Tokaji AszĂș Macarons
The macaron is a French dessert that originated in the late 18th century. Variations made with sweet wines, such as the Tokaji AszĂș-filled macaron, add a special flavor to the dessert. The sweet, aromatic taste of Tokaji AszĂș perfectly complements the macaron cream, making this dessert a perfect choice for any wine lover.
Ingredients for this recipe
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Preparation Steps
1
Prepare all the ingredients. Sift the almond flour and powdered sugar into a bowl to remove any lumps.
2
Whisk the egg whites until stiff peaks form. Gradually add the granulated sugar, continuing to whisk 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 batter.
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 piped macarons rest for 30 minutes to allow a skin to form on the surface. This is crucial for the characteristic 'foot' to develop during 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
Prepare the Tokaji AszĂș cream: heat the heavy cream in a saucepan over medium heat. Add the white chocolate and stir until melted and smooth.
8
Once the chocolate is completely melted, remove the pan from the heat and stir in the Tokaji AszĂș wine. Mix well, then refrigerate the cream until firm enough to pipe.
9
When the cream has chilled, whip it with an electric mixer until light and fluffy. Return the cream to the refrigerator for 10 minutes to firm up further before using.
10
Pipe a generous amount of the Tokaji AszĂș cream onto the flat side of one macaron shell, then top with another shell to create a sandwich.
11
Let the assembled macarons rest for 1-2 hours, or preferably overnight, in the refrigerator to allow the flavors to meld and mature.
