Ingredients

Strawberry Champagne Ganache

• 300g strawberries (wash and hulled)

• 25g granulated sugar

• 300g high quality white chocolate

• 125ml rosé champagne, prosecco, sparkling wine

• pink food coloring

Macarons

• 200g ground almond flour

• 200g icing sugar

• 75ml water

• 200g granulated sugar

• 80g + 80g egg whites

• pink food coloring

Preparation

Step 1:

Make strawberry champagne ganache the day before.  In a blender, process strawberries and sugar in a blender to make a coulis.  Heat the coulis in a saucepan over medium heat.  Place white chocolate in a bowl.  Make sure the pieces are small for the chocolate to melt fast and even.  Pour the hot coulis through a fine sieve over the chocolate.  Add champagne last.  Wait a few minutes to let the chocolate melt on its own and then mix with a spatula so that ganache is smooth.  Place in container and refrigerate overnight.  

Step 2:

Here are the technical steps of making macarons.  First step is called the tant pour tant: mix equal parts of ground almond flour and icing sugar in a food processor to create a fine powder.  Sift through a fine or drum sieve.  This step should not be skipped because it gives you a smooth batter that will result in a lump-free and shiny shell.  

Step 3: 

Make the Italian meringue.  In a saucepan, bring water and sugar to a boil.  In the meantime, gently beat 80g egg whites to soft peaks.  Increase the speed once the temperature of the syrup reaches 105˚C (220˚F).  When the syrup reaches 115˚C remove from heat and pour the syrup in a thin stream into the beaten egg whites.  Continue to beat the egg whites for another 10 minutes or until the mixture has cooled down.  

Step 4:

Combine the almond flour mixture (tant pour tant) with the remaining egg whites to make a paste.  Now its time to add the color to your macarons.  Depending on your preference add a couple of drops and work the paste until desired shade.

Step 5:

Incorporate the meringue into 3 stages to the almond paste.  First stage is to loosen up the paste.  Then add the rest into 2 stages.  

Step 6:

Fill a piping bag with an 8mm nozzle and batter.  Line baking tray with a silicone mat.  If you don't have a silicone mat you can use parchment paper and place small dots of batter underneath the paper so that it is secure on the baking tray.  Pipe out small rounds with space between them, about the size of a walnut.  Tap bottom of tray to let any bubbles escape.   

Step 7:

Let the shells dry for 30 minutes at room temperature.  This step is called Croûtage (drying time).  This will create a crust and when cooked, the moisture of the shell will lift without cracking the surface.  If you want to know if your macarons are ready to go in the oven, lightly brush the top of one and if it doesn't stick to your finger they are ready. 

Step 8:

Preheat the oven at 300˚F.  Bake for 15 minutes.  Turn off the oven and open the oven door to let the macarons dry for another 20 minutes.  Let cool on a baking rack. 

Step 9:

Assemble the macarons.  Using a piping bag, fill the macarons with the strawberry ganache on one side and then assemble with the remaining macaron.  Place the macarons for an hour in the refrigerator.