Ingredients:
- 250g (9 oz) High-quality white chocolate, finely chopped
- 60ml (1/4 cup) Champagne or sparkling wine
- 45ml (3 tbsp) Heavy cream (36% fat)
- 15g (1 tbsp) Unsalted butter, room temperature
- 50g (1/2 cup) Gold sanding sugar or edible gold luster dust
- 100g (1 cup) Fine almond flour, sifted
- 100g (3/4 cup) Confectioners' sugar
- 75g (2 large) Egg whites, room temperature
- 75g (1/3 cup) Granulated sugar
- 2g (1/4 tsp) Black gel food coloring
- 120g (1/2 cup) Dark chocolate ganache
- 1 Edible gold ink marker
Instructions:
- Heat heavy cream and reduced champagne in a small saucepan until simmering. Pour over chopped white chocolate, let sit for 2 minutes, then stir until smooth. Whisk in butter, cover with plastic wrap, and chill for 2 hours until firm.
- Sift almond flour and confectioners' sugar. In a separate bowl, whisk egg whites to soft peaks, adding granulated sugar until stiff and glossy. Fold dry ingredients into the meringue until the batter reaches a lava-like consistency. Add black food coloring.
- Pipe 1-inch circles onto a baking mat. Tap tray to release air and let sit for 30 minutes until a skin forms. Bake at 150°C (300°F) for 15 minutes.
- Once cool, sandwich macaron shells with dark chocolate ganache. Use a gold edible marker to draw clock faces pointing to midnight. Scoop and roll the chilled truffle ganache into balls and coat in gold sanding sugar.