5 from 2 votes
Pink Macaron
Pretty Pink Turkish Delight Thermomix Macarons
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

These little macarons are surprisingly easy to make and would make a great surprise for someone special.

Course: Dessert, Macaron, Snack
Cuisine: American, Australian, French
Servings: 10 macarons
Author: Julie Carlyle
  • 3 egg whites at room temperature
  • 1/4 tsp cream of tartar
  • 1/4 cup caster sugar
  • 4 drops pink food colouring
  • 1 tsp rosewater
  • 1 1/4 cups pure icing sugar sifted
  • 1 cup almond meal
White Chocolate Ganache Filling
  • ¼ cup cream
  • 160 gm white chocolate (I use Dream chocolate)
  1. Line 2 cookie sheets with baking paper.

  2. Add caster sugar to the TM bowl. Mill 5 sec/Speed 9. Remove and reserve for later use.

  3. Insert the butterfly in TM bowl.

  4. Start with eggs at room temperature and separate the egg whites from yolks. 

  5. Add egg whites and cream of tartar to TM bowl. Beat 2 min/37 degrees/Speed 3.

  6. Start the TM 2 min/37 degrees/Speed 3. Slowly add the reserved sugar and food colouring through the MC whilst the machine is running.

  7. Transfer the meringue to a large glass bowl.

  8. Gently fold ½ of the sifted icing sugar, ½ of the almond meal through the meringue.

  9. Add the rosewater and the remaining sifted icing sugar and almond meal. 

  10. Gently fold the ingredients through the meringue until they are combined.

  11. Spoon the mixture into a piping bag with a 1cm plain tube. Pipe 4cm round macaroons onto tray leaving 1 inch for spreading.

  12. Once the macarons have been piped drop the baking tray from a 10cm height to release any air bubbles in the macaron shells.

  13. Leave the tray to stand for 30mins. This will allow a skin to form and the pretty frilly feet. 

  14. Preheat the oven to 130 degrees.

  15. Bake macaroons for 15- 20mins, leave them on the tray to cool.

White Chocolate Ganache
  1. While the macaroons are cooking add the white chocolate to a clean TM bowl. Chop 5 sec/ Speed 9.

  2. Add cream to the chocolate mixture. Melt 2 min/ 50degrees/Speed2. 

  3. Pour the ganache into a bowl and allow it to cool before use.

  4. Once the macarons are completely cooled and the ganache is at a spreadable consistency, sandwich the macaroons together with the ganache and dust with icing sugar.

Recipe Notes

Allow extra time when making this recipe to allow for cooling time!