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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How to Make 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’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.
- 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
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!
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!