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pink macarons

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Delicate and airy pink macarons with a smooth buttercream filling, offering a sweet and elegant treat perfect for any celebration or afternoon tea.

Ingredients

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

Instructions

  1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. Sift together the powdered sugar and almond flour to remove lumps.
  3. In a clean bowl, beat the egg whites until frothy, then gradually add granulated sugar and continue beating until stiff peaks form.
  4. Add pink gel food coloring to the meringue and gently fold to combine.
  5. Carefully fold the almond flour mixture into the meringue until the batter flows like lava and forms ribbons.
  6. Transfer batter to a piping bag and pipe small 1-inch rounds onto the prepared baking sheets.
  7. Tap the baking sheets on the counter to release air bubbles and let macarons sit at room temperature for 30-40 minutes to form a skin.
  8. Bake for 15-18 minutes until they have risen and formed feet. Let cool completely on the sheets.
  9. For the filling, beat softened butter, powdered sugar, and vanilla extract together until smooth and creamy.
  10. Pipe the filling onto the flat side of one macaron and sandwich with another. Repeat with remaining macarons.

Notes

For best results, age egg whites for 24 hours in the fridge before use and ensure no humidity while drying the shells.

Find it online: https://busymomsimplenutrition.com/pink-macarons-delicious-dessert/