Pink Lemonade Macarons are like springtime in your mouth!

Pink Lemonade Macarons are like springtime in your mouth!

OK. I’m ready for spring. Everyone is. It’s that time of year when you just wish you could pull on a shirt and walk outside without a coat on.

To combat this, I crank our heat up to 71° and wear short shorts and t shirts (… and five minutes later get cold and put a blanket over my legs).

So what are we to do? Well, we can trick our tastebuds into thinking it’s spring! Say hello to Pink Lemonade Macarons! 

Pink Lemonade Macarons are like springtime in your mouth!

Light, bright, and citrusy, these Pink Lemonade Macarons are like springtime in a cookie. They’re bursting with flavor and have the cutest pink color.

And how perfect would these be for Easter?

I almost wanted to not eat these and just throw them in a jar as a decoration. But then my hunger kicked in.

Pink Lemonade Macarons are like springtime in your mouth!

Keeping things short and sweet on this lovely Friday morning. Hope you all have great weekends!

XO

RECIPE

Pink Lemonade Macarons

Serves 30-40 macarons     adjust servings

Ingredients

For the macarons

  • 2/3 cup almond flour
  • 1 1/2 cups powdered sugar
  • 1/4 cup granulated white sugar
  • 3 large egg whites, room temperature
  • pinch salt
  • 1/2 teaspoon lemon extract
  • 15-20 drops red food coloring

For the buttercream

  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 tablespoon whole milk or heavy cream
  • 1 tablespoon strawberry jam

Instructions

  1. Using a fine mesh strainer, sift the almond flour and powdered sugar into a medium bowl. Sift the mixture again two more times. You should be left with small almond granules each time you sift. Toss these out after each sifting.
  2. In a standing mixer using a whisk attachment (or mixing bowl with a hand mixer), whip the egg whites and salt on high speed for about 2 minutes, until soft peaks form. Add in granulated sugar, lemon extract, and red food coloring and continue to beat for 1 minute until very stiff peaks form. The egg whites should be foamy and firmly hold their shape. As for the color of the macarons, you want a fairly deep pink color, as the color will become lighter after it bakes. Judge the amount of food coloring accordingly.
  3. Carefully pour the powdered sugar mixture on top of the whipped egg whites. Fold a spatula into the center of the mixture, scooping down to the bottom of the bowl, and then scooping upwards along the side of the bowl. You should be making a rough circle with your spatula: center, down, out, center, down, out. Slowly but surely, your two mixtures should come together. Continue to fold the mixture until it resembles molten lava- when you pick the mixture up with your spatula, large ribbons should fall down into the bowl, unbroken by the air, and the entire mixture should slowly seep downwards like molten lava.*
  4. Fit a large pastry bag with a ½ inch tip and scoop your mixture into the bag. Pipe 1¼ inch circles onto 2-3 parchment-lined cookie sheets, leaving at least 1¼ inches between each macaron. The best way to make even circles is to pipe from directly above the macaron so your pastry tip is perpendicular to the cookie sheet. Squeeze the pastry bag from the top with one hand while using your other hand to steady the tip. Once you've piped your circle, swirl the pastry tip in a small spiral and lift upwards at the same time to finish your macaron.* Allow macarons to air out for at least 1 hour, and up to 2 hours.
  5. Preheat oven to 300°F. Bake macarons for 17 minutes. Allow to cool completely on their tray before frosting.
  6. Now make your buttercream. Beat the butter and vanilla extract until light and fluffy, about 2 minutes. Add in the powdered sugar, strawberry jam, and whole milk/cream, beating again until light and fluffy, 1 minute more. Transfer to a small pastry bag fitted with a ½ inch tip. Once your macarons have cooled, frost and serve!

by

Recipe Notes

*There are a ton of video tutorials out there that show good technique for all stages of macaron making- check them out!

 

33 comments

Reply

What iffffff – you came to visit the springtime weather over here in California? (and brought these pink lemonade macarons with you???:) Consider this an open invitation. You have a spare room as long as you bring allofthemacarons!

Sarah | Broma Bakery
Reply

Yes. Yes yes yes. California? Yes.

Reply

These couldn’t be more perfect! Love, love, LOVE THEM!

Sarah | Broma Bakery
Reply

Thanks, Tori! XO!

Reply

Wow these are so impressive, Sarah! Pink lemonade flavored cuties? Sign me up! Sounds delicious!

Sarah | Broma Bakery
Reply

They are cuties, aren’t they 🙂

Reply

Yes! I am so ready for the warmer weather. (I don’t know what it’s like where you are, but it’s SNOWING where I am!!) I am a total believer in tricking yourself into a springtime mood and these are perfect for just that.

Sarah | Broma Bakery
Reply

Exaaactly. Just a little trick and it’ll be better soon!

Reply

These look amazing! I feel ya on the shorts situation. I need some warm weather now. Happy Friday! 🙂

Sarah | Broma Bakery
Reply

To you too, Medha!

Reply

I just heard it is National Macaroon Day today! These look so cute and delicious! Perfect for spring! Love that the weather is warming up!

Reply

This is absolutely fantastic! Girl you are just too talented sometimes.

Sarah | Broma Bakery
Reply

You always have the nicest comments, Jocelyn! XO

Reply

Ahhh Sarah you so hit the nail on the head with these! They look perfect. I’ve never been brave enough to try macarons myself, but these might get me to do it. Or I’ll just share the recipe with my cousin who’s already great at it 🙂

Reply

I’m beyond ready for warm weather! It was 70 here on Monday and it just felt like the world was rejoicing. But now, it’s 40s and I’m sooo ready to go back to warmer weather! Trying vegan macarons is on my ‘to make’ list, so I can only hope to get close to these pretty things.

Sarah | Broma Bakery
Reply

Oooh I can’t wait to see what you come up with! I’ll be on the lookout 🙂

Reply

These macarons are so pretty, Sarah! Love the pink lemonade flavors! These are perfect for the first day of spring and Macaron Day!

Reply

I’ll be waiting for a box of these for my birthday in 3.5 months! They are lovely, Sarah!

Reply

Helloooooo spring! I am crazy in love with these macarons right now! P.S. If you do ever wander over to California, maybe save a teensy bite for me too! I’ll swap for a homemade dinner!

Reply

Ok, you are my baking guru! I have wanted to make macarons for FOREVER but chicken out every.single.time. Love that these are lemonade flavored, too! Brilliant!

Reply

Oh man, I’m literally obsessing over these macaroons right now! Not only are they SO pretty, but I love the pink lemonade flavor!! Pinned 🙂

Reply

so pretty! 🙂 Macarons are my favorite thing to eat & bake! Gorgeous color!

Reply

Such pretty macarons! (Almost) too pretty to eat 😉

Reply

These pink lemonade macarons are perfection!

Reply

I need these macs in life like WHOA. So cute! And yes, definitely Easter-perfect!

Reply

These look incredible! Nicely done 🙂

Reply

I made these today with my best baking friend, and it was the first time either of us had attempted a macaron. Perfect on the first try- they look (and taste!) like they came straight from a professional bakery. We got the little bubbly row of feet and high-fives were exchanged. Thanks for the amazing recipe and instructions, you made us feel like culinary rockstars! (Also, Go Blue!)

Sarah | Broma Bakery
Reply

Hi Aly! What a cute comment- you just made my morning! I can just picture you two baking like rockstars in your kitchen. Thanks for commenting and keep on baking! Oh, and Go Blue! 🙂

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Not to be picky, but you may have left out what we’re meant to do with the almond flour in the instructions (I’m assuming we add them to the powdered sugar before adding them to the egg whites). Just wanted to let you know. 🙂

Sarah | Broma Bakery
Reply

Hi Rachel! Thank you so much for letting me know! that’s actually a pretty important step. It is updated now!

Reply

I’ve never thought of putting strawberry jam in buttercream before and I am in love. I love the idea, the buttercream was so delicious. Mine actually came out really pink (didn’t lighten in colour) and a bit too sweet, I like how you put the time in the recipe for dumbasses like me who need that extra instruction :). These turned out really good, everyone loved them – they were all gone the next day! Thank you 🙂

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