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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Champagne Macarons Cooking View

It seems that people have mixed feelings about New Year’s.  Some are of the “hey, it’s just like any other day” mindset, while others (myself included) think it’s as good a reason as any to get together with friends and have a great time.  And it usually seems to involve sequins or sparkles, which I also love.  This year many of our friends are home with new babies (yay!) so our plans tonight will be on the low-key side, but I guarantee that even at home with kids, we will make sure everyone has a great time.

If you do have plans, whether you are hosting or attending elsewhere, I thought I’d propose a festive treat idea.  French macarons filled with champagne Swiss meringue buttercream.  The perfect reason to test out your newfound macaron-making skills!  The champagne flavor is a bit subtle since it’s tough to add much without ruining the filling, but no matter.  It’s still there and paired with a glass of champagne, well…I’d say it’s just perfect.  Another fun idea would be to fill some macarons with strawberry Swiss meringue buttercream to make a little play on the classic pairing of strawberries and champagne.  As if I needed another reason to make that strawberry amazingness.  Gah.

Whether you have big plans, small plans, or no plans at all this evening, I hope each and every one of you has a very happy New Year!  Thanks for being such a wonderful part of my 2012.  I’m looking forward to much more fantastic food and great conversation with you all in 2013.

Champagne Macarons
Yield: about 2 dozen sandwich cookies

Ingredients

For the cookies: 
1 batch plain macaron shells

For the filling: 
1 cup champagne
2½ large egg whites (about 75 grams)
½ cup sugar
Pinch of salt
1 cup (16 tbsp.) unsalted butter, at room temperature

Edible glitter (optional)

Cooking View

Directions

  • Prepare macaron shells as directed and pair up by size.  Set aside.

  • In a small saucepan, bring the champagne to a simmer over medium heat.  Allow to simmer about 10 minutes, until reduced to ¼ cup.  Remove from heat and let cool completely.

  • To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

  • Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)

  • Add the champagne 1 tablespoon at a time, allowing each addition to be fully incorporated before adding the next.  It may seem to separate, but the frosting will come back together after another minute or two of beating.  Transfer to a pastry bag fitted with a plain round tip.  Pipe a small dollop of the champagne frosting onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie, pushing the filling to the edges.  Top with a sprinkle of edible glitter, if desired.  Store in an airtight container.

Source

  • http://www.facebook.com/christin.agthe Christin Agthe

    They look great! Perfect for a party with friends or an evening for two…happy new year and all the best for 2013.

    Greetings,
    Christin

  • Elizabeth Ann

    Love how your nail polish matches the flakes on the macaroons! :-)

  • saramama

    Beautiful photo! Happy new year to you and your family.

  • Anazar

    Oh, champagne, the perfect flavour for New Year’s Eve ;-)

  • Kristin

    Love your nail polish! What color/brand is it? So fun and festive! And champagne macarons sound like the perfect NYE treat!

  • http://twitter.com/thefigtreeblog Courtney Rae Jones

    Lovely! The macarons are just so pretty! What a fantastic idea :)

    Wishing you the very best in 2013. May it bring much happiness and many fantastic adventures.

  • Annie @Annie’s City Kitchen

    These macarons looks delicious and all but I’m in love with your nails and shirt! So festive!

  • http://www.facebook.com/lizzyloulu Liz Nakata

    Happy new year Annie! I can’t wait to try the Italian meringue version of making macarons. Where did you purchase your edible glitter?

  • et-tu-tutu

    These look SO yummy and festive! :)

    -Lindsey

  • annieseats

    It was from Joann’s, I think. Happy New Year to you too!

  • annieseats

    It’s OPI Goldeneye. I love it!

  • http://www.thedreameryblog.wordpress.com/ Diana

    One of my new year’s goals is to make macaroons every month, I can’t wait to try these!!!

  • http://twitter.com/twylagills Twyla Gills

    I saw a recipe somewhere for something recently where they discovered if they reduced the champagne to a quarter they could use it in a recipe and get great flavor. You might be able to reduce 2 c to 1/2 c and it work really well??

  • annieseats

    I don’t understand what your point is, exactly. Anytime you reduce a liquid, it concentrates the flavor, which is why I do so here in this recipe. I reduce 1 cup to 1/4 cup. Using 2 cups would be a waste since you could not add 1/2 cup of liquid to the frosting without it falling apart.

  • Rainy

    I don’t know if this has been asked already but would you happen to know any macaron recipes that are nut free? Or maybe something that could replace the almond in the recipe?

  • annieseats

    Macarons are a nut-based cookie and I am not aware of a way to make them nut-free.

  • http://www.facebook.com/chris.o.nicolaou Chris Ovalandis Nicolaou

    Hi Rainy, you can use flaxseed instead of almond meal. Flaxseed meal is an oily seed like almond is an oily nut. However, use just over half the amount of flaxseed to the original almond meal recipe :) hope this helps! I’m allergic to nuts myself! ;)