Red Wine Macarons
These Red Wine Macarons are filled with dark chocolate ganache and red wine. Red wine adds a fruity flavor to the ganache, making this filling very rich and delicious.
Servings: 30 macarons
Calories: 113kcal
Equipment
- 1 immersion blender
- 1 small sauce pan
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bag
- 2 baking sheet pan
- 2 baking mat
Ingredients
Red Wine Ganache
- 226 gr dark chocolate 8oz
- 125 ml red wine
- 28 gr unsalted butter room temperature
Macaron shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to Make Red Wine Ganache
- Prepare dark chocolate, and cut with the knife if needed.
- Warm up red wine. Do not boil!
- Pour warm wine into ganache. Let's set for a minute or so.
- Emulsify with an immersion blender.
- Add unsalted butter and emulsify again. Ganache should be silky and shiny.
- Transfer the ganache into a glass container and cover it with plastic wrap “to contact.”
- Let the 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 a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a pastry 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 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 a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
How to Assemble Red Wine Macarons
- Transfer red wine ganache into a pastry 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 an airtight container and let them mature in the fridge for 12-24 hours.
Notes
Get all ingredients and tools ready before baking.
Unsalted butter must be at room temperature but not too soft.
Use good quality chocolate.
Nutrition
Serving: 1macaron | Calories: 113kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 65mg | Fiber: 1g | Sugar: 10g | Vitamin A: 26IU | Calcium: 15mg | Iron: 1mg
