EMILYLAURAE.COM
Port Wine Ganache Macarons
Get the Recipe!
EMILYLAURAE.COM
Rich and flavorful Port Wine, folded into dark chocolate then piped onto macaron shells – a cozy, fall treat to accompany your beverage of choice.
Get the Recipe!
EMILYLAURAE.COM
Since there are so few ingredients in ganache, I’d highly recommend using quality chocolate as the flavors and textures will shine through!
Get the Recipe!
EMILYLAURAE.COM
A fun way to jazz up your macarons is to add some gel food coloring into your meringue before the macaronage process!
Get the Recipe!
EMILYLAURAE.COM
I prefer to use gel food coloring as liquid food coloring adds too much moisture to the meringue and the color is not as intense.
Get the Recipe!
EMILYLAURAE.COM
Once your macaron shells have baked and cooled completely, fill one half with ganache and sandwich with the other half.
Get the Recipe!
EMILYLAURAE.COM
Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming!
Get the Recipe!
EMILYLAURAE.COM
If you have the patience, place your macarons in the fridge overnight and enjoy the following day.
Get the Recipe!
EMILYLAURAE.COM
Enjoy along with a cup of tea or coffee for the ultimate treat!
Get the Recipe!
EMILYLAURAE.COM
Get the entire recipe by clicking the link below!
Get the Recipe!