Servings 30 macarons
Author Marina of www.everythingmarina.com

Equipment

  • 1 emulsify blender
  • 1 stand mixer or electric hand mixer
  • 1 small sauce pan
  • 1 spatula

Ingredients

Red Wine Ganache

  • 226 gr dark chocolate 8oz
  • 125 ml red wine
  • 28 gr unsalted butter room temperature

Macaron shells

  • 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)

Instructions

How to make Red Wine ganache

  • Prepare dark chocolate, cut with the knife if needed.
  • Warm up red wine. Do not boil! 
  • Pour warm wine into ganache. Let is set for a minute or so.
  • Emulsify with hand blender. 
  • Add unsalted butter and emulsify again. Ganache should be silky and shiny. 
  • Transfer ganache into glass container and cover with plastic wrap “to contact”. 
  • Let ganache set at room temperature or in the fridge. Check for pipping consistency by pressing with the fingers.

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 or purple 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 275F (134C) 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 assemble Red Wine Macarons

  • Transfer red wine ganache into pipping bag with your favorite pipping tip. 
  • Pipe red wine ganache on one shell and gently top with another shell. Make sure the ganache is not coming out from the sides of the shell. 
  • Transfer macarons into airtight container and let them mature in the fridge for 12-24 hours.

Notes

Unsalted butter must be room temperature, but not too soft. 

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