Ingredients:

  • 125g Super-fine Almond Flour
  • 125g Powdered Sugar
  • 90g Aged Egg Whites (approx. 3 large eggs), room temperature
  • 110g Caster Sugar
  • 1/4 tsp Cream of Tartar
  • 1 drop Gold or Pale Yellow Gel Food Coloring
  • 150g High-quality White Chocolate chips
  • 50ml Heavy Cream
  • 60ml Champagne or Prosecco (reduced to 15ml)
  • 15g Unsalted Butter, softened
  • 1 tsp Edible Gold Luster Dust
  • 1 tsp Vodka or Lemon Extract

Instructions:

  1. Sift the almond flour and powdered sugar twice through a fine-mesh sieve into a large bowl to ensure a smooth shell surface.
  2. In a stand mixer, whip aged egg whites and cream of tartar until foamy. Gradually add caster sugar while continuing to whip until stiff, glossy peaks form.
  3. Perform the macronage: Fold the dry ingredients into the meringue in three stages using a 'J-fold' technique until the batter reaches a lava-like consistency that flows in a ribbon.
  4. Transfer batter to a piping bag with a 1/2-inch round tip. Pipe 1.5-inch circles onto baking sheets lined with silicone mats. Tap pans firmly 5 times to release air bubbles.
  5. Rest the shells at room temperature for 45 to 60 minutes until a non-sticky skin forms on the surface.
  6. Bake at 300°F (150°C) for 14–16 minutes until the feet are set and shells do not wobble. Let cool completely.
  7. Prepare ganache: Simmer champagne in a small saucepan until reduced to 1 tablespoon. Heat heavy cream and pour over white chocolate; stir until smooth. Mix in the champagne reduction and softened butter. Chill until pipeable.
  8. Pipe ganache onto half of the shells and sandwich with the remaining shells. Mix gold luster dust with vodka and brush a festive stroke across each macaron top.