Champagne Rosé

Each Valentine’s Day we do a champagne macaron as a toast to love. This year, instead of a white chocolate ganache, I decided to try a buttercream of Veuve Clicquot Rosé. Buttercream flavors can be kind of simple, so when I do one I make sure to preserve a full spectrum of complexity. This batch uses Veuve Clicquot, the oldest known blended rosé, which boasts expressive notes of fresh red fruits and sweet wild strawberries that disperse across the palate and finish with a lingering tartness.