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Pink Flamingo Macarons

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Adorably shaped pink macarons styled like flamingos, filled with a light vanilla buttercream and decorated with edible details for a fun, festive treat.

Ingredients

Units Scale
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar (for shells)
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • Pink gel food coloring
  • Black, white, and dark pink royal icing or melted chocolate (for decorating)
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups powdered sugar (for filling)
  • 1 tsp vanilla extract
  • 12 tbsp milk (if needed, for consistency)

Instructions

  1. Line baking sheets with parchment paper or silicone mats. Draw flamingo shapes on the reverse side as piping guides.
  2. Sift almond flour and powdered sugar into a bowl and mix to combine.
  3. In another bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating to stiff peaks.
  4. Add pink gel food coloring to the meringue. Gently fold in the dry mixture until the batter flows in thick ribbons (macaronage stage).
  5. Transfer the batter to a piping bag fitted with a small round tip. Pipe flamingo shapes using the guides. Tap trays firmly to remove air bubbles.
  6. Let piped shells rest for 30–45 minutes until a skin forms on the surface.
  7. Preheat oven to 300°F (150°C). Bake for 15–17 minutes. Let cool completely before removing from the tray.
  8. To make the buttercream, beat softened butter, powdered sugar, and vanilla until smooth and fluffy. Add milk if needed for spreading consistency.
  9. Pipe buttercream onto half of the macaron shells. Top with matching halves to sandwich.
  10. Decorate finished macarons with edible royal icing or chocolate to form eyes, beaks, and wings. Let set before serving.

Notes

  • Ensure egg whites are at room temperature for best meringue volume.
  • Use gel food coloring to preserve the macaron batter consistency.
  • Store in an airtight container in the fridge for up to 5 days—bring to room temperature before serving.

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