These Mimosa Macarons are perfect for Mother’s Day! All the orange and champagne flavor of a Mimosa, that favorite brunch cocktail, in the form of a French Macaron!

Mimosa Macarons

**This post originally appeared on my other blog,**

If everything goes according to plan, then by the time you are reading this post, I’ll be in sunny Florida, living vicariously through my kids as they take in all the magic of Disney!

In preparation for this family vacation, my kitchen and I worked some serious overtime!  I wanted to be sure to bring you this recipe today, because Mother’s Day is one of my favorite holidays (naturally ;)), and y’all know how much I love to give a home-baked gift.

Mimosa Macarons

This one’s gonna be short and sweet, 1) because I have made macarons so many times before on this blog (scroll down and you’ll see), and 2) because I’m trying to pack up a family of four for a week in Florida, people!

The idea is simple: when I think of Mothers Day, I think of mimosas!  I’m not sure how it came to be, but in my family, it’s tradition to head out for brunch.  I don’t make a habit of imbibing before lunch on any other day of the year, but for some reason on Mothers Day I feel like I have a free pass to get looped on o.j. and champagne….!

Mimosa Macarons

These macaron shells are infused with a healthy helping of orange zest, and it perfumes the pastries so beautifully!

Mimosa Macarons

And the filling is a lovely champagne pastry cream.  I found the recipe on  It comes together beautifully and the subtle champagne flavor is actually quite perceptible.  I did make a few minor tweaks to her formula (I prefer my desserts less sweet), so if you have a real sweet tooth you might want to click on over to Heather’s beautiful page and follow her recipe.  She meant for it to be eaten on it’s own, as a verrine, but I felt that since the macaron shells are so sweet, I should try to balance that.

Mimosa Macarons

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Mimosa Macarons

Mimosa Macarons

These Mimosa Macarons are perfect for Mother’s Day! All the orange and champagne flavor of a Mimosa, that favorite brunch cocktail, in the form of a French Macaron!

Prep Time 45 minutes Cook Time 15 minutes Total Time 1 hour
Yields 20 pastries (about)     adjust servings



    • 1/2 cup heavy cream, divided
    • 1/2 cup sparkling white wine
    • 2 tablespoons cornstarch
    • 2 tablespoons granulated sugar
    • 1 whole egg
    • 2 egg yolks
    • 2 tablespoons unsalted butter
    • 1 teaspoon vanilla extract

    Macaron shells

    • 100 grams almond flour/meal (approx. 1 cup + 1 tablespoon + 1 teaspoon)
    • 155 grams confectioners sugar (approx 1 cup)
    • zest of one orange
    • 3 egg whites
    • pinch of cream of tartar
    • 55 grams superfine sugar (approx. 1/4 cup + 2 teaspoons)
    • rose pink & lemon yellow gel paste food coloring (optional)


    Make the Filling:

    1. Combine ¼ cup cream with cornstarch, yolks, and egg; set aside.
    2. In a small saucepan, combine the remaining cream, sparkling wine, and sugar, and place over medium heat. When just beginning to simmer, add a third of the wine mixture to the egg mixture, whisking vigorously.
    3. Add the warmed egg mixture to the pot, and heat over a low flame, until thickened.
    4. Remove from heat and stir in the butter and vanilla.
    5. Pour through a fine-mesh strainer, into a heat-safe bowl, cover the surface with plastic wrap, and chill.

    Make the Shells:

    1. Sift the almond meal and confectioners sugar together, discarding any large bits.
    2. Add the orange zest.
    3. Whip the whites until frothy.
    4. Add the cream of tartar and continue to whip until soft peak stage.
    5. Slowly add in the superfine sugar.
    6. Tint with gel paste color, if desired.
    7. Continue to whip until stiff peaks are achieved.
    8. Fold the almond mixture into the whites until the batter drops from the spatula in a long ribbon.
    9. Pipe one-inch diameter rounds onto a parchment-lined baking sheet.
    10. Preheat the oven to 375 degrees F.
    11. Allow the shells to dry and form a thin membrane/skin for about 20-30 minutes.
    12. Drop the oven temperature to 325 degrees F and bake for 12-15 minutes.
    13. Cool on the baking sheet.

    Assemble the Macarons:

    1. Pipe about two teaspoons of filling onto half the shells and sandwich.


    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 125kcal Calories from fat 58
    % Daily Value
    Total Fat 6g9%
    Saturated Fat 2g10%
    Transfat 0g
    Cholesterol 34mg11%
    Sodium 13mg1%
    Carbohydrate 15g5%
    Dietary Fiber 1g4%
    Sugars 13g
    Protein 2g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    I do want to take a moment to give a little macaron tip: if you would like to tint your shells with gel paste food coloring, as I have done (I used Wilton Rose Pink and Wilton Lemon Yellow), you want to be careful about when you add it.  Folding the batter to the proper consistency is so critical to the proper end result.  If you wait to do it after the almonds have been folded in, you’ll risk over-mixing, and your macarons will come out flat.  Add the color to the egg whites when they are at the soft peak stage, bearing in mind that it will fade out a bit when the almonds go in, and again when the shells are baked.

    Mimosa Macarons

    I hope you’ll whip up a batch of these for your Mom this holiday!  They are a wonderful way to celebrate that special woman who loves you so very much!

    If you are a macaron fiend, or would just like more info on the macaron-making process, check out a few of my other macaron iterations:

    Nutty Irishman Macarons
    Mexican Chocolate Macarons
    Orange Chocolate Macarons
    Sesame Macarons with Pomegranate Lime Buttercream
    Green Tea and Mandarin Macarons
    Red Velvet Macarons
    Chai Spiced Macarons
    Macaronnage by a First-Timer