Macarons that have a fruity tang tick every box for me, and if there is a kick of alcohol in the filling then I am all over them! These Peach Bellini macarons are little bites of pure, unadulterated indulgence.
I use my standard macaron recipe (which can be found here), into which I normally add a little fruit powder.
However, this time I used flavoured icing sugar (Peach Bellini flavour) that I bought from Sugar & Crumbs. I must say, it is a wonderful product, adding natural flavour – and intensity – to both the shells and the buttercream filling.
I simply replaced the standard icing sugar in the recipe with the flavoured icing sugar, and it really does give a beautiful flavour to the shells.
I coloured the shells with just a little food colouring: here I used orange and purple – purely for the fun of it.
Once I had cooked the shells, I dipped them into melted white chocolate and sprinkled over some dried raspberries (one of my go-to ingredients!), leaving them to set before filling.
A wickedly indulgent Bellini buttercream filling!
For the filling, I beat equal weights of soft unsalted butter with the flavoured icing sugar, along with a little amount of orange food colour and, crucially, Prosecco: just enough to give the alcohol flavour I wanted in the buttercream.
As buttercream can split or curdle when you add liquid to is, I beat in a little more of the cooled melted white chocolate.
Proportion-wise, for this batch I used 2 egg whites (which was just under 80g for these particular eggs), and for the filling I used:
- 100g soft unsalted butter
- 100g Sugar and Crumbs Peach Bellini icing sugar
- 50ml Prosecco
- 50g melted and cooled white chocolate