Pastel Color Macarons: A Step-by-Step Recipe

Pastel color macarons are delicate French-style almond meringue sandwich cookies, filled here with vanilla buttercream and tinted in soft pink, yellow, green, and blue. A carefully folded batter and a dry, smooth shell surface help them bake with crisp tops, tender centers, and the ruffled feet that make macarons so recognizable.

Ingredients

1½ cups (150 g) fine almond flour
1¼ cups (150 g) powdered sugar
3 large egg whites (about 90 g), at room temperature
¼ teaspoon cream of tartar
½ cup (100 g) superfine sugar
Gel food coloring in pastel pink, yellow, green, and blue, about 1–2 drops of each color
½ cup (113 g) unsalted butter, softened
1½ cups (180 g) powdered sugar, for the filling
1 teaspoon vanilla extract
1–2 tablespoons (15–30 ml) milk or cream, as needed
Pinch of fine salt

Instructions

Prepare the trays and dry ingredients. Line two flat baking sheets with parchment paper or silicone mats. Fit a piping bag with a ½-inch (1.3 cm) round tip. Sift the almond flour and 1¼ cups powdered sugar together into a bowl, breaking up any stubborn lumps; discard large coarse pieces. This fine mixture helps the shells bake with smooth surfaces.
Whip the meringue. Make sure the mixer bowl and whisk are clean and free of grease. Beat the egg whites on medium speed until foamy, about 1 minute. Add the cream of tartar, then gradually add the superfine sugar. Increase to medium-high and beat until the meringue is glossy and holds stiff peaks, about 5–7 minutes. When you lift the whisk, the peak should stand upright with little or no droop.
Add color and fold the batter. Divide the meringue evenly among four bowls, if making four colors. Fold a small amount of gel color into each bowl. Add one-quarter of the almond mixture to each and fold with a flexible spatula, scraping around the bowl and underneath the batter. Continue until the mixture flows in a thick ribbon and a ribbon drawn across the surface settles back in about 10–15 seconds. Stop as soon as it reaches this consistency; overmixing can make the shells spread flat.
Pipe and rest. Transfer each color to a separate piping bag, or use one bag at a time. Pipe 1½-inch (3.8 cm) rounds about 1 inch (2.5 cm) apart, keeping the tip close to the tray. Tap each sheet firmly on the counter several times to release trapped air; pop visible bubbles with a toothpick. Leave the trays uncovered at room temperature for 30–60 minutes, until the tops feel dry and do not stick to a lightly touched fingertip. Humidity can make this take longer.
Bake the shells. Heat the oven to 300°F (150°C), with a rack in the center. Bake one tray at a time for 14–16 minutes, rotating the tray once if your oven has hot spots. The shells are ready when their tops feel set and they do not wobble separately from the ruffled feet when nudged gently. If they shift, bake for another minute or two. Cool completely on the tray, about 20 minutes, before peeling them off the liner.
Make the buttercream. Beat the softened butter until creamy, about 2 minutes. Add the remaining 1½ cups powdered sugar, vanilla, and salt; mix on low at first, then beat until fluffy. Add milk or cream a teaspoon at a time until the filling is smooth and pipeable, not runny.
Fill and mature. Pair shells of similar size and turn half of them flat-side up. Pipe or spread about 1 teaspoon of buttercream onto each upturned shell, then sandwich with a matching top. Place the macarons in a covered container and refrigerate for at least 1 hour, preferably overnight, so the centers soften slightly. Bring them toward room temperature before serving.

Tips

Use a scale when possible. Macarons are sensitive to proportions, and cup measurements can vary with how ingredients are packed. Weigh the almond flour, sugar, and egg whites for the most consistent batter.
Choose gel, not liquid, color. Liquid coloring adds water and can thin the batter. Add gel sparingly; colors often look brighter before baking and deepen as the shells cook.
Check the meringue and folding. A soft meringue or batter that is folded too little can produce peaked shells; overfolding can cause spreading and hollow centers. Aim for glossy stiff peaks and the ribbon test in step 3.
Adjust for your kitchen. If the shells remain tacky after an hour, let them dry longer rather than baking them wet. Avoid making macarons on a very humid day if you can choose another time.

Serving Suggestions

Arrange the macarons on a platter by color for a spring gathering, shower, birthday, or afternoon tea. They pair nicely with coffee, black tea, or a mild herbal tea. For a neat dessert plate, serve two macarons with fresh berries; add the berries just before serving so moisture does not soften the shells.

Variations

For a single pastel shade, tint the full meringue one color before adding the dry ingredients. To make a two-tone effect, brush a thin stripe of gel coloring inside a piping bag before filling it with batter. For different fillings, replace the vanilla buttercream with a firm chocolate ganache or a thick fruit jam; use a modest amount so the filling does not squeeze out. A small amount of finely grated lemon zest can flavor the buttercream, while keeping the filling thick enough to hold its shape.

Storage and Reheating

Because the filling contains butter and dairy, refrigerate filled macarons in an airtight container within 2 hours. They keep well for up to 5 days in the refrigerator; their texture is often best after a day of maturation. Let them stand at room temperature for about 20–30 minutes before serving. Do not heat them: warming can melt the filling and soften the shells. Unfilled shells can be kept airtight at room temperature for up to 2 days, or frozen for up to 1 month. Thaw frozen shells in their closed container before filling to limit condensation.

Frequently Asked Questions

Why did my macarons crack?
Common causes include shells that were not dry before baking, air bubbles left in the piped rounds, or an oven that runs too hot. Let the tops form a dry skin, tap the tray to release air, and check oven temperature with an oven thermometer if cracking continues.

Why are the shells hollow?
Hollow centers can result from an unstable meringue, overmixed batter, or baking conditions that set the outside too quickly. Whip to glossy stiff peaks, fold only until the batter flows in ribbons, and bake one tray at a time in a fully heated oven.

Can I use liquid food coloring?
It is not recommended because the extra liquid can change the batter’s consistency. Gel coloring provides strong color in a much smaller amount and is more reliable for pastel shells.

Do I need to age the egg whites?
No. Room-temperature egg whites are sufficient for this recipe. Separate them carefully so no yolk gets into the whites, and use clean equipment to help the meringue whip properly.

Can I make the macarons ahead?
Yes. Filled macarons benefit from chilling for at least 1 hour and can be refrigerated for up to 5 days. You can also freeze filled macarons in an airtight container for up to 1 month; thaw them in the refrigerator, then let them sit briefly at room temperature before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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