1-First, gather your ingredients and tools, and let the egg whites reach room temperature for better results, which also means aging them in the fridge for 24 hours if possible. Start by sifting the almond flour and powdered sugar together to remove any lumps and ensure a smooth batter. Next, reduce the champagne by boiling 1/2 cup until it simmers down to less than 1/4 cup, which takes just a few minutes and adds that signature flavor.

2-Whisk the egg whites with cream of tartar and granulated sugar until stiff peaks form, creating a strong base for your macarons. Gently fold in the dry ingredients until the batter flows like lava, which is key for that perfect rise. Pipe 1-inch rounds onto baking sheets lined with parchment paper, then let them rest for 30-40 minutes until a skin forms on top.

3-Bake at 300 degrees Fahrenheit for 15-17 minutes, and remember to use an oven thermometer for accurate temperature to avoid issues like cracking. Once baked, cool the macarons completely before handling. For the buttercream, cream the unsalted butter and powdered sugar together, then blend in the champagne reduction, vanilla, and salt until smooth.

4-Fill the cooled macarons with this buttercream and refrigerate for 12 to 24 hours to let the flavors mature. Success tips include cleaning your mixing tools with an acidic liquid to remove fats, opting for gel food coloring if you want to add color without extra moisture, and weighing ingredients precisely. For a related treat, check out our easy no-churn ice cream recipe to pair with your macarons.