Mother's Day is just around the corner and today I'm sharing Macarons with Champagne Buttercream and including a giveaway with everything you need for a very French Mother's Day!
If you are looking for a great way to make Mom feel extra special, you will want to give these Macarons with Champagne Buttercream a try.
I have to admit the idea of making macarons has been taunting me for about 5 months. Yes that is the height of my procrastination. I knew that these amazing little cookies were a challenge and so I just kept putting it off. I'm super smart like that.
I bake lots of cookies and throw everything but the kitchen sink in them. For the most part they are pretty good. With macarons you need to weigh the ingredients, beat egg whites to a certain stage, pipe the batter into even circles. Allow them to rest before baking. Yeah, this was tough for me.
Let me tell you, if I can do it, anyone can! Since I waited until the very last minute to give this a try, I learned a few things that I will do differently next time. Oh there will be a next time. Macarons are the most amazing bites of dessert ever. EVER!
Luckily my friends at Silpat have a handy Macaron Baking Kit that comes with everything you need to make this a dessert win instead of the disaster that I was fearing.
The kit comes with a jump drive filled with photos, recipes and tips for traditional French Macarons, plus a Silpat marked just for macarons, a thermometer, piping bag and even the food coloring to make your macarons those beautiful colors just like the bakery!
My Mom gave me a couple of Silpat liners years ago. I think they sat in the cabinet a full year before I tried them. I think I have used them every day since then. They are life changing! One of my favorite kitchen items.
It wasn't quite as intimidating as the authentic Parisian Macarons but I will eventually give them a try too. I don't have a sifter and my almond flour was a little coarse. Next time I will get finer flour and use a sifter and my macarons will be a little smoother.
I was inspired by Tidy Mom's amazing Pink Champagne Buttercream for the filling of these cookies. The champagne taste is slight. If you want a stronger flavor you can use champagne flavoring (like extract) or if you prefer not to use alcohol, just sub in more heavy cream.
- ½ cup champagne or sparkling wine
- ½ cup softened butter
- 4 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Add champagne to a small saucepan and heat until it comes to a slight boil. Lower heat slightly and cook until reduced to about ¼ cup. Remove from heat and allow to cool completely (you can place it in the refrigerator to chill faster.)
- Add butter and 2 cups of powdered sugar to bowl of an electric mixer. Beat until well combined. Add champagne and continue to mix until combined. Add 1 cup of powdered sugar along with heavy whipping cream and vanilla. Continue to beat until smooth, adding up to 1 cup of powdered sugar until you have reached the desired consistency.