These Mimosa macarons are made with champagne and orange ganache. The flavor is exactly as popular brunch cocktail.
Course Dessert
Cuisine French
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 8 hourshours45 minutesminutes
Servings 30macarons
Calories 30kcal
Author Marina of www.everythingmarina.com
Equipment
1 emulsify blender
1 small sauce pan
1 rabber spatula
Ingredients
Mimosa Ganache
300grWhite chocolate
100grReduced champagne (187 ml bottle)
1TablespoonOrange juice
1 TablespoonOrange zest
Macaron shells
100gregg whites room temperature (from 3 large eggs)
100grwhite granulated sugar (1/2 cup)
120gralmond flour (1 cup)
150grpowdered sugar (1 1/4 cup)
Instructions
How to make Mimosa Ganache
Place white chocolate into tall glass or bowl.
Immediately pour hot champagne reduction over white chocolate. Let it sit for about 1 minute. Mix with spatula.
Add orange zest and orange juice. Emulsify with hand blender.
Transfer ganache into flat container and cover with plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours.
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 assemble Mimosa Macarons
Transfer mimosa ganache into pipping bag with round pipping tip (Wilton 10 or 12).
Pipe a generous amount of the ganache on the flat side of one macaron shell.
Sandwich macaron with another shell.
Leave macarons in airtight container in the refrigerator and let them mature for 12-24 hours.
After 12-24 hours of maturing, bring macarons back to room temperature 30 minutes before serving.