I created a 2019 Backing Bucket List and January’s challenge was to bake Macarons. Eager to make the treat, I actually completed this challenge on New Year’s Eve with a pink champagne macaron creation.
I’ve made macarons before but they turned out horrible compared to these Pink Champagne Macarons. In past attempts, I followed Sally’s Baking Addiction’s instructions and after two batches of failed macarons, I gave up.
I’m not sure if the failure was the recipe itself or my own fault but the macrons spread way too much, ending up the size of my palm. While the second batch was smaller, though still larger than the traditional macaron and resulted in cracked tops (which I now know is a result of too much drying time).
Check out the full Baking Bucket List here.
I made my own macaron template for piping by tracing 1.5-inch circles onto parchment paper
This time around, I chose to go with a recipe from Austin’s own Elizabeth Street Cafe. The cafe is known for its delicious pastries and the macarons are one of the cafe’s staples.
I followed the Elizabeth Street Cafe recipe exactly
- taking my time to meticulously measure ingredients for the batter
- expertly piping the macarons into my 1.5-inch circles (which I hand stenciled onto my parchment paper!)
- carefully timing my dry time (necessary in order to achieve a macaron’s distinguished ‘foot’)
- and cautiously watched my oven temperature when baking
Piped macarons with sprinkles on top before baking
The results were beautiful little macaroons with the cutest pink macaroon feet. The shells were smooth and hard while the inside was delicately chewy. Simply macaron perfection, in my opinion.
Look at those cute little macaron feet!
Since I was creating these macarons for a New Year’s Eve party I naturally chose to create a champagne filling to celebrate the occasion. I whipped up a pink champagne Swiss buttercream (the silkiest, tastiest buttercream of them all) and sandwiched it between my delicate macaron shells.
The Pink Champagne Macarons were a beautiful light bite that was crunchy, chewy, and creamy. The perfect dessert for an evening that’s full of indulgent food and plenty of bubbles.
Overall, I’m beyond happy with my first Baking Bucket List challenge and look forward to making other macaron flavors throughout the year.
If you’re interested in making your own macarons, head here for Elizabeth Street Cafe’s macaroon shell recipe (just leave out the rose water) and below, you’ll find my recipe for the pink champagne Swiss buttercream.
Have you ever made macarons? Were they successful? Share any tips or tricks you have on perfecting the pastry below!
- 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
- 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.