Ingredients for French Pink Macaroons
- 4 large egg whites, at room temperature
- Caster Sugar
- Food Coloring
- 200g icing sugar, sifted
- 150g almond meal, sifted
- Chocolate
- 100ml thickened cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this French Pink Macaroons? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make French Pink Macaroons
- **Make the White Chocolate Ganache:** In a heatproof bowl set over a pan of simmering water (double boiler), gently melt the chopped white chocolate and thickened cream together. Stir until completely smooth and glossy. Remove from heat and let cool slightly.
- Transfer the ganache to a small bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until firm enough to spread (at least 2 hours).
- **Prepare the Macarons:** Preheat your oven to 150°C (130°C fan-forced). Line two baking trays with baking paper.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until stiff, glossy peaks form and the sugar is fully dissolved.
- Add a few drops of pink food coloring (adjust to your preferred intensity) and gently fold in using a spatula until just combined.
- In a separate bowl, gently whisk together the sifted icing sugar and almond meal. Gently fold this mixture into the egg white mixture in two additions, being careful not to deflate the batter.
- Transfer the macaron batter to a piping bag fitted with a 1cm round nozzle.
- Pipe 3cm diameter rounds onto the prepared baking trays, leaving 2cm of space between each macaron.
- Gently tap the trays on the bench to release any trapped air bubbles and level the tops.
- Sift a light layer of icing sugar over the macarons and let them rest for at least 30 minutes, or until a skin forms on the surface (this is crucial for achieving a smooth shell).
- Bake for 12-15 minutes, or until the macarons are firm to the touch and easily peel off the baking paper.
- Let the macarons cool completely on the baking trays before carefully transferring them to a wire rack.
- Once the ganache is spreadable, spread a generous amount onto the flat side of half of the macarons. Top with the remaining macarons to create sandwiches.
- Dust with a little sifted icing sugar and serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
49g
Fat
11g
Carbs
5g
