Pink Champagne Macarons Recipe – Easy Raspberry Filling Guide

Imagine the first whiff that hits you—a delicate swirl of sweet almond mingling with a hint of effervescent champagne, all wrapped up in the softest hue of pink. Honestly, the aroma that fills my kitchen when baking these Pink Champagne Macarons is almost intoxicating. There’s something about the light, crisp shells paired with a tangy raspberry filling that just feels so fancy, but also comforting (like you’re celebrating something special, even if it’s just Tuesday afternoon).

The first time I ever attempted these, it was a rainy Saturday and I had a craving for something both playful and elegant. I remember pausing for a moment after filling the first batch—watching the glossy shells sandwich that vibrant, jammy raspberry center—and thinking, “This is the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.” My grandma used to say macarons were “fussy, but worth it,” and she was spot on. Years ago, I’d never have imagined I’d be piping pink shells in my own kitchen, but here I am, wishing I’d discovered this recipe sooner.

Let’s face it, these Pink Champagne Macarons are dangerously easy to love. Every time I make them, my family can’t stop sneaking them off the cooling rack (I can’t really blame them). They’ve become a staple for birthday parties, bridal showers, and yes, even gifting. There’s pure, nostalgic comfort in every bite, yet a sense of celebration that’s perfect for potlucks, dessert tables, or to brighten up your Pinterest cookie board. If you’re searching for a recipe that feels like a warm hug with a little sparkle, you’re going to want to bookmark this one. I’ve tested and tweaked this recipe more times than I can count—in the name of research, of course!—and it never fails to bring smiles to the table.

Why You’ll Love This Recipe

Let me give you the inside scoop—these Pink Champagne Macarons have earned their place in my “show-off” dessert rotation, and I’m not just saying that. Years of baking, a few failed batches (more than a few, if I’m being honest), and a solid dose of trial-and-error have gone into making this macaron recipe truly reliable, even for beginners. Whether you’re a seasoned baker or just starting out, here’s why you’ll absolutely love whipping up a batch:

• Quick & Easy: Comes together in about 45 minutes active time. Perfect when you want a fancy treat without spending all day in the kitchen.
• Simple Ingredients: No need for any wild goose chases—almond flour, powdered sugar, egg whites, and a splash of pink champagne (plus a handful of raspberries for the filling) are about as straightforward as it gets.
• Perfect for Celebrations: These are a hit at baby showers, birthdays, Valentine’s Day, or any moment you want a little extra sparkle. They look gorgeous on a platter and taste even better.
• Crowd-Pleaser: Kids love the color, adults appreciate the subtle champagne note, and everyone goes crazy for the raspberry filling.
• Unbelievably Delicious: The combo of crisp shells, creamy filling, and bright fruit is pure joy. You know that feeling when you bite into something and just want to close your eyes for a second? Yeah, it’s that good.

What sets this Pink Champagne Macarons recipe apart isn’t just the color or the fancy name—it’s the technique. I blend the champagne right into the batter for a delicate hint (not overpowering), and the raspberry filling is made with fresh berries for a punch of real flavor. No artificial stuff, no shortcuts. It’s comfort food reimagined—faster, lighter, and with all the soul-soothing satisfaction of a French patisserie. Trust me, these macarons will impress guests, but they’re also perfect for turning an ordinary day into something memorable. I’ve baked these for everything from brunches to midnight snacks, and they never disappoint.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local store—no need for anything fancy (unless you want to splurge on a bottle of good pink champagne!). Here’s what you’ll need:

For the Macaron Shells

• 1 cup (100g) almond flour (finely ground; I recommend Blue Diamond for smooth texture)
• 1 2/3 cups (200g) powdered sugar (sifted)
• 3 large egg whites (at room temperature; fresh is best)
• 1/4 cup (60ml) pink champagne (or sparkling rosé for a twist; use a dry variety for less sweetness)
• 1/4 cup (50g) granulated sugar
• 1/4 tsp cream of tartar (optional, but helps stabilize egg whites)
• 2-3 drops pink gel food coloring (avoid liquid coloring—it can mess with texture)

For the Raspberry Filling

• 1/2 cup (70g) fresh raspberries (or thawed frozen raspberries if out of season)
• 1/4 cup (30g) powdered sugar
• 2 tbsp (30g) unsalted butter (softened)
• 1/4 tsp lemon juice (brightens the flavor)
• 1/8 tsp salt

Optional Garnish

• Edible glitter or sprinkles (for extra Pinterest-worthy sparkle)
• Extra raspberries (for topping or serving)

Ingredient Tips: Look for almond flour labeled “superfine” and always sift it for the smoothest shells. If you need a gluten-free option, most macarons are naturally gluten-free (no flour swap necessary!). For dairy-free, use vegan butter in the filling. In summer, swap in fresh berries for the filling; in winter, frozen work just fine. If you’re out of champagne, sparkling grape juice is a fun alternative—just reduce the sugar a bit. I’ve tried a few brands, and honestly, Trader Joe’s sparkling rosé gives a lovely flavor without breaking the bank.

Equipment Needed

• Kitchen scale (for precise measurements—macarons are picky!)
• Fine mesh sieve (for sifting almond flour and powdered sugar)
• Electric mixer (stand mixer or hand mixer)
• Mixing bowls (glass or stainless steel preferred)
• Rubber spatula (for folding batter)
• Piping bags (disposable or reusable, with a round tip)
• Baking sheets (heavy-duty ones work best)
• Silicone baking mats (or parchment paper, but mats give better results)
• Small saucepan (for the raspberry filling)
• Cooling rack

If you don’t have a kitchen scale, measuring cups will work, but I’ve found accuracy is crucial for macarons (so borrow a scale if you can!). I started out using parchment paper, but silicone mats make a world of difference for even baking. If you don’t have piping bags, a large zip-top bag with the corner snipped works in a pinch. For maintenance, always wash and dry your silicone mats thoroughly—any grease can ruin your shells. Budget-friendly tools are fine; I’ve made plenty of batches with a $15 hand mixer and thrift store bowls.

Preparation Method

1. Prep your pans and ingredients. Line two baking sheets with silicone mats or parchment paper. Sift almond flour and powdered sugar together into a bowl—this step is key for smooth shells! Set egg whites out to come to room temperature (about 30 minutes).
2. Make the meringue. In a clean mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar, a tablespoon at a time. Beat until stiff, glossy peaks form—should hold their shape when you lift the whisk. (Usually 5-7 minutes.)
3. Add champagne and color. Gently fold in pink champagne and gel food coloring with a spatula. Go slow—overmixing will deflate your meringue.
4. Fold in dry ingredients. Add the sifted almond flour/powdered sugar mixture in two batches. Use the “macaronage” technique: fold with a spatula, scraping around the bowl and cutting through the middle. You want a thick, lava-like batter that ribbons off the spatula and disappears in 10 seconds. (A few streaks at first is fine; just keep folding.) If it looks grainy or stiff, keep folding—but don’t go overboard!
5. Pipe the shells. Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe 1.5-inch circles onto prepared baking sheets, spacing about 1 inch apart. Tap the trays firmly on the counter 3-4 times to release air bubbles (don’t skip this—otherwise, your shells may crack).
6. Rest the shells. Let piped shells sit at room temperature for 30-45 minutes, or until they develop a “skin” that doesn’t stick to your finger. This helps form those classic macaron feet.
7. Bake. Preheat oven to 300°F (150°C). Bake one tray at a time for 15-18 minutes, rotating halfway through. Shells should rise with feet and have firm tops. If they look shiny or wet, bake an extra minute or two.
8. Cool completely. Let shells cool on the tray for 10 minutes, then carefully transfer to a cooling rack. (If shells stick, use a thin spatula to gently lift.)
9. Make the raspberry filling. In a small saucepan, combine raspberries, powdered sugar, lemon juice, and salt. Cook over medium heat, stirring frequently, until berries break down and mixture thickens (about 5 minutes). Let cool, then beat in softened butter until creamy.
10. Fill and assemble. Match shells in pairs by size. Pipe or spoon a small dollop of raspberry filling onto one shell, then gently sandwich with another. Don’t overfill—just enough to peek out the sides.
11. Optional garnish. Decorate tops with edible glitter, sprinkles, or a fresh raspberry for extra flair.

Troubleshooting: If shells crack, either the batter was overmixed, or you skipped the resting step. Hollow shells often mean the oven was too hot. Don’t worry—practice makes perfect, and even imperfect macarons taste delicious! Sensory cue: shells should be crisp on the outside but slightly chewy inside. The filling should be bright and tangy, never runny.

Cooking Tips & Techniques

Macarons seem intimidating, but I promise, with a few pro tips, you’ll get the hang of it. My first batch was a mess—flat, sticky, and totally un-Instagrammable. After plenty of trial and error, here’s what I’ve learned:

• Measure everything by weight. Macarons are picky, and a few grams off can make a world of difference. (I learned this the hard way with my third batch—never again!)
• Room temperature egg whites. Cold eggs don’t whip up as well. I usually set mine out while prepping everything else.
• Sift, sift, sift. Lumpy almond flour means bumpy shells. Sifting smooths everything out.
• Don’t rush the resting step. That skin needs time to form, otherwise you’ll get sad, flat shells. I’ve tried shortcuts and regretted it every time.
• One tray at a time. Baking multiple trays leads to uneven heat—and uneven macarons.
• Macaronage technique. Fold gently. Batter should slowly fall in ribbons, not plop in clumps. If it’s too thick, keep folding; too thin, you’ve gone too far.
• Watch your oven. Ovens can be unpredictable. If shells brown too fast, lower the temp next time.
• Multitasking tip: While shells rest, make the raspberry filling—it saves time and keeps things moving.

Consistency is the name of the game. Once you’ve got the rhythm, you’ll be piping perfect macarons in no time. If you ever get hollow shells, try lowering the oven by 10°F next time. And remember—practice is part of the fun (even if you’re eating the “mistakes”).

Variations & Adaptations

Macarons are so versatile, and this recipe lends itself to plenty of creative tweaks. Here are a few tried-and-true variations—plus some personal favorites:

• Gluten-Free: This recipe is naturally gluten-free! Just make sure your almond flour is certified gluten-free if you’re sensitive.
• Dairy-Free: Use vegan butter in the raspberry filling, and these become totally dairy-free (they’re just as good, promise).
• Flavor swaps: Try swapping pink champagne for sparkling rosé or even a splash of orange juice for a “mimosa” twist. The filling can be made with blackberries, strawberries, or even a dollop of lemon curd for a citrus kick.
• Chocolate drizzle: For extra decadence, drizzle dark chocolate over the assembled macarons and let set.
• Seasonal adaptation: In winter, use thawed frozen raspberries and add a pinch of cinnamon for a cozy vibe. In summer, add a few mint leaves to the filling.

One of my favorite tweaks? Swapping in prosecco and pairing with a blackberry filling—so festive! If you’re baking for allergies, you can use sunflower seed flour in place of almond flour (though the texture is a little different). Don’t be afraid to play around; the base recipe is sturdy enough to handle a little experimentation.

Serving & Storage Suggestions

These Pink Champagne Macarons are best enjoyed at room temperature—let them sit out for 20 minutes before serving so the filling softens and the shells get that signature chew. I love stacking them on a tiered stand for parties, or setting a few on a pretty plate next to a flute of bubbly (it’s seriously Pinterest-perfect).

If you want to get fancy, garnish with extra raspberries, edible flowers, or just a dusting of powdered sugar. They pair beautifully with sparkling wine, tea, or even coffee for brunch.

For storage, keep macarons in an airtight container in the fridge for up to 5 days. They actually taste better after a day or two, as the flavors meld and the texture becomes even more luscious. To freeze, arrange in a single layer, freeze until firm, then transfer to a freezer bag—thaw in the fridge overnight, and let come to room temp before serving. For reheating, I don’t recommend microwaving; just let them sit out for a bit.

Flavor tip: The raspberry filling intensifies over time, so don’t stress if you’re making these ahead. They’ll only get better!

Nutritional Information & Benefits

Each Pink Champagne Macaron is estimated at about 80 calories, with 2g protein, 5g fat, 8g carbohydrates, and 8g sugar. Almond flour offers healthy fats and a dose of vitamin E, while fresh raspberries bring antioxidants and fiber to the table.

These macarons are naturally gluten-free and can be made dairy-free. Eggs are the only major allergen here, so if you’re sensitive, consider trying aquafaba (chickpea brine) as a meringue substitute—though it will change the texture slightly.

From a wellness perspective, these aren’t everyday snacks, but they’re a wonderful treat—light, satisfying, and made with real fruit. Enjoy them mindfully, and celebrate the little moments!

Conclusion

To sum it up, these Pink Champagne Macarons with Raspberry Filling are a recipe worth trying—whether you’re a newbie or a seasoned baker. They’re beautiful, festive, and packed with flavor that makes any occasion feel special. Don’t be afraid to tweak the recipe to suit your own taste or what you’ve got on hand.

I love this recipe because it’s both fancy and comforting, and I hope it brings a little joy to your kitchen, just like it has to mine. If you make these, let me know how they turned out—leave a comment, share your own tweaks, or tag me on social media. Your version might just inspire someone else to give macarons a try!

So go ahead, grab your whisk, and treat yourself to a batch of these pretty-in-pink delights. You’ve got this—and your taste buds will thank you!

Frequently Asked Questions

Can I make Pink Champagne Macarons without champagne?

Absolutely! You can swap champagne for sparkling grape juice or even a splash of orange juice. Just reduce the sugar a little, since juice is sweeter.

Why did my macaron shells crack?

Usually, cracked shells mean the batter was overmixed or the shells didn’t rest long enough before baking. Make sure to let them sit until a skin forms and avoid overfolding the batter.

Can I make the raspberry filling ahead of time?

Yes, you can prepare the filling up to three days in advance. Store it in the fridge and bring to room temperature before assembling your macarons.

How do I get perfect “feet” on my macarons?

Resting the piped shells until they’re dry to the touch is key, along with baking at the right temperature. One tray at a time and even oven heat help too.

Are macarons gluten-free?

Yes, this recipe is naturally gluten-free since it uses almond flour. Just make sure all your ingredients are certified gluten-free if you have allergies.

Print