Aperol Macarons

5 from 1 vote

These Aperol macarons are made with white chocolate ganache. If you like the Aperol Spritz cocktail, you will love these macarons.

Prep Time30

Cook Time15

stabilizing ganache8

Total Time9 45

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 124kcal

In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a pipping bag with a round tip.
Pipe macaron shells on the baking mat.
Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch them.
Bake macaron shells in the preheated oven to 275^oF (134^oC) 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 a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.

Semi-melt white chocolate in the microwave.
In a small pot 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 a 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 a pipping bag and fill macarons.

Get all ingredients and tools ready before baking.

Measure all ingredients using a kitchen scale.