As far as meringue-based sweets go, the macaron stands out as a triumph of culinary achievement. Not to be confused with the similarly spelled macaroon, a coconut-based cookie, the macaron is made with egg white, icing sugar, granulated sugar, almond powder, and food coloring. It’s typically presented as a sandwich cookie with a buttercream, jam, or ganache filling.
Macarons are available in a variety of flavors. These light in weight, but heavy in sugar, cookies pair wonderfully with wine. The key is to not let one overpower the other in sweetness by balancing out the dominating taste of the wine. Less sweet wines will provide an invigorating contrast of paired sweetness.
Check out our pairing examples and then enjoy a little DIY research. You can eat all the macarons you want as long as it’s for science!
Sweet and light enough to not overpower the sugary macaron, the Canyon Road Moscato Muscat is perfect for the wafer-like consistency of any macaron.
Almost all macarons pair nicely with an Italian Pinot Grigio due to the wine’s light fruit flavors and floral bouquet.
A New Zealand Sauvignon Blanc with its grassy notes is the perfect accompaniment to the zestiness of a lemon or grapefruit macron.
When all else fails, you can’t go wrong with a sparkling wine and macaron pairing! The fresh and flavorful palate of a sparkling rosé reinforces the delicate and ethereal flavors of a macaron.
Champagne with its freshness and finesse is also the perfect balance for red or black fruit macarons.
We suggest you take your time and indulge your senses in a variety of macarons to find a pairing that you can’t put down. Invite your friends over for a macaron pairing night and let us know your party’s favorites. After all, pairing macarons and wine is a very personal experience. Cheers!