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These Pink Macarons are filled with white chocolate ganache. They’re perfect for any party, celebration, or holiday because you can color them any way you please.
This White Chocolate Macarons recipe makes 30 cookies and costs about $3.11 to make, which is only $0.11 per macaron! I’ve spent upwards of €2.50 PER MACARON in France. $0.11 per macaron is an absolute steal!
Pink Party Macarons with White Chocolate Ganache
To celebrate my 10th year of blogging, I am sharing one of my absolute favorite desserts. I love to travel, and when I visit France, one of the first things I do is find a local bakery to get one of these sensational sandwich cookies.
Macarons are a French delicacy that can be tricky to make but are worth the challenge. They are dainty, delicate, and so pretty to look at.
A tasty filling is layered inside the airy macaron. They are soft and chewy and oh so dreamy. So while we cannot travel to France every day to our favorite bakery, try making these homemade macarons instead!
After a little practice, you will get the hang of it and be in Macaron heaven!
What is the difference between a macaroon and a macaron?
Besides the extra vowel, there are a few extra differences between these two desserts. 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.
What is so special about macarons?
The bright colors and creamy filling, along with the sensational taste, are what make macarons an extra special treat. They are perfect for baby showers, bridal showers, afternoon tea parties, or any other celebration.
Why are macarons so expensive?
Macarons are an expensive dessert to indulge in 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!
How to make Pink Macarons:
STEPS ONE AND TWO: First, beat the eggs and sugar until stiff peaks appear. Then whisk together the almond flour and powdered sugar.
STEPS THREE AND FOUR: Next, pour the mixture into the bowl with the meringue and fold it together. Add in the pink food coloring.
STEPS FIVE AND SIX: After adding the mixture to a piping bag, pipe circles onto a silicon mat. Pop any air bubbles and let them sit at room temp for 20-40 minutes before baking for 15-18 minutes and rotating every 5 minutes.
STEPS SEVEN AND EIGHT: For the white chocolate ganache, mix white chocolate with heated heavy cream. Mix until the chocolate is melted and creamy. Chill for 30 minutes, and then add the ganache to a piping bag. Pipe the ganache onto the Macarons.
STEPS NINE AND TEN: For the topping, add a little melted chocolate to the macarons’ tops and add colored sprinkles and gold flakes. Serve the pink macarons!
Cook’s Note – White Chocolate Macarons:
Macarons have “feet” on the cookies’ edges, and these will bloom (grow bigger and puff slightly) over time. You can serve them immediately, or you can allow them to bloom in an airtight container in the refrigerator. Big feet or little feet, these macarons are delicious!
How much will this Pink Macarons recipe cost to make:
RECIPE COST: $3.11
PER SERVING COST: $0.11
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- ⅓ cup egg whites – $0.15
- ⅓ cup granulated sugar – $0.11
- 74 grams powdered sugar – $0.22
- 86 grams almond flour – $1.92
- 1/8 teaspoon gel food coloring – $0.03
- 1 cup white chocolate chips – $0.38
- 1/4 cup heavy cream – $0.30
Cook’s Tools and Ingredients for Pink Macarons:
I highly recommend all of the kitchen tools on the list below to make this White Chocolate Macarons recipe. Successful macarons rely on precision measurements and baking. In my opinion, each piece of equipment is necessary.
- kitchen scale
- stand mixer OR handheld mixer
- rimmed baking sheets
- silicone baking mats (I like these because they give a template for the macarons) OR parchment paper
- piping bag
- Wilton decorating tip #10 or decorating tip #12
- gel food coloring (DO NOT use liquid food coloring)
- mixing bowl
- almond flour
My Top Recipes Over the Last Decade of Blogging:
The last ten years have been such a ride and so fun creating recipes to share with you. From appetizers to desserts, there are so many favorites that have different memories associated with each recipe.
It has been fun to look back on the recipes and remember each one. Just for fun, here is a list of my most popular recipes. Which one is your favorite?
- Soft Frosted Sugar Cookies
- Homemade Cannoli Shells
- Panera Mac and Cheese
- Food Truck Hawaiian Macaroni Salad
- New York Style Thin Crust Pizza
- Broccoli Quiche
- Pumpkin Whoopie Pies
- Proper Hungarian Goulash
- Baked Stuffed Shrimp
Pink Macarons with White Chocolate Ganash
- ⅓ cup 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
MAKE MACARON BATTER:
- Place eggs 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 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.
- Pipe the ganache onto the Macarons.
- Add a little of the melted ganache to the macarons' tops and add colored sprinkles and gold flakes.
- 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.