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pink macarons
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Pink Macarons

Step by step guide how to make pink macarons
Prep Time1 hour 30 minutes
Active Time12 minutes
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