Print

pink macarons

Close-up of pink macarons on white plate
Print Recipe

Delicate and airy pink macarons with a smooth buttercream filling, perfect for a charming dessert or special occasion treat.

Ingredients

Scale
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pink food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar (for filling)

Instructions

  1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
  2. Sift almond flour and powdered sugar together into a bowl to remove lumps.
  3. In a clean mixer bowl, beat egg whites until foamy, then gradually add granulated sugar and continue beating until stiff peaks form.
  4. Gently fold in the pink food coloring and vanilla extract.
  5. Carefully fold the almond flour mixture into the egg whites until batter flows smoothly and forms ribbons.
  6. Transfer batter to a piping bag and pipe 1-inch rounds onto the prepared baking sheets.
  7. Tap sheets firmly on the counter to release air bubbles.
  8. Let macarons rest at room temperature for 30-40 minutes until a skin forms.
  9. Bake for 15-18 minutes until shells are set but not browned.
  10. Allow to cool completely before removing from parchment.
  11. For filling, beat softened butter with powdered sugar until smooth and creamy.
  12. Pipe or spread buttercream on one macaron shell and sandwich with another.
  13. Refrigerate assembled macarons for 24 hours before serving for best flavor and texture.

Notes

For extra flavor, add a few drops of rose or raspberry extract to the buttercream filling. Let macarons mature refrigerated for 24 hours to develop optimum texture.

Find it online: https://auntyspices.com/pink-macarons-delight/