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