This champagne and strawberry macaron recipe is the perfect way to surprise your special someone this Valentine’s day! Light, crispy and bursting with fresh flavor, these delicate strawberry champagne macarons are sure to impress!
originally published 1.25.2021
Although we don’t really celebrate Valentine’s day with flowers, cards and gifts, we’re all about any day that calls for themed food! And with February just around the corner, we figured it was time to start thinking about flavors and bakes fit for the festival of love. For us, the first thing that came to mind was the ultimate celebratory flavor combination: strawberries and champagne! So we filled a batch of dainty pink macarons with an irresistible strawberry champagne buttercream and the resulting macarons were definitely cause for celebration!
For more tips and tricks on how to get the perfect macarons, you can read my post on peppermint mocha macarons. But the main points are to always use a kitchen scale to weigh your ingredients and to prepare everything you’ll need before you get started (baking sheets, macaron template if using and a piping bag fitted with a round tip). And, of course, be patient and make sure you’ve got the right consistency when whipping the egg whites and when incorporating the dry mixture into the meringue.
To get the beautiful dusty pink color for these macarons, I used red food coloring along with just a touch of blue. When coloring your macarons, just make sure to use a gel-based food coloring as water-based food colorings can ruin the texture of your batter. I like to start adding my food coloring when I’m about halfway through combining the dry ingredients with the meringue. It’s best to start with just a bit, and continuously add more as needed.
strawberry champagne buttercream
Making the strawberry buttercream isn’t difficult, but it does require making a quick reduction to concentrate the strawberry and champagne flavors. Without making a reduction, the amount of champagne and strawberry puree needed to get a good flavor would create a frosting too thin to be usable. But by reducing pureed strawberries and champagne on the stove for about 20 minutes, you can create a thicker, more intensely flavored sauce that will blend nicely into the frosting. Just make sure to let the sauce cool completely before incorporating it into the buttercream!
To complete the frosting, beat the softened butter and mascarpone until light and fluffy. Then just add your strawberry and champagne reduction and powdered sugar. If you don’t have mascarpone on hand, you can definitely skip it. But we find that it really lightens up the buttercream and gives it a super fresh flavor.
And if you need to adjust the consistency of your buttercream, you can add a bit more powdered sugar to thicken it or even a few tablespoons of champagne (straight from the bottle) to thin it out a bit.Print
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