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
Ingredients for Sweet Mac Shop Macaron Shells
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 205 grams almond flour
- 1 tsp. clear vanilla extract
Ingredients for American Buttercream
- 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
- 100 grams white chocolate chips
- 1 cup Martinelli’s cider any flavor
Instructions for SweetMacShop Macaron Shells
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar and almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macaronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick...but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macaronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macaronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper -- search for online -- then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively--no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or Silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or Silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT -- I repeat -- do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
Instructions for Bubbly American Buttercream
- Measure 1 cup of any flavor or Martinelli’s Cider into a saucepan. Bring to a boil, then turn the heat down so it’s a constant bubbling surface. Reduce by half. Pour into heatproof measuring cup: it should measure 1/2 cup.
- Place white chocolate chips in a small bowl. Pour the hot cider reduction over your chips and stir or mix until the chocolate is melted and the two ingredients are thoroughly incorporated. Chill this mixture before proceeding; if needed, pop it into the fridge until is cool, but not rock hard.
- 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 in cider/chocolate mixture; mix well. Add in vanilla and salt; mix for 30 seconds until combined.
- 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.
- At this point, color the buttercream to your preference.
- NOTE: American Bubbly Buttercream will keep up to two weeks in the fridge, and one day at room temperature.