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Pink macarons are delicate and elegant cookies.

You can color macaron shells by using your favorite pink gel or powdered food coloring to create a soft pink macaron cookie.

Pink macarons can be perfect by themselves, or decorated.

Learn how to decorate your own pink macarons below. See video here.

12 Pink Macaron Flavors

You can use our pink macaron recipe and fill your macarons with these decadent macaron fillings.

How to Decorate Pink Macarons

To decorate pink macarons, you have a couple of options:

add sprinkles to the pink macaron batter right after piping them – before they have started to dry
add cookie crumble or coffee dusting to the tops of the batter right after piping macarons
add salted caramel sauce to the macarons once they are filled
add dark, milk, or white chocolate lines to the pink macarons, then add a couple of sprinkles to finish off the look
dip half of the macaron in dark, milk, or white chocolate

Pink Macarons

Step by step guide how to make pink macarons

Prep Time1 30

Active Time12

Course: Dessert

Keyword: macarons

Yield: 40 macarons

Equipment

Stand mixer
Candy Thermometer
scale

Materials

Almond Batter

55 g egg whites pasteurized
150 g almond flour sifted
150 g icing sugar sifted
1/4 tsp powdered pink food coloring, or a small toothpick of pink gel food coloring

Italian Meringue

55 g egg whites
38 g water
150 g sugar

Instructions

Place 55g egg whites in a stand mixer and mix on high speed.
Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
Place 55g egg whites in a large mixing bowl. Add a small bit of pink gel food coloring or 1/4 tsp of pink powdered food coloring. Mix the color thoroughly until the color is fully emulsified into the egg whites.
Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
Let the macarons dry for 30 minutes.
Bake the macarons for 12 minutes at 300 degrees F