How to Make Mimosa Macarons with Champagne Butter Cream
Brunch. Such a positive word, emotional even.
It implies waking at your leisure, meeting people you care about and gorging 50 percent more than a normal meal, because hey—it counts as two right? And we all plan to actually burn the calories considering we have the rest of the day. Well, we’ll get to that after the food coma nap. And a House of Cards binge watching session. OK, let’s just schedule the calorie-burning thing for tomorrow.
It was with this mindset that we collaborated with Ashley Khawsy from Smash Bakes to invent a boozy macaron and make it simple enough for anyone who’s not a professional baker to create.
You’ll find the weight of ingredients in grams, because we highly recommend using a scale for measurement.
Here’s what you’ll need to make 35 macarons or 70 shells:
Orange Macarons:
- 144g of Egg Whites (No yolk!, preferably aged one day)
- 115g Almond Meal (blanched if you don’t want speckles)
- 230g Powdered Sugar
- 72g Granulated Sugar
- 1/4 tsp orange extract or 1 tsp dried orange zest
- Pinch cream of tartar
Champagne Butter Cream:
- 1 stick Unsalted Butter
- 2 cups Powdered Sugar
- 3 tbsp Champagne or to taste, you drunkard
Clutch Equipment To Have:
- Food Processor or Blender
- Stand Mixer
- Piping Supplies
- Silpat Macaron Mat
For full instructions, check out the video!
