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 Champagne Macarons are filled with a delicious and incredible White Chocolate Champagne 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!
Highlighting my latest Vegan Matcha Macarons post, I go over oven temperature and why it’s so important to have a thermometer when baking macarons.
And even though it’s a vegan macaron post, the oven information is still valid for all macaron baking.
The two best things about these Champagne Macarons are: the decorated top, and the White Chocolate Champagne 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.
While the dust luster was still wet, I sprinkled some pearl sprinkles on top of the shells. You have to do that right after brushing each shell, because within a few seconds the painting will be dry.
Now, let’s talk about the delicious and scrumptious White Chocolate Champagne 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 White Chocolate Champagne 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!
Below are some of the products I use for my macarons.
Airtight container for storage in freezer and fridge
Piping bag (I’ve been loving these bags for the past few months, they have never ripped on me)
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 105 grams almond flour 3.7 oz
- 105 grams powdered sugar 3.7 oz
- Food coloring I used pink
White Chocolate Champagne Ganache
- 198 grams good quality white chocolate chopped (7 oz)
- 187 ml champagne about 3/4 cup
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicon mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture 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 mixture is white and starting to become fluffy. Raise speed to high 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 form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour sifted powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using.
- 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, and you might have a couple failed batches before you get this right.
- First, I pick up some batter with my 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 a bit, I start folding 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, I transfer my mixture to the piping bag.
- 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.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Place piping bag directly 90 degrees over the center of each macaron template. Apply equal 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. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let your 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 325F.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- Bake for 5 more minutes. Rotate again.
- I bake each tray for a total of 18-20 minutes rotating every 5 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.
White Chocolate Champagne Ganache
- Place 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 placed some sprinkles on top while the luster dust was still wet, to make them stick.
- 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.
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.