Berry Sangria Macaron has all the flavor of the drink that shares it’s name. These macaron have strawberries and blueberries in the shells and white wine buttercream in the middle. They have great sangria flavor in a delicate cookie.
I can’t believe the Fourth of July is in a few days. Can you? I hoped we could go somewhere away from fireworks. I know. That seems rather un-patriotic, but you see, we have this dog. Our newest addition we adopted May of last year. I see some of you shaking your heads. You know where this is going.
So, we adopted this new puppy last May. I say puppy but she’s not really a puppy. She’s more like 18 months to 2 years old. But we call her puppy because she’s so much younger than our other dog, Missy. Missy is about 12 or maybe 13 by now? That’s the thing with adopting dogs, you don’t REALLY know how old they are. And that’s okay.
You also don’t really know what they’ve bee through or what has happened to them. Especially if they’re a stray like our Luna was. She escaped the streets of Puerto Rico to live here in the States. She was scared and insecure. Luna was cowering under the legs of one of the volunteers when I saw her. We were looking for another black lab mix and she was one of two. When I saw her, I knew we had to take her home.
I knew she would be a good dog. And if we didn’t bring her home I also knew it would take a while for her to get adopted. There was another from the same pack there and it took him several more weeks to get adopted. He was shy and insecure, too.
Little did we know the adventure we would have when she came home with us. She was afraid of the hubs. At one point, I thought was going to attack him. She was fine with him until he took a shower in the morning and then she didn’t recognize him. But she and I had words that day and she’s learning he’s not going to hurt her ever.
Fast forward a few weeks and someone in the neighborhood set off a few fireworks for Memorial Day. Now, Missy has no issues with fireworks at all. She just paces around the couch when there’s thunder. That’s about it. But Luna? She hears the pops from the firing range and starts to pant and stress. We had no idea what was going on the first time it happened. We almost took her to the emergency vet because we were afraid something was wrong with her.
But she started to calm down and it started to click that it was fireworks or the firing range that cause these episodes. Like I said, you never know what you’re going to get when you adopt and animal; especially a stray. We tried to prepare for the Fourth of July, but nothing could have prepared us for that. We even gave her doggy Xanax and it did nothing to help calm her down. I wound up spending half the night laying in the closet floor listening to calming sounds on my phone with her.
Hence why I hoped we were going somewhere for the Fourth. I know it’s going to be rough for all of us. And it will be a late night, but it will be worth it. Because she is a great dog! She gets a little excited every now and them. And she tries to be a lap dog at a moment’s notice. Bus she’s full of love and has such a funny personality. She HAS to be where everyone else is. She loves to get kisses and rolls on her belly for rubs all the time.
Yes, I realize this story has nothing to do with these cookies except for the fact that I’m sharing them for our Red White and Blue recipe event which is prompted by Independence Day. And Independence Day is known for large amounts of fireworks. Which means sleepless nights for us every time someone sets them off.
That’s the full circle.
And it’s summer time which is typically sangria season. Hence these berry sangria macaron. They have dried strawberries and dried blueberries in the shells and white wine buttercream filling. They really do taste like sangria! I was amazed, for sure. But then again, I shouldn’t be. All the other macaron recipes have come out almost exactly the way I’ve wanted.
However, I was bit concerned as this is the first time I’ve split the meringue and made two types of shells. I didn’t know how that would come out, but I think they look great and taste awesome. So, you be the judge on how well they came out!
Yes, I know the tops are a little wrinkled. The dried blueberries were not as dry as I had hoped. And, well, there’s that I seem to forget the temperature of the oven thing I’ve been dealing with. For the last 4 batches, I’ve messed 2 of them up setting the oven to 300 instead of 325. So, make sure it’s set to 325 when you make these berry sangria macaron for your Fourth of July.
Berry Sangria Macaron has all the flavor of the drink that shares it's name. These macaron have strawberries and blueberries in the shells and white wine buttercream in the middle. They're have great sangria flavor in a delicate cookie.
Ingredients
- 4 ounces almond meal
- 7 ounces powdered sugar
- 1 ounce freeze dried strawberries
- 1 ounce freeze dried blueberries
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 1/2 teaspoon organic Nielsen-Massey lemon extract
- 1/2 cup softened butter
- 1 1/4 to 2 cups powdered sugar
- 1 to 2 tablespoons white wine or Moscato
Instructions
- Pulse the 3 1/2 ounces powdered sugar and 2 ounces almond flour together with the freeze dried strawberries in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside. Pulse the remaining powdered sugar and almond flour together with the freeze dried blueberries in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Divide the meringue into two bowls. Sift 1/3 of the strawberry mixture into half of the meringue. Continue folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) Repeat with remaining meringue and the blueberry mixture.
- Transfer the batters to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling.
- For the buttercream:
- Cream the butter with the powdered sugar together in a medium mixing bowl and beat until combined. Add one tablespoon of wine and continue to beat until the mixture is light, fluffy, and no longer grainy. If the buttercream is too thick, add more wine, a little at a time, until it reaches your desired texture.
- Place the filling in a piping bag fitted with a plain tip (or glam it up and use a star tip like I did) and pipe the filling onto one shell, almost to the edge. Top with another shell and allow to rest before serving.
Red White and Blue Recipes
- American Pride Cookies by Jolene’s Recipe Journal
- Berry Sangria Macaron by A Kitchen Hoor’s Adventures
- Cherry Berry Buckle Cake by Cookaholic Wife
- Firecracker Marshmallow Pops by Family Around the Table
- Firecracker Roll by A Day in the Life on the Farm
- Patriotic Pudding Firecrackers by Daily Dish Recipes
- Patriotic Red, White, Blue Cupcakes by Girl Abroad
- Patriotic S’mores Brownies by Amy’s Cooking Adventures
- Red White and Blue Burger Bites by Cindy’s Recipes and Writings
- Red, White, and Blue Chia Puddings by Culinary Adventures with Camilla
- Red, White and Blue Fruit Salad by Simple and Savory
- Red, White, and Blue Popcorn by Hezzi-D’s Books and Cooks
- Red, White, & Blue Ricotta Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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