Strawberry Champagne Macarons
These strawberry champagne macarons are filled with champagne ganache and strawberry confiture in the middle.
Servings 30 macarons
Calories 30kcal
Equipment
- 1 emulsify blender
- 1 stand mixer or electric hand mixer
Ingredients
Champagne Ganache
- 187 ml Champagne (one small bottel) reduced to 100 gr (about 1/2 cup)
- 300 gr white chocolate
Strawberry Confit
- 100 gr strawberry puree
- 20 gr granulated sugar
- 5 gr pectin NH (1 teaspoon)
- ⅛ tsp pinch of citric acid
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 Champagne ganache
- In a small saucepan, bring ½ cup champagne to a boil over medium heat. Once boiling, reduce to low heat and allow to simmer until reduced to 1/3 cup. This will take about 5- 10 minutes.
- Place white chocolate into tall plastic glass.
- Immediately pour hot champagne reduction over white chocolate. Let it sit for about 1 minute.
- Emulsify with hand blender.
- Transfer ganache into flat container and cover with plastic wrap to contact. Refrigerate for 6-8 hours.
How to make Strawberry confit
- In a small the saucepan, cook strawberry puree over medium heat until reaches 40 C (104F).
- Mix granulated sugar and pectin NH and add it into the strawberry puree.
- Cook for 2 minutes, then add pinch of citric acid and mix well.
- Remove strawberry confiture from heat. Transfer into pipping bag and let cool slightly on the countertop. Once cooled to room temperature, refrigerate it for a few hours (or overnight).
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 macarons
- Place champagne ganache into pipping bag with a pipping tip.
- Pipe some ganache on the bottom shell.
- Pipe strawberry confiture in the middle of ganache.
- Top macaron with another shell.
- Place macarons into airtight container and refrigerate for 8-12 hours.
Nutrition
Serving: 1macaron | Calories: 30kcal