These simple and decadent champagne macarons are filled with a light and creamy champagne buttercream. To make these macs really pop, I like to paint them with this fun edible gold paint. It adds a gorgeous sparkle that the camera just doesn't do justice!
These champagne macarons are also perfect for weddings, bridal showers, or just any party that needs a boozy treat! You might also like these champagne cupcakes!
I'll walk you through how to make homemade French macarons and give you all my tips and tricks for success!
Ingredient Notes
- Egg whites - I've recently started "aging" my egg whites and I've found it helps with my consistency. This is absolutely not necessary, but it's super easy to do so I recommend trying it out. Weigh out 100 grams of egg whites into a small bowl. Cover with plastic wrap and poke a few holes in the top. Place in the fridge for at least 24 hours but up to 3 days. Make sure to remove the egg whites from the fridge at least an hour before baking.
- Almond flour - If you've ever seen macarons that look bumpy, it's usually because the almond flour isn't ground finely enough. I love Bob's Red Mill for my almond flour because it's usually fine enough. But if you have lumpy almond flour you can also just pulse it in a food processor for a few seconds to break it up further. Sifting your dry ingredients is also super important for ensuring smooth macarons.
- Champagne - You can use any champagne, prosecco, or sparkling wine to make these macarons! Rosé would also work great!
- Edible gold paint - This is optional, but it's such a fun way to add some sparkle to these macarons!
Champagne Reduction
In a small saucepan, bring ½ cup champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to a little less than ¼ cup, about 10 minutes.
Set aside to cool completely. You want it room temperature or cold before adding it to the buttercream. You can let it cool in the fridge or make it up to 3 days in advance.
How to Make French Macarons
Sift together almond flour and powdered sugar into a large bowl and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
Line a large baking sheet with a silicone mat or parchment paper.
Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
*The macaron batter will look like photo 7 before banging out the excess air, and photo 8 afterwards.
Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
hand-painted macarons
This is a super easy and fun way to decorate your champagne macarons! You just need:
- Edible gold paint
- A couple drops of vodka
- Small food safe paintbrush
- On a small plate, mix together 1-2 drops of edible gold paint with 1-2 drops of vodka to thin it out.
- Once the macarons are fully cooled, carefully paint streaks on the macarons using a small food safe paintbrush.
- Allow the food coloring to dry for at least 10-15 minutes before filling the macarons.
Put the assembled champagne macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.
Or just eat them all immediately. You do you.
Macaron Tips & Tricks
Macarons can be tough so setting yourself up for success is key!
- Buy a kitchen scale if you don’t already have one! Macarons are incredibly finicky, so weighing all your ingredients is super important!
- Clean the mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you don’t, your meringue may not form).
- Use a super sturdy baking sheet that won't warp and conducts heat evenly! These Cuisinart baking sheets are my favorite for macarons! I have 6 of them lol.
- Invest in some silicone macaron mats! They aren’t expensive and they will make your life so much easier!
- Also invest in an oven thermometer! We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it's 300 degrees, doesn't mean it actually is. My oven tends to run hot, so I usually end up having it set to about 290.
- Always use gel food coloring! Since macaron batter is so finicky, we don’t want to add any extra liquid to the batter. So gel food coloring is the way to go! The color is also even more concentrated so you need less.
- For the same reason as above, use vanilla bean paste instead of vanilla extract!
Recipe FAQ's
Macarons are finicky, but not impossible! It's important to follow the directions carefully but if your first batch doesn't turn out, just keep practicing!
Unless you have experience baking macarons, I don't recommend making any changes to the macaron recipe. But you can make substitutions to the filling!
Most macaron issues can be traced to either oven temperature or improperly mixing the batter. This is why it's so important to use an oven thermometer and only mix your batter until it starts to flow like lava and then stopping.
When making the champagne reduction, most of the alcohol cooks off but there is still a small amount present.
More Macaron Recipes
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Champagne Macarons
Equipment
Ingredients
Macarons
- 100 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour, sifted
- 200 grams powdered sugar, sifted
- ¼ teaspoon vanilla bean paste
- edible gold paint, optional
Champagne Macarons
- 1-2 tablespoons champagne reduction, you'll need ½ cup champagne total
- 113 grams unsalted butter, room temperature
- 180 grams powdered sugar
- ½ teaspoon vanilla extract
- pinch salt
Instructions
Macarons
- Sift together almond flour and powdered sugar into a large bowl and set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
- Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).
- Once all the sugar is added, turn the mixer to the highest setting and whisk until soft peaks form. Add the vanilla bean paste and continue to whisk on high until stiff peaks form.
- Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
- Line a large baking sheet with a silicone mat or parchment paper.
- Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
- Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
- Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
- While the macarons are resting, preheat the oven to 300°F.
- Bake one sheet at a time on the center rack of the oven for 15-17 minutes or when they do not move on their “feet” when touched.
- Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
- Once the macarons are fully cooled, carefully paint streaks of edible gold paint on the macarons using a small food safe paintbrush.
- Allow the paint to dry for 10-15 minutes before filling the macarons.
Champagne Buttercream
- To make the champagne reduction: In a small saucepan, bring ½ cup champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to a little less than ¼ cup, about 10 minutes. Set aside to cool completely. You want it room temperature or cold before adding it to the buttercream. You can let it cool in the fridge or make it up to 3 days in advance.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until smooth and creamy.
- Mix in the vanilla, salt, and champagne reduction until fully combined. Beat the buttercream for 3-4 minutes until light and fluffy.
- Match up your shells before piping, and then turn one side over. Fill the center with the champagne buttercream, leaving a bit of room around the sides.
- Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
Notes
Nutrition
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