Ingredients
Scale
- 100 g sliced almonds
- 100 g powdered sugar
- 2 large egg whites, aged
- 60 g granulated sugar
- 2 tbsp champagne
- 110 g unsalted butter, softened
- 30 g powdered sugar (for buttercream)
- 1/4 tsp vanilla extract
- Edible gold dust for garnish
Instructions
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- Pulse almonds and powdered sugar in a food processor until finely ground. Sift twice.
- Beat egg whites until foamy, add granulated sugar gradually, and beat to stiff Peaks.
- Fold dry ingredients into meringue gently until smooth and glossy.
- Pipe 1-inch circles onto prepared sheets, tap pans to release air bubbles.
- Let rest 30–45 minutes until skin forms (test by touching—no stickiness).
- Bake 12–14 minutes. Cool completely on pans.
- For filling: Beat butter, powdered sugar, vanilla, and champagne until light and fluffy.
- Match shells by size, pipe buttercream onto flat sides, and sandwich.
- Gently brush tops with edible gold dust.
Notes
- Use real champagne for best flavor—sparkling wine or sparkling water won’t yield the same depth.
- Aging egg whites (1–2 days, covered) stabilizes meringue and improves shell consistency.
- For authentic Bridgerton flair, serve with Earl Grey tea and a side of honey cake.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 macarons
- Calories: 210 Kcal
- Sugar: 16 g
- Sodium: 35 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
