Aren’t these Strawberry & Rosé Wine Macarons pretty?
Have you been afraid to make French macarons? I’ll show you exactly how the batter should look for macaron success and I’ll tell you about the special ingredient I use to get a bold strawberry flavor in the filling. The strawberry flavor is enhanced with an infusion of rosé wine.
Have you heard the saying, “rosé all day”? It’s a testament to the new-found popularity of dry rosé wine. I, for one, am glad rosé wine is having a moment. It means that there is a large and diverse selection of really great rosés to choose from in my local state store (I live in PA, don’t ask). It’s my drink of choice all summer.
Unfortunately, for a number of years rosé wine got a bad rap. I think it was mostly due to the wild popularity of pink zinfandel wine. Remember that? You may be a fan of pink zinfandel, no biggie. But it is a sweeter wine that tastes nothing like a dry rosé.
I’m a big fan of rosé wine with food because it not only pairs well with pizza, tomatoes and grilled fish, but also many desserts, especially fruit desserts.
You’ll often find rosé wine described as having a strawberry flavor. So when I wanted to make a strawberry flavored macaron for spring, I decided to infuse the filling with rosé wine. The main problem I had to overcome was getting enough flavor from both the strawberries and the wine into the buttercream filling.
Fresh strawberries are so delicious to eat because they are super-juicy. While that’s a good thing when you want to eat a fresh berry, it’s a problem when you want to infuse strawberry flavor into a dessert. I had the same problem when I made my Strawberry Hand Pies. In that case I roasted the strawberries to concentrate the flavor.
I considered using roasted strawberries in the macaron filling, but I wanted a very fresh strawberry flavor. Recently I had been playing around with freeze dried strawberries for a cake recipe and thought they might be just the ticket for the macaron filling.
Freeze dried strawberries are simply berries with all the moisture removed. They’re not cooked, so they have a fresh flavor, and they have no added sugar or other ingredients.
I ground the freeze dried strawberries into a powder and mixed them into the buttercream. I love the bold strawberry flavor they add to the filling.
Now, how to infuse the buttercream with rosé wine? Unlike, say, rum or limoncello which have a concentrated flavor, rosé wine has a delicate flavor. Adding just a splash of rosé wine wouldn’t bring enough flavor, but adding more would certainly make the filling runny. The simple solution was to reduce the wine from a full cup down to 1/4 cup to concentrate the flavor.
I know I say this each time I make a new macaron recipe, but these Strawberry & Rosé Wine Macarons might be my new favorite.
Watch the recipe video to see how to make Strawberry & Rose Wine Macarons.
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