Cook Time 1 1/2 hours | Makes 80 filled macarons
(plus 2-3 hours cooling time, piping all the shells may also take some time)
Dazzle your guests with these champagne macarons. Trust us, you will need all 80 of them!
- 265g Icing Sugar
- 265g Almond Meal
- 265g Caster Sugar
- 65g Water
- 95g Egg Whites (A)
- Pinch Cream of Tartar
- 4 drops Yellow Gel Colour
- 100g Egg Whites (B)
- QS Cornflakes, crushed
- QS Gold Metallic Powder
- 50g Champagne or Sparkling Wine
- 42g Caster Sugar
- 70g Bulla Cream 35% Fat
- 20g Liquid Glucose
- 400g Callebaut Milk Chocolate
- 35g Inverted Sugar
- 67g Unsalted Butter, room temperature
Using a pencil, mark circles 3cm in diameter onto a sheet of baking paper. Flip the baking paper over and place on top of an aluminium tray.
Combine the icing sugar and almond meal in a KitchenAid Food Processor. In a medium saucepan, cook the water and sugar to 118°C (245°C).
Whisk the egg whites (A) and cream of tartar in the bowl of a KitchenAid Stand Mixer.
When the sugar syrup reaches 118°C, pour the sugar syrup over the softly whipped egg whites to make an Italian meringue. Pour the mixture down the side of the bowl, ensuring it doesn’t hit the whisk. Continue to whisk until the meringue cools to 50°C(122°F). Add 4 drops of the yellow colouring to the meringue and mix to combine.
Place the egg whites (B) and sifted icing sugar and almond meal in a large bowl. Mix with a spatula to form a relatively firm paste. Incorporate half of the meringue into the almond paste mixture and mix together before folding in the remaining meringue. Combine until the mixture is supple and shiny, being careful not to over-mix.
Transfer the mixture to a disposable piping bag fitted with a 10mm piping tube. Pipe the macarons onto the previously drawn out circles (3cm in diameter). Tap the tray on your bench to level out the macarons. Sprinkle the crushed cornflakes over the macarons.
Bake at 150°C (302°F) for 5 minutes, then turn the oven down to 140°C (285°F) and continue to bake for approximately 10 minutes. Allow to cool. Brush the macarons with gold metallic powder.
Bring the champagne to a boil. Add the sugar and bring to a boil again.
In a separate saucepan, boil the cream and glucose.
Place the inverted sugar and milk chocolate in a bowl and pour the boiling champagne over the chocolate mixture. Emulsify with a stick blender.
Pour the boiling cream and glucose mixture over the chocolate and combine with a stick blender. Allow to cool to 34 ̊C.
Incorporate the butter and emulsify again with a stick blender. Cover with plastic wrap touching the surface of the ganache. Leave at room temperature for 2-3 hours. Once firm, transfer to a disposable piping bag fitted with a 12mm round nozzle and pipe the ganache onto the macaron shell. Place another shell on top and gently press down. Repeat this until you have completed your macarons.
Recipe and Images from Chocolate by Kirsten Tibballs, published by Murdoch Books.