Punch Macarons
Punch Macarons combine the classic French macaron shell with the refreshing flavors of punch syrup and white chocolate. The punch flavor adds a unique and special experience to the traditional macaron, making it a perfect choice for special occasions and festive desserts.
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 firm and glossy.
3
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, as this will deflate the mixture.
4
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
5
Let the piped macarons rest for 30 minutes, allowing a skin to form on the surface before baking.
6
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 punch syrup to the white chocolate ganache and mix well to create a stable, creamy filling.
9
Once the filling is smooth, refrigerate for 10-15 minutes to firm up slightly.
10
Once the macarons have cooled, pipe the punch ganache onto one half of the macaron shells, then top with the other half to create a sandwich.
11
Let the assembled macarons rest in the refrigerator for at least 1-2 hours to allow the flavors to meld.
