Sparkling Rosé Macaron Stacks

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with round tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, and then mix together until evenly combined.
6. Mix 41 grams of egg whites with food coloring until well combined.
7. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites and food coloring mixture into the center of the dry mixture. Fold together until blended. The finished mix will be paste-like. Set aside.
8. For the sugar syrup:
9. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
10. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
11. Add a drop of lemon juice or dash of cream of tartar to stabilize, AND THEN continue whisking.
12. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
13. Watch the sugar syrup closely.
14. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
15. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of the mixing bowl into the meringue until thoroughly combined.
16. Increase the mixing speed to medium high and whisk sugar and meringue together until glossy and stiff peaks form and the mixing bowl has cooled to room temp. (The meringue should keep its form.)
17. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
18. Continue folding the batter in a circular motion, going around the edges of each bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula, slowly but steadily.
19. **Be careful not to over-mix**
20. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
21. Transfer batter to the prepped piping bag.
22. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
23. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
24. *Tap the macarons on the counter three times to release air bubbles.
25. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
26. Before placing the macs in the oven, let them rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
27. Preheat oven to 305 degrees F.
28. Once dry to touch, place the macarons in the middle rack of the oven.
29. Feet will form halfway through the baking process.
30. Bake for 12-14 minutes.
31. Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
32. Once macarons are completely cool, gently remove from parchment paper/silpat.
33. Repeat same steps to bake the remaining macaron batter.
34. Once cooled completely, they’re ready to assemble.

Rosé infused Frosting (dairy free)

• Wash the mixing bowl, then mix shortening/butter, powdered salt, lemon zest and rosé and pink coloring in a stand mixer until incorporated.
• Transfer filling to a piping bag fitted with tip 1M and set-aside until ready to decorate.

Rosé bottle icing decorations:

• Whisk half the warm water and meringue powder together in a mixing bowl using the whisk attachment until stiff peaks form.
• Stir in icing sugar whisking until well incorporated and a thick toothpaste consistency.
• Divide the icing into two separate bowls.
• Color one of the bowls of icing pink and keep the other white.
• Transfer half of the thick pink icing to a tipless bag and seal closed.
• Thin the remaining pink icing with a drop of water at a time until flood consistency then transfer to a bag and seal closed.
• Thin the white icing with a drop of water at a time until flood consistency, then transfer to a bag and seal closed.
• Print off a small 1″ image of a champagne bottle. Place a piece of parchment paper over the top.
• Outline the shape of the bottle with thick pink icing. Flood all but the label with the thinned pink icing. Allow to set for 5 minutes, then fill in the remaining areas with flood white icing.
• Set aside and let dry for at least 2-3 hours.
• Once dry, paint with edible gold. Then write “2020” on the label using an edible food pen.
• Set aside until ready to assemble.

Macaron stack assembly:

• Pipe a rosette of frosting on the top of the macaron shell. 
• Top with second macaron shell.
• Repeat steps, piping a rosette of frosting on the top of the second shell, then top with a third macaron shell. 
• Pipe a few stars of frosting on the top of the 3rd macaron shell and garnish with the rosé bottle decorations and edible glitter.
• Repeat steps for all macaron stacks.
• Transfer to fridge to mature for at least 8 hours or up to 24.
• Allow to come to room temp (about 15 minutes) before serving.