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.
Servings 30 macarons
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 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 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.