Champagne Macarons

• Refrigerated

  • 2 1/2 (75 g egg whites, large

• Pasta & Grains

  • 1 batch Macaron shells, plain

• Baking & Spices

  • 1 pinch Salt
  • 1/2 cup Sugar

• Dairy

  • 16 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup Champagne

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1 batch of plain macaron shells
• 1 cup champagne
• 2½ large (75 g) egg whites
• ½ cup sugar
• pinch of salt
• 16 tbsp unsalted butter, room temperature

Directions

• Prepare the macaron shells and let cool. Set aside.
• In a medium sauce pan, bring the champagne to a boil. Let simmer for 10 minutes, or until reduced to ¼ cup. Set aside and let cool.
• In the bowl of a stand mixer (or other heat-resistant bowl), combine the egg whites, sugar, and salt. Set over a small pot of simmering water, whisking constantly. Bring to 160F and then remove from the heat. Beat on medium-high speed with the whisk attachment until cooled to room temperature and stiff peaks have formed, about 8 minutes. Reduce the speed to medium and then add the butter, 2 tbsp at a time, only adding more after the rest has been incorporated. The frosting may start to look soupy or curdled, but just keep beating and it will eventually become fluffy again.
• With the mixer on low, add the reduced champagne one tbsp at a time, allowing each to be incorporated before adding the next. If the frosting starts to separate, keep beating and it will eventually come back together.
• Transfer the frosting to a piping bag and pipe onto the flat side of half of the macaron shells. Top with a second shell and gently press together so that the frosting reaches the edges. Refrigerate overnight before serving.

Nutrition