Looking to master the art of French baking? These elegant macarons are the perfect sweet treat—light, crisp shells filled with luscious pink buttercream. Based on the image, this recipe yields classic pastel-blue almond meringue cookies paired with a rich, rose-colored filling, ideal for high-tea spreads, weddings, or luxurious dessert platters.
What Are Macarons?
Macarons are delicate French sandwich cookies made with almond flour, egg whites, and powdered sugar. They have a crisp outer shell and a chewy interior, typically filled with flavored buttercream, ganache, or jam. Their smooth tops and signature “feet” make them as beautiful as they are delicious.
Macaron Shell Ingredients (Makes About 30 Macarons)
- 1 3/4 cups (200g) powdered sugar
- 1 cup (100g) almond flour (super-fine and blanched)
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 tsp cream of tartar
- Gel food coloring (a drop of teal or sky blue)
Pink Buttercream Filling Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (or milk)
- Gel food coloring (a drop of pink)
Step-by-Step Instructions
Step 1: Sift and Mix the Dry Ingredients
Sift the almond flour and powdered sugar together into a large bowl. Repeat this process twice to ensure a smooth texture. Discard any coarse bits left in the sieve.
Step 2: Make the Meringue
In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
Step 3: Add Color
Add a small drop of teal or blue gel food coloring. Gently fold in the color using a spatula—do not overmix.
Step 4: Macaronage (Folding)
Add half of the almond flour/powdered sugar mixture to the meringue. Fold gently in circular motions, scraping the bowl occasionally. Add the second half and fold until the batter flows like lava—when dropped, it should melt back into the batter within 10–15 seconds.
Step 5: Pipe the Shells
Transfer the batter into a piping bag fitted with a round tip (about 1/2 inch wide). Pipe 1.5-inch circles on a silicone baking mat or parchment-lined baking sheet. Tap the baking sheet firmly on the counter to release air bubbles. Pop visible bubbles with a toothpick.
Step 6: Rest the Shells
Let the shells rest at room temperature for 30–60 minutes until a skin forms. They should no longer stick to your finger when touched lightly.
Step 7: Bake
Preheat the oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes. The macarons should have risen with a defined “foot” and should not wobble when touched.
Let cool completely before removing from the mat.
Make the Pink Buttercream Filling
Step 1: Beat the Butter
Using a stand mixer or hand mixer, beat the softened butter on high speed until pale and creamy.
Step 2: Add Powdered Sugar
Gradually add the powdered sugar. Once combined, add vanilla extract and heavy cream. Beat until fluffy.
Step 3: Color It
Add a drop of pink gel food coloring and mix until evenly tinted.
Assemble the Macarons
Match similar-sized shells. Pipe a swirl of pink buttercream onto one side and gently sandwich with another shell. Be careful not to press too hard.
Place the filled macarons in an airtight container and refrigerate for 24–48 hours. This helps the flavors meld and the texture to mature.
Let come to room temperature before serving.
Tips for Perfect Macarons
- Age Your Egg Whites: Separate them at least 24 hours in advance and store in the fridge, loosely covered.
- Weigh Your Ingredients: Precision is key to mastering macarons.
- Don’t Skip the Resting Time: This is what helps create the signature foot.
- Use Gel Colors: Liquid food coloring can affect the consistency of the batter.
Storage and Shelf Life
Store macarons in the refrigerator for up to 5 days in an airtight container. For longer storage, freeze them (already filled) for up to 1 month. Let thaw in the fridge before serving.
Macaron Flavor Ideas
Want to switch it up? Here are some flavor variations:
- Shells: Add citrus zest, cocoa powder, or extracts to the meringue.
- Filling: Swap out vanilla for rose water, raspberry puree, or lemon curd.
- Designs: Use edible gold dust or sprinkles for a luxurious finish.
Conclusion
These baby blue macarons with pink buttercream are more than just a treat—they’re an experience. Crisp, chewy, and rich in flavor, they make an elegant statement on any dessert table. Whether you’re baking for a special occasion or simply indulging in a sweet craving, this step-by-step guide will help you create bakery-quality French macarons right in your kitchen.
