Ring in the new year with these champagne macarons! Filled with a champagne-infused buttercream they are the perfect celebration cookie.
One last cookie before we swear them off on January 1st (and then secretly start eating them again on January 3rd).
Besides, we all know that New Year’s Eve parties are really just an excuse to show everyone all the skillz we’ve amassed in the past year and if these cookies are one thing, show offs are definitely it.
With their pearly white shells, cute little feet, and buzzed off champagne feeling.
Could you want to cuddle them any more?
And that’s what I’ll be doing on New Year’s. Laying on the couch cuddling the.boy with one hand, and these macarons in the other.
To be honest, it’s pretty much my least favorite holiday. There’s so much pressure to be the crazy fun extreme versions of ourselves that it can’t help but be a letdown unless it ends with footage of you drunk on national television.
But somehow these macarons are changing my mind. One bite at a time.
- 1 cup champagne
- 2½ large (75 g) egg whites
- ½ cup sugar
- pinch of salt
- 16 tbsp unsalted butter, room temperature
- Prepare the macaron shells and let cool. Set aside.
- In a medium sauce pan, bring the champagne to a boil. Let simmer for 10 minutes, or until reduced to ¼ cup. Set aside and let cool.
- In the bowl of a stand mixer (or other heat-resistant bowl), combine the egg whites, sugar, and salt. Set over a small pot of simmering water, whisking constantly. Bring to 160F and then remove from the heat. Beat on medium-high speed with the whisk attachment until cooled to room temperature and stiff peaks have formed, about 8 minutes. Reduce the speed to medium and then add the butter, 2 tbsp at a time, only adding more after the rest has been incorporated. The frosting may start to look soupy or curdled, but just keep beating and it will eventually become fluffy again.
- With the mixer on low, add the reduced champagne one tbsp at a time, allowing each to be incorporated before adding the next. If the frosting starts to separate, keep beating and it will eventually come back together.
- Transfer the frosting to a piping bag and pipe onto the flat side of half of the macaron shells. Top with a second shell and gently press together so that the frosting reaches the edges. Refrigerate overnight before serving.
Bring on the bubbly:
From Around the Web:
Pink Champagne Cake Pops from Keep It Sweet
Raspberry Champagne Cupcakes with Champagne Buttercream Frosting from The Curvy Carrot
Strawberries and Champagne Cake from Flour Child
Raspberry Cupcakes with Champagne Buttercream Frosting from Chasing Delicious
Champagne Pound Cake from Crazy For Crust