Yield : 40 macarons
Ring in the new year with these champagne macarons! Filled with a champagne-infused buttercream they are the perfect celebration cookie.
- 1 batch of plain macaron shells (see recipe here)
- 1 cup champagne
- 2½ large (75 g) egg whites
- ½ cup sugar
- pinch of salt
- 16 tbsp unsalted butter, room temperature
- Prepare the macaron shells and let cool. Set aside.
- 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.
- 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.
- 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.
- 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
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