Blanc (Champagne) Macarons
I’m rather proud of these delightful and quite indulgent Blanc (Champagne) Macarons. They’re something special! (Try them with the Bleu and Rouge Macarons!)
Ingredients (makes 15 macarons):
3.5 ounces almond meal
3.5 ounces Powdered Sugar
2 large egg whites
3.5 ounces granulated sugar
3 tablespoons water
2 1/2 gelatin leaves
1 1/4 cup Champagne
1 1/2 tablespoon granulated sugar
Line two baking sheets with parchment paper.
In a food processor, combine almond meal and Powdered Sugar. Process until well-blended, and a fine consistency. Set aside.
In the bowl of an electric stand mixer, combine egg whites. Whisk on high speed until stif peaks form.
Meanwhile, heat sugar and water in a small saucepan, stirring occasionally, until sugar is dissolved. When syrup reaches 230°F (110°C), pour carefully in a steady stream into the egg whites, still beating on high speed until completely incorporated.
In a large bowl, gently fold meringue into almond meal mixture until well-blended. Spoon mixture into a piping bag, and pipe 30 macarons onto prepared baking sheets. Leave at room temperature, for one hour.
Preheat oven to 285°.
Bake macarons at 285°, for 20 to 25 minutes. Remove from oven and remove from baking sheets; let cool completely.
Soak gelatin leaves in a bowl of cold water.
In a medium saucepan pour 1 cup Champagne. Stir in sugar and heat gently over medium heat. When sugar is dissolved, remove from heat. Squeeze water out of gelatin leaves and stir into the hot Champagne mixture. Gently pour in remaining Champagne into the mixture and pour into a large plate. Chill in the refrigerator, 3 hours.
Assemble two macaron halves with about 1 ½ teaspoon Champagne jelly. Repeat until you have 15 macarons. Chill until serving time.
Serve Blanc (Champagne) Macarons with Champagne or coffee.