These Champagne Macarons are a delightful treat that combines the elegance of champagne with the sweetness of macarons. They make for a perfect dessert for special occasions.
Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites, room temperature. 1/4 cup granulated sugar. 1/4 tsp cream of tartar. 1/4 tsp champagne extract. A few drops of pink food coloring optional. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 2 tbsp champagne, chilled.
Instructions: Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets. Pulverize 1 3/4 cups powdered sugar and almond flour in a food processor. Pulse until finely chopped and thoroughly mixed. Lightly beat the egg whites until frothy in a large mixing bowl. After adding the cream of tartar, beat the mixture until soft peaks form. While beating, gradually add the granulated sugar and beat until stiff, glossy peaks form. If desired, add food coloring and champagne extract. To incorporate, gently mix. Over the egg white mixture, sift the almond flour mixture. Gently fold together until a smooth, lava-like batter is achieved. Take care not to blend too much. Spoon the batter into a piping bag that has a round tip attached. Leaving space between each, pipe tiny rounds onto the baking sheets that have been prepared. To get rid of air bubbles, tap the baking sheets against the counter. To form a skin, let the macarons sit at room temperature for approximately half an hour. Bake for 15 to 18 minutes, or until the macarons are set and the tops are firm to the touch, in a preheated oven. Make the champagne filling while the macarons are cooling. Softened butter should be beaten until creamy in a mixing bowl. Add 1 1/2 cups of powdered sugar gradually while mixing. Once the filling is smooth and fluffy, add the chilled champagne and continue beating. After the macarons cool fully, carefully take them off of the parchment paper. Sort them into pairs based on size. Gently pipe a tiny bit of the champagne filling onto a macaron shell, then cover it with another. Continue after all of the macarons. Before serving, put the assembled macarons in an airtight container and chill for at least 24 hours. This lets the flavors develop and the macarons get more sophisticated. Enjoy your Champagne Macarons after serving them!
Prep Time: 45 minutes
Cook Time: 15-18
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