Fresh strawberries and a little rose wine give Strawberry Champagne Macarons a subtle pink champagne and strawberry flavor. Make them heart shaped for Valentine’s Day or round for any other occasion.
A few weeks ago I was thinking about taking some more cooking classes at Sur La Table and saw they were making heart-shaped macarons. I thought to myself, “How hard can that be?” They have heart macaron pans at Sur La Table which I’m guessing makes making the heart shape easier but I’m not keen on spending lots of money on specialty pans.
I used a cookie cutter to trace hearts on parchment paper. Turned it over (so the ink was on the opposite side) and then piped the macaron batter into the shapes. It was only moderately successful. So I tried just making V-shapes with the dough. That worked great. When you smack the tray against the counter to get the air bubbles out, the dough fills in the V so it’s a heart. I made the four Strawberry Champagne Macarons below with the V-shape method.
I also tried using a measuring spoon instead of a piping bag and tip. That worked really well to get consistent-sized round macarons. So, if you don’t want to pipe your macarons, use a 1/2 tablespoon or a tablespoon measuring spoon. I used the 1/2 tablespoon and measured rounded amounts of dough onto my cookie sheet.
The buttercream was a bit of a challenge. I read several recipe reviews online that said it was hard to get champagne flavor to come through in buttercream. I decided to use rose wine because it’s cheaper, stronger flavored and you lose the champagne bubbles anyway.
To make the flavor more intense, I mixed fresh strawberries and rose together and boiled them until I’d reduced the liquid by three quarters. Even so, I think these could use a dollop of strawberry jam in the center.
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