Champagne Macarons Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g almond flour, finely ground</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">75g egg whites (from approximately 2-3 large eggs), room temperature</li><li class="ingredients-single-item">¼ teaspoon cream of tartar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">Gold food coloring (optional)</li><li class="ingredients-single-item">Gold luster dust for decoration (optional)</li><li class="ingredients-single-item">For the Champagne Buttercream:</li><li class="ingredients-single-item">150ml champagne (or sparkling wine)</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Kitchen scale</li><li class="equipment-single-item">Electric mixer (stand or hand)</li><li class="equipment-single-item">Piping bags</li><li class="equipment-single-item">Round piping tip (½ cm or ¼ inch)</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Saucepan (for champagne reduction)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the champagne reduction for your buttercream. Pour the 150ml champagne into a small saucepan and simmer over medium-low heat until reduced to about 45ml (3 tablespoons). This concentrates the flavor while removing the alcohol. Set aside to cool completely - this can be made a day ahead and refrigerated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your baking sheets by lining them with silicone mats or parchment paper. If using parchment, you can draw 3.5cm circles as guides for piping, then flip the paper over so the ink/pencil doesn't touch your macarons.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Process the almond flour and powdered sugar together in a food processor for about 30 seconds. This ensures ultra-fine texture for smooth macaron shells. Sift this mixture twice to remove any lumps, discarding any large pieces that don't pass through the sieve.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a clean, dry bowl (any grease or water will prevent proper meringue formation), beat egg whites on medium speed until foamy. Add cream of tartar and salt, then increase speed to medium-high. Gradually add the granulated sugar, about a tablespoon at a time, while continuing to beat. The cream of tartar acts as a stabilizer, creating a more stable meringue structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Continue beating until stiff, glossy peaks form – when you lift the beater, the meringue should stand straight up with just a slight curl at the tip. If desired, add a tiny drop of gold food coloring to give a subtle champagne hue. Be careful not to overbeat as this will make the meringue dry and difficult to incorporate.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add one-third of the almond-sugar mixture to the meringue and gently fold using a flexible spatula, cutting through the center and scraping around the edges. Once incorporated, add the remaining mixture in two additions. The proper folding technique is crucial - you want to deflate some air bubbles while maintaining enough structure.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Continue folding until the batter reaches the proper consistency - when you lift your spatula, the batter should flow like lava and form a ribbon that disappears back into the mass within about 20-30 seconds. This is called the "magma stage" and is essential for properly formed macarons with feet.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the batter to a piping bag fitted with a round tip. Holding the bag perpendicular to the baking sheet, pipe 3.5cm rounds about 2.5cm apart. Once all shells are piped, firmly tap the baking sheets against the counter several times to release air bubbles. If air bubbles remain visible on the surface, you can pop them with a toothpick.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the piped shells to rest at room temperature until a skin forms on the surface - when you gently touch them with your finger, no batter should stick. This typically takes 30-45 minutes depending on humidity levels but is essential for proper "feet" formation. Meanwhile, preheat your oven to 150°C (300°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake one sheet at a time in the center of the oven for 15-18 minutes. The macarons are done when they form firm "feet" at the bottom and don't wobble when gently touched. Let them cool completely on the baking sheets before attempting to remove them.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the champagne buttercream, beat the softened butter until light and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar, beating well after each addition. Add the cooled champagne reduction and vanilla extract, beating until smooth and creamy. If the mixture appears too thin, add more powdered sugar; if too thick, add a few drops of the champagne reduction.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the shells are completely cool, match them in pairs of similar size. Pipe a generous amount of champagne buttercream onto the flat side of one shell, then gently sandwich with its matching partner. If using, lightly brush gold luster dust on top of the shells for a festive champagne-like shimmer.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the best flavor and texture, refrigerate the filled macarons in an airtight container for 24 hours before serving. This "maturation" process allows the shells to soften slightly and the flavors to meld. Bring to room temperature for about 30 minutes before serving. These macarons will keep refrigerated for up to 5 days.</li></ol>