Champagne Macarons
Champagne macarons are an elegant dessert that combines the classic French macaron with the refreshing taste of champagne. The champagne-infused filling is exceptionally creamy and perfectly complements the traditional almond-based macaron shells. This dessert is an ideal choice for festive occasions, special dinners, or as a thoughtful gift.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients. Sift the almond flour and powdered sugar together in a bowl to remove any lumps.
2
Beat the egg whites until stiff peaks form. Gradually add the granulated sugar, continuing to beat until the meringue is glossy and holds stiff peaks.
3
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, as this will deflate the meringue.
4
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper.
5
Let the macarons rest for 30 minutes to allow a skin to form on the surface before baking.
6
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
7
Melt the white chocolate, then stir in the heavy cream until smooth and creamy.
8
Add the champagne to the white chocolate cream, and mix well until you have a firm but soft creamy filling.
9
Once the filling is even, put it in the refrigerator for 10-15 minutes to solidify slightly.
10
Once the macarons have cooled, pipe the creamy filling onto one half of each macaron, then top with the other half.
11
Refrigerate the finished macarons for at least 1-2 hours to allow the flavors to meld together.
