Baking Bucket List: Pink Champagne Macarons
Prep time
Cook time
Total time
Author: Alyssa
Serves: 36 macarons
Ingredients
- 1 recipe for macaron shells (without rose water)
- 1 cup quality pink champagne
- 75 grams egg whites (about 2½ egg whites)
- ½ cup granulated sugar
- Pinch of salt
- 16 tablespoons unsalted butter cut into pieces and softened to room temperature
- Supplies you will need
- Double boiler (or a makeshift double boiler)
- Candy thermometer or instant-read thermometer
- Hand Whisk
- Whisk attachment for a stand-mixer
Instructions
- First create a champagne reduction by placing the champagne in a medium-sized saucepan over high heat. Bring to a bowl then reduce the temperature to medium-low. Let the champagne simmer until it’s reduced to about a ¼ cup. It will turn a dark amber shade. Once reduced, remove from heat and let cool to room temperature before using to make the buttercream.
- In the bowl of a stand mixer (or the top bowl fo a double-boiler, if using) gently whisk together the egg whites, sugar and salt. Place the bowl over the double boiler and whisk the mixture continuously until the thermometer registers 160F. Remove from heat.
- Using a stand-mixer, beat the heated egg whites on high until stiff peaks form and the mixture has cooled to room temperature (8-10 minutes).
- Reduce the speed to medium and begin adding the butter pieces, 1 tablespoon at a time, only adding more after each is fully incorporated.
- If the mixture looks like it has curdled or broke, continue to whisk on high until it comes back together.
- Once all the butter has been incorporated, slowly drizzle in the cooled champagne reduction (very slowly!) and continue to whip until the mixture comes together creating a silky buttercream.
- To make the pink champagne macarons, sandwich 1-2 teaspoons of buttercream between two macaroon shells. Store assembled macarons at in the refrigerator for 3-5 days.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/baking-bucket-list-pink-champagne-macarons/