Introduction
If you’re looking for a dessert that is elegant, delicious, and absolutely stunning in color — these Hot Pink Chocolate Macarons are the perfect treat! Crispy on the outside, soft and chewy on the inside, and filled with rich chocolate cream… one bite is enough to melt your heart!
Whether served at parties, birthdays, or as a special gift, these macarons will impress everyone who tastes them.
Ingredients
For the Macaron Shells
1 cup (100g) almond flour (finely sifted)
1 1/2 cups (150g) powdered sugar
3 large egg whites (room temperature)
1/4 cup (50g) granulated sugar
1/2 tsp vanilla extract
Hot pink gel food coloring (as needed)
For the Chocolate Cream Filling
1 cup (200g) dark chocolate, chopped
1/2 cup (120ml) heavy cream
3 tbsp butter (room temperature)
Preparation
Step 1 — Prepare the Macaron Shells
- Sift almond flour and powdered sugar together to remove lumps.
- In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar and continue whipping until stiff peaks form.
- Add vanilla extract and hot pink gel coloring. Mix gently.
- Add the almond flour/powdered sugar mixture to the egg whites. Fold carefully using a spatula until the batter flows like thick lava.
- Transfer the batter to a piping bag and pipe small circles onto parchment paper.
- Tap the baking tray firmly on the counter to remove air bubbles.
- Let the shells rest for 30–45 minutes until a dry skin forms on top.
- Bake at 300°F / 150°C for 14–16 minutes. Let cool completely before filling. Step 2 — Chocolate Cream Filling
- Heat heavy cream until steaming (not boiling).
- Pour it over the chopped chocolate and let sit for 1 minute.
- Stir until smooth, then add the butter and mix until shiny and silky.
- Chill in the refrigerator until thick enough to pipe. Step 3 — Assemble the Macarons
- Match each macaron shell with a similar size partner.
- Pipe chocolate cream filling on one shell.
- Gently press the other shell on top to create a perfect sandwich.
- Chill for 12–24 hours for best flavor and texture.