Red Sangria Macarons

40 cookies

Pastry Chef Jessica Buscher (IG @jessicabuscher)

Ingredients for Red Sangria Macarons:

  • 185 g. almond flour
  • 180 g. powdered sugar
  • 5 g. salt
  • 70 g. egg whites
  • 185 g. sugar
  • water (as needed)
  • 75 g. egg whites
  • 1 tbsp. sugar
  • coloring (as needed)

Method for Red Sangria Macarons:

  1. Preheat the oven to 325°.
  2. Sift together your almond flour, powdered sugar, and salt.
  3. Mix in the 70 grams of egg whites and your coloring until fully combined. Add 185 grams of sugar and just enough water in a small pot to get a wet sand consistency. Cook to 245°.
  4. While the sugar is cooking, whip the 75 grams of egg whites and 1 tablespoon of sugar to medium-stiff peaks. Stream the sugar syrup into the egg whites and whip on high speed until you get a stiff and shiny meringue.
  5. When the outside of the mixing bowl is cool to the touch, stop the mixer and fold the meringue into the almond flour paste. Fold the meringue until it is fully incorporated and the batter slowly flows from your spatula, be careful not to over-mix.
  6. Using a round piping tip, pipe your batter onto silpat mats. Gently tap your sheet tray to release air bubbles and let macarons rest to form a skin for about 5 minutes.
  7. Bake for 12-14 minutes, rotating halfway through. Let cool completely before removing from the tray and filling.

Ingredients for Italian Buttercream (approx 1 Qt):

Method for Italian Buttercream:

  1. In a pot, combine the 108 grams of sugar and 31 grams of water, bring to a boil, and cook to 250F. While the sugar is cooking, whip the egg whites and 17g of sugar to medium-stiff peaks.
  2. Once the sugar has reached 250F, remove it from the heat and stream it into the egg whites—whip to stiff peaks.
  3. Once the meringue has cooled, add soft butter and salt; once all the butter has been well incorporated, mix in the 25 grams of Red Sangria. You can use more or less based on your taste preferences.

Ingredients for Red Wine Reduction:

  • 375 ml. red wine
  • 200 g. sugar

Method for Red Wine Reduction:

  1. Add the red wine to a pot and bring to a simmer. Let simmer until the wine has reduced by half. Add sugar and let the wine continue to simmer. The wine should start to thicken up into a syrup consistency. Once the red Wine has started to thicken, remove it from the heat and let it cool. The wine will thicken more as it cools down. Store in an airtight container.


  1. Pipe the buttercream onto one shell. In the center of the buttercream, add a drop of the red wine reduction. Sandwich the cookie together and drizzle with some white chocolate. Decorate with dried oranges and strawberry powder.