Teresa's Recipes
Mulled Wine Macarons
Step into a world of festive indulgence with our Mulled Wine Macarons. These feather-light, holiday-inspired delights capture the soul-soothing warmth of a classic winter drink, magically encapsulated in a crisp yet chewy macaron. Each bite unveils a symphony of flavors - the comforting notes of cinnamon, cloves, and nutmeg dance harmoniously with the deep, intoxicating essence of mulled wine. A creation of the French patisserie, macarons have been loved since the 16th century. Our version brings a modern, seasonal twist to this timeless classic.
Ingredients
- 1 3/4 cups Almond flour
- 1 cup Powdered sugar
- 3 large Egg whites
- 1/4 cup Granulated sugar
- 1/2 teaspoon Red food coloring
- 1/2 cup Mulled wine
- 1/2 cup Unsalted butter, softened
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
Dietary Notes
- Servings: 24 macarons
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 110
- Fat: 6g
- Carbs: 12g
- Protein: 2g
- Sodium: 20mg
- Sugar: 10g
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a food processor, combine the almond flour and powdered sugar. Process until fine.
- In a large bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Stir in the red food coloring.
- Carefully fold the almond flour mixture into the egg whites until the batter is glossy and smooth.
- Fill a piping bag fitted with a round tip with the batter. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron.
- Bake for 15 minutes, or until set. Allow the macarons to cool on the baking sheets.
- While the macarons cool, simmer the mulled wine in a small saucepan until reduced by half. Let it cool.
- Beat the softened butter until creamy. Gradually add in the cooled wine reduction, cinnamon, cloves, and nutmeg, beating until smooth.
- Fill a second piping bag with the mulled wine buttercream. Pipe onto half of the cooled macarons, then sandwich with the remaining macarons.
Tips
- Make sure your egg whites are room temperature for best results in achieving stiff peaks.
- Be careful not to overmix your batter as it can cause the macarons to be flat and without their characteristic 'feet'.
- You can replace the mulled wine with non-alcoholic mulled juice for a kid-friendly version.