Elizabeth Street Café’s Champagne Heart Macarons

Recipe By: Ashely Ginsberg

Ingredients

  1. 1 ½ cups almond flour

  2. 3 cups powdered sugar

  3. 4 egg whites

  4. ⅓ cup sugar

  5. ¼ tsp salt

  6. ¼ tsp cream of tartar

  7. ¼ tsp meringue powder

  8. 15 drops soft pink gel coloring

  9. 5 egg whites

  10. 1 cup sugar

  11. ½ tsp salt

  12. 9 oz butter

  13. Champagne extract (to taste)

  14. 1 lb raspberries

  15. ½ cup sugar

  16. 1 pinch salt

Step By Step

1️⃣ Preheat

  1. PREHEAT oven to 260ºF.

2️⃣ Sift

  1. SIFT almond flour and powdered sugar.

3️⃣ Set

  1. SET UP a piping bag with a 802 tip.

4️⃣ Put

  1. PUT egg whites in your mixer bowl with the whisk attachment.

5️⃣ Whip

  1. WHIP the egg whites on medium high until they’re foamy and then slowly add the sugar.

6️⃣ Whip

  1. WHIP to a stiff meringue and then add your color.

7️⃣ Fold

  1. FOLD the dry mixture, in two batches, into your meringue. When folding, you’re looking for the mixture to be smooth and shiny. When you lift up with a spatula, it should drip in a steady stream but still have some structure.

8️⃣ Pour

  1. POUR the batter into your piping bag.

9️⃣ Print

  1. PRINT a heart template for the macarons. Take a half sheet tray, put your template down and then a piece of parchment paper over.

🔟 Pipe

  1. PIPE the macarons onto the baking sheet.

11. Bake

  1. BAKE for 20-25 minutes.

12. Place

  1. PLACE the egg whites, sugar and salt in a mixing bowl and set over simmering water.

13. Whisk

  1. WHISK constantly until the sugar dissolves and the mixture is warm.

14. Remove

  1. REMOVE from heat and whisk on high until stiff peaks and the mixture cools down.

15. Switch

  1. SWITCH to your paddle attachment and beat on medium high and slowly add small pieces of butter.

16. Add

  1. ADD Champagne extract to taste, once butter has been incorporated and cooled down. Put buttercream in a piping bag and set aside to use later.

17. Put

  1. PUT all ingredients in a pot.

18. Bring

  1. BRING to a boil and then let boil for 3 minutes or until thick.

19. Remove

  1. REMOVE from heat, cool and then place in a piping bag.

20. Match

  1. MATCH up the cooled macarons.

21. Pipe

  1. PIPE around the edge on one side with buttercream and then fill in the middle with jam.

22. Take

  1. TAKE the other macaron and sandwich the two together.

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