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Alcohol-free punch macarons served
Refreshing punch flavoured alcohol-free macaron

Alcohol-Free Punch Macarons

Author: Flavelo
Recipes Cakes and Desserts
The macaron is the 'hysterical prima donna' of confectionery. The secret to success is the stability of the egg white foam and the fineness of the almond flour. When the dough starts to rise in the oven, but the top has already dried and crusted, the steam escapes at the bottom: this creates the famous 'foot'. This punch version evokes the pink sweet treat, but without alcohol, so anyone can enjoy it.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 10 servings
🔥 Calories 180 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Kitchen scales (essential!)
  • Sieve
  • Electric whisk or stand mixer
  • Piping bag with round nozzle
  • Silicone mat or baking parchment

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Nuts (Almond)

Instructions

1 ✓

Blitz the almond flour and icing sugar together in a food processor, then sieve into a bowl. Discard any larger pieces.

Tip: The secret to a smooth, shiny surface is multiple sieving. Larger almond grains make the macaron bumpy.
2 ✓

Start whisking the egg whites. When they begin to whiten, add the caster sugar in three parts, and whisk into a stiff, glossy meringue.

Tip: The foam is ready when it stands on the whisk ('bird's beak' shape), and doesn't fall out if you turn the bowl upside down.
3 ✓

Fold the almond mixture and lemon zest into the foam. Here comes the 'macaronage': use a spatula to smooth the batter against the side of the bowl, then fold back, until it flows like lava.

Tip: The consistency is right if you can draw a figure of eight with the batter flowing from the spatula without it breaking.
4 ✓

Fill a piping bag and pipe 3-4 cm discs onto the baking parchment. Tap the tray firmly on the table a few times to release air bubbles.

Tip: Tapping helps smooth the top too.
5 ✓

Let stand at room temperature for 30-45 minutes until a skin forms on top (it shouldn't stick to your finger when touched).

Tip: This step is essential! This 'lid' forces the dough to rise upwards during baking and grow a foot.
6 ✓

Bake at 150°C (no fan if possible) for 12-15 minutes. Let cool completely on the paper before removing.

Tip: The bottom is still sticky when warm; if you pry it off now, it will tear.
7 ✓

For the ganache, heat the cream, pour over the broken white chocolate, let stand for a minute, then stir until smooth. Mix in the punch syrup and finely chopped cherries.

Tip: Chill the cream so it is of a spreadable consistency.
8 ✓

Fill the macarons: pipe cream onto one shell and stick another on top.

Tip: Macarons are best the next day, when the shell has softened slightly from the filling's moisture.

Recipe FAQ

Why did the top crack?
You didn't rest it enough before baking, so a skin didn't form on top, or the oven was too hot.
Why has it no foot?
Either you over-whisked the foam, or over-mixed the batter (macaronage), letting the air escape.

Ingredients

  • 150 g almond flour (ground almonds)
  • 150 g icing sugar
  • 3 egg whites (room temperature)
  • 50 g caster sugar
  • 20 ml punch syrup
  • 5 g lemon zest (grated)
  • 50 ml double cream
  • 100 g white chocolate
  • 20 g dried cherries (or tinned, drained)