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Bubblegum Macarons

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These bubblegum macarons are such a fun recipe! They’re made with pink French macaron shells and bubblegum frosting.

image of a bubblegum macaron being held up to show it's bubblegum frosting filling

Making These Bubblegum Macarons with the French Method

There are a few different ways to make macarons.

French macarons are considered the easiest to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and use the French method for this recipe.

Equipment You’ll Need to Make These Bubblegum Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these macarons:

image of bubblegum macarons laid out on a counter to show their two toned pink shells and bubblegum frosting filling

How to Make These Bubblegum Macarons: Step-by-Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos of the process to help guide you through this recipe.

Step #1: Make the French Meringue

The first step is to make the French meringue!

Whisk the room temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

image of egg whites that have been whipped to make small bubbles on the top before adding in the sugar to make french meringue

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar over a few minutes white mixing on a medium low speed. Then increase the mixing speed to a medium high speed.

Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.  It should be smooth and glossy, not lumpy.

image of meringue that's shiny and has reached stiff peak stage for making macarons

Step #2: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour and powdered sugar into the meringue.

Add a squirt of pink gel food coloring to give the shells a light pink color.

image of dry ingredients being sifted into meringue to make macaron batter

Then fold the ingredients together with a rubber spatula.

Use a circular motion that sweeps around the edge of the bowl and then pulls through the bottom of the bowl to make sure everything is getting mixed together.

As soon as the dry ingredients seem mostly incorporated (like in the photo below), divide the batter evenly between two bowls (about 235g per bowl).

Add another generous squirt of pink gel food coloring into the second bowl. Fold the batter in both bowls until a thick ribbon of batter runs off the spatula when it’s lifted.

You should be able to draw a couple figure 8’s with the batter running off your spatula in a continuous stream when it’s the right consistency.

image of light pink macaron batter that's been mixed properly and passed the figure 8 test

If the stream of batter breaks before you’re able to do this, you may need to stir it a bit more.

Step #3: Pipe the Two-Toned Macaron Shells

Pour each batter into a small piping bag. Snip a 1 cm opening at the base of each bag and place them both inside a large piping bag fit with a medium-sized round piping tip.

image of two pink macaron batters in a piping bag fit with a round tip

This will give your shells a perfect, two-toned look.

Then pipe 1 3/4-inch rounds onto 2 silpat lined baking sheets, spacing them about 1-inch apart.

image of two-toned pink macaron shells being piped

Firmly bang or drop your pans on the counter a few times.

This brings any trapped air bubbles to the surface, which can then be popped with a toothpick or scribe.

Popping these little bubbles can help you avoid hollow or cracked shells.

image of bubbles being popped in a two-toned pink macaron shell before being rested

Step #4: Rest the Pink Macaron Shells

Let the macarons rest for about 30 minutes, or until they form a skin. On rainy days this can take up to an hour where I live!

They should be mostly dry to the touch and look matte once they’re ready to be baked.

image of a pink macaron shell that's been rested and is ready to be baked

While the shells rest, preheat your oven.

Step #5: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

Rotate the pan halfway through to help them bake evenly.

Let the macarons cool fully on the pan, then gently remove them from the silpat mat.

image of two-toned pink macaron shells that have been baked and have nice feet

If they’re properly baked, they should peel off the mat cleanly.

Step #6: Assemble These Bubblegum Macarons

While the macaron shells bake and cool, make the bubblegum buttercream.

image of bubblegum frosting that's been mixed in a large glass bowl with a stand mixer

Place the frosting in a piping bag fit with a large round piping tip and set aside.

Pair up the macaron shells then pipe a dollop of bubblegum frosting on one macaron shell.

image of a pink macaron shell being filled with bubblegum frosting

Gently press a second shell on top of the frosting to create a sandwich.

Place the macarons in an airtight container and store in the fridge to let them mature overnight.

image of bubblegum macarons that have been placed in an airtight container to be rested overnight

Letting the filled macarons rest overnight softens them (in a good way) and allows the flavor to develop.

Troubleshooting These Bubblegum Macarons

While I’d love to think everyone’s first batch of these macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

image of a macaron shell that had the top rip off of the base

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

Choosing the Right Filling for These Macarons

While we put tons of energy into the shell of a macaron, almost all the flavor in a macaron comes from its filling.

The shell gives macarons an incredible texture, but the filling is what determines its flavor.

image of bubblegum macarons laid out on a counter to show their two toned pink shells and bubblegum frosting filling

The bubblegum frosting truly makes these macarons! It reminds me of being a kid and is such a playful, unique macaron flavor.

How Many Macarons Does This Recipe Make?

This recipe makes about 40 large macaron shells, which can be used to make 20 macarons.

You can double or halve this recipe as needed.

The yield and bake time will vary based on the size of macarons you pipe. I piped these shells with a diameter of 1 3/4-inches.

Tips for Making the Best Bubblegum Macarons

  • Wipe your mixing bowl, mats and whisk with lemon juice or vinegar to remove any traces of grease before making the meringue. It will help your egg whites whip up better!
  • Separate your own eggs and age them if possible. Do not use egg whites from a carton.
  • Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe.
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • Let your baked and filled macarons mature! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don’t turn out, check out my macaron troubleshooting guide!
image of a pink macaron shells that's been cut in half to show that it has a full shell

Making These Bubblegum Macarons in Advance & Storage Tips

  • These macarons need to mature for a few hours or overnight in the fridge in an airtight container before being eaten. This gives them time to develop the best texture and flavor.
  • Refrigerate these filled macarons for up to 5 days in an airtight container.
  • Freeze filled macarons for up to a month in an airtight container.
  • Freeze unfilled macaron shells for up to a month in an airtight container.
  • The frosting can be made ahead of time too or save any leftovers! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
image of bubblegum macarons laid out on a counter to show their two toned pink shells and bubblegum frosting filling

Let Me Know What You Think!

If you try this recipe for bubblegum macarons, I’d love to hear what you think! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Red Velvet Macarons
image of white chocolate ganache that's been piped onto a white macaron shell
White Chocolate Macarons
image of a french chocolate macaron being filled with a semi sweet chocolate ganache
Chocolate Macarons
image of a strawberry shaped french macaron held up to show it's adorable shape
Strawberry Macarons
Yield: 20 macarons

Bubblegum Macarons

image of a bubblegum macaron being held up to show it's bubblegum frosting filling

These bubblegum macarons are such a fun recipe! They're made with pink French macaron shells and bubblegum frosting.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

Macarons Shells

Bubblegum Buttercream Frosting

  • 56g unsalted butter, room temperature (1/4 cup)
  • 1g bubblegum extract (1/4 tsp)
  • 2g vanilla extract (1/2 tsp)
  • 1g fine salt (1/8 tsp)
  • 125g powdered sugar (1 cup)
  • 15g heavy cream (1 Tbsp)

Equipment

Instructions

Pink Macaron Shells

  1. Line two large baking sheets with parchment paper or silicone mats. Set aside.
  2. Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in 1/4 tsp cream of tartar and continue to mix until it reaches the soft peak stage and leaves visible tracks.
  3. Gradually mix 110g of granulated sugar into the egg whites over a few minutes while mixing on a medium low speed. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
  4. Sift 140g superfine almond flour and 125g powdered sugar into the meringue. Use a rubber spatula to break up any big clumps and press them through the sieve.
  5. Add in a few drops of pink gel food coloring to give the shells a light pink color.
  6. Fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pulls through the bottom of the bowl to make sure everything is getting mixed together. Don't forget to scrape off the inside of the spatula intermittently. Sometimes meringue can get stuck there and not get mixed in properly.
  7. As soon as the dry ingredients seem mostly incorporated, divide the batter evenly between two bowls (about 240g per bowl).
  8. Add another generous squirt of pink gel food coloring into the second bowl.
  9. Fold the batter in both bowls until a thick ribbon of batter runs off the spatula when it's lifted. You should be able to draw a couple figure 8's with the batter running off your spatula in a continuous stream when it's the right consistency. If the stream of batter breaks before you're able to do this, you may need to stir it a bit more.
  10. Pour each batter into a small piping bag. Snip a 1 cm opening at the base of each bag and place them both inside a large piping bag fit with a medium-sized round piping tip. This will give your shells a perfect, two-toned look. Pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
  11. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  12. Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 158 C.
  13. Bake one tray of macarons at a time on the middle rack of your oven for 17-21 minutes and rotate the pan halfway through to help the macarons bake evenly.
  14. Remove the macaron shells from the oven and let them cool on the pan (about 15 minutes), then gently remove them from the silpat mat. If they're properly baked, they should peel off the mat cleanly and have a shiny bottom.

Bubblegum Buttercream Frosting

  1. Beat 56g room-temperature butter on a medium-high speed for 1 minute with a hand mixer until smooth. It should become lighter in color as air is incorporated into it.
  2. Mix in 1g of bubblegum extract, 2g vanilla extract, and 1g salt on a low speed.
  3. Slowly mix in 125g of powdered sugar. Halfway through add 15g of heavy cream or milk to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  4. Mix on low for a minute until the ingredients are fully incorporated and the desired consistency is reached. 
  5. I recommend taste-testing the frosting at this point. If you think it has enough bubblegum flavor, move on to the next step. If you think it needs a little more, add in an additional 1/4 tsp of bubblegum extract.
  6. If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
  7. Once the frosting is the right consistency, place in a piping bag fit with a large round tip (like a Wilton 1A) and set aside.

Assembling These Bubblegum Macarons

  1. Pair up the macaron shells, then pipe a dollop of bubblegum frosting onto one macaron shell.
  2. Gently press a second shell on top of the filling to create a sandwich.
  3. Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy!

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or half this recipe if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Bubblegum Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don't turn out, please check out my macaron troubleshooting guide for help!

Making These Bubblegum Macarons in Advance & Storage Tips

  • French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
  • Macarons can be refrigerated for up to 5 days in an airtight container.
  • Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 129Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 7mgSodium 29mgCarbohydrates 19gFiber 1gSugar 18gProtein 2g
© Chelsey White
Cuisine: French / Category: Macarons

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