Hey there, fellow dessert lovers!
Get ready to elevate your sweet game! I’ve got a fun treat for you today.
I’m sharing my recipe for mulled wine macarons. Yes, you heard that right—macarons with a cozy, festive twist!
These little beauties are not only gorgeous but bursting with warm, spiced flavors. Perfect for holiday gatherings or just to treat yourself!
Let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
For those avoiding alcohol, the spiced red wine can be replaced with pomegranate juice or cranberry juice mixed with mulling spices. This maintains a similar flavor profile while making the recipe alcohol-free. Adjust the amount of added sugar if using unsweetened juice. White chocolate can be substituted with dark chocolate for a richer flavor and lower sugar content. Use the same amount, but reduce the added sugar slightly to balance sweetness. Ground almonds can be replaced with ground hazelnuts or cashews for those with almond allergies. This substitution maintains the texture and provides a similar nutritional profile. Use the same quantity, but be aware that it may slightly alter the flavor of the macarons.
| Preparation Time | 30-60 minutes |
| Cooking Time | 12-14 minutes |
| Total Time | 18-24 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 30-40 g
- Fat: 130-150 g
- Carbohydrates: 230-250 g
Ingredients
- 100 ml spiced red wine
- 1 tablespoon mulling spices
- Half of a fresh orange
- 300 grams white chocolate
- 1 gram oil-based food coloring (red or pink), optional
- 125 grams ground almonds
- 150 grams icing sugar
- 100 grams room temperature egg whites
- 100 grams white sugar
Step 1: Prepare the Mulled Wine
Begin by combining red wine, mulled spices, and sliced orange in a saucepan.
Stir the mixture quickly to ensure everything is well combined.
Heat the mixture over medium heat, monitoring the temperature with a thermometer.
Let the wine boil if you prefer a non-alcoholic result, as the alcohol begins to vaporize at 172°F (78°C).
Once ready, turn off the heat, cover the saucepan completely, and let the wine sit for at least a few hours to infuse its flavors.
Step 2: Strain and Warm the Wine for Ganache
After letting the mulled wine set, use a fine mesh strainer to remove all spices and orange slices.
Next, warm up the spiced wine once more, preparing it to be combined with white chocolate for the ganache.
Step 3: Prepare the Ganache
Pour the warm spiced wine over melted white chocolate in three parts.
Stir with a rubber spatula after each addition, starting in the center and increasing circles towards the bowl’s side.
Ensure you stir quickly and press the spatula down to combine well.
Add oil-based food coloring to your preference.
Emulsify the mix using an immersion blender until smooth.
Transfer the ganache into a flat container, cover it with plastic wrap touching the surface, and refrigerate for 6-8 hours until it develops a creamy consistency.
Step 4: Make the Macaron Shells
In a mixing bowl, sift together almond flour and powdered sugar, then set aside.
In the bowl of a stand mixer, add room-temperature egg whites.
Start whisking on low speed, gradually adding sugar one tablespoon at a time.
Add food coloring as desired.
Increase the speed to medium-high and whip the mixture until stiff peaks form, taking about 10-15 minutes.
Add dry ingredients and start folding the mixture until it drips down from the spatula “like lava,” then transfer into a pastry bag with a round tip.
Pipe macaron shells onto a baking mat, tap the baking sheet a few times to release bubbles.
Let the shells rest until they’re dry to the touch.
Step 5: Bake and Pair Macaron Shells
Preheat the oven to 275°F (134°C) and bake the macaron shells for 12-14 minutes, adjusting as necessary based on your oven.
Remove from the oven and let them cool completely on the baking mat before removing and pairing similar-sized shells.
Step 6: Assemble the Macarons
Once both ganache and macaron shells are ready, transfer the ganache into a pastry bag with a round pipping tip (e.g., Ateco 847).
Pipe the ganache onto the flat side of the macaron shell, then sandwich it with another shell.
Place the filled macarons into an airtight container.
Refrigerate for 12 hours to mature the flavors before enjoying.
This resting phase is essential to achieve the perfect texture.
