Pink French Macarons

Pink French Macarons

Ingredients (about 20–24 macarons)

Macaron Shells

• 1 cup powdered sugar

• ¾ cup almond flour (finely ground)

• 2 large egg whites, room temperature

• ¼ cup granulated sugar

• ¼ teaspoon cream of tartar (optional, helps stability)

• Pink gel food coloring (use gel, not liquid)

Filling (Simple Vanilla Buttercream)

• ½ cup unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1–2 teaspoons milk (as needed)

Instructions

1. Prep

• Line 2 baking sheets with parchment paper.

• Sift powdered sugar and almond flour together twice. Set aside.

2. Make the Meringue

1. Beat egg whites on medium until foamy.

2. Add cream of tartar (if using).

3. Slowly add granulated sugar; beat until stiff, glossy peaks form.

4. Add pink gel food coloring (a little goes a long way).

3. Macaronage (Mixing)

1. Gently fold the almond flour mixture into the meringue.

2. Mix until batter flows like lava—it should form a ribbon that disappears in ~10 seconds.

   • Don’t overmix!

4. Pipe & Rest

1. Pipe small circles (about 1½ inches) onto baking sheets.

2. Tap trays firmly on the counter to remove air bubbles.

3. Let sit 30–45 minutes until tops are dry to the touch.

5. Bake

• Bake at 300°F (150°C) for 15–17 minutes.

• Let cool completely before removing.

Buttercream Filling

1. Beat butter until creamy.

2. Add powdered sugar and vanilla.

3. Add milk a little at a time until smooth and spreadable.

Assemble

• Pipe filling onto half the shells.

• Sandwich with remaining shells.

• Refrigerate 24 hours for best texture (this step really matters!).

Tips for Success

• Use a kitchen scale if possible (macarons love precision)

• Avoid humid days

• Gel food coloring only

• If shells crack, let them rest longer next time