Mimosa Macarons
These Mimosa Macarons are made with champagne and orange ganache. The flavor is exactly as popular brunch cocktail.
Servings: 30 macarons
Calories: 113kcal
Equipment
- 1 immersion blender
- 1 small sauce pan
- 1 rabber spatula
- 1 stand mixer or electric hand mixer
Ingredients
Mimosa Ganache
- 300 gr White chocolate
- 100 gr Reduced champagne (187 ml bottle)
- 1 Tablespoon Orange juice
- 1 Tablespoon Orange zest
Macaron shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
Instructions
How to make Mimosa Ganache
- Place white chocolate into a 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 an immersion 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 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 it.
- 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.
Notes
Measure all ingredients using kitchen scale.
Add orange juice if you end up with less reduced champagne after cooking then recipe calls.
Use immersion blender to make ganache. Do not skip this step.
Macarons need to mature in the fridge before you can enjoy them.
Nutrition
Serving: 1macaron | Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.2mg
