Mastering Macarons: Bake Three Gourmet Flavors – Pomegranate Champagne, Baileys, and Strawberry Prosecco
The mere mention of macarons evokes images of delicate, colorful confections, each promising a delightful crunch followed by a burst of creamy flavor. These elegant almond meringue cookies, known for their signature “feet” and endless versatility, are a true testament to the art of pâtisserie. While they might seem intimidating to bake, the reward of creating these beautiful treats from scratch is immeasurable. In this comprehensive guide, we’ll embark on a delicious journey to craft three distinct and utterly irresistible macaron flavors: a sophisticated Pomegranate with Champagne, a rich and indulgent Baileys, and a vibrant Strawberry Chocolate infused with Prosecco. Get ready to impress your taste buds and your guests with these exquisite homemade delights!
The Intriguing History of Macarons: More Than Just a French Cookie
Often perceived as quintessentially French, the macaron’s origins are, in fact, rooted much deeper in Italian culinary history. While the delicate French macaron we adore today truly blossomed in France, its humble ancestors trace back to Italy as early as 800 AD. These early Italian “maccarone” were simple almond cookies, crisp on the outside and soft on the inside, typically made from almond flour, egg whites, and sugar.
The macaron’s migration to France is largely credited to Catherine de Medici. When this influential Italian noblewoman married Henry II, King of France, in 1533, she brought her Italian chefs, along with their treasured recipes, to the French court. This cultural exchange introduced the macaron to French gastronomy, where it slowly began to evolve.
Centuries later, during the tumultuous French Revolution, macarons found a unique purpose. Two Carmelite nuns in Nancy, known as the “Macaron Sisters” (Sœurs Macarons), baked and sold these cookies to survive and pay for their lodging. Their simple, shell-like cookies gained local fame, cementing the macaron’s place in French culinary folklore, albeit still in its un-filled form.
It wasn’t until the early 20th century, specifically around 1930, that the macaron transformed into the iconic sandwich cookie we recognize today. Pioneering French pâtissiers, most notably Pierre Desfontaines Ladurée, began experimenting with filling these almond shells with ganache, buttercream, or jams. This innovation gave birth to the ‘Macaron Parisien’ or ‘Gerbet’ macaron, elevating it from a single cookie to a sophisticated, filled pastry, bursting with flavor and color. This pivotal moment forever changed the macaron’s destiny, turning it into a global symbol of refined French confectionery.
The Art of Macaron Making: Essential Techniques for Perfect Shells
Baking macarons is often described as a delicate dance between precision and patience. While the process requires attention to detail, mastering a few key techniques will significantly increase your chances of success, leading to those coveted smooth tops, delicate “feet,” and satisfying chewiness. Our recipes primarily utilize the French meringue method, known for its straightforward approach, making it a great starting point for aspiring macaron artists.
Key Steps to Perfect Macaron Shells:
- Accurate Weighing of Ingredients: Macaron recipes are a science. Using a digital kitchen scale for almond flour, confectioners’ sugar, and granulated sugar is crucial for consistent results. Eyeballing measurements with cups can lead to an imbalance in the batter.
- Sifting Dry Ingredients: Both almond flour and confectioners’ sugar should be finely sifted together, ideally twice. This removes any lumps, ensuring a smooth macaron shell texture and preventing potential cracks. Don’t skip this step!
- Creating the Meringue: For the French method, egg whites are whipped with granulated sugar until stiff, glossy peaks form. The stability of your meringue is paramount; it should be firm enough to hold its shape but not over-whipped to the point of becoming dry or grainy. Incorporating food coloring at this stage ensures an even hue.
- The Macaronage Process: This is arguably the most critical step. Macaronage refers to folding the dry ingredients into the meringue. The goal is to achieve a lava-like consistency that flows slowly off your spatula in a continuous ribbon, forming a figure “8” that holds its shape for a few seconds before dissolving back into the batter. Under-mixed batter will be too stiff and result in peaked tops, while over-mixed batter will be too runny and spread excessively, leading to flat macarons without feet.
- Piping the Shells: Use a piping bag fitted with a round tip. Pipe uniform circles onto parchment paper or a silicone macaron mat. Consistency in size ensures even baking.
- Tapping and Resting (Croutage): Once piped, firmly tap the baking sheets several times on your counter to release any trapped air bubbles. This prevents hollows and cracks. Then, let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. When gently touched, the shell should not stick to your finger. This “croutage” is essential for developing the “feet.”
- Baking at the Right Temperature: A consistent oven temperature is vital. Too hot, and the macarons will crack; too cool, and they won’t develop feet or rise properly. Our recipe suggests 320°F (160°C) with specific rotations to ensure even baking. The macarons are ready when they detach easily from the baking paper and have distinct feet.
Remember, practice makes perfect! Don’t be discouraged if your first batch isn’t flawless. Each attempt teaches you more about your oven and your technique. Now, let’s dive into the exciting world of unique flavor combinations!

Discover Three Irresistible Macaron Flavor Combinations
This article showcases three truly distinctive macaron flavors, each designed to offer a unique sensory experience. From sophisticated fruity notes to rich, boozy indulgence, and a refreshingly sweet blend, there’s a macaron here to captivate every palate. Dive into these enticing descriptions and prepare to choose your next baking adventure!
1. Pomegranate Macarons with Champagne: Elegant and Effervescent
These exquisite pomegranate macarons are a celebration in every bite. The macaron shells are often dyed a beautiful purple or deep pink to reflect the rich color of the pomegranate. The filling, a delightful pomegranate jam infused with the delicate bubbles and subtle notes of Champagne, offers a light, tangy, and sophisticated fruity taste. The slight tartness of the pomegranate perfectly balances the sweetness of the macaron, while the Champagne adds an elegant, festive undertone. They are not just cookies; they are miniature culinary works of art, ideal for special occasions or when you simply desire a touch of luxury.
2. Baileys Macarons: Rich, Creamy, and Indulgent
For those who appreciate a deeper, more luxurious flavor profile, our Baileys macarons are an absolute must-try. The shells themselves can be left a natural almond color or gently tinted brown to hint at the delicious filling within. The star of this macaron is the luscious Baileys cream filling, which delivers a full-bodied, velvety, and irresistibly creamy taste with the distinctive notes of Irish cream liqueur. This rich filling perfectly complements the delicate crunch of the macaron shell, creating a decadent treat that is both comforting and sophisticated. These are perfect for an adult dessert or a cozy evening indulgence.
3. Strawberry Chocolate Prosecco Macarons: Sweet, Fruity, and Bubbly
Rounding out our trio is a macaron that combines the best of sweet, fruity, and celebratory notes: the Strawberry Chocolate Prosecco macaron. Imagine delicate vanilla-flavored shells encasing a filling that harmonizes the vibrant sweetness of fresh strawberries, the smooth, luxurious depth of white chocolate, and a playful hint of sparkling Prosecco. The Prosecco adds a subtle effervescence and brightens the overall flavor profile, preventing it from being overly sweet. This combination results in a delightful explosion of taste and texture, making it a perfect treat for spring gatherings, romantic occasions, or simply to brighten your day.
Ready to bring these delightful creations to life in your kitchen? Explore the detailed recipes below and decide which tempting flavor you’ll try first! We can’t wait to hear about your favorites.
📖 Recipe
RECIPE CARD

Andréa
Pin Recipe
Ingredients
Macarons
- 1 cup confectioners sugar
- 1 ¼ cup almond flour
- 3 egg whites, L
- ½ cup sugar, minus 2 teaspoons
- Food coloring purple
Pomegranate jam
- 2 ¼ cup pomegranate seeds
- ½ cup champagne
- 3 teaspoons maple syrup
- 1 tablespoon corn flour
- 1 tablespoon water
Buttercream
- 6 tablespoons butter
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Macarons
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Cover two baking trays with baking paper.
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Prepare your macaron mat.
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Sift the confectioner’s sugar and the almond flour.1 cup confectioners sugar, 1 ¼ cup almond flour
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Put the egg whites and sugar in a heat-resistant bowl.3 egg whites, ½ cup sugar
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Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
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Mix the egg whites with the sugar with the whisk until the latter is completely dissolved, and the mixture is frothy.
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Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor). Add the colorant.Food coloring purple
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Mix at high speed until peaks occur (stop immediately because you do not want to overbeat).
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Spoon the powdered sugar/almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making eight figures above the batter with your spatula. If these remain intact, then the batter is ready for use. Then, check with a teaspoon of baking paper to see whether the batter flows slightly. If that is the case, then it is the moment that you put the batter in the piping bag.
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Place your macaron mat on the baking paper and spray the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface to release all the air. If you don’t have a macaron mat, pipe circles on your baking paper.
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Let the macaron dry in the air for 30 to 40 minutes; the top should be dried.
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Meanwhile, preheat the oven to 320 °F.
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Bake the macarons in the oven for 4 minutes, then turn the baking tray around and bake again for 4 minutes. Do this two more times (so 16 minutes in total) and see if the macarons are ready (if they are ready, they’ll be darker and have an edge on the bottom). Otherwise, bake for another 4 minutes.
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Repeat for all macaron baking trays.
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Allow the macarons to cool further.
Pomegranate jam with Champagne
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Put the pomegranate seeds, Champagne, and maple syrup in a saucepan and bring to a boil while stirring.2 ¼ cup pomegranate seeds, ½ cup champagne, 3 teaspoons maple syrup
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Let the jam simmer for 8 minutes on low heat.
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Mix the cornflour with the water and add it to the jam.1 tablespoon corn flour, 1 tablespoon water
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Let it boil until it thickens.
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Sieve the mixture through a fine sieve.
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Allow to cool completely in the refrigerator.
Buttercream
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Mix the butter with a mixer until it is fluffy.6 tablespoons butter
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Add the confectioner’s sugar and mix everything for another 2 minutes.2 cups confectioners sugar
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Add the cream and vanilla and beat for 1 minute.1 teaspoon vanilla extract, 1 tablespoon heavy cream
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The butter cream is ready and can be kept in the fridge for up to one week. Before use, remove it from the refrigerator; this makes it easier to pipe onto the macaron shell.
Composing macarons
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Grab a macaron shell, and with the piping bag, you pipe a circle of buttercream on the outside.
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Scoop a little pomegranate champagne jam inside the circle (not too thick)
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Place a shell on the top.
Notes
- Preferably, use a scale for an accurate weight of the ingredients
- Hollow macarons: This happens when the batter is mixed too long. All ingredients should be just mixed.
- Cracks in the macarons: Allow the macarons to dry before baking. This gives a thin crust that makes it less likely to crack.
2. Storage
- Macarons can be kept in the refrigerator for five days.
- You can also freeze macarons. Store them in a freezer bag and freeze for up to 2 months.
Nutrition
Tried this recipe?
Let us know how it was!
📖 Recipe
RECIPE CARD

Andréa
Pin Recipe
Ingredients
Macarons
- 1 cup confectioners sugar
- 1 ¼ cup almond flour
- 3 egg whites, L
- ½ cup sugar, – 2 teaspoons
- edible silver powder
Bailey’s filling
- 2 sticks butter, room temperature
- 4 cups confectioners sugar
- ½ cup Bailey’s
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Macarons
-
Cover two baking trays with baking paper.
-
Prepare your macaron mat.
-
Sift the confectioner’s sugar and the almond flour.1 cup confectioners sugar, 1 ¼ cup almond flour
-
Put the egg whites and sugar in a heat-resistant bowl.3 egg whites, ½ cup sugar
-
Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
-
Mix the egg whites with the sugar with the whisk until the latter is completely dissolved, and the mixture is frothy.
-
Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor).
-
Mix at high speed until peaks occur (stop immediately because you do not want to overbeat).
-
Spoon the powdered sugar/almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making eight figures above the batter with your spatula. If these remain intact, then the batter is ready for use. Then, check with a teaspoon of baking paper to see whether the batter flows slightly. If that is the case, then it is the moment that you put the batter in the piping bag.
-
Place your macaron mat on the baking paper and spray the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface to release all the air. If you don’t have a macaron mat, pipe circles on your baking paper.
-
Let the macaron dry in the air for 30 to 40 minutes; the top should be dried.
-
Meanwhile, preheat the oven to 320 °F.
-
Bake the macarons in the oven for 4 minutes, then turn the baking tray around and bake again for 4 minutes. Do this two more times (so 16 minutes in total) and see if the macarons are ready (if they are ready, they’ll be darker and have an edge on the bottom). Otherwise, bake for another 4 minutes.
-
Repeat for all macaron baking trays.
-
Allow the macarons to cool further.
Bailey’s filling
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Mix the butter and confectioner’s sugar with a mixer until it is light.2 sticks butter, 4 cups confectioners sugar
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Then mix in the Baileys, spoon by spoon, while you keep mixing.½ cup Bailey’s
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Put the baileys filling in a piping bag.
Compiling macaroon
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Grab a macaron shell and pipe the Baileys buttercream filling onto it with the piping bag.
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Place a shell on the top.
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If you like it, sprinkle the top with silver powderedible silver powder
Notes
- Preferably, use a scale for an accurate weight of the ingredients.
- Hollow macarons: This happens when the batter is mixed too long. All ingredients should be just mixed.
- Cracks in the macarons: Allow the macarons to dry before baking. This gives a thin crust that makes it less likely to crack.
2. Storage
- Macarons can be kept in the refrigerator for five days.
- You can also freeze macarons. Store them in a freezer bag and freeze for up to 2 months.
Nutrition
Tried this recipe?
Let us know how it was!
📖 Recipe
RECIPE CARD

Andréa