Red Wine Chocolate Ganache Macarons
Red Wine Chocolate Ganache Macarons combine a fluffy red wine whipped cream reduction with silky smooth chocolate ganache for a delicate treat.
Ingredients
- 75 g almond flour
- 75 g confectioners sugar
- 54 g egg whites one day old*, room temperature, divided in half
- Gel or powdered food coloring of your choice
- 75 g granulated sugar
- 19 g water
- ⅛ cup (30ml) red wine
- 1 cup cup (240ml) heavy cream 1/3 cup (78ml) set aside
- 3/4 cup (120g) 60% + dark chocolate , finely chopped or in discs
Instructions
for the red wine whipped cream (sans alcohol)
- In a small sauce pot, simmer the red wine and 3/4 (162ml) cup of the heavy cream until reduced and the taste and smell of alcohol is gone. Remove from the heat and let cool. Store until ready to use.
for the red wine whipped cream (with alcohol)
- No need to simmer the red wine with cream, simply add the red wine to the cream and whip up!
for the macaron shells
- Using the underside of a large sheet pan, line with a silicone mat or parchment paper. Prep a piping tip with a plain round tip.
- Sift the confectioners sugar and almond flour separately. Re-weigh after sifting to make sure you still have the correct amount. Combine in a medium sized bowl. Add the first half of egg whites (27g , and use a spatula to mix into a thick paste.
- In a stand-mixer bowl fitted with a whisk attachment, add the second portion of egg whites (27g). Whisk on low- medium low speed until egg whites are frothy.
- Simultaneous in a small pot, bring the water and sugar to a boil until it reaches 118C. Be careful not to splash any sugar-water on the sides of the pot to prevent crystallisation. If you do, use a small pastry brush dipped in cold water to brush down the sides of the pot.
- Set the mixer to slow, and slowly pour the hot sugar mixture into the whipping egg whites. Increase mixer speed to medium-high and add gel food coloring (go darker with the color since the meringue will lighten the finished color), and whip till soft peaks form and is no cooler than 122°F / 50°C.
- Fold the meringue into the dry ingredients in 3 parts. To fold, write the letter J with your spatula (through the center of the meringue and around, turning the bowl as you go) For the first addition, there's no need to be gentle as you want to fully incorporate the meringue. Add the second and third increments gently until no white streaks remain. Add more coloring if needed.
- Keep folding until you can write a figure-8 without the batter without it breaking. The batter should gently ribbon down. Fold slowly to prevent over mixing.
- Spoon the macaron batter into the piping bag. Hold the piping bag vertically and begin piping 3/4″ to 1″ round shells onto your sheet pan, spacing them about 1/2″ apart. Deflate any air by lifting the tray and gently tapping it on your work surface. Let rest for 30 minutes or until a skin forms on the surface.
- Preheat the oven to 325°F / 63°C and bake for 12 -15 minutes, or until the tops are set and don’t wiggle when you gently push them to the side. Remove shells from the oven and slide the parchment or Silicone mat onto a cool work surface. Cool completely.
make the chocolate ganache
- Place the chopped chocolate in a heat proof bowl and bring the remaining 1/3 cup (78ml) heavy cream to a light simmer. Pour over the chopped chocolate and stir to melt. Spoon into a piping bag and let cool.
to assemble
- Remove the macarons shells gently and match into pairs. Whip the chilled red wine whipped cream into stiff peaks, spoon into a piping bag, and pip a ring of cream using the tip of your choice. Pipe the cooled chocolate ganache into the center, and sandwich with the other macaron shell half.