How to Make the Tastiest Pink Macarons with Cream Filling

Delicate, Dainty, and Absolutely Divine

Pink macarons are more than a dessert—they’re a statement. Lightly crisp on the outside, chewy on the inside, and filled with silky cream that melts with every bite, these French confections are the perfect blend of texture and beauty. And when you tint them a soft pastel pink? Pure magic.

Whether you’re baking for a tea party, bridal shower, birthday, or to stock your own dessert box, these macarons are guaranteed to steal the spotlight.

Why We Love Them

Macarons may have a reputation for being tricky, but when done right, they’re completely worth the effort. These pink beauties aren’t just eye candy—they’re filled with luscious cream that balances the almond shell perfectly. Slightly crisp, deeply tender, and oh-so-pretty, they’re ideal for gifting, sharing, or hoarding all to yourself (no judgment here).

Ingredients You’ll Need

For the Macaron Shells:

1 cup powdered sugar
¾ cup almond flour (finely sifted)
2 large egg whites, room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
Pink gel food coloring (optional but recommended)

For the Cream Filling:

½ cup unsalted butter, softened
1½ cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

Step-by-Step: How to Get That Perfect Pink Shell

1. Sift and Prep
Sift powdered sugar and almond flour together to remove any lumps. This ensures smooth macaron shells.

2. Whip It Good
Beat egg whites on medium speed until foamy, then gradually add granulated sugar. Continue beating until stiff peaks form. Add vanilla and a small amount of pink gel food coloring.

3. Fold and Pipe
Gently fold the dry ingredients into the egg white mixture (this step is called macaronage) until the batter flows like lava. Transfer to a piping bag and pipe 1-inch rounds onto a baking sheet lined with parchment or a silicone mat.

4. Rest and Bake
Let the macarons sit at room temperature for 30–45 minutes until they form a skin. Then bake at 300°F (150°C) for 14–16 minutes. Cool completely before filling.

5. Make the Cream Filling
Beat the butter until smooth, then add powdered sugar, cream, vanilla, and a pinch of salt. Mix until fluffy and pipe onto half of the shells. Sandwich with the remaining shells.

Decorating & Storing Tips

Add edible glitter or a brush of gold dust for a glamorous finish.
Store in an airtight container in the fridge for up to 5 days—macarons taste even better after resting for 24 hours!
Let them sit at room temperature for 15 minutes before serving for the softest bite.

Final Thoughts

These Pink Macarons with Cream are more than just a dessert—they’re a moment. Elegant, flavorful, and absolutely beautiful, they’re the kind of treat that turns heads and melts hearts. Whether you’re celebrating something big or just treating yourself to something beautiful, these macarons deliver every single time.