08 May Sweet Stella Macarons
Don’t you just love macarons, those sweet, delicate treats that are packaged so thoughtfully and almost look too cute to even eat? They bring us so much joy inside that we decided to come up with a recipe to make a batch that is infused with Stella Rosa wine! Try out our stellar recipe below!
Ingredients for macaron shells:
- 212 grams almond meal
- 212 grams confectioners’ sugar
- 82 and 90 grams of egg whites, divided
- 236 grams granulated sugar, plus extra
- 158 grams water
- Optional: food coloring
Ingredients for macaron filling:
- 1 cup Stella Rosa Imperiale Prosecco (or other Stella Rosa Imperiale wine)
- 2½ large egg whites
- ½ cup sugar
- Pinch of salt
- 1 cup (16 tablespoons) unsalted butter, room temperature
To make the macaron shells:
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Combine almond meal and confectioners’ sugar in a large bowl.
- Make a well in the middle and add 82 grams egg whites. Whisk until thoroughly combined and paste is thick.
- Attach a candy thermometer to the side of a small saucepan.
- Over medium-high heat, combine sugar and water. When the temperature hits 200 degrees Fahrenheit, add 90 grams of egg whites and a dash of sugar. Whip at a medium-low speed until soft peaks form.
- When the temperature reaches 248 degrees Fahrenheit, immediately remove from heat.
- Increase whipping mixer speed to medium and slowly drizzle syrup down the side of the bowl until fully incorporated. Increase mixer speed to medium-high and whip meringue until stiff peaks form.
- Gently fold one third of meringue mixture to bowl of almond and confectioners’ sugar mixture. Gently repeat with remaining meringue mixture until batter is smooth.
- Add a few drops of food coloring if desired.
- Pour batter into a pastry bag with a plain round tip. Alternatively, pour into a Ziploc bag and cut the corner off.
- Pipe rounds about 1¼ to 1½ inches in diameter on parchment paper-lined baking sheet. Keep them one inch apart from each other.
- Transfer baking sheet to oven and immediately lower the temperature to 325 degrees. Bake for 9-12 minutes.
- Remove from oven and allow them to cool for 5 minutes before removing from parchment paper and putting them on a cooling rack.
To make the macaron filling:
- Simmer Stella Rosa Imperiale wine over medium heat in a small saucepan for 10 minutes until it is reduced to ¼ cup. Remove from heat and let it cool completely.
- Combine egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. Keep whisking until mixture is 160 degrees Fahrenheit.
- Transfer to the bowl with a stand mixer and a whisk attached and beat on medium-high speed until stiff peaks form, about 8 minutes.
- Reduce mixing speed to medium. Add butter 2 tablespoons at a time.
- Add Stella Rosa Imperiale reduction 1 tablespoon at a time.
- Transfer to a piping bag and pipe a small spoonful onto half the macaron shells.
- Sandwich these with the other half of the macaron shells.
- Serve with a glass of Stella Rosa or store in an airtight container!
Don’t let the number of steps involved daunt you! Just read through the recipe first and you’ll see how simple it really is. No worries if your macarons don’t come out looking pastry-queen perfect – it’s the thought and the subtle but amazing Stella Rosa taste that makes it phenomenal. Try a batch and give it to Mom this Mother’s Day!
For more great gift and recipe ideas for Mother’s Day, visit Pinterest.