Sydney and I wanted to create a macaron flavor that screams Valentine’s Day. In the past we generally have a small amount of champagne left over, not enough for a glass, but I detest wasting. I thought champagne raspberry macarons would be a perfect marriage. Valentine’s day is still a couple weeks away so we needed to purchase a bottle of champagne, no need to worry about waste we created a few more recipes with champagne and each of us had a glass ( it would be a disservice if we didn’t verify the quality of the champagne). Choose your favorite rose champagne; you are most likely going to want to have a glass or two.
For the macaron shells:
- 185 grams egg whites, divided in half, at least 1 day old separated
- 2 grams egg white powder, optional & helpful
- 195 icing sugar
- 165 almond finely ground
- Rouge colourant, about a dash
- 30 grams dried dehydrated raspberry powder
- 59 grams water
- 190 grams sugar
- 1 vanilla bean, scraped for seeds keep skin
- 10 grams super fine sugar
- 92 grams egg white, about 2.5 eggs white10 grams super fine sugar
- 3 drops raspberry essence
Prepare your mise en places.
Mise en place for the meringue.
In a food processor add the almond flour and icing sugar, pulse until combined, add and pulse the raspberry powder until fine and combined.
Divide the egg whites between two measuring jugs. Pour 1 jug of egg whites into the bowl of your mixer.
In a small pot over low heat, combine sugar, vanilla skin, and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat boil to softball stage ( 113 to 116 degrees C/235 to 240 degrees F). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush, if needed.
In the bowl of an electric mixer, with the whisk attachment, place the eggs whites and egg white powder on medium low speed until foamy. Add the cream of tartar (if not using a copper bowl), increase the speed to medium, and beat until soft peaks, add vanilla seeds, raspberry essence, sugar and begin to slowly add super fine sugar to the egg whites. Whisk egg whites to medium firm peaks.
With the mixer running, pour the hot sugar syrup in a thin stream over the fluffed egg whites. Beat until the egg whites are stiff and glossy. Do not overbeat your meringue or it will be too dry. The meringue should resizable VERY shiny whipped cream texture, as my daughter says.
Add a third of the meringue to the almond mixture, give it a quick fold to break some of the air, keep folding till the meringue mixture is mixed into the almond and then fold another third of the meringue into the batter, continue to fold till there are no white streaks. Now add the last third of meringue to the batter fold till thick, shiny and ribbons fall from the spatula. Continue to fold fully until you obtain a batter that falls back on itself after counting to 10. There is no magic. Test a small amount on a the counter: if the tops flatten on its own you are good to go. If there is a small beak, give the batter a couple more folds
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto silpats or parchment paper lined baking sheets.
Let the macarons sit out for about 1 hour to make sure the shells develop a skin and are slightly dull in color. A well-made macaron features a crinkly “foot” on the bottom of each shell. Let the piped batter rest for 30 to 60 minutes, and then rap the sheets on a tabletop to help them set properly. And stack two baking sheets together, so the delicate cookies are sitting atop a double-or even triple-thick baking pan.
Preheat the oven to 300 F.
Reduce the heat to 280ºF.
Bake for 15 to 20 minutes, depending on their size.
Bake the macarons for 5 minutes, then quickly open, turn the pan, and close the oven. Bake them for another 5 minutes and open and close the oven again. Continue to bake the macarons until the tops are rounded and firm and a craggy ridge, the foot, has formed around the base, about 5 more minutes (check the macarons after a couple minutes, as the baking time will vary by oven).
Slide the silpat off the hot baking pan and onto a cooling rack and set aside until the macarons are cool.
If you have trouble removing the shells, gently twist the macaron and peel the silpat from the macaron. (Do not pull).
Champagne-Raspberrycrème fraiche cream:
- 170 grams/ 3/4 cup Crème fraiche, very cold
- 170 grams/ heavy cream, very cold
- 23 grams powder sugar
- 15 grams/1- Tablespoon Champagne
- 3 to 4 drops raspberry essence
- 2/ 56 grams egg whites
- Pinch of salt
- 10 grams/34-Tablespoon of super fine sugar
Prepare your mise en place.
Place the bowl of a standing mixer along with the whisk attachment in the freezer ½ hour before preparing the filling.
In the very cold bowl place cold crème fraiche and heavy creme, begin to whip to a very soft peak.
Continue to whisk on medium high speed, slowly add powdered sugar, raspberry essence and champange till stiff peaks form, be careful to not go to far and break the filling.
In a copper bowl whip egg whites (on medium low speed), a pinch of salt and cream of tartar till foam appears, and then increase the speed to medium. When medium peaks start to form slowly add the sugar and increase the speed to medium high and whisk till firm peaks form.
Fold the egg whites into the champagne crème mixture.
Prepare a piping bag with tip of choice and pipe filling onto 1 macaron and than sandwich with another macaron.
Sydney and I could not believe the taste of these Valentine Macarons; the raspberries with champagne filling is pure palate magic!