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Perfect Pink Champagne Macarons

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Elegant and easy homemade pink champagne macarons with a delicate texture and subtle champagne flavor, perfect for celebrations or indulgent treats.

Ingredients

Scale
  • 100g (¾ cup) almond flour, finely ground
  • 100g (⅔ cup) powdered sugar
  • 75g (2 large) egg whites, room temperature
  • 30g (2 tbsp) granulated sugar
  • Pinch of cream of tartar
  • Pink gel food coloring (a tiny amount)
  • 100g (7 tbsp) unsalted butter, softened
  • 150g (1¼ cups) powdered sugar, sifted
  • 2 tbsp pink champagne
  • 1 tsp vanilla extract
  • Optional: a few drops of pink food coloring

Instructions

  1. Sift the dry ingredients: Combine 100g almond flour and 100g powdered sugar in a fine sieve. Sift them together twice into a large bowl to remove any lumps. (5 minutes)
  2. Whip the egg whites: In a clean, dry bowl, beat 75g egg whites on medium speed until foamy. Add a pinch of cream of tartar, then gradually add 30g granulated sugar while increasing speed to high. Whip until stiff, glossy peaks form. Add a few drops of pink gel coloring and gently fold to mix. (10 minutes)
  3. Fold dry ingredients into meringue: Using a spatula, fold the almond flour mixture into the meringue in batches. The batter should flow like thick lava when lifted—smooth but not runny. (5 minutes)
  4. Pipe the shells: Transfer batter into a piping bag. Pipe 1.5-inch (4 cm) rounds onto silicone mats or parchment paper lined baking sheets. Tap the trays firmly on the counter twice to release air bubbles. Let the shells rest at room temperature for 30-40 minutes until a dry skin forms on top. (40 minutes)
  5. Bake the shells: Preheat oven to 300°F (150°C). Bake one tray at a time for 15-18 minutes. Rotate halfway through for even baking. The shells should have “feet” and not stick when lifted. (18 minutes)
  6. Cool the shells: Let baked shells cool completely on the tray before removing to avoid cracks or breaks. (20 minutes)
  7. Make the buttercream: Beat 100g softened butter until creamy. Gradually add 150g powdered sugar and continue beating. Add 2 tbsp pink champagne and 1 tsp vanilla extract; beat until smooth and fluffy. Tint lightly with pink food coloring if desired. (10 minutes)
  8. Assemble the macarons: Pair similar-sized shells. Pipe a small dollop of buttercream onto one shell, then gently sandwich with its partner. Press lightly to spread filling evenly but don’t overfill. (10 minutes)
  9. Rest before serving: Refrigerate assembled macarons for 24 hours in an airtight container for best flavor and texture. Bring to room temperature before serving. (optional)

Notes

Weigh ingredients precisely for best results. Rest piped shells until dry skin forms before baking to develop signature ‘feet’. Use an oven thermometer to avoid overheating. Chill assembled macarons overnight to deepen flavor and improve texture. For dairy-free, substitute butter with vegan spread and egg whites with aquafaba.

Nutrition

Keywords: pink champagne macarons, macarons recipe, elegant desserts, homemade macarons, French pastry, champagne buttercream

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