Mulled wine Macarons
Mulled wine Macarons are perfect for Holiday season. They are filled with spiced wine and white chocolate ganache.
Servings 30 macarons
Equipment
- 1 emulsify blender
- 1 fine mesh strainer
- 1 stand mixer or electric hand mixer
- 1 rabber spatula
Ingredients
Mulled Wine Ganache
- 100 ml red white (spiced)
- 1 Tbsp mulled wine spices
- ½ fresh orange
- 300 gr white chocolate
- oil based food coloring (red, pink) optional
Macaron Shells
- 120 gr almond flour
- 150 gr powdered sugar
- 100 gr egg white room temperature
- 100 gr white granulated sugar
Instructions
Mulled wine ganache
- You need to make Mulled wine first. In the saucepan combine red wine, mulled spices and sliced orange. Give a quick stir.
- Heat up the mixture over medium heat. The alcohol begins to vaporize at 172oF (78oC) . If you do not want any alcohol then let wine to boil. You can check temperature with thermometer.
- Turn off heat and cover completely. Let the wine set for at least a few hours.
- Using a fine mesh strainer, remove all spices and orange slices. To make ganache you need to warm up spiced wine again.
- Pour warm wine over melted white chocolate in 3 parts, stirring after each addition with the help of rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to stir fast and pressing down the spatula.
- Add oil based food coloring.
- Emulsify with hand blender.
- Transfer ganache into flat container and cover with plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours. Ganache will develop creamy consistency.
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 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.
Assemble macarons
- When you have macaron shells baked and ganache ready, only then assemble macarons. Transfer ganache into pipping bag with round pipping tip. I used Ateco 847 tip to fill these macarons.
- Pipe ganache on flat side of macaron shell and sandwich with another macaron shell.
- Place filled macarons into airtight container. Refrigerate macarons for 12 hours, they need to mature, before you can enjoy. This is important step, do not skip it!