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. You must try this recipe. You will be impressed!
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How to make red wine macarons
- Make macarons shells. For recipes and instructions check here. To color macaron shells I used Haute Mulberry Purple water soluble food coloring.
- Make red wine ganache
- Assemble macarons
Ingredients for 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.
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!
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:
- Mojito macarons
- Gorgonzola Pear macarons
- Strawberry Champaine macarons
- Coffee and Bailey macarons
- Pistachio Ispahan Macarons
- Blueberry firtters
Red Wine Macarons
- 1 emulsify blender
- 226 gr dark chocolate 8oz
- 125 ml red wine
- 28 gr unsalted butter 2 Tbsp room temperature
How to make Red Wine ganache
- Measure dark chocolate.
- 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.
How to assemble Red Wine Macarons
- Transfer red wine ganache into pipping bag with your favorite pipping tip.
- 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.
- Transfer macarons into airtight container and let them mature in the fridge for 12-24 hours.