Strawberry Champagne Macarons
These Strawberry Champagne Macarons are filled with champagne ganache and strawberry confiture in the middle.
Servings: 30 macarons
Calories: 118kcal
Equipment
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 stand mixer or electric hand mixer
Ingredients
Champagne Ganache
- 187 ml Champagne (one small bottel) reduced to 100 gr (about 1/2 cup)
- 300 gr white chocolate
Strawberry Confit
- 100 gr strawberry puree
- 20 gr granulated sugar
- 5 gr pectin NH (1 teaspoon)
- ⅛ tsp pinch of citric acid
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 Champagne Ganache
- In a small saucepan, bring ½ cup champagne to a boil over medium heat. Once boiling, reduce to low heat and allow to simmer until reduced to 1/3 cup. This will take approximately 5- 10 minutes.
- Place white chocolate into a tall plastic glass.
- Immediately pour hot champagne reduction over white chocolate. Let it sit for about 1 minute.
- Emulsify with an immersion blender.
- Transfer the ganache into a flat container and cover with plastic wrap to contact. Refrigerate for 6-8 hours.
How to Make Strawberry Confit
- In a small saucepan, cook the strawberry puree over medium heat until it reaches 40 °C (104°F).
- Mix granulated sugar and pectin NH, and add it to the strawberry puree.
- Cook for 2 minutes, then add a pinch of citric acid and mix well.
- Remove the strawberry confiture from the heat. Transfer into a piping bag and let cool slightly on the countertop. Once cooled to room temperature, refrigerate it for a few hours (or overnight).
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 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 piping 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 (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 them cool on the baking mat with the baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar size.
How to Assemble Macarons
- Place the champagne ganache into a piping bag with a piping tip.
- Pipe some ganache on the bottom shell.
- Pipe strawberry confiture in the middle of the ganache.
- Top macarons with another shell.
- Place macarons into an airtight container and refrigerate for 8-12 hours.
Notes
Get all ingredients and tools ready before baking.
Use good-quality chocolate.
Nutrition
Serving: 1macaron | Calories: 118kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 0.2mg
