Mulled Wine Macarons

5 from 1 vote

Mulled wine Macarons are perfect for the Holiday season. They are filled with spiced wine and white chocolate ganache.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 116kcal

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 172^oF (78^oC). If you do not want any alcohol, then let the wine boil. You can check the temperature with a thermometer.
Turn off the heat and cover completely. Let the wine sit for at least a few hours.
Using a fine mesh strainer, remove all spices and orange slices. To make the ganache, you need to warm up the spiced wine again.
Pour warm wine over melted white chocolate in 3 parts, stirring after each addition with the help of a rubber spatula. Start stirring in the center and then increase the circles toward the sides of the bowl. You need to stir fast and press down the spatula.
Add oil-based food coloring.
Emulsify with an immersion blender.
Transfer the ganache into a flat container and cover it with plastic wrap "to contact."
Refrigerate ganache for 6-8 hours. Ganache will develop a creamy consistency.

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 food coloring. Increase speed to medium-high and whip until stiff peaks. This will take 10-15 minutes.
Add dry ingredients and start folding the butter when macaronage drip down from the spatula “like lava,” transfer it into a pastry bag with a round tip.
Pipe macaron shells on the baking mat.
Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134°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 them 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.

When you have macaron shells baked and ganache ready, only then assemble the macarons. Transfer the ganache into a pastry bag with a round piping tip. I used the Ateco 847 tip to fill these macarons.
Pipe ganache on the flat side of the macaron shell and sandwich with another macaron shell.
Place filled macarons into an airtight container. Refrigerate macarons for 12 hours; they need to mature before you can enjoy them. This is an important step; do not skip it!

Get all ingredients and tools ready before baking.

Always measure all ingredients by weight using a kitchen scale.

Use good-quality chocolate.