Throughout my life I have made hundreds of cakes - vanilla, chocolate, carrot, peanut butter, red velvet - you name it, I have probably made it. But it wasn't until I began working at a cake shop in New York City that I was introduced to the Pink Champagne Cake.
We made a lot of cakes in that shop, but the Pink Champagne Cake was by far one of our most popular requests. It just seemed to make sense - champagne went great with cake - so why not just put it in the cake!
But then I got to thinking, champagne goes well with a lot of things...so why should it be limited to just cake? There was an opportunity for so much more! So, I decided to team up with my friends over at Barefoot Wine & Bubbly to create some brunch inspired desserts with their Pink Moscato Champagne!
They have already shared my Pink Champagne Doughnuts and Cinnamon Rolls with Pink Champagne Frosting on their Instagram. So if you haven't seen those yet, you should definitely go check it out. But today, I am sharing these awesome Pink Champagne Macarons.
for the shells:
Pink Champagne filling:
*Makes 20-25 Macarons
This post was sponsored by Barefoot Wine & Bubbly.
*Makes 25 Macarons
How long do macarons typically last? Or are they best when freshly made?
Hi Hannah! Macarons will last about 3 days if you keep them in an airtight container or 7 days in if you keep them in the fridge. You can also freeze them for up to 6 months.
Hi I was just wondering if these measurements are Australian or will they need to be altered? Great idea though!!
Unfortunately, I think the recipe measurements will have to be converted. Here is a great resource to do that - https://recipeland.com/howto/australian-cooking-measurements-142
Unique and beautiful! These would be great for a shower.
They would be perfect for a shower!
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