If you want an elegant macaron that fits perfectly with holiday gatherings, these Pink Velvet Holiday Macarons are a beautiful choice.

These macarons are special because they include fresh fruit in the filling — sweet blackberries tucked into a white chocolate ganache. The combination of the tender shell, creamy ganache, and juicy berry creates a lovely balance of flavor and texture.

A sprinkle of snowflake decorations makes them festive and refined — perfect for gifting or serving at holiday parties.

I love that these Pink Velvet Holiday Macarons can be made ahead. Prepare them up to two days before serving so you can avoid last-minute rushes and enjoy the holiday with less stress.

These are a hit with kids and adults alike — my daughters especially adore the pink color. If you love pretty, delicate treats, these macarons are a delightful option.

Making the Pink Velvet Holiday Macarons

For reliable results, especially if you’re new to macarons, check general macaron tips and techniques before you begin. Proper weighing and the right folding technique make a big difference.

A few basic tools help: a digital scale for accurate measurements and a piping template or silicone mat to pipe consistent rounds. With those, you’ll be ready to start.

Pink Velvet Holiday Macarons Ingredients

COOKIES

• 4 oz confectioners’ sugar
• 2 oz almond flour
• 1 oz granulated sugar
• 1/4 tsp salt
• 2 oz egg whites (about two eggs), room temperature
• 1 tsp vanilla (optional)
• 2 tsp burgundy gel food color
• White snowflake sprinkles for decoration

GANACHE

• 1/2 cup white chocolate chips
• 1/4 cup heavy whipping cream
• About 12 fresh blackberries

INSTRUCTIONS

COOKIES

1. Weigh all ingredients precisely before starting.
2. Sift the almond flour and confectioners’ sugar together into a large bowl; set aside.
3. Place the egg whites and salt in a stand mixer and beat on medium until frothy.
4. Slowly add the granulated sugar while continuing to beat until soft peaks form.
5. Add the gel food color to the meringue before incorporating the dry ingredients.
6. Fold about one-third of the dry mixture into the meringue until no dry streaks remain.
7. Add the remaining dry mixture and fold carefully until the batter reaches the “ribbon” stage — it should fall in ribbons and hold a loose figure-eight.
8. Fit a piping bag with a medium round tip and transfer the batter into the bag.
9. Place a macaron template under a silicone mat on a baking sheet for consistent sizing.
10. Hold the bag vertical and pipe 1½ to 2-inch rounds, lifting straight up to finish each round.
11. Tap the baking sheet firmly on the counter 10–20 times to release air bubbles; pop any remaining bubbles with a toothpick.
12. Let the piped shells rest 30–60 minutes at room temperature until a dry “skin” forms and they don’t stick to your finger when touched.
13. Preheat the oven to 300°F (150°C). Bake the macarons 10–15 minutes, until they are lightly colored and the tops don’t wobble over the feet.
14. Cool completely on the baking sheet before removing.

GANACHE

1. Combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and fully melted. Let the ganache rest 10–15 minutes to thicken; chilling briefly in the fridge speeds this up.
2. Transfer the ganache to a piping bag fitted with a star tip. Pipe a generous dollop of ganache onto half of the macaron shells, then place half a fresh blackberry in the center of the ganache.
3. Top with the remaining shells to form sandwiches. Add snowflake sprinkles to decorate if desired.
4. Store assembled macarons in an airtight container in the refrigerator for 24–48 hours to allow flavors and texture to mature before serving.

Yield: 24

Pink Velvet Holiday Macarons

Prep Time:
2 hours

Cook Time:
15 minutes 10 seconds

Total Time:
2 hours 15 minutes 10 seconds

This Pink Velvet Holiday Macarons recipe is classic, elegant, and ideal for holiday entertaining.

Ingredients

• COOKIES
• 4 oz confectioners’ sugar
• 2 oz almond flour
• 1 oz granulated sugar
• 1/4 tsp salt
• 2 oz egg whites (room temperature)
• 1 tsp vanilla (optional)
• 2 tsp burgundy gel food color
• GANACHE
• 1/2 cup white chocolate chips
• 1/4 cup heavy whipping cream
• About 12 fresh blackberries

Instructions

COOKIES

1. Weigh out all ingredients.
2. Sift together almond flour and powdered sugar; set aside.
3. Beat egg whites and salt until frothy.
4. Gradually add granulated sugar and beat to soft peaks. Add color.
5. Fold in one-third of the dry mix, then the remainder, until at the ribbon stage.
6. Fill a piping bag and pipe 1½–2 inch rounds on a silicone mat over a template.
7. Tap the sheet to release air bubbles and pop any remaining bubbles.
8. Let shells rest 30–60 minutes until a skin forms.
9. Bake at 300°F for 10–15 minutes until set. Cool completely before removing.

GANACHE

1. Melt white chocolate and cream together; let thicken.
2. Pipe ganache onto half the shells and place half a blackberry in each.
3. Sandwich with remaining shells and decorate.
4. Refrigerate in an airtight container 24–48 hours to mature.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:
Calories: 79Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 66mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 2g

Enjoy!

If you liked this recipe, consider saving it to your favorite macaron 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