Valentine's Day Pink Macarons Recipe

Valentine's Day pink macarons on a plate, one is turned on its side.

Valentine's Day Pink Macarons Recipe

Course: Dessert

Cuisine: French

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: macarons

Calories: 74kcal

Author: Becky Hardin

These Valentine’s Day pink macarons look fancy but are doable at home. Crisp shells, chewy centers, and a tangy cream cheese filling--made with a simple meringue method.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional, but recommended!)
Stand Mixer
Baking Sheet
Piping Tip Set
Silpat Mat (optional)
Oven Thermometer (optional, but recommended!)

Ingredients

For the Shells

3 large egg whites room temperature
½ cup granulated sugar
⅘ cup powdered sugar
1 cup almond flour *
pink gel food coloring optional**

For the Filling

3 tablespoons whipped cream cheese
6 tablespoons powdered sugar
¼ teaspoon pure vanilla extract
strawberry jam optional

Instructions

Make the Shells

Line 2 large baking sheets with Silpat mats or parchment paper. Fit a piping bag with a small round tip (like a Wilton #10).
Create a simple double-boiler by setting a heatproof bowl over a small saucepan of simmering water.
Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved, about 3-4 minutes.
3 large egg whites, ½ cup granulated sugar
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed 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.
⅘ cup powdered sugar, 1 cup almond flour
When about half of the dry ingredients have been incorporated, add pink gel food coloring, if using, and continue folding.
pink gel food coloring
Gently 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 1½-inch circles about 2 inches apart on the prepared baking sheet.
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. Bake the macarons one tray at a time for 14-16 minutes, flipping the tray halfway through baking.
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 whipped 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
Place the macarons in an airtight container in the fridge to rest overnight. Bring the macarons to room temperature before serving.

Notes

*Use superfine almond flour for the smoothest shells--regular almond flour can make shells grainy or cause cracking.

**Always use gel or powder food coloring (never liquid). Add it early during macaronage to avoid over-mixing later.

General Tips:

For best results, use a kitchen scale and gram measurements. Macarons are precise --click the "Metric" button below the ingredients to convert.
Avoid humid or rainy days. If the shells don’t form a skin after 30-40 minutes, humidity is likely the issue.
Sift the almond flour and powdered sugar at least once (twice if coarse). Discard large almond pieces instead of forcing them through the sieve.
Your oven must be 325°F. An oven thermometer is strongly recommended.
Make macarons at least 12 hours in advance and refrigerate to allow time for proper aging.

Technique Tips:

Folding the dry ingredients into the meringue is one of the most important steps. The batter should flow smoothly and pass the figure-8 test without breaking.
Hold the piping bag straight up and down when piping; don’t try to draw circles.
Resting allows the shells to form a skin, helping them bake evenly without spreading.
To avoid hollow shells, don’t over-mix, and make sure to bake fully.

How to Tell When They’re Done:

Tops should not wiggle when gently nudged
Feet should be set and dry, not sticky
Shells should lift cleanly from the mat without leaving centers behind

Make-Ahead: Unfilled shells can be frozen in an airtight container with parchment between layers for up to 4 months. Thaw at room temperature for 30 minutes before filling.

Storage: Store filled macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition