Lavender-Mint Macarons with Champagne Filling Recipe

If you ever wanted to wow your friends (or just treat yourself on a lazy afternoon), Lavender-Mint Macarons with Champagne Filling are the ultimate recipe to have in your baking arsenal. Each bite is a perfect marriage of pastel beauty and crisp delicacy, with a refreshing minty floral shell encasing an impossibly luxurious champagne buttercream at the center. I make them whenever I need a burst of springtime energy or a little kitchen magic, and trust me, they’re as unforgettable to eat as they are to behold. It’s a dessert that brings a hint of Parisian elegance to even the simplest gathering!

Ingredients You’ll Need

These beautiful Lavender-Mint Macarons with Champagne Filling call for just a handful of thoughtfully chosen ingredients. Each one pulls its weight: the almond flour lends that traditional texture, gel color adds a dreamy pastel hue, and the champagne in the buttercream gives every bite a festive sparkle.

• Almond flour: Provides that signature melt-in-your-mouth texture and subtle nuttiness essential to proper macarons.
• Powdered sugar: Ensures the shells come out smooth and slightly chewy, and doubles as the sweetener for the filling.
• Egg whites: Whipped to stiff peaks for the classic, airy structure of the cookie; use fresh eggs for best results!
• Granulated sugar: Helps stabilize the egg whites as you whip them and adds just the right touch of sweetness to the shells.
• Gel coloring (lavender and mint): Just a tiny dab gives your macarons the perfect pastel shades—much more vibrant than liquid colorings.
• Butter: The rich base for your champagne buttercream, making the filling smooth and dreamy.
• Champagne or champagne extract: Adds a pop of celebratory flavor; go with extract if you want the taste without the alcohol.

How to Make Lavender-Mint Macarons with Champagne Filling

Step 1: Sift the Dry Ingredients

Start by sifting your almond flour and powdered sugar together into a large bowl. This step is everything when it comes to crafting smooth, bump-free macaron shells. Take your time—if any little lumps or almond bits don’t make it through the sifter, discard them for the sake of a flawless finish.

Step 2: Whip the Egg Whites

In a spotlessly clean mixing bowl, whisk the egg whites until they start to look foamy. Gradually sprinkle in the granulated sugar, whisking steadily until you get stiff, glossy peaks—when you lift the beater, the whites should stand up tall and proud. If you’re in doubt, keep whisking just a few moments longer!

Step 3: Fold and Color

Gently fold your sifted dry ingredients into the peaked egg whites, being careful not to overmix. When the batter flows in thick ribbons, divide it between two bowls. Add a bit of lavender gel coloring to one and mint to the other, stirring just enough to achieve dreamy pastel hues.

Step 4: Pipe and Rest

Line a baking sheet with parchment, and fit a piping bag with a round tip. Pipe little rounds of each color onto the parchment, spacing them so they don’t run together. Tap the pan on the counter to knock out any bubbles, then let your macarons rest for about 30 minutes, until the tops are just dry to the touch.

Step 5: Bake

Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes, rotating the pan halfway through to ensure even baking. You’re looking for set shells with the trademark “feet” at the base. Let them cool completely before you even think about filling!

Step 6: Make the Champagne Buttercream

While the macaron shells cool, beat the butter until light and fluffy. Add powdered sugar gradually, then whip in that all-important tablespoon of champagne or champagne extract. It should be creamy, smooth, and lightly boozy—basically, irresistible.

Step 7: Fill, Match, and Chill

Pair up similar-sized shells, pipe a generous dollop of champagne buttercream onto the flat side of one, and gently sandwich with its mate. Chill your filled Lavender-Mint Macarons with Champagne Filling for at least an hour—this gives you the divine, chewy-yet-melting texture that makes macarons so dreamy.

How to Serve Lavender-Mint Macarons with Champagne Filling

Garnishes

A simple way to make your macarons sparkle is to dust them with edible glitter or a few pastel sprinkles right before serving. For a truly elegant touch, try topping each with a tiny mint leaf or a few dried lavender buds. The subtle garnishes make every Lavender-Mint Macarons with Champagne Filling feel like an artisanal treat from a Parisian pâtisserie.

Side Dishes

Pair these dainty macarons with crisp glasses of sparkling wine, of course! For afternoon tea, they’re fantastic with a light floral green tea or even a refreshing glass of homemade lemonade. On a dessert platter, arrange them alongside fresh berries or slices of citrus for a feast of colors and flavors.

Creative Ways to Present

Stack your Lavender-Mint Macarons with Champagne Filling in a pretty pyramid on a marble platter for instant wow-factor, or tuck them into vintage teacups for a whimsical garden party. Individually wrap them in clear cellophane bags with pastel ribbon for unforgettable party favors—guests will be swooning at the thoughtfulness.

Make Ahead and Storage

Storing Leftovers

Store your Lavender-Mint Macarons with Champagne Filling in an airtight container in the fridge. They’ll stay fresh for three to four days, and actually get even chewier (and more delicious) as the flavors meld together overnight. Just be sure to bring them to room temperature before serving for the best, softest bite.

Freezing

Yes, you can freeze macarons! Place them in a single layer in an airtight container, with parchment between layers to prevent sticking. When you’re ready to indulge, let them thaw in the fridge for a few hours, then bring to room temperature. Their texture and flavor hold up beautifully.

Reheating

Macarons don’t really need reheating—but if they feel just a tad too cold from the fridge or freezer, leave them out at room temp for 20 to 30 minutes before serving. This makes sure your delicate Lavender-Mint Macarons with Champagne Filling are at their most luscious and flavorful.

FAQs

Why did my macaron shells crack or become hollow?

Usually, cracks or hollows mean the batter was over or undermixed, or the shells didn’t rest long enough before baking. Be gentle while folding, and make sure those shells are dry to the touch before they hit the oven!

Can I use regular food coloring instead of gel?

For best results, stick with gel food coloring. Liquid coloring can throw off the consistency of your batter, making it harder to achieve those pretty pale lavender and mint tones, as well as picture-perfect shells.

Is there a substitute for champagne in the filling?

Absolutely! Champagne extract is perfect if you want to skip the alcohol while keeping the festive flavor. Or try a splash of sparkling white grape juice for a sweet, nonalcoholic alternative.

How critical is it to sift the almond flour and powdered sugar?

Very! Sifting creates a fine, lump-free mixture, which is key to getting those irresistibly smooth macaron tops and the perfect texture every time.

Can I make Lavender-Mint Macarons with Champagne Filling without a mixer?

You can whisk egg whites by hand, but it’s quite the arm workout! A hand or stand mixer makes the process easier and helps achieve airtight, billowy egg whites, resulting in consistently lovely macarons.

Final Thoughts

Few treats make a statement quite like Lavender-Mint Macarons with Champagne Filling. Whether you bake them for a celebration or as a personal act of joy, these beauties turn any moment into a special occasion. I can’t wait to hear how yours turn out—give them a try and prepare to fall in love, one pastel bite at a time!

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