These cute pink macarons are more than perfect for Valentine’s Day! I filled them up with a sweet and tangy cream cheese frosting, and the cookies have the perfect chewy nougat-like texture. These really impressed at my Galentine’s party!
Valentine Macarons
In my opinion, there’s no better way to someone’s heart than through food… more specifically dessert. These Valentine’s Day pink macarons really say it all without any words. They’re adorable, elegant, and delicious, too! There’s no need to fear making these beauties with my easy tricks and tips!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How to Store
Store leftover pink macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Allow the macarons to come to room temperature before enjoying them. Macarons can be left at room temperature for up to 24 hours.
Tips for Success
- Since macarons are quite delicate, I recommend using a kitchen scale to measure ingredients for best results.
- Your oven must be at 325°F. I recommend using an oven thermometer!
- I recommend making these macarons at least 12 hours before you plan to enjoy them so that they have time to age. Place them in the refrigerator.
- The process of folding the dry ingredients into the meringue is one of the most important steps when making macarons. You should be able to draw a figure 8 with the meringue without the stream breaking. There are lots of great videos online if you aren’t 100% sure what the meringue should look like.
- To get evenly round macarons, hold the piping bag perpendicular to the tray while you pipe the shells. Don’t try to draw a circle!
- When they’re resting, the meringue shells are hardening up just a bit. That way, when they bake, the shells will have the perfect consistency and not spread out.
- To avoid hollow shells, don’t over-mix the meringue, and always bake for the right amount of time!
- Unfilled macaron shells can be frozen in an airtight container with layers of parchment paper between them for up to 4 months. Allow the shells to defrost fully at room temperature for 30 minutes before filling and decorating.
Valentine’s Day Pink Macarons Recipe
These cute pink macarons are more than perfect for Valentine's Day! Filled with a sweet cream cheese frosting.
Prep: 15 minutes
Cook: 25 minutes
Total Time
: 40 minutes
Servings: 24 macarons
Ingredients
For the Shells
- 3 large egg whites
- ½ cup granulated sugar
- ⅘ cup powdered sugar
- 1 cup almond flour
- Gel Food Coloring optional
For the Filling
- 3 tablespoons whipped cream cheese
- 6 tablespoons powdered sugar
- ¼ teaspoon pure vanilla extract
- Strawberry jam optional
Equipment
- Kitchen Scale (optional, but recommended!)
- Stand Mixer
- Baking Sheet
- Piping Tip Set
- Silpat Mat (optional)
- Oven Thermometer (optional, but recommended!)
Instructions
Make the Shells
- Line 2 large sheet pans with Silpat mats (or parchment paper if you don’t have Silpats). Fit a piping bag with a small round tip (I like a Wilton #10).
- Set a heatproof bowl over a small saucepan of simmering water. Make sure the bowl isn’t touching the water.
- Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved, about 3-4 minutes. Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.3 large egg whites, ½ cup granulated sugar
- Beat the egg whites on medium-high speed (Kitchenaid #8) until they form stiff peaks.
- Sift the powdered sugar and almond flour into the beaten egg whites. Fold the mixture gently to incorporate the dry ingredients into the egg whites. (See notes for proper folding technique.) When about half of the dry ingredients have been incorporated, add the food coloring, if using, and continue folding.⅘ cup powdered sugar, 1 cup almond flour, Gel Food Coloring
- Deflate the meringue by smushing it against the sides of the bowl and folding it back together. Repeat the smushing process 3-4 times and then test the meringue to see if it’s at the “figure 8 stage”. If you can draw an 8 with the batter while it flows smoothly, it’s ready. If the meringue falls off in clumps or breaks during the “8”, smush it 1-2 more times and fold it back together. Then repeat the figure 8 test.
- When the batter flows smoothly, transfer the mixture to the piping bag fitted with a round tip. Pipe 1 ½-inch circles about 2 inches apart on the Silpat-lined baking sheet. Make sure to hold the piping bag perpendicular to the baking sheet so you don’t end up with lopsided macarons.
- Immediately after you’ve finished piping the tray, hold it 6 inches off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped.
- Set the tray aside to rest for 20-25 minutes, or until the macarons have developed a skin. The macarons are ready to bake when they can be gently touched without sticking to your finger.
- While the macarons rest, preheat your oven to 325°F (see notes). Bake the macarons one tray at a time for 14-16 minutes, flipping the tray halfway through baking. The macarons are finished when they peel easily off the Silpat.
- Allow the macarons to cool on the tray. Once they are fully cooled, they can be filled and aged.
Make the Filling and Age the Macarons
- In a small bowl, combine the cream cheese, powdered sugar, and vanilla extract. Transfer the mixture to a piping bag.3 tablespoons whipped cream cheese, 6 tablespoons powdered sugar, ¼ teaspoon pure vanilla extract
- Place the macarons in similar-sized pairs. Pipe a ring of cream cheese icing around the center of one shell. Fill the inside with ½ teaspoon of strawberry jam, and then place the second shell on top, pressing down lightly until the filling touches the edges. Repeat with the remaining macarons.Strawberry jam
- (Optional) Place the macarons in an airtight container in the fridge to rest overnight. Bring the macarons to room temperature before serving. Store in an airtight container in the fridge for up to three days.
Notes
- I recommend using a kitchen scale and gram measurements for this recipe since macarons are a pretty specific recipe. Click on the “metric” button above (below the ingredients) to change to gram measurements.
Nutrition Facts
Valentine's Day Pink Macarons Recipe
Amount Per Serving (1 macaron)
Calories 74
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 12mg1%
Potassium 9mg0%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 24IU0%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Review