Perfect Pastel Macarons Recipe for Easy Spring Parties
Delicate pastel macarons with a crisp shell and creamy filling, perfect for spring celebrations like Easter brunch or garden parties.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 46 minutes
- Yield: 24 macarons 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 1 cup almond flour (120g, finely ground for a smooth texture)
- 1 cup powdered sugar (120g)
- 3 large egg whites (100g, room temperature)
- 1/3 cup granulated sugar (85g)
- Gel food coloring (pastel shades like pink, blue, lavender, or yellow)
- 7 tbsp unsalted butter (100g, softened)
- 1 1/4 cups powdered sugar (150g)
- 2 tbsp heavy cream
- 1 tsp vanilla extract (or your favorite flavoring like almond or raspberry)
Instructions
- Sift the almond flour and powdered sugar together into a large mixing bowl to ensure smooth macaron shells.
- In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and increase speed to high. Continue whipping until stiff peaks form.
- Gently fold the sifted almond flour and powdered sugar mixture into the egg whites using a silicone spatula. The batter should flow like lava and form a ribbon when lifted.
- Divide the batter into separate bowls if making multiple colors. Add gel food coloring and gently fold until fully combined.
- Fill piping bags with the colored batter and pipe small circles onto a baking sheet lined with a silicone mat or parchment paper. Tap the tray gently to release air bubbles.
- Let the piped macarons sit at room temperature for 30-60 minutes, or until the tops form a skin.
- Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, one tray at a time, until the tops are set and the bottoms have formed ‘feet.’
- Allow the macarons to cool completely before removing them from the baking mat or parchment paper.
- Beat the butter until creamy, then gradually add powdered sugar, heavy cream, and your chosen flavoring. Mix until smooth.
- Pair up similar-sized macaron shells. Pipe a small dollop of filling onto one shell and gently press the other on top to create a sandwich.
Notes
[‘Always sift almond flour and powdered sugar for smooth, shiny shells.’, ‘Use room temperature egg whites for better whipping.’, ‘Avoid overmixing or undermixing the batter to prevent flat or cracked macarons.’, ‘Humidity can affect macarons; they may take longer to develop their skin on rainy days.’, “Use gel food coloring instead of liquid to avoid altering the batter’s consistency.”, “Practice makes perfect—don’t be discouraged if your first batch doesn’t turn out perfectly.”]
Nutrition
- Serving Size: 1 macaron
- Calories: 80100
- Sugar: 8
- Sodium: 10
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
Keywords: macarons, pastel macarons, spring dessert, Easter dessert, garden party dessert, French dessert, gluten-free dessert