Champagne French Macarons
These champagne macarons are light, delicate, and just festive enough to feel special without being over the top. Made with a smooth champagne buttercream, they’re perfect for celebrations, holidays, or anytime you want a dessert that feels a little…extra, like you!
Champagne macarons are a fun twist on classic French macarons and feel instantly celebratory. The delicate almond shells are filled with smooth, champagne-flavored buttercream that adds just a hint of sweetness without overpowering the cookie. Reducing the champagne first helps concentrate the flavor, giving these macarons a light, elegant taste that feels special but not fussy.
They’re perfect for Valentine’s Day, New Year’s Eve, bridal showers, or anytime you want a dessert that feels a bit more special.
Make it brunch
Macarons are a perfect addition to any brunch menu. Try my flaky Manchego scones, a fresh quinoa salad, and crispy tostones for a menu that balances sweet, salty, and satisfying.
Ready to make them? Don’t worry-these macarons are easier to make than they look. Check out my Basic French Macarons for Beginners post for all the tips and tricks for making the perfect macaron.
Ingredients
Just a few, high-quality ingredients are needed for macarons.
- Almond flour Make sure it’s finely sifted for those smooth shells.
- Powdered sugar Adds sweetness and helps create the smooth shells macarons are known for.
- Egg whites From fresh eggs, no liquid egg whites here. I like to separate my egg whites ahead of time. It makes the whole process flow smoother if you do this. Plus, it gives the egg white proteins a chance to relax, helping to form a stronger meringue. 24 hours ahead is great, but I also will do it the morning I am making the macarons.
- Granulated sugar Sugar helps the egg whites whip into a beautiful meringue.
- Cream of tartar Helps with the stability of the meringue.
- …and of course, our Champagne, or in this case, sparkling wine. Champagne can only be called champagne if it comes from the Champagne region of France. Other wise, it is called sparkling wine. Somehow, sparkling wine macarons doesn’t have the same ring as Champagne Macarons.
Candace’s Tip: Be sure to only use glass or metal bowls to whip egg whites in. Plastic harbors fat residue which will prevent your egg whites from whipping into stiff peaks.
Let’s make champagne macarons
Step 1- Making the macaron shells
Macarons are intimidating at first, but once you get the hang of them, they become easier and easier to make. At the core, you’re just whipping egg whites into stiff peaks (the meringue), then mixing the meringue with sifted almond flour and powdered sugar to form the macaron batter, known as macaronage.
- The batter should be the consistency of honey
- Use the ‘figure eight’ test to check readiness before piping
Pro Tip: Do not use liquid egg whites or meringue powder. Liquid egg whites are pasteurized, which is not ideal for making meringue. Meringue powder is not strong enough to form and hold stiff peaks.
I added about 3 drops of yellow gel food coloring and just a small amount of the gold luster dust to prevent the macarons from getting too yellow.
Step 2- Pipe and dry the shells
Once it’s ready, pipe the batter onto two baking sheets lined with silicone mats or parchment paper.
- I love silicone mats with printed circles- they’re reusable and help ensure even sizing and spacing.
- Let the macarons rest until a skin forms before baking.
Pro Tip: Macarons struggle to dry properly in humid weather. Use a fan or dehumidifier to speed up the process if needed, though you don’t want the fan blowing directly onto the shells.
Step 3- Bake the macarons
Bake at 300°F for 14 minutes (adjust as needed for your oven). The shells should feel dry to the touch and not be wiggly. Let them cool for 10 minutes at least before attempting to remove them from the pans or the tops may separate.
Step 4- Fill the macarons
Once the shells are cooled, it’s time to fill and decorate.
Filling and decorating the macarons
The filling for these champagne macarons is a simple champagne buttercream. The most difficult part of making this buttercream is reducing the champagne, which really isn’t that difficult. This will cook off the water and concentrate the sweetness. I recommend doing this before you start making the macarons because you’ll need the reduced champagne to cool down before you add it to the buttercream.
To decorate them, I made a simple icing and added gold luster dust to the mix, then drizzled it all over the macarons in a free-style fashion. You could also use a squeeze bottle to get cleaner lines if that’s what you like.
Whatever the question or occasion, macarons are always the answer.
FAQs
For maximum flavor and freshness, store macarons in an airtight container on the counter for up to 24 hours. Layer them with parchment paper. Do not use wax paper as it will stick to the macarons. You don’t want to stack them too high as they are a delicate cookie. Store them the same way in the fridge for up to one week.
To freeze the shells, first lay them in a single layer on a large baking sheet to freeze. Once frozen, transfer them to a freezer-safe container. Line the container with parchment paper, and put parchment paper on each layer of macarons. Freeze them for up to one month. Thaw the macarons in the fridge overnight and decorate as normal.
To freeze-filled macarons, follow the same instructions. Not all filled macarons freeze well due to the type of filling they have. Buttercream and ganache would freeze well. Fillings like jams or curds would not hold up well after being thawed out, so it is recommended not to freeze those types.
There are a couple reasons your macarons could be cracking. If you don’t give them a long enough resting period, they could crack. Remember, they need to be dry on top. Depending on your climate, this could take anywhere from 10 minutes to over an hour. If you don’t whip the meringue to stiff peaks, it will be weak thus making the macaron shells weak and more prone to cracking. You could also have a too high oven temperature. You may want to invest in an oven thermometer to be sure your oven is set to the right temperature.
Start with making sure the meringue has stiff peaks. This helps make a strong shell that’s less prone to cracks. Be sure not to overmix or undermix the batter. This takes practice. Remember the figure eight test, and that the batter should flow like honey off the spatula. Bang the trays of filled shells on the counter to remove air bubbles. Most importantly, practice makes perfect.
More macaron recipes to try
- Dark Chocolate Espresso French Macarons
- Salted Caramel French Macarons
- Mint Chocolate French Macarons
If you made these, I’d love to know how they turned out. I’d also love it if you left me a star rating and a review.
Ingredients
- 105 grams egg whites
- 130 grams almond flour, finely ground and sifted
- 130 grams powdered sugar
- 75 grams granulated sugar
- 1/4 teaspoon cream of tartar
Champagne Buttercream Frosting
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- 1 tablespoon champagne, reduced
Gold Drizzle
- 1 cup powdered sugar
- 1 tablespoon milk
- pinch of gold luster dust
Instructions
- I recommend reducing the champagne ahead of time as you want it to be fully cooled down before adding it to the buttercream.
- Line two baking sheets with parchment paper or silicone mats and set aside. Add a Wilton 12 tip to a piping bag, add this to a large cup, folding the tip up before adding it in, and fold the top down around the cup.
- Weigh out the almond flour (130 grams), the powdered sugar (130 grams), and the granulated sugar (75 grams).
- Using a fine mesh sieve, sift almond flour and powdered sugar together in a large glass or metal bowl along with the 2 tablespoons of cocoa powder.
- Add the egg whites and 1/4 teaspoon cream of tartar to the bowl of a stand mixer. You can also use a hand mixer, but it can be tough on your hands and arms. Beat the egg whites on medium speed until they are foamy and no longer liquid. The whisk should leave track marks in the foam. Turn the speed down and add the granulated sugar in three batches, waiting a few seconds in between each addition.
- Once you've added in all of the sugar, turn the speed up to medium-high, which is between 4 and 5 on my KitchenAid stand mixer. You'll see the egg whites begin to build in volume and turn a glossy white color. The whisk will also start to leave track marks in the whites and will look thick. After a few minutes, you can stop the mixer and check for stiff peaks. If the meringue runs off the whisk, it's not ready. Keep going for another few minutes and then check for stiff peaks. If it's almost ready at this point, I'll turn the mixer up a little bit higher and let it run for 30 seconds before checking again. When the meringue is done, it will form a stiff peak when you pull the whisk out. It may have a slight curve to it, but it should not flop over. If it does, continue mixing the meringue in 30-second bursts at the higher speed and checking for stiff peaks.
- Using a rubber spatula, add the meringue to the flour/sugar mixture in three batches. It won't mix together completely until you have added all of the meringue. Add in the 1 tablespoon of reduced champagne and 1/6 tsp of gold luter dust. Continue mixing until there are no dry ingredients. We are essentially deflating the meringue and making a cohesive batter. Once the dry ingredients are completely mixed in, use a circular motion with the spatula against the side of the bowl to continue mixing the batter. Do a few circles around the bowl, then bring the spatula through the batter. Do this process a few times, then check for the 'honey-like' stage. The batter should flow off the spatula like honey without breaking. You should be able to draw a figure eight with the batter that will sink into itself in 10 seconds when done. You don't want to overmix the batter, so check for doneness after every few passes.
- Once the batter is done, add it to the piping bag. Take the cup over to the lined baking sheets. Take the bag out and, holding the top closed just above the batter, squeeze the batter down gently so it just starts coming out. Hold it a bit sideways until you get over the baking sheets. Holding the bag upright, pipe the shells onto the baking sheets. If you are using the silicone mats with the stencils, you can aim for the dot in the middle of the circle. Count to 4 (not 4 seconds) while piping, then move on to the next circle. Continue this process until you have filled the sheet pans or run out of batter. If you don't have the preprinted circles, just start from the top, going across before moving down. Leave about 3 inches in between each piped circle to leave room for it to spread out.
- Now that all the shells are piped, it's on to removing the air bubbles. Bang the trays firmly on your countertop a few times. This helps to dislodge the air bubbles in the shells. I also like to go through with a toothpick and pop any remaining air bubbles I find.
- Let the shells rest so they form their skin. This should take from 30-40 minutes. In humid weather, this can take longer. If the weather is really dry, it could take less time. When the skin is formed, you'll be able to touch the tops of the macarons without getting any batter on your finger. Preheat the oven to 300 F about halfway into the shells resting.
- Now that the shells have formed their skin, it's time to bake them. Bake the sheets individually in the oven on the middle rack at 300 F for 14 minutes. The tops will be matte and they will not jiggle on their feet when they are done. Remove them from the oven and let them rest for 10 minutes before removing them to a baking rack to continue cooling down. The shells must be completely cooled down before adding the filling.
- When the shells are cooled, it's time to fill them. Match the shells by size. Flip one over of each pair.
Champagne Buttercream Filling
- Using a stand mixer or hand mixer, beat the 4 tablespoons softened butter until it's smooth, about 30 seconds.
- Add the 1 cup of powdered sugar and beat until incorporated with the butter. You may want to start slowly, as the powdered sugar tends to fly everywhere while it's being blended. Add the 1 tablespoon of reduced champagne and 1/16 teaspoon of luster dust and blend until smooth. Add the tablespoon of milk and blend until smooth.
- I like to use a Wilton 2A tip to fill these macarons. Add the tip to a pastry bag and fill with the champagne frosting. Squeeze about a nickel-sized amount of filling onto each flipped-over shell. Gently sandwich the filled shell with its partner.
- After you've decorated your macarons, pop them in the fridge for at least an hour to let the flavors mature so you get that perfect chewy-yet-crispy texture.
- Yay! You've completed a batch of macarons! Be proud of yourself. Not everyone is willing to try their hand at baking delicate cookies.
Gold Luster Drizzle
- Add one cup of powdered sugar and 1 tablespoon of milk to a small bowl. As you mix it together, it will start to get clumpy and dry. Add one more tablespoon of milk and a pinch of gold luster dust for some shine. Continue stirring until the mixture is smooth.
Notes
- Beat egg whites just until stiff peaks form, then stop.
- Be careful not to overmix the batter. Once it flows like honey and passes the figure eight test, stop mixing.
- Store macarons in the fridge in an airtight container for up to 1 week for maximum freshness.
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