Champagne Macarons

Macarons are already known for being a fancy treat, so why not combine them with an upscale drink for the perfect all-in-one indulgence? Get as creative as you like for the decorations, and you could serve these for any wedding, bridal shower, or girl's night.

Using a champagne reduction to make the filling captures the flavor best, and I highly suggest you don't skip this step.

🥘 Ingredients

Vanilla Macaron Shells

• Almond Flour - To make the sifting process easier, always use a brand of almond flour that is extra-fine. I recommend Bob's Red Mill, Anthony's, or King Arthur.
• Confectioners' Sugar - Powdered sugar is a key ingredient in macarons and contributes to the well-loved tender texture + the flavor and sweetness.
• Egg Whites - For best results, age your egg whites in the fridge in a container covered with plastic wrap with some holes poked into it for 24 hours. Then, let them warm to room temperature.
• Vanilla - While you could leave out the vanilla extract, I enjoy the extra bit of flavor that it adds.
• Cream of Tartar - This secret ingredient helps to create a stronger meringue.
• Sugar - Regular granulated sugar is combined with the egg whites to create your meringue.
• Gold Sugar Sprinkles (optional) - I used these for decoration, but you could design these macarons however you like.

Champagne Reduction

• Champagne - You could use any variety or brand of champagne, prosecco, or sparkling wine. Cooking it on the stovetop will give it a concentrated flavor and reduce the alcohol content.

Champagne Buttercream

• Butter - Butter is best for making buttercream when it is between 68-70°F (20-21°C). Use unsalted butter if preferred, but salt helps to keep the frosting from being overly sweet.
• Confectioners Sugar - Adding powdered sugar to your butter is what thickens it for a good piping consistency (plus, it makes it sweet).
• Vanilla - Pure vanilla extract adds an extra layer of flavor.
• Salt - A tiny pinch of salt will balance everything out and help to reduce sweetness. Add more to taste.
• Champagne Reduction - Not only will this add flavor, but you will use it to thin the frosting to your desired consistency.

👩🏻‍🍳 How To Make Champagne Macarons

Be sure you reduce the champagne first so it has plenty of time to cool before you need it for the buttercream. You will need a small saucepan, a mixer, a sieve, a spatula, a kitchen scale, piping bags and tips, and some baking sheets.

This recipe will make 20 assembled macarons.

Make the Champagne Reduction

Step 1: Heat the champagne. Pour ½ cup (118 milliliters) of champagne into a small saucepan (photo 1) and bring it to a simmer over medium-high heat.

Step 2: Simmer. Once simmering, reduce the heat to medium and let the champagne simmer (photo 2) for about 10 minutes or until it has reduced by half.

Step 3: Cool. Remove the saucepan from the heat and allow the champagne to cool completely (photo 3) while you make the macarons.

Make the Macarons

Step 4: Add the flour and sugar. In the bowl of your food processor, add 125 grams of almond flour and 125 grams of confectioners' sugar (photo 4).

Step 5: Mix and sift. Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl (photo 5). Set aside.

Step 6: Begin making the meringue. In your stand mixer bowl, add 100 grams of egg whites (photo 6) then use the whisk attachment to beat at medium speed until foamy (photo 7).

Step 7: Add cream of tartar. Add ¼ teaspoon of cream of tartar and keep beating until you have soft peaks.

Step 8: Mix in sugar. Very gradually add 80 grams of granulated sugar while continuing to mix (photo 8).

Step 9: Add your extract. Once all the sugar has been incorporated, add ½ teaspoon of vanilla extract (photo 9) and continue mixing at medium-high speed until you have stiff peaks (photo 10).

Step 10: Begin folding. Scoop ⅓ of the whipped egg mixture into your flour mixture (photo 11) and use a rubber spatula to gently fold it in until it is combined.

Step 11: Repeat. Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time, and gently folding in between each addition.

Step 12: Reach the right consistency. After the last bit of the egg mixture has been added, continue gently and slowly folding the macaron batter until the batter falls from the spatula in ribbons (photo 12). *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.

Pipe the Macarons

Step 13: Transfer to a piping bag. Once you have reached the perfect consistency, transfer the batter into a piping bag fitted with a round tip (or a storage bag with the corner cut off).

Step 14: Pipe. Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles (photo 13), making sure to space them at least ½-inch apart from each other.

Step 15: Remove the air bubbles. Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.

Step 16: Add sprinkles. Sprinkle with gold sugar sprinkles (photo 14) if desired.

Step 17: Let them rest. Allow the macarons to rest on the counter at room temperature for 30-60 minutes or until they are dry to the touch and no longer tacky.

Step 18: Preheat. While the macarons are resting, go ahead and preheat your oven to 300˚F (140˚C/Gas Mark 2).

Step 19: Bake. Once ready, bake the macarons for 15-18 minutes, or until the macarons don’t move if you tap on them slightly.

Step 20: Cool. Remove the macarons from the oven (photo 15) and cool on the baking sheet completely before removing them.

Make the Champagne Buttercream

Step 21: Add the butter. In a large mixing bowl, add ½ cup (113.5 grams) of butter (photo 16).

Step 22: Cream the butter. Use a hand mixer or stand mixer to beat at medium speed for 3 minutes until the butter is light and fluffy.

Step 23: Combine. Add 1¾ cups (210 grams) of confectioners' sugar, ½ teaspoon of vanilla extract, and a pinch of salt (photo 17) and mix until thoroughly combined.

Step 24: Add champagne. Pour in a small amount of your 1-2 tablespoons of champagne reduction (photo 18) and mix until combined. Keep adding more of the champagne reduction until you meet your desired consistency.

Step 25: Mix. Beat at medium-high speed for another minute until smooth (photo 19).

Assemble the Macarons

Step 26: Transfer to a piping bag. Scoop the buttercream into a piping bag with a round tip (or a storage bag with the corner cut off).

Step 27: Pipe the buttercream. Take one cooled macaron shell and pipe some buttercream into the center (photo 20). Place a second macaron shell on top and gently press them together, forming a sandwich.

Step 28: Repeat. Repeat this process with your remaining macaron shells and champagne buttercream.

Step 29: Chill the macarons. For best results, place the macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve.

💭 Angela's Pro Tips & Notes

• Use your favorite champagne. You can make these macarons using any variety of champagne, prosecco, or sparkling wine. I actually made them using Moscato d'Asti, which is a sparkling wine. 
• Try some piping tips. While you can use a storage bag with the tip cut off, I recommend using a piping bag. I used a Wilton #12 for piping my macarons and an Ateco #829 (a large open star tip like Wilton 1M, but much larger) for the filling. 
• Reduce the champagne for more flavor. You could absolutely make your champagne buttercream by using the champagne straight from the bottle and skipping the reduction process. However, reducing the champagne first causes it to become more flavorful.
• Don't rush the meringue. Making your meringue could take several minutes. Don't rush it. Keep mixing until you have reached stiff peaks. When you lift the whisk out of the bowl, it should stick straight up and not droop down at all.

🍫 Use a White Chocolate Ganache Filling

I use this filling in some of my other macaron flavors like toasted coconut macarons. Grab 1⅓ cup white chocolate chips (or chopped white chocolate), ½ cup of heavy cream, and 1-2 teaspoons pure vanilla extract or condensed champagne (reserve some from making the macaron shells).

Step 1: Melt. Combine the white chocolate and heavy cream in a small bowl and microwave on high for 1 minute. Remove and set aside for 5 minutes.

Step 2: Combine. Add the vanilla extract or condensed champagne, stir until all the white chocolate is melted, then set in the fridge while baking the macarons.

❓ Can Kids Eat Champagne Macarons

Since these macarons use a champagne reduction, it is safe for kids to eat. When heated, most of the alcohol cooks out of the champagne in this reduction. Plus, only a small amount is used to make the filling.

🥡 Storing

Place baked macaron shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.

If assembled, place your macarons into the fridge in an airtight container for up to 4 days.

Freezing

Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.

To freeze assembled macarons, allow them to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer.

When ready, allow the macarons to thaw in the fridge for a few hours.

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