I made these sweet macarons not only for the Mactweets challenge (I made three batches – I am obsessed) but also to share with Savor the Thyme and The Naptime Chef as well as gifts for Valentine’s Day.  I was *smiling ear-to-ear* as they were perfect.  I am contributing that good luck to Jamie as she buzzed me and we were chatting as I was baking the macs.  I loved not only how they turned out (*smiling*) but also how delicious they were!  We love this recipe for Pink Macarons with Bittersweet Chocolate Ganache and think you will too.




Happy Valentine’s Day to everyone – may you have lots of love not only today but everyday!



Pink Macarons with Bittersweet Chocolate Ganache


100 grams egg whites – aged egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
125 grams almond flour
pinch of salt
pink paste food coloring – just a drop or two

How To:

Separate the egg whites and let them sit at room temperature for 24 hours before starting to make the macarons.

Preheat oven to 300.

Whip the egg whites and creme of tartar until they are foamy.  Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.

Sift the powdered sugar, salt, nut flour, and cocoa powder into a bowl. Add to the meringue and fold until a shiny mass comes together.

Fill a pastry bag that is fitted with a number 806 tip with the batter.

Pipe the macarons onto parchment paper.

Let the macarons dry at room temperature for 30 minutes or until dry.

Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.


Remove from parchment and fill with your favorite filling.

Chocolate Ganache


200 ml heavy cream

200 g scharffen berger bittersweet chocolate broken into small pieces

How To:

Bring cream to a boil.  Put chocolate into a mixing bowl and pour the cream over the top.  Let sit for a couple minutes.

Stir until melted.

Let sit in the refrigerator for at least an hour before using.


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