Simone's Kitchen

Pink macarons with raspberry filling

Pink macarons |

O, it was sooooo long since I last made macarons!! I actually had to look it up how long ago it has been and it was – I kid you not – december of last year!! Unbelievable! I made lavender macarons at the time and they were fantastic so why o why did I not make any others..? I have no reasons whatsoever, other then maybe fear of another failure… 🙂 But when we did our patisserie course (which is now finished) at Douglas Delights, I think we decided in the first lesson that we definitely also wanted to do macarons in the lesson about cookies… And so we did… Carle used a totally different method from the one I had used previously, but I love the end result, so I will definitely be trying this again at home. I will tell you all about it


But first let me tell you that I will also dedicate this post to Pink Ribbon for the Mac Attack of this month. You all know the Mactweets website, don’t you?rib1

The wonderful Mac-dominated site set up by the lovely Jamie, from Life’s a Feast and Deeba from Passionate about Baking. I have been following the blogs of both these lovely ladies for quite awhile now and besides being passionate cooks and bakers, they are also wonderful women. You’ll see if you visit their beautiful blogs!

Now by pure coincidence the Mactweets challenge for this month was for Pink macarons in support of Pink Ribbon, since October is the Breast Cancer Awareness Month. I think a lot of us have probably been touched by cancer at some point in our lives, as I believe at the moment the amount of people getting any form of cancer is one in three. That is a truly dreadful number. In the past year we have lost several people close to either us or to our friends to cancer and I truly think it is one of the most horrible diseases out there. Breast cancer – if detected in time – is one of the cancers that has a 98% survival rate, which is high for cancer, but detecting it early is therefore of the utmost importance!

So in support of the Breast Cancer Awareness Month, this month is all about Pink macarons or as Jamie and Deeba call it ‘PINKARONS FOR PINKTOBER”!

Am I cheating a little bit if I did not truly make these macarons alone? But they are pink, right? 🙂 So I thought I combine the two and cheat just a tiny little bit..

Pink macarons |

So what was so different from this method? The very first time I made macarons I used the so called ‘Italian method’, also referred to as the warm method and failed completely. I think I managed to have a few macaron-shells that were not broken, but the majority ended up being one big lump of broken pieces… Still tasty but hardly what you can call a succes. I have since used the famous “French” method or the one where you use cold eggwhites as opposed to warm. If my memory serves me well, the method that Carle was slightly different again, but it worked wonderful and seems to be less fragile then the French method.


Let me start by giving you the recipe that we used:

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Pink macarons |
Pink macarons with raspberry filling
  • 125 gr ground almonds
  • 125 gr icing sugar
  • 48 gr eggwhites
  • ___________________
  • 125 gr + 15 gr sugar
  • 48 gr eggwhites
  • Raspberry filling
  • 90 gr raspberry jam
  • 44 gr frozen raspberries
  • 1/4 tsp pectine
  • 1 tsp eau de vie de framboise raspberry liquor
  1. To start mix the icing sugar together with the almonds. Make sure there are no lumps so put them through a sieve. Mix the two together well and add the first 48 gr of eggwhites; not beaten!! Heat the oven to 150C.
  2. Put a little bit of water in a small saucepan. It should just cover the bottom and add 148 gr of sugar here. The extra 15 gr of sugar is merely to make up for whatever is left sticking to the sides of the pan once cooked.
  3. Beat the other 48 gr of eggwhites stiff and add the coloring of your choice at this stage into the eggwhites. Boil the sugar to 120 C. While the eggwhites are being beaten add the hot sugar and keep on mixing until the mixture is lukewarm. Really make sure it is not too hot. While pouring in the sugar on top of the eggwhites, do not pour directly on top of the whiskers or that will make a mess.
  4. Once it is cool enough add the mixture to the almond mixture and fold it in together until the mixture resembles thick ribbons and will flow back if you make a peak. Put it on a baking tray. Depending on your oven; it should bake 12-15 minutes.
  6. Put everything together in a small saucepan (except the alcohol) and heat. Make sure you leave it to boil well with the pectine. Take it of the fire and add the eau de vie. Use about 5 gr of filling per macaron. Don't wait too long or the filling will become gelatinous and will be difficult to spread evenly as we found out. Hence the dots on the macaron shells. We were a bit messy!!
  7. Sidenote: we made the filling but ended up short, so we had to make more, so either we messed up with applying or we had too many macarons... 🙂


Piping the macarons on the baking sheet

Piping the macarons on the baking sheet



And not one, NOT ONE, macaron was broken, cracked or otherwise not perfect. Well, that is not true; some had a very big size and others were tiny, but that was our not so expert piping… Otherwise the macs where just beautiful. I think we left out putting the ground almond through a sieve which account for a not entirely smooth surface, so make sure you do that if you want to have a smooth skin. But did you see their beautiful little feet??


I’ve got all inspired to make more macs, so expect to see more of these beauties very soon! O, just for the record; we used eggwhite from a carton and not fresh eggs. If you live in Holland, apparently the brand to get is van Tol eggwhites as Danegg for some reason seems to be less effective when it comes to making macarons.

And then to finalize it, here is the Mactweets logo!


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  1. My, they’re perfect!! And soooo pink…

  2. Lovely pink, my favorite color 🙂 I’ve made pink noodle to support the Pink Ribbon campaign too.

  3. Those are so perfect and pretty!



  4. These are beautiful! Thanks for the new mac method as well. p.s. your lavender macs are awesome!

  5. These are beautiful! Thanks for the new mac method as well. p.s. your lavender macs are awesome!

  6. PINK perfection in a pretty post…PURRRRRRRRRFECT in every way Simone, and utterly whimsical. I am so thrilled to see you at MacTweets and love the way you helped us shout the message out. One in three is a bad number alright, very scary! Thanks for joining us, and in such a charming way!

  7. Oh, I have such a case of Macaroon envy right now! These are so gorgeous and perfect. The last time I tried them it was not pretty at all but after seeing these, I may have to give it another try using your technique.

  8. Absolutely incredible. Was the filling thick enough? I want to learn to make a gelatin filling… and this is similar with the pectin – but still looks too runny when he is piping it. I have no doubt they were delicious and what a beautiful post. How could this possibly be called a cheat. Isn’t it amazing how many different routes there are to make this elusive macaron?

    • He Valerie! The filling was indeed runny when it was piped but it firmed up very quickly and was definitely firm enough! In fact, we waited a bit too long with placing the second half on and that already meant some pressure was needed to even it out.

  9. Unbelievable. I wish I could taste. If they taste as good as they look, WOW.

  10. Simone, that is perfection!!!gorgeous feet and the pink! what a beautiful color!!

  11. Love the colour Simone! They look beautiful!

  12. Wow! Macarons don’t get any more perfect and delicately beautiful than these! Just lovely!

  13. Simone, thanks for this post. This is a method I haven’t heard of before! I think I may try it. I have a question, though: the sugar in the pan with the water–is it 125 g or 148 g? What do you do with the extra 15g? When do you add it?

    Since I’m avoiding wheat in my diet, these would be the perfect thing for a little dessert!

  14. Wow, look at those amazing macaroons! I have actually never made them before, but just looking at you makes me wanna jump in my kitchen and start baking, but wait, the oven here doesn’t work 🙁

    I know it’s been a long time since I visited you last, but I like the new design. It looks cleaner and more organized. I need to take a look at all the delicious things you’ve been making lately. It will take me a while, but I need to get some inspiration from your creations, hehe 🙂

  15. Oh, they are so dainty and gorgeous, perfectly pink and just outstanding! It almost seems a shame to eat them…. Almost. 😉

  16. Simone, I am thrilled that you offer these stunning pink macs to mactweets and for such a great cause as Pink October! This was really a dream pastry class and you were so lucky to have had the chance to take it. I’m glad it also put you back onto macs! I must try this recipe very soon. Beautiful macs and you may not technically have made them but you did assist 🙂

  17. They really are quite beautiful. I have never had nor made a macaroon before (except for the entirely different cookie, also called a macaroon that is made from coconut…) and I have always been fascinated by them!

  18. those are my favorite kind of macaroons! they look lovely. thanks for sharing all the pics.

  19. Pretty in pink. The macarons look wonderful!

  20. Gorgeous pictures and I love your story. That filling looks particularly yummy. It’s funny how everyone has different preferences for macaron recipes, I love the Italian method and find the French a bit hit and miss.

  21. simply outrageous simone. these are glamorous macarons! love them!

  22. Wow, your macarons look perfect! And your guy is doing an awesome job on them 🙂

  23. That looks great. I love that you did everything pink :D.

  24. aww they are so pretty!

  25. These are gorgeous Simone! And delicious – love the filling! And thank you for blogging for this cause.

  26. They are gorgeous! One day I’ll make macarons. Love the pictures.

  27. Now that is truly truly pink 🙂 I love this baby pink.
    all for a good cause.

  28. Simone, these are beautiful!!! I’m actually meeting up with two friends on Sunday to bake macarons. Hopefully they’ll turn out as pretty as yours.

  29. Lovely, delicious way to pay tribute to the brave ladies (and men) who have dealt with breast cancer.

  30. These look mouthwatering. I also love the photograph. So dreamy!

  31. Soo beautiful and delicate…great work !

  32. Gosh, I am so in the mood of macarons all over again, Simone! These are truly graceful, a percentage of pink that is just right! Beautiful 🙂

    Sawadee from Bangkok,

  33. Simone..they are utterly gorgeous…perfect pink,perfect round and perfect feet!

  34. Macarons!!!! It’s been ages since I’ve made any myself. They are all so perfect! Love the delicate colour – mine always come out flashier, for some reason.

  35. These are stunningly gorgeous! I can only dream…

  36. Your macarons are absolutely gorgeous! I’ve been trying so long to make mine with the French method and it is only because of sheer perseverance that I have kept trying. Honestly, it’s been a few months because I’ve been a little too broken hearted to face another tray full of cracked or “feet-less” shells.

    You’re an inspiration! I’m going to try your method!

  37. Great blog, great recipes, beautiful pictures! I enjoy reading your blog! Makes me want to improve mine. Thanks for the inspiration!

  38. hmm this is the italian meringue method right? how bout the french one? which is better? can i have your opinion? 😀

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