French Pink Macaroons
Delicate, elegant, and irresistibly sweet, these French Pink Macarons are the epitome of patisserie perfection. Featuring crisp, glossy shells with the signature "feet" and a dreamy vanilla buttercream filling, these pastel-hued treats are as visually stunning as they are delicious. Made with finely sifted almond flour, egg whites whipped to stiff peaks, and a touch of pink gel food coloring, this recipe delivers classic macarons with a charming twist. Perfect for special occasions or as a luxurious homemade gift, these confections require a bit of patience but reward you with an indulgent result. Follow the detailed instructions to create these iconic French desserts, and enjoy them after a 24-hour resting period to allow the flavors to fully meld. These macarons are perfect for tea parties, weddings, or a chic dessert table centerpiece!
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Ingredients
- 100 g Almond flour
- 100 g Powdered sugar
- 70 g Egg whites (room temperature)
- 50 g Granulated sugar
- 1 drop Pink gel food coloring
- 100 g Unsalted butter (softened)
- 200 g Powdered sugar (for buttercream)
- 1 tsp Vanilla extract
- 1 tsp Milk (optional, for buttercream consistency)
Directions
Step 1
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a food processor, pulse the almond flour and powdered sugar together until finely combined. Sift the mixture twice to remove any large particles.
Step 3
In a clean, grease-free mixing bowl, whisk the egg whites with an electric mixer on medium speed until frothy. Gradually add the granulated sugar while mixing.
Step 4
Increase the speed to high and beat until stiff, glossy peaks form. Add one drop of pink gel food coloring and gently mix to incorporate.
Step 5
Carefully fold the almond and powdered sugar mixture into the egg whites in three additions, using a spatula. Fold until the batter flows like lava and a ribbon forms when dropped from the spatula, disappearing within 10 seconds.
Step 6
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
Step 7
Tap the baking sheets firmly on your countertop to release any air bubbles. Use a toothpick to pop any visible bubbles on the surface.
Step 8
Let the macarons sit at room temperature for 30–60 minutes, or until a thin, dry skin forms on the surface (they should not stick to your finger when lightly touched).
Step 9
Bake the macarons in the preheated oven, one tray at a time, for 13–15 minutes. They should develop a smooth shiny top with characteristic 'feet'. Let them cool completely before removing from the baking sheet.
Step 10
Prepare the buttercream by beating the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and continue beating until fluffy.
Step 11
Mix in the vanilla extract and add milk, a teaspoon at a time, if the buttercream is too thick.
Step 12
Pair the macaron shells by size. Pipe a small dollop of buttercream onto one shell and gently sandwich it with another.
Step 13
Refrigerate the assembled macarons for 24 hours to allow the flavors to mature. Bring to room temperature before serving and enjoy!
Nutrition Facts
| Serving size | 629.3 grams (629.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2697 |
| Total Fat 131.40g | 168% |
| Saturated Fat 54.90g | 275% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 219mg | 73% |
| Sodium 137mg | 6% |
| Total Carbohydrate 372.50g | 135% |
| Dietary Fiber 10.70g | 38% |
| Total Sugars 347.90g | |
| Protein 30.10g | 60% |
| Vitamin D 52IU | 260% |
| Calcium 250mg | 19% |
| Iron 4mg | 22% |
| Potassium 158mg | 3% |
Source of Calories