Since I first started to make Macarons I fell in love with this light dessert. I have already so many of them that I have became an expert. I made Macarons for local fundraising and bake sale and my daughter’s school events and more. What I like about this dessert is that I can experiment with different flavors and textures which I am very much enjoy doing.
Today I am going to share with you one of my Macarons recipes that is made using an Italian meringue technique and for my filling and I decided to use pink Moscato sparkling wine which gives a butter cream a nice tingling flavor.
For about 60 Macarons’ shells you will need:
• 110 grams egg whites divided
• pinch of sugar
• 150 grams powdered sugar
• 150 grams almond flour
• 150 grams granulated sugar
• 50 ml water
• 1 teaspoon grind freeze dry strawberries
• pink gel food coloring
• candy thermometer
To prepare the shells: Sift your almond flour with powdered sugar and set it aside. In sauce pan mix water with sugar and cook it on medium until it starts bubbling then stop stirring then use only the silicon brush to brush the sugar crystals and let it cook until temperature reaches 244F.
When the temperature of the syrup gets closer to 244F turn stand mixer on medium and start beating 50 grams of egg whites with a pinch of sugar until it forms soft picks. Slowly add hot syrup into egg white mixture and increase the speed to high. Beat it until it increases in size and build hard picks.
Add another 50 grams of egg whites into almond flour and powdered sugar and combine it together until it is all moist and looks like paste. Gradually add almond paste to the beaten egg whites , stir evenly until the batter gets thicker in consistency.
Then add the pink gel food coloring and ground freeze dry strawberries.
Pour your batter into a pastry bag and pipe circles about 1 1/2 ” inch in diameter on baking sheet covered with parchment paper or special silicon macarons’ mat. Tap baking sheet few times against the counter to break the air bubbles. Then let shells rest for about 30 minutes or until they build a hard crust.
Bake Macarons’ shells for 12-15 minutes or until they will get crisp and shiny. Get sheet out the oven and transfer shells into the cooling rack.
Pink Moscato Butter cream
• 1 cup pink moscato
• 4 cups powdered sugar
• 1/2 cup salted butter
• 1/2 cup unsalted butter
• 1 cup vegetable shortening
• pink jell food coloring
Place powdered sugar into standing mixer. In small sauce pan bring Champagne/Moscato to boil then turn the temperature down and continue to simmer for about 8-10 minutes. It will decreases in it volume. Pour hot champagne into the sugar and start whisking it together until smooth for about 4 minutes. Then add butter and shortening and beat first on medium and then on high until it will become fluffy and glossy.
Using pastry bag, pipe champagne butter cream on the macarons shell and cover it with another. refrigerate your macarons for at least 12 hours before serving. Enjoy!