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  • 14g (2 packets) powdered gelatine
  • 76g cold water
  • 103g liquid honey
  • 76g water
  • 265g sugar
  • 1 tsp vanilla
  • pinch of salt
  • Bright Pink gel food colour (we used ‘deep pink’ by americolor)
  • Pink Sanding sugar to finish (optional)


  1. Fit a large piping bag with a round tip. Fit the stand mixer with the whisk attachment. In the mixing bowl, combine the cold water and gelatin and mix well with a fork, and leave to bloom while you prepare the sugar syrup.
  2. In a medium pot, combine the water, honey, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c.
  3. Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. While the marshmallow is mixing, add pink gel food colouring as desired. Transfer to the piping bag.
  4. Pair up the macaron shells, and pipe a round of marshmallow on one half of each pair. Top with the second shell. Press down lightly, then carefully sprinkle the exposed marshmallow with pink sanding sugar. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.


Make sure you have everything ready to go before you make the marshmallow, as you will have to work quite quickly once it is whipped. Pair up the shells and have the piping bag ready. Extra marshmallow can be cured in a greased loaf pan.