Ditch the roses and give your loved one a batch of these gorgeous homemade pink macarons instead.
Move over basic, because these Very Berry Pink Macarons are here to steal the show. These delicate and flavorful treats are sure to make a statement on any dessert spread. With a mix of mixed berries and just the right amount of sweetness, these macarons are the perfect balance of flavor and sophistication. But it’s not just their taste that sets them apart – their pink shells make them stand out in a sea of boring, plain macarons.
And don’t worry, we’ve got you covered whether you prefer regular or vegan shells. So why not add some flair to your next dessert spread with these beautiful and delicious Very Berry Pink Macarons? Your taste buds (and Instagram followers) will thank you. 
Very Berry Pink Macarons
- Total Time: 48 minutes
- Yield: Makes 30 1x
- Diet: Vegan, Vegetarian, Omnivore
Description
Ditch the roses! These gorgeous pink macarons are a sweet treat for your loved one. Homemade with fresh berries, theyre sure to impress.
Ingredients
- 5 oz (140 g) ground almonds
- 5 oz (140 g) powdered (confectioner’s sugar)
- 4 oz (100 g) egg white (from approx. 3 eggs, room temperature, divided 50/50)
- 4 oz (100 g) aquafaba (room temperature, divided 50/50)
- 4 oz (100 g) granulated (white sugar)
- 1 oz (40 g) water
- pink gel food colouring (optional)
- 11 oz (300 g) mixed berries, thawed if frozen
- juice of 1/2 lemon
- 11 oz (300 g) gelling sugar
- 11 oz (300 g) granulated sugar + 2 tsp powdered pectin
Instructions
- Prepare 2 parchment-lined baking sheets large enough to hold 30 x 4cm/1 1/2” diameter shells each.
- Mix ground almonds, powdered sugar (and cocoa powder, if using) in a bowl, then grind in a food processor until extra fine. Process in batches if necessary.
- Sift into a large bowl, re-grinding any larger pieces.
- Add 50g egg whites and mix thoroughly. Add food coloring, if using. Set aside.
- In a clean bowl (or stand mixer with balloon whisk), beat the other 50g egg whites to stiff peaks.
- In a saucepan, heat granulated sugar and water on medium-low to 118°C/244°F without stirring.
- While whisking constantly on low speed, slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl.
- Whisk at high speed until cool (about 3 minutes). The mixture should increase in volume, become firm and shiny, and form a beak when you lift the whisk.
- Scrape the meringue onto the almond mixture and combine until you have a homogeneous batter.
- Transfer the mixture to a piping bag fitted with a 7–9mm/#10–#12 plain round tip. Pipe 60 equally sized rounds (about 4cm/1 1/2”) onto prepared sheets.
- Tap the baking sheet to release air bubbles. Press down any tips with a damp fingertip.
- Let rest at room temperature for at least 20 minutes until slightly tacky.
- Preheat oven to 150°C/300°F/Gas Mark 2.
- Bake for 18 minutes per sheet, turning halfway through.
- Remove from oven, let cool on parchment for at least 30 minutes, then remove from parchment.
- Store in an airtight container at room temperature if not filling immediately.
For the filling
- Process berries until smooth, then press through a fine mesh sieve into a saucepan.
- Add lemon juice, sugar (and powdered pectin, if using), and bring to a boil. Cook at a rapid boil according to package directions. Cool completely, stirring occasionally.
- Pipe or spoon filling onto half the shells, top with remaining shells, and press gently.
- Store in an airtight container in the refrigerator for at least 24 hours before eating.
Notes
- For best results, ensure your egg whites and aquafaba are at room temperature before beginning. Cold ingredients will hinder proper whipping.
- If you don’t have aquafaba, you can substitute with an equal weight of egg whites, but the macarons may be slightly less stable.
- To prevent sticking, use a silicone baking mat or parchment paper with a non-stick spray when baking the macarons.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 20
- Sodium: 10
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 2
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 10
Frequently Asked Questions
What type of berries can I use for the filling of the Very Berry Pink Macarons?
You can use a mix of fresh or frozen mixed berries, such as strawberries, raspberries, and blueberries, to achieve a vibrant flavor.
How can I achieve the perfect pink color for the macaron shells?
You can add a small amount of gel food coloring to the macaron batter just before piping to enhance the pink hue.
Are there any tips for achieving a smooth macaron shell?
Ensure that your egg whites are at room temperature and that you sift the almond flour and powdered sugar together to eliminate lumps before folding.
