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Pink Champagne Macarons

February 12, 2018
Pink Champagne Macarons

Pink champagne macarons are amongst the top 3 best sellers that I make for the bakery. They always sell out and get requested a lot for special occasions. I think part of the charm comes from how cute these little guys look but also, the light and delicate flavor from the pink champagne buttercream. It’s not overly sweet like many buttercreams can be but the champagne flavor really comes through thanks to the champagne reduction.

Pink Champagne Macarons

A lot of recipes I’ve used in the past only call for a tablespoon or two of champagne to flavor a whole batch of buttercream which I’ve found is not nearly enough. I use 1/2 cup champagne in this recipe (sometimes a bit more) but I cook it down first to a syrupy reduction. Cooking the champagne down to a reduction eliminates the alcohol content but also intensifies the flavor. It allows you to keep all the flavor but not water down the buttercream with the extra water content.

Pink Champagne Macarons

I start by making the macaron shells using my Base Macaron Recipe that can be found here (along with all my other macaron secrets to help  you succeed). The only thing I do differently is add a couple drops of pink gel food color (like this one) and sprinkle some gold sprinkles after they’ve been piped. Once the shells have cooled, fill them with this light and buttery pink champagne buttercream and allow to mature for 24-48 hours before serving.

Pink Champagne Macarons

pint.js

Ingredients for Pink Champagne Macarons:

1/2 cup pink champagne
2 cups powdered sugar
2 sticks butter, unsalted, at room temp.
pinch of salt

Directions for Pink Champagne Macarons:

In the bowl of a stand mixer (or just a medium-large bowl) place your powdered sugar.
Meanwhile, in a small saucepan over medium heat, simmer pink champagne until reduced by half.
Add the still hot champagne into your bowl with powdered sugar and whisk on medium speed until mixture cools down completely.
Add in the butter, 1 tablespoon at a time until incorporated.
Add in pinch of salt and turn speed up to high for one minute.

*If buttercream is too soft, add in 1/2 cup more powdered sugar and chill before using.

Pink Champagne Macarons

Pink Champagne Macarons

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Pink Champagne Macarons

Pink Champagne Macarons

pint.js

Pink Champagne Macarons

Ingredients

  • 1/2 cup pink champagne
  • 2 cups powdered sugar
  • 2 sticks butter, unsalted, at room temp.
  • pinch of salt

Instructions

  1. In the bowl of a stand mixer (or just a medium-large bowl) place your powdered sugar.
  2. Meanwhile, in a small saucepan over medium heat, simmer pink champagne until reduced by half.
  3. Add the still hot champagne into your bowl with powdered sugar and whisk on medium speed until mixture cools down completely.
  4. Add in the butter, 1 tablespoon at a time until incorporated.
  5. Add in pinch of salt and turn speed up to high for one minute.
  6. If buttercream is too soft, add in 1/2 cup more powdered sugar and chill before using.
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