Aperol Macarons
These Aperol macarons are made with white chocolate ganache. If you like Aperol Spritz cocktail, you will love these macarons.
Servings 30 macarons
Calories 30kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 rubber spatula
Ingredients
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)
Aperol Ganache
- 300 gr white chocolate
- 60 ml heavy cream
- 20 gr glucose syrup
- 40 ml Aperol
- 5 gr orange zest
- ⅛ tsp pinch of salt
Instructions
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 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 275o F (134o C) 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 make Aperol Ganache
- 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.
Nutrition
Serving: 1macaron | Calories: 30kcal