Rose Champagne Macarons Recipe

Cooking Directions

• STEP 1.In a food processor, pulse almond flour and powdered sugar until well combined.
• STEP 2.In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and continue beating until stiff peaks form.
• STEP 3.Fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
• STEP 4.Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto a baking sheet lined with parchment paper.
• STEP 5.Let the macarons sit at room temperature for about 30 minutes to form a skin.
• STEP 6.Preheat the oven to 300°F (150°C) and bake the macarons for 15-18 minutes.
• STEP 7.Remove from the oven and let them cool completely before removing from the parchment paper.
• STEP 8.To make the rose champagne buttercream, beat butter until creamy, then gradually add powdered sugar and rose champagne.
• STEP 9.Transfer the buttercream to a piping bag and pipe onto half of the macaron shells.
• STEP 10.Top with the remaining macaron shells to create sandwiches.
• STEP 11.Store the macarons in an airtight container in the refrigerator for up to 3 days.
• STEP 12.Serve the macarons chilled and enjoy!

Cooking Tips

• Make sure to sift the almond flour and powdered sugar to remove any lumps.
• When piping the macaron shells, hold the piping bag perpendicular to the baking sheet and apply even pressure to create uniform circles.
• Allowing the macarons to sit at room temperature before baking helps them develop a smooth and shiny surface.
• To achieve the best texture, let the macarons cool completely before filling them with the buttercream.
• For a stronger rose flavor, you can add a few drops of rose extract to the buttercream.

Storage and Serving

• Store the macarons in an airtight container in the refrigerator to keep them fresh.
• Bring the macarons to room temperature before serving to enhance their flavors.
• Serve the macarons as a sweet treat at parties, weddings, or any special occasion.