Susan Palmer

Chambord Margarita Macarons

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Ingredients

For the macarons:
• 100 grams egg whites, room temperature
• 30 grams granulated white sugar
• 200 grams confectioners sugar
• 120 grams almond meal
• gel food coloring of your choice (I used a combination of pink, yellow and green for this shade)
For the filling:
• 1 cup confectioners sugar
• 1 stick unsalted butter, room temperature
• 1/4 teaspoon salt
• 1 1/2 tablespoons lime juice
• 1 tablespoon tequila
• 1/2 tablespoon Chambord

Instructions

For the macarons:
1. Using your stand mixer with the whisk attachment, whisk together the egg whites and white sugar on low (#3 setting) for 2 minutes or until the egg whites start to foam.
2. Increase the speed to the #5 setting and whip for another 2-3 minutes. At this point more air will incorporate into the egg whites.
3. Finally, increase the speed to #7-8 and whip until a stiff peak forms about 2-3 minutes more. This is also the best time to add the gel food coloring.
4. Using a food processor, place the powdered sugar and almond meal in the bowl and pulse for 45 seconds.
5. Transfer to a large mixing bowl and add the egg whites. This is one of those times we are not concerned with deflating your whites. Fold in the whites, mixing well – about 50-60 times until everything is fully incorporated. The batter should look like lava at the end.
6. Transfer to a prepared piping bag and have 2 baking sheets lined with parchment paper nearby.
7. Pipe the batter onto the baking sheet. The best way to pipe is to pipe straight down and then do a little swish with the tip. Move on to the next one quickly.
8. Once everything is piped. Tap the baking sheet hard against your counter to get any air bubbles out and let it sit in a cool space (not any place humid) for at least an hour. You are looking for a shell to form over the macaron.
9. After sitting, heat your oven to 300 degrees.
10. Bake one tray at a time for 14 minutes, rotating halfway through,
11. Let cool completely.
For the filling:
12. Clean the bowl of your stand mixer and replace the whisk attachment with the paddle.
13. Add the confectioners sugar and butter and mix on medium low speed until combined.
14. Pour in the salt, lime juice, tequila and chambord and mix on high until the buttercream is light and airy and doubles in volume - about 2-3 minutes.
15. Transfer to a piping back.
16. Flip half the macaron shells over and pipe the filling in the center of each shell. Carefully press the top of the macarons down on the filling so it pushes out to the sides.
17. Macarons are best served if they can mature for 24 hours in the refrigerator prior to serving. Bring to room temperature before serving and store any extras in the fridge in an airtight container.