Delicate, bakery-style pink macarons with a luscious white chocolate ganache filling. This step-by-step recipe ensures perfect macarons every time!
Table of Contents
Pink Macarons with White Chocolate Ganache
Hi Folks,
There’s something undeniably magical about macarons. These delicate, airy cookies, with their smooth shells and signature “feet,” are a showstopper in any dessert spread. What I love about macarons is that they’re fancy yet approachable, and I’ll guide you every step of the way.
This recipe will teach you how to make these customizable Pink Macarons, the ultimate treat for any party, celebration, or holiday. You’ll impress your guests with a delicious treat that’s as fun to create as it is to share!
Pink Macarons Tools and Estimated Ingredient Costs
Per Serving Cost: $0.20
Recipe Cost: $5.98
Essential Tools:
- Food scale
- Stand mixer or handheld mixer
- Rimmed baking sheets
- Silicone baking mats or parchment paper
- Piping bag
- Wilton 10 or 12 pastry tip
- Gel food coloring
- Mixing bowl
- Whisk
Ingredients in Pink Macarons:
- 64 g egg whites (about 3-4 egg whites, $1.20): Egg whites are the foundation of macarons. When whipped, they create the meringue that gives macarons their light texture and signature puff. Use fresh eggs, and make sure they’re at room temperature for optimal whipping.
- ⅓ cup granulated sugar ($0.20): Helps stabilize the meringue and sweeten the cookies. Whipping it into the egg whites forms the glossy peaks essential to the macaron structure.
- 74 g powdered sugar (about ⅔ cup, $0.50): Powdered sugar blends seamlessly into the almond flour, creating a smooth batter and a melt-in-your-mouth texture.
- 86 g fine almond flour (almost 1 cup, $0.75): Almond flour is key to the macaron’s nutty flavor and delicate crumb. Use a fine, blanched almond flour like Bob’s Red Mill for the best results.
- ⅛ teaspoon pink gel food coloring ($0.25): A small amount of gel food coloring gives these macarons their signature pink hue. Gel or powdered coloring is ideal because it doesn’t alter the batter’s consistency like liquid food coloring might.
- 160 g white chocolate chips (about 1 cup, $2.33): Creamy and sweet, white chocolate perfectly complements the lightly sweet macaron shells. Use high-quality white chocolate for the smoothest and tastiest ganache.
- 60 g heavy cream (¼ cup, $0.75): Provides richness and ensures the ganache has a silky, spreadable texture.
How To Make Pink Macarons
This step-by-step pink macaron recipe tutorial combines a crisp, delicate almond shell with a rich white chocolate ganache filling. With precise measurements, careful folding, and a touch of pink gel coloring, you can create bakery-worthy macarons right at home.
Let me show you how:
Mise en Place:
- Mise en place your ingredients. Using a food scale for accurate measurements is crucial when making macarons.
Make the Macaron Batter:
- Whip the egg whites and granulated sugar in a stand mixer on low for 1-2 minutes. Gradually increase the speed, beating until glossy, stiff peaks form (about 5-6 minutes).
- Sift almond flour and powdered sugar into a medium mixing bowl. Whisk until combined.
- Fold the almond flour mixture into the meringue, careful not to overmix. Aim for a lava-like consistency—smooth but not runny.
Color the Batter:
- Add ⅛ teaspoon of pink gel food coloring to the batter.
- Mix gently until the color is even. The batter is ready when it flows in ribbons and can form a figure-eight pattern without breaking.
Prep Oven and Pans:
- Preheat the oven to 280°F. Line baking sheets with silicone mats or parchment paper.
Pipe and Rest:
- Transfer the batter to a piping bag fitted with a Wilton 10 or 12 tip. Pipe small circles onto the prepared mats. Gently tap the baking sheets on the counter to release air bubbles. Use a toothpick to pop any bubbles on the surface.
- Let the macarons rest at room temperature for 20-40 minutes or until the tops are dry to the touch.
Bake and Cool:
- Bake for 5 minutes, rotate the pans, and bake for another 5 minutes. Repeat for a total of 15 minutes. Check for doneness by gently lifting a macaron; it should release easily from the mat. If not, bake for an additional 1-2 minutes. Allow the macarons to cool completely before filling.
Make the White Chocolate Ganache:
- Heat the cream in a small saucepan until just simmering.
- Remove from heat, add white chocolate, and stir until melted and smooth.
- Refrigerate the ganache for about 30 minutes or until thick enough to pipe.
Assemble the Macarons:
- Pipe a dollop of ganache onto half the shells. Top with the remaining shells, pressing gently to create a sandwich.
- Use melted ganache to add sprinkles or gold flakes for an extra special touch. Serve and enjoy.
Storage Tips
Storage: Store macarons in an airtight container in the fridge for up to 5 days. They taste even better after resting for 24 hours.
Freezing: Freeze assembled macarons for up to 3 months.
Thawing: Thaw in the fridge overnight before serving.
Make Ahead: You can prepare macaron shells up to 3 days in advance. Store in an airtight container at room temperature.
Pink Macarons Recipe FAQs
Besides the extra vowel, these two desserts have a few extra differences. The main difference is in the ingredients.
Macarons are made with an almond meal, while macaroons are made with shredded coconut. Macarons are famous for their varying flavors and colors, while macaroons are typically a brown shade held together by egg whites and granulated sugar.
I do not recommend using liquid food coloring as it can affect the consistency of the macaron batter. I use pink gel food coloring for this recipe.
Resting the macarons allows the surface to form a skin, which in turn helps prevent them from cracking.
It is important not to overmix the batter. Overmixing can deflate the batter, which will result in flat macarons. You want to mix until you can make a figure eight with the batter without breaking it.
They may need to bake longer if they are sticking to the mat. Cook them for an additional one to two minutes.
Cracked shells are often caused by skipping the resting step. Ensure the tops are dry before baking.
Macarons are expensive due to the time required to make them, the somewhat advanced baking techniques, and their precise measurements. The good news is you can make them at home for a fraction of the cost!
Macarons have “feet” on the cookies’ edges, which will bloom (grow bigger and puff slightly) over time. You can serve them immediately or allow them to bloom in an airtight container in the refrigerator. Big feet or little feet, these macarons are delicious!
More Cookies:
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Pink Macarons with White Chocolate Ganash
Equipment
- food scale
- stand mixer or handheld mixer
- rimmed baking sheets
- silicone baking mats OR parchment paper
- piping bag
- Wilton 10 or 12 pastry tip
- gel food coloring (DO NOT use liquid food coloring)
- mixing bowl
- whisk
Ingredients
PINK MACARONS:
- 64 g egg whites about 3-4 egg whites
- ⅓ cup granulated sugar
- 74 g powdered sugar about ⅔ cup
- 86 g fine almond flour almost 1 cup, I used Bob's Red Mill
- ⅛ teaspoon pink gel food coloring
WHITE CHOCOLATE GANACHE:
- 160 g white chocolate chips about 1 cup
- 60 g heavy cream ¼ cup
Instructions
MAKE MACARON BATTER:
- Place egg whites and sugar into the bowl of a stand mixer. Beat egg whites and sugar on low speed for 1 -2 minutes. Increase speed to 6 for 2 minutes. Increase speed to 8 for 5-6 minutes until the meringue is glossy and has stiff peaks.
- Combine almond flour and powdered sugar in a bowl and whisk together. Sift if needed. I use fine almond flour, and whisking is all that is needed.
- Pour the flour sugar mixture into the bowl with the meringue and fold it together. Careful not to over mix.
COLOR THE BATTER:
- Add the pink food coloring. I suggest adding about 1⁄8 tsp of gel coloring. You can also use powder coloring. Mix several more times. You should be able to make figure 8s with the mixture when it’s ready. Again, don’t overmix.
PREP OVEN AND PANS:
- Heat oven to 280 degrees F. Line baking sheets with silicone baking mats or parchment paper.
PIPE BATTER AND REST:
- Add mixture to a piping bag with a Wilton 10 or 12 top. Pipe circles onto a silicon mat or parchment paper.
- Pop any air bubbles by slamming the sheets down on to the counter several times. Then pop the remaining air bubbles that are on top with a toothpick.
- Allow the macarons to rest at room temp for 20-40 minutes. You should be able to touch the edges, and if the edges are sticky but not wet, you can place them in the oven. If the edges are still wet. You will need to allow them to sit a little longer.
BAKE AND COOL:
- Bake in the oven for 5 minutes, then turn the pan for another 5 minutes and then turn for the last 5 minutes.
- Remove them from the oven and check to see if they pull up easily. They should pop off the silicone or parchment without sticking. If they still stick, allow them to bake another 2 minutes, carefully keeping an eye on them. I prefer to use silicone but have used both.
- Cool macarons completely.
MAKE WHITE CHOCOLATE GANACHE:
- Heat the cream in a small saucepan until simmering. Remove the saucepan from the heat and mix in white chocolate. Mix until the chocolate is melted and the ganache is creamy. Refrigerate for 30 minutes.
TO FINISH:
- Pipe the ganache onto the Macarons.
- Add a little of the melted ganache to the macarons’ tops and add colored sprinkles and gold flakes.
Notes
- Using a kitchen scale and setting it to grams will give you the best results for accurate measurements.
- The darker the coloring, the longer you may need to bake the macarons. The lighter the coloring, the less time you may need to bake them.
- Ovens can vary. I can bake mine at 280 for 15-18 minutes, but it’s best to rotate the pan every few minutes.
- Humidity plays a huge part in this. One day you can rest them for 20 minutes, and one day, you may need to rest them for an hour. A dry climate may not need any resting time.
Nutrition
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Can you share what exact color of food coloring you used?
I use pink gel food coloring. I use 1/8 teaspoon of pink gel food coloring and I don’t recommend using liquid food coloring for this recipe.
Look stunning.
Thank you!