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Pink French Macarons Recipe

These look like delicate strawberry or vanilla blush French macarons with a smooth pastel shell, soft feet, and creamy pink buttercream filling. The finish is elegant and lightly floral — very bakery-style.
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Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert, Snack
Cuisine French
Servings 22 servings
Calories 175 kcal

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowls
  • Fine mesh sieve
  • Silicone spatula
  • Kitchen scale (highly recommended for accurate macaron baking)
  • Piping bags
  • Round piping tip
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cooling rack

Ingredients
  

Macaron Shells

  • 1 cup almond flour finely sifted
  • 1 3/4 cups sugar powdered
  • 3 egg whites large and room temperature
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • Soft pink gel food coloring

Raspberry Buttercream Filling

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1-2 tbsp raspberry jam or raspberry puree
  • 1 tbsp heavy cream if needed
  • Tiny drop pink gel food coloring optional

Instructions
 

Prepare the Dry Ingredients

  • Sift the almond flour and powdered sugar together twice. This helps create smooth macaron shells with a delicate bakery-style texture.

Make the Meringue

  • In a clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar. Slowly add the granulated sugar while mixing. Continue beating until stiff glossy peaks form. Mix in the vanilla extract and pink gel food coloring.

Fold the Batter

  • Gently fold the almond flour mixture into the meringue using a spatula. The batter should slowly flow like lava when lifted. If it’s too thick the macarons may peak, and if it’s too thin they may spread too much.

Pipe the Macarons

  • Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto parchment-lined baking sheets. Tap the baking tray firmly several times to release air bubbles.

Rest the Shells

  • Allow the macarons to rest at room temperature for 30–60 minutes, or until the tops feel dry to the touch.

Bake

  • Bake at 300°F for 14–16 minutes. Let the macarons cool completely before removing from the tray.

Make the Raspberry Buttercream

  • Beat the softened butter until creamy. Gradually add the powdered sugar. Mix in the raspberry jam and heavy cream until smooth and fluffy.

Assemble

  • Pipe raspberry buttercream onto half of the macaron shells and sandwich with the remaining shells.

Notes

  • Sifting the almond flour and powdered sugar twice helps create smooth bakery-style French macarons with delicate shells.
  • Macaron batter consistency is everything. If the batter is too thick the shells may peak, and if it becomes too runny the macarons can spread too much while baking.
  • Using gel food coloring instead of liquid coloring helps maintain the proper macaron batter texture.
  • Allowing the macarons to rest before baking helps form the classic macaron feet and prevents cracking.
  • Raspberry buttercream filling adds a fresh fruity flavor that pairs perfectly with the sweet almond shells.
  • Homemade French macarons often taste even better the next day after the filling has softened the shells slightly.
  • Store macarons in an airtight container in the refrigerator for the best texture and flavor.
  • Even imperfect homemade macarons still make a beautiful and delicious French dessert.

Nutrition

Serving: 1gCalories: 175kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 8mgPotassium: 16mgFiber: 1gSugar: 27gVitamin A: 139IUVitamin C: 0.1mgCalcium: 13mgIron: 0.2mg
Keyword bakery-style macarons,, French macarons,, homemade macarons, macaron baking tips,, recipe, Vanilla buttercream macarons
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