Pink Macarons

One of my closest friends at work welcomed her beautiful baby girl into the world last year. We had a baby shower for her at the office for which we all brought eats and given my slight penchant for sugar, I volunteered myself for sweet treats.

Having recently completed my first successful batch of macarons, following a myriad of failed attempts, I felt that fate was on my side and macarons would be perfect. To me macarons have always been something special and I decided would make the perfect treat for a special occasion  The plan: pink macarons. Although history and statistics weren’t on my side, I went ahead anyway. And it paid off!

My (so far) fail proof method is from the Australian Women’s Weekly cookies. Here it is.


Pink Macarons


  • 3 Egg whites
  • 2 tbsp Caster sugar
  • 200g Icing sugar
  • 120g Almond flour
  • 2tbsp Icing sugar extra
  • Food colouring
  • White Chocolate Ganache
  • 100g White chocolate chopped coarsely
  • 2 tbsp Thickened cream


    For the Macarons
  • Start off making the white chocolate ganache
  • Preheat oven to 150?C or 130?C fan-forced.
  • Grease oven trays and line with baking paper. To get nicely sized macarons to sandwich together, draw circles on the baking paper as a guide.
  • Beat egg whites until soft peaks form. Add sugar and food colouring, beat until sugar dissolves.
  • Fold in sifted icing sugar and almond flour in two batches. Your almond flour should reduce in volume after sifting.
  • Spoon mixture into a large piping bag fitted with a plain tube. Pipe round about 2cm apart onto baking paper. Tap trays to allow macarons to spread slightly and bring any bubbles to the surface.
  • Dust with sifted icing sugar and stand for 15 minutes.
  • Bake macarons for about 20 minutes. Allow to stand for 5 minutes. Transfer to wire rack to cool.
  • Sandwich macaron shells together with ganache.
  • For the Ganache
  • Stir chocolate and cream in a double boiler until smooth.
  • Cover and refrigerate until mixture is spreadable.


Leave a Reply

Your email address will not be published. Required fields are marked *