Pink Sprinkle Macarons
These Pink Sprinkle Macarons have a pink Vanilla Macaron Shells decorated with the brightest sprinkles I could find and sandwiched together with vanilla buttercream.
I have to admit I am obsessed with Macarons just now. It has taken me so long too perfect this recipe and now I just keep wanting to make them. I have already shared my Malteser Macaron Recipe and this recipe is similar with only a few tweaks.
I will also say that this recipe is for MacaRONS not MacaROONS. The two things are completely different, and it can be quite confusing. MacaRONS are the sweet treats in the pictures they are small, slightly domed and have little “feet.” MacaROONS are normally made using coconut and condensed milk and definitely are not the cookies in the pictures.
Also, if you bake these and they don’t come out perfect don’t worry. It has taken me a year to get the recipe perfect, and it could be something as simple you are using a different brand of ground almonds, or because your oven bakes at a different temperature. Please, don’t give up. I joined a few Macaron Facebook Groups and found they helped massively so if you are determined to crack this cookie then I would recommend joining some online groups too.
I first tried a Macaron when I was in Paris and I have to admit I had no idea what it was really I just thought it was a delicious, sweet treat. It was only once I was home, and I looked into making them that I realised they are actually a bit faffy to make and can be expensive too.
Although when you work out the individual cost per macaron, they are not that expensive as you do get a LOT of macaron for your ingredients because these cookies are particularly small.
Pink Sprinkle Macaron Shell
To make the shells, add your ground almonds and icing sugar into a food processor and blitz for two minutes. This is what I mean when I say they are quite faffy to make, you need to be quite precise with the timings. Next, sieve the almond mixture into a large bowl. If there are any lumps in the sieve just discard these don’t force them through the sieve into the mixture.
Blitz the almond mixture again in the food processor for 1 minute this time (faffy I know) and then sieve, again discarding any lumps. Leave to one side.
In a separate bowl, whisk your egg whites. It is super important that the bowl is clean, you can wipe it down with a small amount of vinegar just to be sure before you add your egg whites.
Whisk the egg whites to soft peaks. Once the egg whites reach soft peaks start to add the caster sugar 1 tablespoon at a time with a minute or so in between each addition just to ensure the sugar is fully combined. Once the sugar has been added continue to whisk the mixture until it forms stiff peaks. It should also be shiny and glossy.
Once the mixture reaches stiff peaks add your food colouring a little at a time whisking in between each addition. I chose pink if you hadn’t guessed from the pictures and the Pink Sprinkle Macarons title. You are much better to add a little at a time and build the colour up gradually rather than adding a lot at the start and then you are stuck with the colour.
Fold the egg whites into the mixture until it is fully incorporated.
The next step is called Macaronage and it is where you press and wipe the mixture around the edges of the bowl. You are basically trying to smooth the mixture out and soften it slightly. This will also knock some of the air out of the mixture that we have just spend so long trying to incorporated.
You will know the mixture is ready when it flows like molten lava from your spatula.
Put the mixture into a piping bag with a small round nozzle and we can pipe the mixture on to your mats.
Piping the Pink Sprinkle Macarons
I use these mats I like that they have the outline which makes it so much easier to pipe. Put these on my baking trays. I do put the baking tray upside down as I find when they are in the oven they bake better.
You need to hold the piping bag completely vertical, or you will end up with wonky feet. Pipe the mixture onto your mats or greaseproof paper.
Now you need to tap them on the counter. This brings any air bubbles to the top. If you can see any air bubbles just using a skewer gently pop them. Finally, sprinkle over some sprinkles and leave the macarons to rest.
I leave the Macarons to rest for 45minutes to 1 hour. You want them to be completely dry so when you touch them none of the mixture comes away on your fingers. Just before you reach this stage preheat your oven.
Once the macarons have completely dried pop them into the oven and bake.
Once the macarons have cooled you can make the decoration. In a bowl add the icing sugar and butter and mix until it is thick and fully incorporated.
If you find the mixture is too thick you can add ½ tsp of Milk one at a time and mix inbetween each addition until it is the perfect consistency.
Pipe the buttercream onto the centre of half the shells and then add another macaron on top.
You can make these any colour you fancy they don’t have to be pink and they don’t need to include sprinkles on top.
Why not melt some chocolate and drizzle over the top of the macaron instead.
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Pink Sprinkle Macarons
For the Macaron Shells
- 200 g Icing Sugar
- 100 g Ground Almonds
- 3 Large Egg Whites
- 75 g Caster Sugar
For the Filling
- 100 g Icing Sugar
- 50 g Unsalted Butter
- 1 tsp Vanilla Extract
To Make the Macaron Shells
- Add the icing sugar and almonds to a food processor and whizz for 2 minutes.
- Sieve the mixture into a large bowl.
- Put the almond mixture back into the food processor and whizz for a further minute.
- Re-sieve the mixture into the large bowl and leave to one side.
- Whisk the egg whites until they start to form soft peaks. I did this using the whisk attachment on my KitchenAid but you could use a hand mixer too.
- Gradually add in the caster sugar 1 tablespoon at a time. Leaving a minute or so in-between each addition.
- Once all the caster sugar has been added continue to whisk the meringue until they form stiff peaks and are glossy and shiny.
- Add in the food colouring a little at a time until you get the desired colour.
- Gently fold the egg whites into your almond mixture until it is fully incorporated.
- Press the mixture into the sides of the bowl. This is called macaronage and you are trying to get the mixture to be as smooth as possible. You know it is ready when the it flows like molten lava from your spatula.
- Add the mixture to your piping bag with a small round nozzle and pop to one side.
- Line your baking trays with a macaron mat or baking parchment.
- Pipe the batter onto the mats or baking parchment. You need to hold the piping bag completely vertical or you will end up with wonky feet. Pipe the macarons around an inch or so apart so that they don't touch.
- Tap the trays on your work top to knock out any air bubbles. If you see any air bubbles on top gently pop these with a skewer.
- Sprinkle over the sprinkles and leave the macarons for 45 to 1 hour so that a skin is formed and they are completely dry to touch.
To Bake the Macarons
- Towards the end of the 45 minutes – 1 hour rest time preheat your oven to 150C (130C Fan). Bake the macarons for around 20-25 minutes until they have risen and have 'feet'. You can tell when they are ready if you touch them they are just starting to peel away from the mat or are a little wobbly if you move them from side to side.
- Leave the macarons too cool fully on the mat.
- Once they shells have cooled, carefully remove them from the tray and make your filling.
- Mix together the icing sugar, butter and vanilla extract until thick and creamy. If the mixture is too thick add 1tsp of milk and mix again. Repeat until the mixture is the desired consistency.
- Pipe the buttercream onto half of the shells.
- Sandwich the macarons together.
If you do have any questions about these Pink Sprinkle Macarons or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.