Ingredients:

  • 150g super-fine almond flour
  • 150g powdered sugar
  • 110g egg whites, room temperature
  • 100g granulated sugar
  • 2g cream of tartar
  • 2 drops gold gel food coloring
  • 100ml champagne or sparkling wine
  • 200g white chocolate chips
  • 60ml heavy cream
  • 30g unsalted butter, softened
  • 5g edible gold luster dust
  • 5ml clear vanilla extract or vodka
  • 1 black edible food marker

Instructions:

  1. Sift the almond flour and powdered sugar together twice through a fine-mesh sieve. Discard any large almond bits to ensure a smooth shell surface.
  2. Beat the egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar one tablespoon at a time, increasing speed to high until stiff, glossy peaks form.
  3. Gently fold the dry ingredients into the meringue using a circular motion (macronage). Stop when the batter reaches a lava-like consistency that flows off the spatula in a continuous ribbon.
  4. Pipe 1.5-inch circles onto a baking mat or parchment paper. Tap the tray firmly 5 times on the counter to release air bubbles.
  5. Let the piped shells rest for 40 minutes at room temperature until a skin forms and they are no longer sticky to the touch.
  6. Bake at 300°F (150°C) for 15 minutes. Let cool completely before removing from the baking surface.
  7. Simmer champagne in a small saucepan until reduced to 2 tablespoons. Melt white chocolate with heavy cream, stir in the champagne reduction and butter to create the ganache. Chill until firm enough to pipe.
  8. Pair shells, pipe filling onto one half, and sandwich together. Mix luster dust with vodka to paint gold accents and use the edible marker for clock-face designs.