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PINK CHAMPAGNE MACARONS

5 from 1 vote
Author: Lindsay Nathanson

Ingredients
  

MACARON SHELLS

  • 1 1/2 cups powdered sugar
  • 1 cup + 2 tbs almond flour
  • 3 eggs whites
  • 1/2 cup sugar
  • Pink food coloring
  • 1/4 cup high quality white chocolate
  • White sprinkles

PINK CHAMPAGNE FILLING

  • 1/2 cup unsalted butter
  • 1 3/4 cup powdered sugar
  • 2 teaspoons Barefoot Bubbly Pink Moscato
  • 1/4 teaspoon salt
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Instructions
 

For the shells:

  • Preheat oven to 325 degrees and prepare a baking sheet with parchment.
  • In a medium bowl, sift almond flour and powdered sugar together. Set aside.
  • In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
  • Lower the mixer's speed to medium and add sugar.
  • Put mixer back on the highest speed and beat until they form stiff peaks.
  • With the mixer still on high speed, add food coloring.
  • Take bowl off of mixer and add almond flour/sugar mixture.
  • Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny.
  • Put batter a pipping bag with a round tip.
  • Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out.
  • Let them rest for 30-45 minutes until they form a skin.
  • Bake for 10-12 minutes, or until they are set.
  • Let cool before peeling them off parchment paper.

Pink Champagne filling:

  • In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
  • Add powdered sugar, salt and Barefoot Bubbly Pink Moscato. Mix until light and fluffy.

Assembly

  • Pair macarons according to size.
  • Fill a piping bag with a round tip with filling and pipe a small dollop on one half of a pair of cookies.
  • Sandwich them together.
  • Melt 1/4 cup white chocolate and use a fork to drizzle over the macarons. Immediately add sprinkles.

Notes

*Makes 20-25 Macarons
This post was sponsored by Barefoot Wine & Bubbly.