Pink Macarons

  • Prep time: 15 mins
  • Cook time: 15 mins
  • Finished in: 30 mins

Ingredients

  • 210g icing sugar
  • 125g ground almonds
  • 3 size 7 egg whites
  • ½ cup caster sugar
  • Few drops pink food colouring
  • Few drops strawberry essence
  • 90g dark chocolate
  • 3 tbsp cream
  • Cocoa to dust

Method

Place icing sugar and almonds in a food processor and process for a minute or so.  This makes the mixture as fine as possible.

Beat egg whites with an electric mixer until foamy and then gradually add the caster sugar while continuing to beat until the mixture is thick and glossy.

Add a few drops of essence and tiny drops of colouring until you get a definite pink colour but do add gradually as it will easily become too bright.

Sift the icing sugar and almonds into the egg white and fold together.  The mixture should be soft enough that if you make a peak it will collapse down onto itself.

Spoon mixture into a piping bag and pipe small circles onto a baking paper lined cold tray.

Preheat oven to 150 C and leave the macarons to rest while the oven is heating.

Bake for 15 minutes until firm.  Transfer to a wire rack to cool.

Melt chocolate and cream over a gentle heat and stir until smooth.  Allow to cool until it thickens enough to spread and sandwich macarons with chocolate.

Dust tops with cocoa.

Store in an airtight container.

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9 thoughts on “Pink Macarons

  1. I have trouble gettig nice even rounds ! Your photo & many others I have noitced they almost look like they have come out of a mould !

  2. I assure you that they haven’t come out of a mould and I am not generally that good at making things look perfect. I did pipe them with a piping bag and tried to make circles of the same size. Remember too that the “hero” macarons were picked for the photo and not all were perfectly the same size.
    In saying that though they are not too difficult to get looking the same.

  3. Thxs Helen ~ perhaps I am being tooo fussy !! I did put them in a piping bag & also I drew circles on the baking paper.

  4. Catherine – I find the amount of mixing plays a big part in how circular your macarons turn out. If you under mix (this is the meringue + icing sugar & almond mixing I’m talking about) then the mixture is very firm and it’s quite hard to make them round as they hold whatever shape you pipe them out as. If it’s well mixed then the lumps tend to flatten a bit by themselves and they are much easier to get circular. If you over mix it’s a disaster, since it becomes very runny and won’t hold any shape at all – getting it right is part of the fun…

    Helen – how do you set up your oven for cooking them? Mine only has an element in the top, and no matter what I try I always seem to get cracked tops and hardly any feet. (I’ve tried 150 C, I’ve tried hot then drop, I’ve tried 200 C then turn off once macs are in, then turn back on after 6 mins to 150, various other combinations and temperatures.)

    • Catherine how do you bake with only a top element?
      I didn’t realise that there were ovens that did this as I usually only use the top element alone for grilling.
      Unfortunately I don’t know how to help on this one but hoping someone else will.

      • I have the same problem. The stove has a bottom element however it is under the oven lining. I have to bake on the bottom two rungs or the bases dont cook. I can also use mt thermowave but dont like some things on thermo

  5. Can’t wait to try them! Will sound a “dummy” but do I buy ground almonds or should I do them myself in the food processor?