Pink Champagne Raspberry Macarons Recipe: Easy Homemade Treat for Celebrations

Let me just say—there’s something downright enchanting about the first whiff of sweet almond and raspberry mingling with the gentle fizz of pink champagne. The delicate shells, glossy and smooth, give off a subtle shimmer in the afternoon sun. It’s the kind of treat that immediately makes an ordinary day feel like a celebration. Honestly, the first time I made these Pink Champagne Raspberry Macarons, I was knee-high to a grasshopper, watching my grandma whip up batches of pastel cookies for birthdays and weddings. That moment when the macarons came out of the oven—perfect feet, pale pink hue, a little sparkle—it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years later, after countless trials (and let’s face it, a few disasters), I stumbled onto the idea of infusing the filling with real pink champagne and fresh raspberry puree. I wish I’d discovered this little trick years ago! The flavor is pure, nostalgic comfort with a grown-up twist—bright, juicy raspberries balanced with the subtle, almost floral notes of champagne. My family couldn’t stop sneaking them off the baking tray (and I don’t blame them one bit). These macarons have become a staple for our family gatherings, especially for birthdays, bridal showers, and those random Tuesday afternoons when you just need something pretty and delicious.

Whether you’re looking to impress guests, brighten up your Pinterest cookie board, or find the perfect sweet treat for your kids, these Pink Champagne Raspberry Macarons are dangerously easy to fall in love with. I’ve tested this recipe more times than I can count (in the name of research, of course), and every batch feels like a warm hug. You’re going to want to bookmark this one—trust me!

Why You’ll Love This Recipe

There are macarons, and then there are Pink Champagne Raspberry Macarons—the kind that makes your heart skip a beat after the first bite. I’ll be honest, I’ve baked just about every macaron variation out there, and this one checks all the boxes for celebration-worthy treats. Here’s why these will be your new go-to:

• Quick & Easy: Ready in under 2 hours (with a little patience), so you can whip them up for last-minute parties or gifts.
• Simple Ingredients: No wild goose chases for fancy stuff—you probably have most of what you need at home already.
• Perfect for Celebrations: The pink hue and bubbly filling make these the ultimate showstopper for birthdays, baby showers, or even just a Friday night in.
• Crowd-Pleaser: Kids, adults, even picky eaters—everyone loves these. They disappear faster than you’d expect!
• Unbelievably Delicious: The crisp shell with a chewy center, paired with creamy, fruity champagne filling, is pure comfort food with a dash of elegance.

What makes this recipe different from the rest? Honestly, it’s the real pink champagne whipped into the buttercream and the tart burst of raspberry puree. No fake flavorings or shortcuts here—just genuine, vibrant taste. I use a little trick I learned from a French pastry chef: let the shells rest longer for a super smooth top and pronounced feet. It makes all the difference.

So, why do these macarons stand out? They’re not just good—they’re the kind that makes you close your eyes, smile, and savor every bite. The best part is, whether you’re a macaron newbie or a seasoned baker, the process is approachable and forgiving (with a few insider tips). These Pink Champagne Raspberry Macarons are the recipe that turns any gathering from simple to memorable. Seriously, I wouldn’t serve anything less at my own table.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature macaron texture—chewy, crisp, and absolutely dreamy. Most are pantry staples, and you can swap a few things if needed. Here’s the rundown:

• For the Macaron Shells:
  • 120g (1 cup) almond flour (super-fine, sifted—Bob’s Red Mill is my favorite)
  • 200g (1 2/3 cups) powdered sugar (sifted)
  • 100g (about 3 large) egg whites (room temperature—aged overnight for best results)
  • 40g (3 tbsp) granulated sugar
  • 1/4 tsp cream of tartar (for stability)
  • Pink gel food coloring (a few drops—never liquid, for even color)
• For the Pink Champagne Raspberry Buttercream:
  • 75g (1/3 cup) unsalted butter (softened)
  • 120g (1 cup) powdered sugar (sifted)
  • 2 tbsp pink champagne (choose one you like to drink—La Marca Rosé is lovely)
  • 2 tbsp raspberry puree (strained for seeds—fresh or frozen berries work fine)
  • 1/2 tsp vanilla extract (optional, but I love the depth)
  • Pinch of salt
• For Garnish (Optional):
  • Freeze-dried raspberries (crushed, for a pretty sprinkle)
  • Edible gold leaf (for that Pinterest-worthy finish)

Ingredient Tips: Look for almond flour labeled “super-fine” for smooth shells. If you need gluten-free assurance, Bob’s Red Mill has a great track record. For the pink champagne, pick something dry and not overly sweet—this keeps the buttercream balanced. If you’re dairy-free, swap the butter with a high-quality vegan alternative like Miyoko’s.

Substitutions: No pink champagne? Use sparkling rosé for a similar effect. If raspberries aren’t your thing, strawberries work well too. For a nut-free option (though not traditional), try sunflower seed flour, but expect a slightly different texture.

Honestly, the ingredient list looks long, but once you’ve got everything prepped, it’s a breeze. The real magic comes from using the best-quality basics and letting those flavors shine!

Equipment Needed

You don’t need a fancy French bakery to make stellar Pink Champagne Raspberry Macarons. Here’s what you’ll need:

• Kitchen Scale: For precise measurements—trust me, it’s non-negotiable for macarons.
• Fine Mesh Sieve: For sifting almond flour and powdered sugar.
• Electric Mixer: Stand or hand mixer works; you’ll want stable meringue.
• Large Mixing Bowls: At least two for separating dry and wet ingredients.
• Silicone Baking Mat or Parchment Paper: Prevents sticking and helps perfect the macaron feet.
• Piping Bags & Round Tips: Wilton 1A or Ateco 804 are solid choices.
• Rubber Spatula: For folding and scraping.
• Small Saucepan: If making your own raspberry puree.
• Oven Thermometer: Handy for keeping your temperature in check.

If you don’t have a kitchen scale, measuring cups will work, but the results may vary (macarons are a bit fussy about ratios). For piping, you can use a plastic bag with the tip snipped off, though I prefer the control of a real piping bag. Silicone mats give the most consistent results, but parchment works in a pinch.

I’ve used everything from budget-friendly hand mixers to my trusty KitchenAid stand mixer. Both get the job done, though the stand mixer helps with hands-free multitasking. Just remember to keep your equipment spotless—any grease can deflate your meringue!

Preparation Method

Let’s get down to business. Making Pink Champagne Raspberry Macarons is as much about the process as the ingredients. Follow these steps for the best results:

1. Sift Dry Ingredients: In a bowl, sift together 120g almond flour and 200g powdered sugar. Repeat twice for ultra-smooth shells. (If you see clumps, push through with a spatula. It’s worth the extra minute!)
2. Whip Meringue: In a clean mixing bowl, add 100g egg whites and 1/4 tsp cream of tartar. Beat on medium until foamy, then gradually add 40g granulated sugar. Increase speed and whip until stiff, glossy peaks form (about 5-7 minutes). If peaks flop, keep whipping—patience pays off!
3. Add Color: Add a few drops of pink gel food coloring to the meringue. Gently fold to combine. (Too much mixing deflates your meringue, so use a light hand.)
4. Macaronage: Add the sifted almond flour/powdered sugar mixture to the meringue in thirds. Using a rubber spatula, fold until smooth and shiny, forming ribbons that slowly melt back into the batter. (The batter should fall from the spatula in thick, lava-like ribbons. Overmixing leads to flat shells—undermixing causes cracks.)
5. Pipe Shells: Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch (4cm) circles onto a silicone mat or parchment-lined tray. Tap trays firmly on the counter to release air bubbles. (Pop any visible bubbles with a toothpick.)
6. Rest Shells: Let trays sit at room temperature for 30-60 minutes, until shells form a dry skin. (They should not stick to your finger when touched lightly.) This step helps those signature “feet” develop.
7. Bake: Preheat oven to 300°F (150°C). Bake trays one at a time for 14-16 minutes. Rotate halfway for even baking. Shells should be set, with ruffled feet and light color. (If shells brown, your oven’s too hot—use an oven thermometer!)
8. Cool: Allow shells to cool completely before removing from trays. (Warm shells will stick and crack.)
9. Prepare Buttercream: Beat 75g butter until fluffy. Gradually add 120g powdered sugar, then pour in 2 tbsp pink champagne and 2 tbsp raspberry puree. Add 1/2 tsp vanilla and a pinch of salt. Whip until creamy and smooth (about 2 minutes).
10. Fill Macarons: Pipe a dollop of buttercream onto the flat side of half the shells. Top with matching shells and gently twist to sandwich. (Don’t overfill, or the buttercream will ooze out!)
11. Garnish: If desired, sprinkle crushed freeze-dried raspberries or place flakes of edible gold leaf on top. Makes them extra photogenic!
12. Mature: For best texture, refrigerate assembled macarons in an airtight container for 24 hours before serving. (I know, it’s tough to wait—but the flavor develops beautifully!)

Prep Notes: If your shells crack, the batter may be undermixed or the oven too hot. Flat shells? Overmixed. Patience and a watchful eye are key! Batch-testing has taught me that every oven is a little different, so don’t be afraid to tweak the baking time by a minute or two.

Cooking Tips & Techniques

Macarons have a reputation for being tricky, but I promise—once you know the tricks, it’s not so scary. Here are some tried-and-true tips from my kitchen:

• Room-Temp & Aged Egg Whites: Let your egg whites sit uncovered in the fridge overnight. It gives you a stronger, more stable meringue.
• Sift Everything: I learned the hard way—lumpy almond flour equals bumpy shells. Sift twice for smoothness.
• Macaronage Mastery: The folding step is crucial. Aim for “slow-flowing lava”—not runny, not stiff.
• Resting Is Not Optional: Skipping the shell rest means no feet and cracked tops. I used to rush this, and let’s just say, my first batches looked more like pancakes than macarons.
• Bake One Tray at a Time: Even heat is your friend. If you bake multiple trays, shells can brown unevenly.
• Oven Thermometer: Ovens lie. Mine runs hot, so I always use a thermometer for accuracy.
• Buttercream Consistency: If your filling is runny, add a little extra powdered sugar. If it’s too stiff, a splash more champagne does the trick.

One of my biggest failures? Overmixing the batter—ended up with flat, sad shells. Now, I count folds and watch the batter closely. Multitasking helps: prep your buttercream while the shells rest. And don’t fret if your macarons aren’t perfect—taste beats appearance every time!

Variations & Adaptations

Macarons are perfect for playing with flavors and textures. Here are some easy ways to switch things up:

• Dairy-Free: Use vegan butter for the buttercream—Earth Balance or Miyoko’s work well. The shells are already dairy-free!
• Seasonal: Swap raspberry puree for strawberry in spring, blackberry in late summer, or cranberry for winter holidays.
• Alcohol-Free: Use sparkling grape juice instead of champagne for a kid-friendly version. Tastes just as festive.
• Chocolate Twist: Add 1 tbsp cocoa powder to the shells for a pink-chocolate effect. Pair with raspberry buttercream for a decadent combo.
• Nut-Free: Substitute almond flour with sunflower seed flour, but expect a slightly different texture.

Personally, I love making a batch with lemon zest in the filling for a citrusy zing—it’s always a hit at brunch. Don’t be afraid to experiment and find your family’s favorite version!

Serving & Storage Suggestions

For the best experience, serve Pink Champagne Raspberry Macarons at room temperature. Arrange them on a pretty platter, sprinkle with freeze-dried raspberries, and maybe a touch of edible glitter for extra sparkle. They pair beautifully with a glass of pink champagne, sparkling water, or even a hot cup of tea.

To store, place macarons in an airtight container in the refrigerator for up to five days. If you want to freeze them, stack with parchment paper between layers and seal tightly—they’ll keep for a month. Thaw overnight in the fridge, then bring to room temp before serving.

Reheating isn’t needed, but if you like them a little softer, let them sit out for 15 minutes. The flavors deepen over time, and the texture becomes even more luscious after a day or two. Honestly, they’re the perfect make-ahead treat for busy hosts!

Nutritional Information & Benefits

Each Pink Champagne Raspberry Macaron (about 30g) contains roughly:

• Calories: 80
• Fat: 4g
• Carbohydrates: 10g
• Sugar: 8g
• Protein: 1g

Almond flour brings healthy fats and a bit of fiber, while raspberries add antioxidants and vitamin C. This recipe is naturally gluten-free, and can be made dairy-free with a simple swap. The pink champagne is minimal, so the alcohol content per cookie is negligible, but if you’re sensitive, use sparkling juice instead. Be mindful of nut allergies—almond flour is traditional, but sunflower seed flour works for those avoiding nuts.

Honestly, macarons aren’t a health food, but they’re a perfect way to indulge mindfully—one or two goes a long way for a sweet celebration!

Conclusion

If you’re searching for a recipe that’s as fun to make as it is to eat, Pink Champagne Raspberry Macarons are it. The flavors are vibrant, the shells are crisp with a chewy interior, and the filling is a creamy celebration in every bite. Whether you’re a baking newbie or a macaron master, you can tweak this recipe to fit your preferences—swap the fruit, play with the filling, or go alcohol-free. That’s the beauty of homemade treats.

I love this recipe because it brings people together—my family asks for it at every celebration, and it always sparks joy (and a little friendly competition over who gets the last one!). Give it a try and let me know how you make it your own. Leave a comment, share your photos, or tell me about your favorite macaron memory. Happy baking—and remember, every batch is a reason to celebrate!

Frequently Asked Questions

Can I make Pink Champagne Raspberry Macarons without champagne?

Absolutely! Just substitute sparkling grape juice or even regular milk in the buttercream for a delicious alcohol-free version. The flavor is still festive and fruity.

Why do my macaron shells crack?

This usually happens if you skip the resting step or if your oven temperature is too high. Make sure the shells develop a dry skin before baking, and use an oven thermometer for accuracy.

Can I freeze macarons?

Yes, you can freeze assembled macarons for up to a month. Just layer them between pieces of parchment paper in an airtight container. Thaw overnight in the fridge before serving.

How do I get a bright pink color in my macarons?

Use gel food coloring instead of liquid—it’s more concentrated and won’t mess with the batter consistency. Add a little at a time until you reach your desired shade.

Is it possible to make this recipe nut-free?

While traditional macarons use almond flour, you can try sunflower seed flour as a substitute. The texture will be a bit different, but it’s a good option for those with nut allergies.

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