Thank you for sharing!

If you are looking for fancy yet classy macarons that will also suit the Christmas celebration, this elegant Pink Velvet Holiday Macaron Recipe will be perfect.

What makes it more special is that there are real fruits in the middle of these macarons. Fresh blackberries! The taste and texture is so delightful.

And what if we garnish them with snowflake sprinkles? Lovely isn’t it?

I love these Pink Velvet Holiday Macarons so much. I don’t have to worry if I want to make more of them, because I can make these ahead. I can make them 2 days before serving them. I don’t have to be in a rush.

Even my kids love these, especially my little girls. I think pinks are indeed a girly thing. Well, I love the color, too. I’m a girlie girl…!

Making the Pink Velvet Holiday Macarons

To make these macarons fail-proof I suggest taking a look at these 12 Hacks for Perfect Macarons. You may find it very useful, especially if you are new to making macarons. 

A couple of tools are also needed. It is important to weigh all of the ingredients. I use something like this simple-to-use digital scale (paid link). Just the basic one. 

And a simple template for measuring how much to pipe onto my silicone mat (paid link).

That’s it really. Once you’ve got all that, you’re ready to go!

Pink Velvet Holiday Macarons Ingredients

COOKIES

• 4  oz.  confectioners sugar
• 2  oz.  almond flour (I recommend Bob’s Red Mill) (paid link)
• 1  oz  granulated sugar
• 1/4  tsp  salt
• 2  oz.  egg whites roughly two eggs at room temperature
• 1  tsp  vanilla optional or you can use your favorite extract
• 1/4  tsp  salt
• 2  tsp  burgundy GEL food color
• white snowflake sprinkles (paid link)

GANACHE

• 1/2  cup  white chocolate chips (paid link)
• 1/4  cup  heavy whipping cream
• Roughly 12 fresh blackberries

INSTRUCTIONS

COOKIES

1. To begin with, weigh out all of your ingredients.
2. Next, sift together your almond flour and powdered sugar in a large bowl and then set aside.
3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
4. Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
5. Add the food color to the meringue mixture before adding in dry ingredients.
6. After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
7. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
8. Prepare your piping bag with a medium round tip. Then place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
9. Place the macaron template under a silicon mat on a baking sheet.
10. Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles.
11. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
12. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
13. Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
14. Allow them to cool COMPLETELY before taking them off the baking sheet.

GANACHE

1 Place the chocolate chips and heavy whipping cream in a microwave-safe bowl and melt in thirty-second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.

2. Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells. Add half of a fresh blackberry in the middle of the ganache.

3. Then sandwich them with the remaining macaron shells.

4. Finally, keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.

Enjoy!

Did you like this recipe? Don’t Forget to Pin this into your favorite Macarons Pinterest Board for later.

If you are looking for more Macaron Recipes, check them all out below.

Raspberry Macarons

Andes Mint Macarons

Baileys Macaron Cookies

Fruity Pebbles Macarons

Reeces Macarons

Thank you for sharing!