Champagne Dessert Ideas: 15+ Recipes For New Year's or Valentine's Day (2025)

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Vanilla Macaron Shells

• ▢ 125 grams almond flour
• ▢ 125 grams confectioners sugar
• ▢ 100 grams egg whites (room temperature)
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon cream of tartar
• ▢ 80 grams sugar
• ▢ gold sugar sprinkles (optional for decoration)

Champagne Reduction

• ▢ ½ cup champagne (or prosecco, or sparkling wine)

Champagne Buttercream

• ▢ ½ cup butter (room temperature)
• ▢ 1¾ cup confectioners sugar
• ▢ ½ teaspoon vanilla extract
• ▢ 1 pinch salt
• ▢ 1-2 tablespoon champagne reduction (or more, if needed)

(Optional) Champagne Berry Jam

• ▢ 1 cup berries (cleaned and mashed)
• ▢ ½ cup champagne
• ▢ 4-5 tablespoon sugar

(Optional) White Chocolate Ganache Filling

• ▢ 1⅓ cup white chocolate chips (or chopped white chocolate)
• ▢ ½ cup heavy cream
• ▢ 1-2 teaspoon vanilla extract

Make the Champagne Reduction

• Pour ½ cup champagne into a small saucepan and bring it to a simmer over medium-high heat.

• Once simmering, reduce the heat to medium and let the champagne simmer for about 10 minutes, or until it has reduced by half.

• Remove the saucepan from the heat and allow the champagne to cool completely while you make the macarons.

Make The Macarons

• In the bowl of your food processor, add the 125 grams almond flour and 125 grams confectioners sugar.

• Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl. Set aside.

• In the bowl of your stand mixer, use the whisk attachment to beat 100 grams egg whites at medium speed until foamy.

• Add ¼ teaspoon cream of tartar and keep beating until you have soft peaks.

• Very gradually add 80 grams sugar while continuing to mix.

• Once all of the sugar has been incorporated, add the ½ teaspoon vanilla extract and continue mixing at medium-high speed until you have stiff peaks.

• Scoop ⅓ of the whipped egg mixture into your flour mixture and use a rubber spatula to gently fold it in until it is combined.

• Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time, and gently folding in between each addition.

• After the last bit of the egg mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons. *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.

Pipe The Macarons

• Once you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a storage bag with the corner cut off).

• Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other.

• Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.

• Sprinkle with gold sugar sprinkles if desired.

• Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch and no longer tacky.

• While the macarons are resting, go ahead and preheat your oven to 300˚F (140˚C/Gas Mark 2).

• Once ready, bake the macarons for 15-18 minutes, or until the macarons don’t move if you tap on them slightly.

• Remove the macarons from the oven and let them cool on the baking sheet completely before removing them.

Make the Champagne Buttercream

• In a large mixing bowl, add ½ cup butter. I recommend butter that is between 68-70°F (20-21°C), and not so soft that you can easily indent it with your fingertip.

• Use a hand mixer or stand mixer to beat it for 1 minute until the butter has become light and fluffy.

• Add 1¾ cup confectioners sugar, ½ teaspoon vanilla extract, and 1 pinch salt and mix until thoroughly combined.

• Pour in a small amount of your 1-2 tablespoon champagne reduction and mix until combined. Keep adding more of the champagne reduction until you meet your desired consistency.

• Beat at medium-high speed for another minute.

Assemble The Macarons

• Scoop the buttercream into a piping bag with a round tip (or a storage bag with the corner cut off).

• Take one cooled macaron shell and pipe some buttercream into the center. Place a second macaron shell on top and gently press them together, forming a sandwich.

• Repeat this process with your remaining macaron shells and champagne buttercream.

• For best results, place the macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve.

Notes:

• You can make these macarons using any variety of champagne, prosecco, or sparkling wine. I made this batch of champagne macarons using Moscato d'Asti, a sparkling wine.
• While you can use a storage bag with the tip cut off, I recommend using a piping bag. I used a Wilton #12 for piping my macarons and an Ateco #829 (a large open star tip like Wilton 1M, but much larger) for the filling.
• You can make your champagne buttercream by using the champagne straight from the bottle and skipping the reduction process. However, reducing the champagne first helps it become more flavorful.
• Making your meringue could take several minutes. Don't rush it. Keep mixing until you have reached stiff peaks. When you lift the whisk out of the bowl, it should stick straight up and not droop down at all.
• Make the white chocolate ganache filling: Combine the white chocolate and heavy cream in a small bowl and microwave on high for 1 minute. Remove and set aside for 5 minutes. Add the 1-2 teaspoons of vanilla extract or condensed champagne, stir until all the white chocolate is melted, then set in the fridge while baking the macarons.
• Add a dollop of champagne berry jam in the center of the filling: Use 1 cup of cleaned and mashed berries (strawberries and raspberries are my favorite for filling these easy champagne macarons), ½ cup of champagne, and 4-5 tablespoons of sugar. Add the ingredients to a saucepan and simmer on low heat, stirring frequently, until thickened enough for piping into the cookies.

Storage:

• Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.
• If assembled, place your macarons into the fridge in an airtight container for up to 4 days.
• To freeze macaron shells: Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.
• To freeze assembled macarons: Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.