Red Wine French Macarons – Homemade macarons made with a splash of red wine and filled with a red wine buttercream. Basically the greatest dessert ever!
I am so excited about this post! I just love French wines, cheeses, recipes, etc so getting to share some of my new favorites with everyone is quite exciting! With Bastille Day around the corner on July 14th, it’s the perfect reason to try a new wine, salt, or cheese straight from France. I decided to make Red Wine Macarons with a bit of Beaujolais-Villages in them for my Bastille Day festivities to share with friends over a great glass of French wine!
I was able to try four different wines this time from two different regions in France, Beaujolais and Loire. Two of the wines were Georges DuBoeuf which were the wines from the Beaujolais region in eastern France. The Beaujolais-Villages 2015 is a light red that has notes of berries and is very light on the palate. It pairs very well with many foods due to it’s versatility such as salmon and burgers. It is best served lightly chilled. The other Georges DuBeoeuf wine was the Pouilly-Fuissé 2015, a chardonnay with hints of almonds, peaches, and pears. It as a lovely structure and fits well with most foods.
The other two wines were from Saget la Perrière in western France. The first was their Marie de Beauregard Vouvray 2015, an incredible Chenin Blanc with an initial chalk expression followed by a pear, honey, and lemon. It’s a sweet wine with a nice silky texture. The other was the Marie de Beauregard Chinon 2015, a cabernet franc that balances fruity flavors with woody notes very well.
Personally, I think my favorite ended up the Beaujolais-Villages 2015, I do love red wines and it had such exquisite flavors. It was the perfect choice for the macarons too!
Along with the wines, I was able to try two cheeses and two different salts! The cheeses were from Ile de France in the northern region of France. St. Andre was a superb “heavenly” triple cream cheese that is as rich as butter which pairs wonderfully with Loire Valley wines and both sweet and savory foods. The other cheese was St. Agur, an intense blue cheese made with cow milk instead of goat milk, giving it an unparalleled creaminess. Best on steaks, salads, and potatoes.
The La Baleine sea salts were a kosher salt sourced from the Mediterranean Sea and the other was a grey sea salt from Guerande in northwest France. The kosher salt is the purest sea salt on the market and can be used in any recipe that calls for kosher salt. The grey sea salt can be used as any fine salt, but with a stronger flavor. It’s preferred by many chefs because of the natural flavors that come out when it is used in cooking and baking. Both La Baleine salts are very meaningfully produced with a strong focus on being environmentally friendly and sustaining the important balance of flora and fauna on their geographically protected preserve.
All of these products can be found at many stores in America at surprisingly low prices which makes them the perfect additions to your Bastille Day festivities or to any meal that you want to take to a whole new level.
As for the macarons I whipped up, this was only my second time actually making macarons! I had wanted to try them for years but sadly, there just are not any places around here that sold them so my friend and I finally made them for her birthday a few weeks back and they were so good! I’ve been so excited since then to try making other fun flavors. I love how versatile, yet elegant they are!
Red Wine French Macarons
- 1 cup almond flour
- 3/4 cup confectioners’ sugar
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 3 tbsp red wine (I used Beaujolais-Villages 2015)
- 1/2 tsp vanilla extract
- Pink food coloring (optional)
- 3 tbsp butter (softened)
- 1 cup powdered sugar
- 2 tsp heavy cream
- 1 tbsp red wine
- 2 large pastry bags
- Extra large piping tip
- Medium piping tip
- Into a medium bowl, sift almond flour and confectioners’ sugar thoroughly twice.
- In a large stand mixer bowl with a whisk attachment, add in egg whites and mix until frothy. Slowly add in granulated sugar and cream of tartar. Whip until there are hard peaks. Add in red wine and food coloring and continue to mix on low until combined. The amount of food coloring you use is up to you and how deep you want the color to be!
- Sift in the almond flour and confectioners’ sugar mixture to the egg white mixture. Use a spatula to fold in the almond flour/confectioners’ sugar. Continue to do this until well combined but DO NOT OVER MIX. To test, drop batter and and if the edges still appear after 10 seconds, then mix a bit more and try again. If the edges do not appear, then the batter is ready to go.
- Transfer batter into a pastry bag with the extra large piping tip.
- On a baking sheet lined with parchment paper, pipe out 1.5 inch rounds. They should be at least 1.5 inches away from each other.
- Tap baking sheet a few times to a hard surface to pop any bubbles inside to macarons to avoid cracking in the oven.
- Let the macarons dry for 20-30 minutes before baking.
- Heat the oven to 300°F and then bake for 17-19 minutes. The macarons are done when you can easily remove one of the tray.
- Let cool for 10 minutes before transferring to a wire rack to continue cooling.
- While the macarons are cooling, start on the frosting. In a large bowl, whip butter using a mixer. Add in the powdered sugar, heavy cream, and red wine and continue to whip until well combined.
- Transfer frosting to a pastry bag with the medium piping tip. Fill the inside of half of the macarons before placing the remaining macarons on top of the filled macarons.