Name: Perfect Pink Macarons
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 1 cup (100g) almond flour; 1 ¾ cups (200g) powdered sugar; 3 large egg whites (room temperature); ¼ cup (50g) granulated sugar; Pink gel food coloring; ½ cup (1 stick) unsalted butter, softened; 1 cup (120g) powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon heavy cream (or milk)

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Why You’ll Love This Recipe

Classic French macarons made easy with simple ingredients.
A beautiful pink hue makes them perfect for celebrations.
Deliciously crisp on the outside and soft on the inside.
Filled with rich and creamy vanilla buttercream.
A fun baking challenge that is totally worth the effort!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup almond flour
1 ¾ cups powdered sugar
3 egg whites
¼ cup granulated sugar
Pink gel food coloring
½ cup vanilla buttercream (for filling)

Directions

Prepare the dry ingredients – Sift the almond flour and powdered sugar together into a bowl to remove any lumps. Set aside.
Whip the egg whites – In a clean mixing bowl, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar while beating. Increase to high speed and whip until stiff peaks form.
Add food coloring – Gently fold in a small amount of pink gel food coloring until the color is evenly distributed.
Fold in dry ingredients – Using a spatula, carefully fold the almond flour mixture into the egg whites. Do this in batches, making sure not to overmix. The batter should flow like lava when lifted with a spatula.
Pipe the macarons – Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet, leaving space between each macaron.
Rest the macarons – Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on top. They should feel dry to the touch before baking.
Bake – Preheat the oven to 300°F (150°C). Bake for 12-15 minutes until the macarons develop feet and are set. Let them cool completely before removing from the baking sheet.
Fill with buttercream – Pipe vanilla buttercream onto one macaron shell and sandwich with another. Repeat with the remaining macarons.
Enjoy! – Let the macarons rest in the refrigerator for at least 24 hours before serving for the best texture.

Servings and Timing

Servings: About 12-15 macarons
Prep Time: 30 minutes
Resting Time: 30-60 minutes
Bake Time: 12-15 minutes
Total Time: Approximately 1 hour 45 minutes

Variations

Chocolate Macarons: Replace pink food coloring with cocoa powder for a chocolate version.
Lemon Macarons: Use yellow food coloring and fill with lemon curd instead of buttercream.
Berry Macarons: Add a touch of berry extract and fill with raspberry or strawberry buttercream.
Matcha Macarons: Add a teaspoon of matcha powder for a green tea twist.
Salted Caramel Macarons: Fill with caramel buttercream and a sprinkle of sea salt.

Storage/Reheating

Refrigeration: Store assembled macarons in an airtight container in the fridge for up to 5 days.
Freezing: Macaron shells can be frozen for up to 2 months. Store in layers with parchment paper between them.
Room Temperature: Keep unfilled shells in an airtight container for up to 3 days.
Reheating: No need to reheat macarons, but allow them to come to room temperature before serving for the best texture.

FAQs

How do I prevent cracked macarons?

Make sure to let them rest before baking and avoid overmixing the batter.

Why are my macarons hollow inside?

This can be caused by overbeating the egg whites or underbaking. Make sure to whip the meringue properly and bake long enough.

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended as liquid food coloring can change the consistency of the batter.

How do I know when macarons are done baking?

They should have a firm shell and slightly wiggle when touched but not stick to the parchment paper.

Can I make macarons without almond flour?

Macarons traditionally require almond flour, but you can substitute with finely ground sunflower seeds for a nut-free version.

Why are my macarons not forming feet?

This could be due to under-mixing, over-mixing, or not letting them rest long enough before baking.

How long should I rest macarons before baking?

Resting for 30-60 minutes helps form a skin, which is crucial for developing feet.

Can I make macarons ahead of time?

Yes! They taste even better after maturing in the fridge for 24-48 hours.

Can I use a hand mixer instead of a stand mixer?

Yes, but it may take longer to whip the egg whites to stiff peaks.

What’s the best way to pipe macarons evenly?

Use a macaron template under the parchment paper to guide your piping for uniform sizes.

Conclusion

Making macarons at home may seem intimidating, but with the right technique and patience, you can achieve bakery-quality results. These pink macarons are not only stunning but also irresistibly delicious. Whether for a party, a gift, or a personal treat, they are sure to impress. Enjoy baking and indulging in these delightful confections!