Strawberry Champagne Macarons


Wow I can’t believe this year is already over (ugh I sound like literally every other person on this planet right now). I guess it’s true what they say, your 20s go by faster than you can blink. Wasn’t it my 21st birthday like last week?? Well either way, 2016 has come and gone, and what better way to celebrate than with strawberries and champagne? And white chocolate. In one bite. 

Ahh yes, the dreadful macaron. The hurdle home bakers struggle most with. As much as I would love to sit here for 10 hours and write a 50 page tutorial on how to troubleshoot the macaron, I wouldn’t do that to you. Instead, I’m going to give you a different recipe that might not be as common. Today we are making a swiss meringue macaron.

If you’re having trouble with macarons, it could be a million different reasons ranging from oven temperature to technique to recipe. It’s going to be tough to pinpoint unless (here’s the irony) you already know how to make macarons. To help you narrow down what you’re doing wrong, I suggest you try a swiss meringue recipe. With an Italian meringue, you may live in a higher altitude and you’re not cooking your sugar to the correct temperature. Or maybe you’re not whipping you eggs whites enough before you pour the sugar. With a swiss meringue, you’re eliminating the chance of making these mistakes.

Oh and I made a fun little video, try not to zone out! 




For: 40 `shells
40 min
12 min
Ready in:
1 h 22 min


  1. Sift the almond flour and powdered sugar together.
  2. Add 2 egg whites and red food coloring. Mix well and set aside.
  3. Combine the remaining 2 egg whites and granulated sugar in your mixer bowl.
  4. Cook to 175°F over a hot water bath, continually stirring
  5. Transfer to mixer with a whisk, and whisk on high until fluffy.
  6. Turn down speed to medium until slightly warm.
  7. Fold the meringue into the almond flour mixture just until combined. Do not over mix.
  8. Pipe into 2" rounds on silpats or parchment paper.
  9. Tap sheet pans to flatten out the macarons
  10. If using sprinkles, sprinkle on shells before they start to dry
  11. Let rest until tops are dry enough to touch without sticking.
  12. Preheat oven to 325°F
  13. Bake approx. 12 min, or until tops don't slide when poked.


Strawberry Champagne Ganache



  1. Bring puree and champagne to a boil
  2. Pour over white chocolate and mix.
  3. Chill if piping.


***It is highly recommended to weight ingredients when working with chocolate.

For the strawberry puree, I like to blend frozen strawberries (fresh work too) and strain out the seeds.

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