Champagne French Macarons

Toast to 2023 with delicious champagne jelly & buttercream-filled French macarons! The champagne jelly melts in your mouth and is insane!! These would be such a fun addition to any party to welcome in 2023.

Using the French meringue method, this class will be for all bakers, beginners and seasoned alike!

A “nice to know” tip… Macarons are best stored in the freezer so this means you can make them way in advance for any gathering.

What you will learn:

  • How to make macarons with the French Meringue method
  • How to make Champagne jelly & Champagne buttercream
  • Decorating with gold luster dust
  • Tips and tricks for mastering your macarons
  • How to change up the flavor of your macarons for any occasion!

What’s Included:

  • Recipe for macarons, fresh champagne jelly, and gorgeous champagne buttercream
  • Make ahead and storage tips
  • A tips sheet on the French Meringue method for you to keep and refer back to whenever you need
  • Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers from around the world

Special Equipment Needed:

a scale- optional but highly recommended as this is the best way to make macarons! A mixer- stand or hand mixer – both work, mixing bowls, small or medium saucepan, 8″x”8″ or 9″x9″ pan, small 1 in (2.5 cm) cookie cutter, piping bags, piping tips (Ateco 822 for wreath shape, and 8-10mm tip- Ateco 804/806 or Wilton 2A for filling), silpats or parchment paper. Check out all of my favorite Macaron recommendations here: Molly’s Recommendations

Ingredients Needed:

egg whites, granulated sugar, ground almonds (meal or flour), powdered sugar, all spice, powdered gelatin or gelatin sheets, Champagne or Prosecco, unsalted butter (room temp)

For Decorating:

Gold luster dust (I like this one from The Sugar Art), a dash of vodka and a paintbrush


Sat Jan 07


7:00 pm - 9:00 pm

Local Time

  • Timezone: America/New_York
  • Date: Sat Jan 07
  • Time: 1:00 pm - 3:00 pm



Zoom Meeting

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