Champagne Macarons

23

Champagne Macarons

Yield : 40 macarons

Ring in the new year with these champagne macarons! Filled with a champagne-infused buttercream they are the perfect celebration cookie.

INGREDIENTS:

For the cookies
  • 1 batch of plain macaron shells (see recipe here)
For the filling
  • 1 cup champagne
  • 2½ large (75 g) egg whites
  • ½ cup sugar
  • pinch of salt
  • 16 tbsp unsalted butter, room temperature

23a

DIRECTIONS
  1. Prepare the macaron shells and let cool. Set aside.
  2. In a medium sauce pan, bring the champagne to a boil. Let simmer for 10 minutes, or until reduced to ¼ cup. Set aside and let cool.
  3. In the bowl of a stand mixer (or other heat-resistant bowl), combine the egg whites, sugar, and salt. Set over a small pot of simmering water, whisking constantly. Bring to 160F and then remove from the heat. Beat on medium-high speed with the whisk attachment until cooled to room temperature and stiff peaks have formed, about 8 minutes. Reduce the speed to medium and then add the butter, 2 tbsp at a time, only adding more after the rest has been incorporated. The frosting may start to look soupy or curdled, but just keep beating and it will eventually become fluffy again.
  4. With the mixer on low, add the reduced champagne one tbsp at a time, allowing each to be incorporated before adding the next. If the frosting starts to separate, keep beating and it will eventually come back together.
  5. Transfer the frosting to a piping bag and pipe onto the flat side of half of the macaron shells. Top with a second shell and gently press together so that the frosting reaches the edges. Refrigerate overnight before serving.

source :  joanne-eatswellwithothers

….. more MACARON RECIPES…..

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