Pink Lemonade Macarons

As some of you may or may not know, miss Caitlin is pregnant with a precious baby girl! With that in mind, I thought I would make some light and sweet little treats to celebrate : ) Nothing screams baby shower quite like pink cookies…especially Pink Lemonade Macarons! They are perfect for summer.

Macarons are French almond-based sandwich cookies. They’re gluten free and can be pretty finicky if you’re not familiar with baking. If you weigh all your ingredients and follow my directions though, you should be well ahead of most and have great success with these little guys.

Enjoy! And congratulations, Caitlin! Can’t wait to meet your new bun in the oven!

Pink Lemonade Macarons 1Pink Lemonade Macarons 3Pink Lemonade Macarons

Pink Lemonade Macarons | Yields 12 cookies


110 grams powdered sugar

60 grams almond meal/flour

2 large egg whites {*at room temperature}

40 grams granulated sugar

Pinch cream of tartar

Pink food coloring {I used gel}

for the filling—

¼ cup softened butter

½ teaspoon vanilla

½ teaspoon lemon extract

1 cup powdered sugar

2 teaspoons fresh lemon juice

lemon food coloring, if desired


Line baking sheet with parchment paper or silicone baking mat, double stack with another baking sheet and set aside.

Combine powdered sugar with almond meal and pulse in a food processor or high-powered blender to make a fine powder. Sift and discard larger pieces of almonds that won’t go through the fine meshed sift. {You can add up to 2 tablespoons of these small pieces back into the batter if desired, but no more than that.}

Place egg whites in the bowl of a clean dry bowl. Whip until frothy, then slowly sprinkle granulated sugar in as you whip along with the cream of tartar. After about two minutes, the egg whites should be very stiff and firm. The peaks should not fold over when you pull the beaters out of the meringue.

Carefully fold in sifted dry ingredients in two batches. When the mixture is smooth and you don’t see streaks of egg white anymore, stop folding.** Scrape batter into the pastry bag fitted with a ½ inch plain tip.

Pipe batter into 1-inch circles onto prepared sheets, doing your best to evenly space them out. Rap the baking sheet a few times firmly on the counter to flatten the macarons and remove air bubbles.

Preheat oven to 310 degrees. Let macarons sit out while the oven preheats, ideally 15-30 minutes. Bake 17-20 minutes or until set—the tops shouldn’t shift around when nudged. Cool completely on the counter before removing and filling.

For the filling, whip all ingredients together until thick and smooth. Pipe a small dollop into the center of one macaron and top with another, pressing gently to push filling out to the edges. Repeat with remaining macarons. Store in air tight containers before serving.

Macarons are best if ripened overnight. This is just fancy talk that means refrigerate in an airtight container overnight and then enjoy for best macaron consistency.

* If you don’t have time to let your eggs sit out at room temperature, simply place into a bowl of warm water for 10 minutes. That should do the trick : )

** You can put a spoonful of batter on a plate to test before piping. If it slowly flattens out, it’s ready to pipe. It if runs, add a bit more almond flour/powdered sugar. If it keeps it’s shape, give it a few extra folds.


xoxo, Lauren (Lauren’s Latest)


5 Responses to “Pink Lemonade Macarons”

    • cwd_admin

      Hi Kathy, email Lauren at Lauren’s Latest (link at bottom of post) She would be the best one to answer your question. Thanks!

  1. silma

    Hi,,, looks lovely… always wwnted to try,,, couldnt get almond meal is der any substitute,,,


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