Delicate French Pink Macarons
Indulge in the elegant flavors of French cuisine with these delightful Pink Macarons. Often considered a luxurious treat, these bite-sized cookies are surprisingly simple to make at home, allowing you to impress friends and family without breaking the bank. This recipe, adapted from the renowned Australian Women's Weekly, is not only a feast for the eyes, but it's also versatile; easily adjust the color to your liking. Made with almond meal and icing sugar, these macarons are naturally gluten-free when using certified gluten-free ingredients. Elevate your baking skills with this classic dessert that’s perfect for any occasion.
18
Servings
N/A
Calories
8
Ingredients
Ingredients
Egg Whites
3 (At room temperature)
Caster Sugar
2 tablespoons (Extra fine)
Pink Food Coloring
a few drops (Adjust for desired color intensity)
Icing Sugar
1 1/4 cups (Sifted)
Almond Meal
1 cup (Ground almonds)
Extra Icing Sugar
2 tablespoons (For dusting)
White Eating Chocolate
100 g (Chopped coarsely)
Thickened Cream
2 tablespoons (Used in ganache)
Instructions
1
In a small saucepan over low heat, combine the chopped white chocolate with the thickened cream. Stir until the mixture is smooth and well combined. Remove from heat and transfer to a small bowl.
2
Cover the ganache with plastic wrap and refrigerate until it thickens enough to be spreadable.
3
Preheat your oven to 150°C (or 130°C for fan-forced). Prepare two oven trays by greasing and lining them with baking paper.
4
Ensure your mixing bowl is completely clean and dry. Using an electric mixer, beat the egg whites in a small bowl until soft peaks form.
5
Gradually add the caster sugar while continuing to beat until the sugar has dissolved and the mixture is glossy. Add a few drops of pink food coloring and mix until well incorporated.
6
Transfer the egg white mixture to a large bowl. Gently fold in the sifted icing sugar and almond meal in two batches, being careful not to deflate the mixture.
7
Spoon the macaron mixture into a large piping bag fitted with a 1.5 cm plain nozzle.
8
Pipe 36 rounds (approximately 4 cm in diameter) onto the prepared trays, leaving about 2 cm of space between each round. Aim for uniform shapes to facilitate pairing later.
9
To help create smooth tops, tap the trays firmly on the countertop to release any air bubbles. Dust lightly with the extra sifted icing sugar and allow the macarons to rest for 15 minutes at room temperature.
10
Bake the macarons in the preheated oven for about 20 minutes or until they are firm to the touch. Allow them to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
11
Once cooled, sandwich the macarons together with the prepared white chocolate ganache. Lightly dust with additional icing sugar just before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Delicate French Pink Macarons?
They are an elegant, bite-sized French cookie made from almond meal and egg whites, known for their smooth tops and delicate texture.
Are these macarons gluten-free?
Yes, these macarons are naturally gluten-free provided you use certified gluten-free almond meal and ingredients.
How many servings does this recipe yield?
This recipe makes approximately 18 completed sandwich macarons.
What temperature should the oven be set to?
Preheat the oven to 150°C, or 130°C if you are using a fan-forced oven.
What ingredients are needed for the filling?
The filling is a white chocolate ganache made from 100g of chopped white eating chocolate and 2 tablespoons of thickened cream.
How do you prepare the white chocolate ganache?
Combine chopped white chocolate and thickened cream in a saucepan over low heat, stirring until smooth, then refrigerate until spreadable.
What is the secret to achieving soft peaks with egg whites?
Ensure your mixing bowl is completely clean and dry before beating the egg whites with an electric mixer.
When should I add the caster sugar to the egg whites?
Gradually add the caster sugar once soft peaks have formed, and continue beating until the sugar dissolves and the mixture is glossy.
How do I add color to the macarons?
Add a few drops of pink food coloring to the glossy egg white mixture and mix until the color is well incorporated.
What is the best way to combine the dry ingredients with the egg whites?
Gently fold the sifted icing sugar and almond meal into the egg white mixture in two separate batches.
What size nozzle should be used for piping?
A large piping bag fitted with a 1.5 cm plain nozzle is recommended for the best results.
How large should each macaron round be?
Pipe rounds that are approximately 4 cm in diameter onto the prepared trays.
How much space should be left between the macaron rounds?
Leave about 2 cm of space between each round to allow for slight spreading and air circulation.
How can I remove air bubbles from the macaron batter?
Tap the baking trays firmly on the countertop several times to release any trapped air bubbles.
Do the macarons need to rest before baking?
Yes, allow the macarons to rest at room temperature for 15 minutes before placing them in the oven.
How long do the macarons need to bake?
Bake them for approximately 20 minutes until they are firm to the touch.
How do I cool the macarons properly?
Let them cool on the trays for 10 minutes before transferring them to a wire rack to cool completely.
What type of almond product is used in this recipe?
The recipe calls for 1 cup of almond meal, which is finely ground almonds.
How should the egg whites be prepared?
The egg whites should be at room temperature for the best volume when beating.
What can I do if I want a different color?
This recipe is versatile; you can easily adjust the food coloring to any color of your choice.
Is there any special preparation for the icing sugar?
The 1 1/4 cups of icing sugar should be sifted to ensure there are no lumps in the batter.
How many rounds should be piped in total?
You should pipe a total of 36 rounds to create 18 sandwiched macarons.
What is used to finish or decorate the macarons?
A light dusting of extra sifted icing sugar is used both before baking and just before serving.
Can I use any type of white chocolate?
The recipe suggests using white eating chocolate, chopped coarsely for easy melting.
What type of sugar is best for the meringue base?
Caster sugar is preferred because it is extra fine and dissolves easily into the egg whites.
What is the origin of this specific recipe?
This recipe is adapted from the renowned Australian Women's Weekly.
How do I know the sugar has dissolved in the meringue?
The mixture will become glossy and should feel smooth between your fingers when the sugar is fully dissolved.
What should the consistency of the ganache be before using?
The ganache should be thick enough to be spreadable so it doesn't run off the macarons.
Why is it important to use a clean bowl for egg whites?
Any trace of fat or moisture can prevent the egg whites from whipping up to the necessary volume.
Are these macarons expensive to make?
No, they are a simple and cost-effective way to make a luxurious treat at home without breaking the bank.