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Pink Champagne Macarons with Raspberry Filling

Pink Champagne Macarons - featured image
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Delicate pink macaron shells infused with champagne are paired with a tangy, fresh raspberry filling for a festive, elegant treat. Perfect for celebrations or whenever you want a little sparkle in your day.

Ingredients

Scale
  • 1 cup (100g) almond flour, finely ground
  • 1 2/3 cups (200g) powdered sugar, sifted
  • 3 large egg whites, room temperature
  • 1/4 cup (60ml) pink champagne or sparkling rosé
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp cream of tartar (optional)
  • 2–3 drops pink gel food coloring
  • 1/2 cup (70g) fresh raspberries (or thawed frozen raspberries)
  • 1/4 cup (30g) powdered sugar (for filling)
  • 2 tbsp (30g) unsalted butter, softened
  • 1/4 tsp lemon juice
  • 1/8 tsp salt
  • Edible glitter or sprinkles (optional garnish)
  • Extra raspberries (optional garnish)

Instructions

  1. Line two baking sheets with silicone mats or parchment paper. Sift almond flour and powdered sugar together into a bowl. Set egg whites out to come to room temperature (about 30 minutes).
  2. 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 (5-7 minutes).
  3. Gently fold in pink champagne and gel food coloring with a spatula. Do not overmix.
  4. Add the sifted almond flour/powdered sugar mixture in two batches. Fold gently using the macaronage technique until the batter is thick and ribbons off the spatula, disappearing in about 10 seconds.
  5. 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 trays firmly on the counter 3-4 times to release air bubbles.
  6. Let piped shells sit at room temperature for 30-45 minutes, or until a skin forms that doesn’t stick to your finger.
  7. 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.
  8. Let shells cool on the tray for 10 minutes, then transfer to a cooling rack.
  9. For the 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. Match shells in pairs by size. Pipe or spoon a small dollop of raspberry filling onto one shell, then gently sandwich with another.
  11. Decorate tops with edible glitter, sprinkles, or a fresh raspberry if desired.

Notes

Measure ingredients by weight for best results. Let shells rest before baking to form a skin and ensure classic macaron feet. Macarons are naturally gluten-free and can be made dairy-free by using vegan butter in the filling. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage. Let come to room temperature before serving for best texture.

Nutrition

Keywords: macarons, pink champagne, raspberry filling, French dessert, gluten-free, party treats, bridal shower, birthday, elegant cookies

Find it online: https://chrisfeasts.com/pink-champagne-macarons-recipe-easy-raspberry-filling-guide/