If you love peaches, you’re going to love these fruity peach macarons! These champagne and peach macarons are so fruity and delicious! I make the macaron shells using the Italian method and add freeze dried peaches, real champagne and champagne extract for flavor! The peach buttercream filling is equally delicious and made with peach preserves! And, to make theses French cookies extra special, I dusted them with a pearl dust! These peach cookies are simply amazing!
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Italian Macaron Method
I’m using the Italian macaron method for these champagne peach macarons in my video recipe. You can also use the French method for this recipe, like in ‘Lemon Macarons’ – just omit the yellow color and lemon extract and add the peach fruit powder and extract instead.
How to Make Peach Champagne Macarons
Making macarons can seem intimidating to make at home, but with my step-by-step tutorial, I’ll walk you through all the steps so you can make them, too! It takes just a little bit of practice. I failed the first three to four times I made macarons, so don’t get discouraged if your first batch fails. And if you succeed, give yourself a pat on the back and enjoy them all – you’re a true baker!
- I like to use the fold and flatten method for mixing the macaron batter. Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- If you don’t mind gluten in the recipe and you’re really struggling to get a perfect macaron, try adding 1 tbsp of all-purpose flour to the almond flour. It helps keep the macarons full inside and helps keep their shape.
- Allow those macarons to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- I recommend keeping these refrigerated for 1 to 3 days to allow the macarons to ‘mature’. When they ‘mature’, the shells become softer and even more delicious! Take them out at least 30 minutes to an hour before enjoying to allow the cookies to thaw and come up to room temperature.
Freeze Dried Peaches for Peach Macarons
To add the most peach flavor to these peach cookies, I use freeze dried peach powder. To make the powder, first place the dried peaches into a food processor and pulse for a few minutes until just a fine powder remains. Sift this powder through a fine-mesh sieve before using; you should have a few tablespoons of the powder. I also like to use this method with raspberries!
Adding the Champagne Flavor
It’s often hard to add real sparkling wine flavor to desserts but this recipe is perfect for it! I add the flavor two ways: by using real sparkling wine for making the sugar syrup and by adding sparkling wine extract. This extract is really fruity and a delicious addition that really amplifies the flavor! You can also add more sparkling wine extract to the filling! I purchase my extract HERE on Amazon!
Enjoyed this recipe for peach macarons? Check out some of my other macaron recipes!
- Sparkling Grape Macarons – made with the same champagne extract but with grape flavors!
- Triple Lemon Macarons – so zesty and delicious, with lemon buttercream.
- Strawberry Macarons – with a strawberry macaron shell and strawberry filling!
- Blueberry Cheesecake Macarons – cheesecake macarons with blueberry frosting!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
- Get a set of disposable pastry bags – no more washing any bags!
- You can use parchment paper or these silicone mats for baking.
- I love my classic KitchenAid stand mixer – a must for every kitchen!
- And this kitchen scale is a must for making perfect macarons!
Champagne Peach Macarons Recipe (video)
- 150 grams almond flour
- 140 grams confectioner's sugar
- 10 grams freeze dried peach powder
- 110 grams egg white, at room temperature, divided
- 120 grams white granulated sugar
- 40 grams sparkling wine
- 1/8 teaspoon icing color, if desired
- 1/2 tsp sparkling wine extract
For Filling (updated):
- 1/2 cup butter, at room temperature
- 1 cup confectioner's sugar
- 1/4 cup peach preserves
- 1/2 tsp sparkling wine extract
- Gold pearl dust; optional
For French Macarons:
- Prepare the baking sheets: Line 3 baking sheets with parchment paper. Draw circles on the back of the paper, if desired, about 1-inch in diameter; I like to make smaller cookies. Also, prepare a large pastry bag with a simple round tip.
- To make the peach powder, first place the dried peaches into a food processor and pulse for a few minutes until just a fine powder remains. Sift this powder through a fine-mesh sieve before using; you should have a few tablespoons of the powder.
- Next, premeasure the ingredients; I highly recommend using a kitchen scale. Combine the almond flour, confectioner's sugar and freeze-dried peach powder in a large bowl. Add 55 grams of egg whites on top but do not stir! Place the remaining 55 grams of egg whites into a stand mixer bowl.
- Next, prepare the sugar syrup. Place the wine and granulated sugar into a small saucepan. Cook over medium heat until sugar syrup reaches 240F. When sugar syrup is almost ready, turn on your mixer to high speed and whisk egg whites until soft peaks form. Slowly pour in sugar syrup, whisking egg whites on high speed; whisk for about 5 minutes until meringue is thick and glossy. Add the champagne extract and mix for a few seconds just until incorporated.
- Fold the meringue into the prepared flour and egg whites. Using a spatula, scoop from the bottom of the mixing bowl and flat the meringue against the side of your mixing bowl. The cookie batter needs to be a specific consistency, not too thick or too thin. Watch my video recipe to see how it;s done. Be careful not to over stir! The batter should drop off of your spatula in a ribbon and should settle down completely in 10 to 15 seconds.
- Transfer the batter into your prepared piping bag. Pipe 1-inch cookies onto the prepared parchment paper, spacing them about 1-1/2 inches apart. Once the cookies are piped, tap the baking sheet a several times against the counter, to release any trapped air bubbles. Let the cookies stand at room temperature for approximately 1 hour, until a thin film forms on the top. This step is very important. The cookies need to form a thin film on the outside which will prevent them from cracking.
- Preheat the oven to 285-300F. I bake mine at 290F for 12 to 15 minutes. Each oven temperature is different, make sure your cookies don't bake too quickly on the outside. I open my oven door a few times and turn the pan once for even baking. Allow the cookies to cool on the parchment paper, then pair them up by size.
For Peach Buttercream:
- For the frosting: in medium sized bowl, whisk the softened butter for 3 to 4 minutes on high speed until light and fluffy. Add in the confectioner's sugar and mix again for a few minutes until a light and fluffy buttercream forms. Last, add in the extract and peach preserves. Mix on medium speed for about 30 seconds, just until well combined. Transfer the filling into a pastry bag.
- Turn half of the cookies over face down and pipe a generous amount of filling onto the center. Very carefully top with second cookie. I recommend keeping these refrigerated for 1 to 3 days to allow the macarons to ‘mature’. When they ‘mature’, the shells become softer and even more delicious! Take them out at least 30 minutes to an hour before enjoying to allow the cookies to thaw and come up to room temperature.
- Optional: if desired, garnish the cookies with pearl dust. Place a little bit of the dust into a small bowl and using a fine, soft fan brush, brush the pearl dust over the macaron shells.