Kir Royale Macarons

A kir royale is the perfect cocktail for when you want to feel fancy, and these raspberry champagne macarons capture the flavors beautifully!  With their sweet almond shells, juicy fresh raspberries, and champagne Swiss buttercream filling, these cute little pastries are just right for a shower or Oscars viewing party.  

I’m on a raspberry kick, y’all.

I made a raspberry layer cake.  Raspberry Linzer cookies.  Raspberry fritters.  And now here I am with these pretty little raspberry champagne macarons, inspired by my favorite fancy cocktail, the kir royale.

I’m sorry!  I just can’t help myself.  They’re so prettyyyyyyyyy!  And with the Oscar awards happening this weekend, I just felt inspired, to make something equally fancy and glamorous to match the occasion.

I will never forget the first time I had a kir royale.  It was at a Mother’s Day brunch, and I swear, it made me feel so grown up and elegant!  I never forgot it, and I still order it often, when I’m celebrating a special occasion or just want something to lift my mood and make me feel special.

Technically, a kir royale is made with champagne and creme de cassis, which I guess is currant?  But when I first had it, it was made with Chambord and it had a perfect fresh raspberry bobbing amongst the golden champagne bubbles.  Honestly I think flavor-wise there’s not a whole lot of difference between raspberry liqueur and creme de cassis, so hopefully you’ll pardon me for not completely adhering to the rules of classic mixology!

Regardless, these macarons are a really fun and feminine treat that would be right at home at the Oscars.  And I think they’d work really well for a bridal shower or baby shower as well.

If you’ve never made macarons before, definitely give it a try!  They’re actually a lot of fun and kind of addictive!  Once you’ve had success with your first batch, you’ll want to try them again and again, dreaming up all sorts of fun flavor combinations.  Check out this video tutorial I made last year to learn the basics.

And have a great weekend!

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Kir Royale Macarons

Servings: 14 sandwich cookies (approx.)

Prep Time: 40 minutes mins

Cook Time: 20 minutes mins

Drying Time: 45 minutes mins

Total Time: 1 hour hr

A kir royale is the perfect cocktail for when you want to feel fancy, and these raspberry champagne macarons capture the flavors beautifully! With their sweet almond shells, juicy fresh raspberries, and champagne Swiss buttercream filling, these cute little pastries are just right for a shower or Oscars viewing party.

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Ingredients

• ▢ 1 batch Basic Macarons, tinted with pink gel paste food color, and piped 2 1/2-inches in diameter
• ▢ 1 cup (236 ml) champagne,, prosecco, or sparkling white wine
• ▢ 2 egg whites
• ▢ 2/3 cup (133.33 g) granulated sugar
• ▢ 2/3 cup (151.33 g) unsalted butter, (1 stick plus 5 tablespoons), softened but cool
• ▢ 4 ounces (113.4 g) fresh raspberries

Instructions

 

• Bake the macaron shells according to the recipe directions.
• Place the champagne in a small pot, and cook over medium-low heat until reduced by more than half. (You should have about 3 tablespoons.) Set aside and allow to cool completely.
• Arrange 5 or 6 fresh raspberries around the outside edges of half the macaron shells.
• Place the egg whites and sugar in a large metal mixing bowl and set over a pot of barely simmering water. Cook, whisking occasionally, until the mixture is very warm to the touch and no longer feels gritty when rubbed between the thumb and forefinger (about 5 minutes). Remove the bowl from the heat and whip on medium-high speed until stiff and glossy and completely cool. (There should be no hint of warmth when you place your hand on the side of the bowl.) Whip in the butter, a tablespoon at a time. (If the buttercream seems runny, place the entire bowl + whisk in the refrigerator for 10 to 20 minutes, then re-whip.) Stir in the reserved champagne reduction and transfer the mixture to a pastry bag fitted with a 2A tip.
• Pipe a small amount of buttercream into the well created by the raspberries. Sandwich with remaining macaron shells.

Notes

If you're having any trouble at all with the filling, be sure to check out this VERY comprehensive Swiss meringue buttercream post. There's a step-by-step tutorial with pics, plus tons of questions answered!

Calories: 134kcal, Carbohydrates: 11g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 12mg, Potassium: 43mg, Sugar: 10g, Vitamin A: 275IU, Vitamin C: 2.1mg, Calcium: 11mg, Iron: 0.1mg

Cuisine: French

Course: Dessert, Snack

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