Immerse yourself in the elegance of French patisserie with this classic pink macaron recipe. Perfect for a high tea at home, afternoon tea, or you could add them to a birthday cake, for a special touch. These delicate treats are sure to impress with their blushing charm and exquisite taste.
Ingredients:
For the Macaron Shells:
• 80 grams almond flour
• 85 grams powdered sugar
• 65 grams, 2 egg whites, at room temperature
• 50 grams granulated sugar
• 1/4 teaspoon cream of tartar
• Pink gel food colouring (as desired for colour)For the Buttercream Filling:
• 100 grams unsalted butter, softened
• 200 grams powdered sugar, sifted
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pink food colouring 
Instructions:
1. Prepare the Dry Mixture:
• Put the almond flour and powdered sugar into a food processor for 10 seconds then sift into a bowl and set aside.
2. Whip the Meringue:
• In a large, grease-free bowl, whip the egg whites until foamy. Add cream of tartar and the granulated sugar and continue to whip until stiff peaks form. Add pink gel food coloring and mix until the colour is uniform.
3. Macaronage:
• Carefully fold in the dry ingredients into the meringue in thirds, using a spatula until the batter flows like lava and a figure-eight can be drawn without the batter breaking.
4. Piping:
• Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch rounds onto parchment-lined baking sheets. Tap the sheets firmly to release any air bubbles.
5. Resting:
• Let the macarons sit at room temperature for 30 to 60 minutes, until they form a skin and are no longer sticky to the touch.
6. Baking:
• Preheat your oven to 300°F (150°C). Bake the macarons for about 12-15 minutes, until they rise and form ‘feet’. Let them cool completely on the baking sheets.
7. Prepare the Buttercream:
• While the macarons are cooling, beat the butter until creamy. Gradually add powdered sugar, then the heavy cream, and vanilla extract. Add a touch of pink food colouring if desired.
8. Filling:
• Once cooled, pair macaron shells of similar size. Pipe or spread the buttercream on one shell and sandwich with the other.
9. Maturation:
• For best results, store the filled macarons in the refrigerator for at least 24 hours to ‘mature’, which allows the shells to soften and flavours to meld.
10. Serving:
• Bring the macarons to room temperature for 20 minutes before serving. Enjoy the ethereal texture and sumptuous flavour of your homemade pink macarons!
Creating these pink macarons requires patience and precision, but the result is a celebration of artisanal craftsmanship and culinary beauty. Share these delightful treats with friends and family or save them for a special moment of indulgence.
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FAQ’s
What Flavour is the Pink Macaron?
In our recipe, the flavour of the pink macarons comes from the vanilla extract added to the buttercream filling. However, pink macarons are often associated with a variety of flavours, especially those that can naturally complement the colour, such as strawberry, raspberry, rose, or cherry. To align the flavour with the colour, you could infuse the buttercream with pureed fresh berries, rose water, or cherry extract. This would give the pink macarons not only a signature hue but also a matching, delightful flavour profile.