While I call these Bubbly Champagne Macarons, I really mean Martinelli’s Macarons. We always have bottles of Martinelli’s leftover as we are non-drinkers, and one kid likes the Peach Martinelli’s and one likes the Apple, and still another likes another flavor. So, any flavor will work for this recipe. It’s good to make these after Christmas Day when all those bottles are clogging up your fridge, and something light and fun and festive is called for on New Year’s Eve. These are gorgeous, and if you dust them with a little gold they say Celebrate!
Choose any flavor of Martinelli’s. I have heard this can be used with the real deal of Champagne, but since I haven’t field tested it, I can’t vouch for it. Cook to reduce the Martinelli’s by 1/2 volume. Combine it with some white chocolate chips and a little vanilla and stir until the chips melt. Let it cool before you add it to your buttercream. We’ve even stuck ours in the fridge for a few minutes to get it nice and chill.
Don’t forget to use my Orson Gygi code of sweetmacshop for 10% discount.
I’ve modified the American Buttercream Recipe to incorporate this syrupy-chocolatey goodness. Recipe is below.
Happy New Year to you All!
And since this is our last post of 2021, it’s time for some New Year’s Wishes.
Barb, the mastermind behind Sweet Mac Shop: Here’s to an amazing year full of all the things that help us feel accomplished. All the trials that make us stronger, and the friends that fill our cup along the way. I’ll tell you this… this year will be the one where we tackle the things that scare us, dance our way thru celebrations and the year where we finally get the perfect feet on our macarons. The good and the bad, the pretty and the ugly, tall feet, small feet… bring it on 2022. Cause I’m feelin’ 22. (And not a day older. Lol)
Barb’s Mom: the helper, the typer, the person who can find her away around most of the software, is also the woman who is so proud of her daughter. I wish you all daughters like Barbara, or good friends like her who will be forgiving, hilarious, tender-hearted and always ready to laugh.
Bubbly (Champagne) Macarons
- baker’s half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or Silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Piping Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1 pinch salt
- 1 1/2 Tbsp. heavy whipping cream
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
- Add vanilla and salt; mix for 30 seconds until combined.
- Add in heavy whipping cream.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time.
- PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- Flavor or color the buttercream to your preference. We make a huge batch of plain, then add flavor and color depening on the amount of buttercream we need. Making one large batch saves time in the long run.
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.