Pink Lemonade Macarons Recipe

5 from 1 vote

Pink Lemonade Macarons Recipe

These sweet & zesty pink lemonade macarons are just like sipping on a tall glass of the classic childhood drink in bite-sized form. Each one has a pale yellow shell and hot pink dairy-free frosting pipped in the center. Macarons don't have to be complex and hard to make - follow the step by step recipe directions to whip up some beautiful french-style treats!

Prep Time1

Cook Time12

Total Time1 12

Course: Pastry

Cuisine: French

Keyword: gluten-free macarons, pink lemonade macarons, pink macarons, yellow macarons

Servings: Macarons

Calories: 149kcal

Author: Ansley Beutler

Ingredients

For the macaron shells

100 g egg whites room temperature (approx. 3 large eggs)
100 g Wholesome Sweet Organic Cane Sugar
110 g almond flour
110 g Wholesome Sweet Organic Powdered Sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
small drop of yellow gel food coloring

For the filling

½ cup vegan butter softened
3 cups Wholesome Sweet Organic Powdered Sugar
1 - 2 tablespoon almond milk
1 tablespoon lemon juice
1 teaspoon vanilla
small drop of pink gel food coloring

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Instructions

Heat a pot of water on the stove over medium heat until it reaches a simmer (you can also use a double boiler if you have one). Meanwhile, measure out all of your ingredients with a kitchen scale.
Add the egg whites and can sugar in a heat proof bowl and place it over the pot of simmering water. Whisk the egg whites quickly until the sugar dissolves. There should be a thin layer of foam at the top. Be sure to watch the mixture though to make sure you don't cook the egg whites.
100 g egg whites, 100 g Wholesome Sweet Organic Cane Sugar
Pour the egg white mixture into a mixing bowl or the bowl of a stand mixer and beat on low speed (about a 2 on a KitchenAid) for 30 seconds. Increase the speed slightly (about a 4 on a KitchenAid) and continue to mix for another 1 - 2 minutes until the mixture resembles a thicker soup. Increase the mixing speed one more time (about a 6 on a KitchenAid) and mix until the egg whites form stiff peaks. This can take anywhere from 6 - 12 minutes. You will know it's done when you can hold a beater up straight and the meringue stands up right and doesn't curl.
Next add sift the almond flour and powdered sugar together and add them to the mixing bowl along with the lemon juice, lemon zest, and yellow food coloring. If you don't have a sifter, place the almond flour and powdered sugar in a blender or food processor to bread up any clumps. Fold the batter well until the dry ingredients are thoroughly mixed. Continue to fold until you can draw a figure 8 shape with your rubber spatula without the batter breaking. Once you can do this, stop folding.
110 g almond flour, 110 g Wholesome Sweet Organic Powdered Sugar, 1 teaspoon lemon juice, 1 teaspoon lemon zest, small drop of yellow gel food coloring
Fill a piping bag fitted with a round tip and pipe quarter-sized dollops of batter onto a baking sheet lined with parchment paper about 2 inches a part. Tap the pan on the counter a few times to release any air bubbles from the batter. If you can see air bubbles, poke them with a toothpick. Set the baking sheet aside to allow the batter to dry out for 30 minutes before baking. Meanwhile, preheat the oven to 320 F.
Make sure the macarons have dried out my lightly touching one with your finger tip. If it feels smooth and not sticky, they are ready to be baked! Place the pan in the oven for 12 minutes, flipping the pan half way through to ensure the macarons are baked evenly. Let the macaron shells cool completely before icing.
While the macaron shells are cooling, prepare the icing by beating the butter in a mixing bowl or in the bowl of a stand mixer until creamy. Add 1 cup of the powdered sugar and mix well, scraping down the sides as needed. Add the almond milk, lemon juice, and vanilla to the bowl along with another 1 cup of the powdered sugar and beat to incorporate. Slowly add in the last cup of powdered sugar. Stop the mixer, add the pink gel food coloring, and a little more almond milk if needed to thin it out, and beat until the color is even and the powdered sugar is fully incorporated.
½ cup vegan butter, 3 cups Wholesome Sweet Organic Powdered Sugar, 1 - 2 tablespoon almond milk, 1 tablespoon lemon juice, 1 teaspoon vanilla, small drop of pink gel food coloring
Fill a pipping bag with the icing fitted with a star tip. Swirl the icing onto the bottom of a macaron, leaving a little room around the edges. Add another macaron shell on top and press down gently to seal the macaron together. Repeat with all of the macaron shells and enjoy!

Notes

Egg whites : Make sure to use room temperature egg whites. If you're a beginning at macarons, I do recommend using a full room-temperature egg and separating the whites yourself. The egg whites in a carton can be tricky and you should know what texture and consistency you're looking before you use it. If you forgot to set your eggs out beforehand, soak them in a bowl of warm water for about 5 minutes to take the chill off.

Mixing tip : Slowly whip the egg whites and sugar. Be sure to increase your mixer speed slowly as you whip the egg whites into the meringue. This means starting off slow at a speed of 2 and increasing to a 4 for a little bit and then a 6. This prevents a bunch of air bubbles developing in the batter which will leave with a hallow macaron shell.

Vegan butter substitute : If desired, substitute the vegan butter for grass-fed butter or palm shortening.

Storing : To store, place the pink lemonade macarons in an airtight container. They can be stacked on top of one another. Store the container in the fridge where they will keep fresh for up to 5 days. You can also store them in the freezer fully assembled. When ready to enjoy, take them out of the container and allow them to come to room temperature before serving.

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