Print

Pink Champagne Raspberry Macarons

Pink Champagne Raspberry Macarons - featured image
Print Recipe

Delicate French macarons with crisp, chewy almond shells and a creamy pink champagne raspberry buttercream filling. Perfect for celebrations, these treats combine vibrant fruit flavor with a festive bubbly twist.

Ingredients

Scale
  • 1 cup super-fine almond flour (sifted)
  • 1 2/3 cups powdered sugar (sifted), divided
  • 3 large egg whites (room temperature, aged overnight)
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar
  • Pink gel food coloring (a few drops)
  • 1/3 cup unsalted butter (softened)
  • 2 tablespoons pink champagne
  • 2 tablespoons raspberry puree (strained for seeds)
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt
  • Freeze-dried raspberries (crushed, for garnish, optional)
  • Edible gold leaf (for garnish, optional)

Instructions

  1. Sift together almond flour and 1 2/3 cups powdered sugar in a bowl. Repeat twice for smooth shells.
  2. In a clean mixing bowl, beat egg whites and cream of tartar on medium until foamy. Gradually add granulated sugar and whip until stiff, glossy peaks form (5-7 minutes).
  3. Add a few drops of pink gel food coloring to the meringue and gently fold to combine.
  4. Add the sifted almond flour/powdered sugar mixture to the meringue in thirds. Fold with a rubber spatula until the batter is smooth, shiny, and forms thick ribbons.
  5. Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a silicone mat or parchment-lined tray. Tap trays to release air bubbles and pop any visible bubbles.
  6. Let trays sit at room temperature for 30-60 minutes, until shells form a dry skin.
  7. Preheat oven to 300°F. Bake trays one at a time for 14-16 minutes, rotating halfway. Shells should be set with ruffled feet and light color.
  8. Allow shells to cool completely before removing from trays.
  9. For buttercream: Beat butter until fluffy. Gradually add 1 cup powdered sugar, then pour in pink champagne and raspberry puree. Add vanilla and salt. Whip until creamy and smooth (about 2 minutes).
  10. Pipe buttercream onto the flat side of half the shells. Top with matching shells and gently twist to sandwich.
  11. Garnish with crushed freeze-dried raspberries or edible gold leaf, if desired.
  12. Refrigerate assembled macarons in an airtight container for 24 hours before serving for best texture.

Notes

For best results, age egg whites overnight and sift dry ingredients twice. Resting the piped shells is crucial for smooth tops and pronounced feet. Use gel food coloring for vibrant color without affecting batter consistency. Macarons improve in texture and flavor after maturing for 24 hours in the fridge. For dairy-free, use vegan butter in the filling. Nut-free option: substitute almond flour with sunflower seed flour.

Nutrition

Keywords: macarons, pink champagne, raspberry, French dessert, celebration, gluten-free, buttercream, party treats

Find it online: https://blingbite.com/pink-champagne-raspberry-macarons-recipe-easy-homemade-treat-for-celebrations/