Non-Alcoholic Punch Macarons
Macarons are one of the most famous desserts in French confectionery and can be prepared in many variations. This punch version is non-alcoholic, making it enjoyable for everyone, while the refreshing fruity flavor of the punch and the creamy texture of the chocolate create a perfect dessert. The light, fruity filling and the crispy macaron shells create a special harmony, making this macaron a perfect choice for a festive dessert.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift together the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar until you have a shiny, stable meringue.
2
Gently fold the almond flour mixture and lemon zest into the meringue until the batter is smooth and homogenous. Be careful not to overmix, or the macarons will not rise properly.
3
Using a piping bag, pipe even-sized circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are slightly crisp on the outside and still soft on the inside.
5
For the filling, heat the heavy cream, then pour it over the finely chopped white chocolate. Stir until completely melted.
6
Add the punch syrup to give it a slightly fruity flavor. Mix well, then let cool until thickened.
7
Once the chocolate cream has thickened, use a spoon or piping bag to fill one half of the macarons with the cream, and place another macaron shell on top to form a sandwich.
8
Place the finished macarons on a plate and let them rest in the refrigerator for a few hours to allow the flavors to meld.
