Adding a splash of your wine to your macarons will be your absolute favourite dessert!
- 1 Cup Almond Flour
- 3/4 Cup Confectioner’s Sugar
- 2 Large eggs whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 3 tbsp Red Wine
- 1/2 tsp Vanilla extract
- Pink food colouring
- 3 tbsp butter, softened
- 1 Cup powdered sugar
- 2 tsp heavy whipped cream
- 1 tbsp red wine
- Into a medium bowl, sift the almond flour and confectioners’ sugar (do this twice)
- In a large medium bowl add in egg whites and miss until frothy. slowly add granulated sugar and cream of tartar. Whip until there are hard peaks. Add in the red wine and food colouring. Continue to mix on low speed, until combined.
- Sift in the almond flour mixture or the egg white mixture. Use a spatula to fold in the almond flour/confectioners’ sugar. Continue to do this until well combined (DO NOT OVERMIX).
- Transfer batter into a pastry bag with the extra lager piping tip.
- On a baking sheet lined with a parchment paper, pipe out 1.5-inch rounds. they should be at least 1.5 inches away from each other.
- Tap baking sheet a few times to a hard surface to pop any bubbles inside to avoid cracking in the oven.
- Let the macarons dry for 20-30 minutes before baking
- Heat the oven to 150’C and then bake for 17 – 19 minutes. The macarons are done when you can easily remove one of the tray.
- Let cool for 10 minutes before transferring to a white rack to continue cooling
- While the macarons are cooling start on the frosting. In a large bowl, whip butter using a mixer (or by hand). Add in the powdered sugar, heavy cream and red wine, continue to whip until well combined.
- Transfer frosting to a pastry bag with the medium piping tip. Fill the inside of half of the macarons before placing the remaining macarons on top of the filled macarons.