You will definitely spread some cheer with this French inspired Cookies and Cocktails theme. Sweet, light and delicate French Macarons paired with a French Kiss Champagne Cocktail…Cheers!!
- 1 ½ cups powdered sugar
- 1 cup almond flour (almond meal)
- 3 egg whites, at room temperature (can be aged up to 2 days)
- 1 Tablespoon raspberry liqueur (optional)
- Red food coloring
- ¼ cup granulated sugar
Chocolate ganache filling
- ½ cup semi-sweet chocolate or chips
- ½ cup heavy whipping cream
- 2 Tablespoons butter , cut into cubes
If almond meal is coarse, pulse with powdered sugar in a food processor. Sift mixture into a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy.
Beat in liqueur and food coloring. Gradually add in sugar one Tablespoon at a time and beat for a few minutes or until stiff peaks form, scraping bowl as needed.
Using a rubber spatula, gently fold in half of the almond mixture into the egg mixture. Add the remaining mixture and continue to gently fold (do not overmix).
Scoop batter into a piping bag fitted with a ½ inch tip. Pipe 1 inch circles onto baking sheets lined with parchment paper. Tap baking sheet on a flat surface couple of times to remove any air bubbles and let rest for about 15 minutes to allow the tops to harden slightly.
Preheat oven to 325 degrees F.
Bake 12-15 minutes rotating baking sheets halfway through baking. Cool completely.
If you don’t cool completely, the bottom sticks to the parchment paper and does not leave a flat surface. ( I took out some before it was cooled so you can see the results)
Match the same size cookies. Add ganache filling to the flat side of one cookie and top with the matching cookie.
(You can also fill cookies with butter cream, raspberry jam, caramel, etc).
Place chocolate in a bowl. In a saucepan, heat heavy cream to a simmer. Pour over chocolate and let stand for a minute to allow chocolate to melt. Add in the butter and stir until smooth. Chill in the refrigerator until thickened.
French Kiss Sparking Cocktail
- Fresh raspberries
- 1 oz. Chambord (raspberry liqueur)
- 1 oz. vodka (optional)
Add raspberries in the champagne glass. Muddle raspberries until slightly mashed but somewhat whole. Add Chambord, vodka and top with champagne. Garnish with mint.