Description
This Pink Macarons recipe guides you through creating delicate, pastel-pink French macarons with crisp shells and creamy buttercream filling. Perfect for special occasions or as a charming treat, these macarons have a light almond flavor combined with smooth, sweet vanilla buttercream, all beautifully colored with pink food coloring.
Ingredients
Scale
For the Macaron Shells:
- 1 cup powdered sugar (120g)
- 1/2 cup almond flour (60g)
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar (50g)
- A pinch of cream of tartar (optional, helps stabilize egg whites)
- 1/2 teaspoon vanilla extract
- Pink food coloring (gel or liquid, to your preference)
For the Filling (Buttercream):
- 1/2 cup unsalted butter, softened (115g)
- 1 1/2 cups powdered sugar (180g)
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (adjust for consistency)
- A few drops of pink food coloring (optional, for matching color)
Instructions
- Prepare the Macaron Shells: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats. Sift together powdered sugar and almond flour to remove lumps. In a clean bowl, beat egg whites with an optional pinch of cream of tartar until frothy. Gradually add granulated sugar until stiff glossy peaks form. Add vanilla extract and pink food coloring. Carefully fold the dry ingredients into the meringue until the batter flows like lava but holds shape.
- Pipe the Macaron Shells: Transfer batter to a piping bag with a round tip. Pipe small 1-1.5 inch circles spaced apart on baking sheets. Tap sheets gently to remove air bubbles and flatten tops. Let shells rest at room temperature for 30-60 minutes to develop a skin.
- Bake the Macarons: Bake trays one at a time for 15-18 minutes until shells can be lifted easily and feet are visible but not browned. Cool completely on baking sheets before removing.
- Prepare the Buttercream Filling: Beat softened butter until light and creamy. Gradually add powdered sugar and mix until smooth. Stir in vanilla and 1-2 tablespoons heavy cream to reach desired consistency. Add pink coloring to match shells.
- Assemble the Macarons: Pair cooled shells of similar size. Pipe buttercream on one shell, avoiding overfilling, then sandwich with the other shell. Press lightly to even out filling.
- Rest the Macarons: Refrigerate assembled macarons for at least 24 hours to let flavors meld and soften shells. If short on time, rest for at least 2 hours at room temperature before serving.
- Serve and Enjoy: Enjoy your pink macarons with their crisp exteriors and soft, chewy interiors contrasted with rich, creamy buttercream filling.
Notes
- Sifting the almond flour and powdered sugar is essential for smooth shells.
- Do not overbeat egg whites to avoid cracking; aim for stiff but not dry peaks.
- Resting shells before baking promotes development of feet and prevents cracks.
- Gel food coloring is preferred for vibrant color without affecting batter texture.
- Macarons improve in flavor and texture after resting; patience yields the best results.
