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!



Pink Lemonade Macarons

Pink Lemonade Macarons are like springtime in your mouth!
  • Author: Sarah Fennel
  • Prep Time: 1 hour 30 mins
  • Cook Time: 17 mins
  • Total Time: 1 hour 47 mins
  • Yield: 30-40 macarons 1x


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
  • 1520 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


  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 1/2 inch tip and scoop your mixture into the bag. Pipe 1 1/4 inch circles onto 2-3 parchment-lined cookie sheets, leaving at least 1 1/4 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 1/2 inch tip. Once your macarons have cooled, frost and serve!


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




These look incredible! Nicely done 🙂


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

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! 🙂


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

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


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 🙂


Hi Sarah! I am going to bake macarons for the first time next weekend and am excited to try this recipe! Just to clarify- did you use gel or liquid for the red food coloring?

Sarah | Broma Bakery


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