Hello friends, as we approach the end of the year, I bring a super festive recipe for these cute New Year’s Macarons (could be any celebration, really): Champagne Macarons!
These macarons are filled with Champagne White Chocolate Ganache, and are absolutely delicious!
Make sure to watch the video on this page or on YouTube, showing you exactly how to make these Champagne Macarons.
And since I made a new video for these beautiful macarons to celebrate New Years, you will also see some different pictures of the Champagne Macarons, because I didn’t have the same luster dust, and because I’ve decided to add a drizzle of white chocolate to the top of the shells as well.
These Champagne Macarons are filled with a delicious and incredible Champagne White Chocolate Ganache! I seriously wanted to eat that thing with a spoon, it was so good!
You can make the Champagne Macarons for any special occasions, New Year’s, Valentine’s Day, graduations, anniversaries, even birthdays! Whatever celebration you are having, these Champagne Macarons are sure to make it even more festive!
If you are trying to improve your macaron skills, you can check out my Macaron School, a place where I am gathering all of the best content and information that can be so helpful to your macaron baking journey.
Also make sure to check out my videos on YouTube, they can be so helpful when learning how to make macarons.
The two best things about these Champagne Macarons are: the decorated top, and the Champagne White Chocolate Ganache filling!
For the top of the Champagne Macarons, I simply mixed a tiny bit of champagne with some rose dust luster, and brushed on top of the shells.
I used this beautiful Rose Dust Luster I got on Amazon.
It’s important to mix the dust luster with something like an alcohol based extract, or vodka, or champagne. Don’t worry, it should be safe for kids to consume it because the amount is minimum (about 1/4 teaspoon) and it should evaporate shortly.
Which is exactly why we use alcohol, because the water might damage the shells, whereas the alcohol will evaporate.
Now, let’s talk about the delicious and scrumptious Champagne White Chocolate Ganache.
To make the ganache, first, make sure you reduce the champagne. This will make sure you have a concentrated champagne taste, and it will help evaporate the alcohol of the champagne also.
I starter with 187 ml of champagne, and boiled it over medium heat for a few minutes until it was reduced to about 80 ml.
Pour the hot champagne over chopped white chocolate.
Make sure to use high quality white chocolate. Don’t use chocolate chips, they won’t work well.
I used Callebaut.
It seems very expensive on Amazon, I can get it at a very good price at my local grocery store, so make sure you check the grocery store near you. Callebaut is really the best white chocolate ever to make ganache.
If the white chocolate hasn’t melted entirely after adding the hot champagne to it, place it in the microwave for a few seconds and whisk in between, to melt the chocolate.
Don’t overheat the chocolate, as it will start to form chunks that won’t melt.
Let the Champagne White Chocolate Ganache cool down all the way to room temperature, then place it in the fridge for about 30 minutes, giving it a stir halfway.
The ganache should be thick and creamy like a buttercream, not too hardened, and not too soft.
Here are some more Macarons that would be great for a New Year’s party, any graduations, anniversaries, or any other occasion that calls for celebration macarons!
- Nutella Macarons
- Butterbeer Macarons
- Dulce de Leche Pecan Macarons
- Passion Fruit Macarons
- Brigadeiro Macarons
- Funfetti Macarons
- Dulce de Leche Macarons
And for my full list of Macaron flavors click here.
Thank you for reading my blog! Have a lovely time! If you make these festive Champagne Macarons make sure to tag me on instagram and leave a comment below!
These Champagne Macarons are super festive and have a Champagne White Chocolate Ganache filling that is absolutely delicious.
egg white powder
optional read notes
I used a few drops of mauve by Americolor
Champagne White Chocolate Ganache
good quality white chocolate
chopped (7 oz)
about 3/4 cup
Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I used a 1/4” diameter tip. Set aside.
Line two baking sheets with parchment paper or silicone mat.Measure out all of the ingredients.
Sift the powdered sugar and almond flour together. Set it aside.
Whisk the sugar and the egg white powder (if using) in a bowl, and place it over a pan with barely simmering water. Add the egg whites to the sugar and whisk the mixture until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
Transfer the syrup to the bowl of a stand mixer.With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high, or medium-high and whisk for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending down to the side.
Pour the sifted powdered sugar and almond flour into the stiff meringue.
Start folding gently forming a letter J with a spatula.
Add the food coloring at this point, if using. I have added a bit of pink food coloring.
How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.There’s another test you can do. I call it the Teaspoon test.
Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds.
Test again. Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, it’s ready.
You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
Transfer the batter to the piping bag. Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
Once you’ve piped as many circles as you could, bang the trays against the counter a few times each.
Use a toothpick to pop any air bubbles in the surface of the shells.Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
Pre-heat the oven to 300ºF. Bake one tray at a time.
Bake for 5 minutes, rotate the tray 180 degrees in the oven to bake evenly on all sides. Not all bakers have to do this, all ovens work differently.
I bake each tray for about 15 to 20 minutes. When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking. Remove from the oven and bake the other tray.
Let the macarons cool down before proceeding with the filling.
Champagne White Chocolate Ganache
Place the champagne in a small saucepan over medium heat. Bring it to a boil, and let it simmer for a few minutes until reduced to 1/3 cup, or about 80 ml.
Immediately pour hot champagne on top of chopped white chocolate.
Let it sit for 1 minute.
Whisk until the chocolate has melted entirely with the champagne.
If the chocolate isn’t melting fully, place the bowl in the microwave for just a few seconds at a time, whisking in between until the chocolate melts. If you don’t want to use the microwave, place the bowl on top of a double boiler and whisk until the white chocolate melts. Don’t over heat the white chocolate, as it will start to clump up and it won’t melt. Also make sure you are using high quality white chocolate for this. White chocolate chips won’t work.
Let ganache cool down completely. Then place it in the fridge for about 30 minutes, giving it a stir halfway.
The ganache should be firm, so you are able to pipe it on the macarons. But if you leave it in the fridge too long, it might get too hard, and in that case, you may need to let it sit at room temperature for a while to soften up enough.
So basically, you don’t want it too hard, but you also don’t want it too soft. It should have a firm buttercream consistency.
I mixed 1/4 teaspoon of champagne with some rose luster dust and brushed on top of each shell, and then I drizzled some melted white chocolate on top and sprinkles.
To fill the macarons, place ganache in a piping bag fitted with a piping tip. Pipe some ganache on the bottom shells, and then top each with another shell.
These Champagne Macarons will store nicely in the fridge for up to 1 week, and in the freezer for up to 2 months, in an air tight container.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites
Champagne: If you don’t want to use champagne for the Ganache, feel free to use heavy cream. Start with 80 ml of heavy cream, heat it until just before boiling, pour it over the chocolate and proceed normally.
Food coloring: Make sure to use gel food coloring. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Storage: This is the Storage Container I use to store my macarons.
Percebi que as variações de sabores dos seus macarons são infinitas, gosto muito de todas elas!!!!!
Gorgeous as usual! I bought that same exact luster dust for cupcakes. Great idea to use on the macs. Thanks so much can’t wait to try!
Thank you Debbye!! 🙂
I love your blog and the macaron photos are gorgeous.
I wanted to make rose flavored macarons, how much rose essence should I add to the ingredients for macaron shells and instead of champagne, if I use rosé wine, do I have to use the same amount as the champagne?
I wouldn’t add essence to the shells. Some people add that Amoretti essence I believe, because it doesn’t contain oil in it. I’d be very careful adding any liquid flavoring to the shells, I never do, because it can mess up the shells. And for the rose wine yes do the exact same amount 🙂
What kind of champagne did you use? I don’t drink champagne so i don’t know what to get.
I am not a champagne drinker either. I used a rose I believe. Any kind would work.
Hello, I just made your champagne macarons and they look very good. The only think is, when I baked my second tray i noticed a color change on the macarons. It’s not a pretty pink as my first ones. I baked both trays for the same amount of time- on 325 for a total of 15 minutes, rotating after 5 minutes. What can I do from preventing that to happen next time? Thanks in advance!
Do you have an oven thermometer? was the temp still 325 at the time when you baked the second tray? because ovens fluctuate temperature, so maybe the temperature got hotter in the oven which caused the browning.
To prevent browning, you can place a piece of foil over the macarons after 10 minutes baking.
Hi! Just tried the recipe, and im loving it. I want to ask, have you made a bigger batch of these swiss macarons, and how much bigger of a batch with the same success?
I often double it. I have never tripled the recipe because my mixer isn’t big enough but Im sure it would work fine.
I was wondering, if I wanted to use champagne extract along with the reduced champagne should I put less champagne to compensate for the amount of extract? Will the ganache be thick enough to pipe?
depending on how much extract you add. So if you add more than like a teaspoon, I’d remove the same amount from the champagne. But you’re likely not gonna add that much, so I wouldn’t worry about it. Place the ganache in the fridge if it’s too thin, and leave it there for like 20 minutes, and set a timer to go stir it every 5 minutes to make sure the temperature is even throughout the ganache. And when you go stir it and feel like it’s thick enough, you can place it in the piping bag and pipe it.
Hi! I’d love to make these for Valentine’s Day but I have a question that is probably a dumb question. Lol by reducing the champagne, that cooks off the alcohol enough to where they are safe for children and people who don’t drink correct? They look beautiful and I can’t wait to taste them!
Not a dumb question at all. Ok so I’ve done some research and actually some alcohol will still remain even after being reduced. It wouldn’t be enough to get someone drunk or anything. Like, I stopped drinking over 2 years ago, and I had these macarons and obviously didn’t feel a thing. But if someone is allergic to alcohol or something I wouldn’t give it to them. You can always use non-alcoholic sparkling wine or champagne.
Can you tell me where I can purchase the sprinkles you’re using in this video?
Sorry, I have no idea!
Love your recipes! I tried these but failed with the filling. I don’t think I let enough of the champagne boil away and my ganache will not set. Do I just add more white chocolate? Or do you suggest whipping it? (But the flavor is amazing!!)
You can add more melted chocolate to it. If you whip it, it will thin it out even more.
Why can’t I use white chocolate chips for this recipe?
because the white chocolate chips you get at the store are usually not real white chocolate, they don’t have enough cocoa butter in them, unless they are from a good brand like callebaut. Those brands like ghirardelli or nestle make their white chips with a lot of oils and additives instead of the proper amount of cocoa butter, which should be above 20%, and in those cases, the ganache will end up breaking or splitting because of the oils.
Thanks for this recipe! I made these champagne macarons for an event and also for a gift to go with a bottle of champagne. . Very fun to use the luster dust to make them extra fancy and festive. I tried a batch with the champagne ganache and it just wouldn’t set for me, so I switched it up and made a champagne buttercream for my second batch.
Hello. Can you freeze these? Also, I have found you can get a great priced white chocolate candy bar at Aldi that work well. I commented before after having issues trying to make the ganache but I made more today, following the recipe better, and they are perfect!
yes you can freeze them!!
Adorei a cor e parecem deliciosos!!
Like others the ganache doesn’t set using the ratios in your recipe. I tried Marina’s recipe first and now yours; neither will set to a proper consistency. Very disappointed with the wasted ingredients.
then just add more chocolate keep adding and melting it, whisking until the desired consistency. even if the ganache is already made, place it over a double boiler and keep whisking as you add more chocolate. then you will get a thicker consistency.
Hi, I have tried many of your recipes for my colleagues at work and they simply love the simplicity and flavours of the macarons. I have one question. At the moment how long and how would you store the macarons once they have been filled if longer than for a day??
in the fridge for up to 4 or 5 days, freezer up to 1-2 months