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Pastel Pink Macarons with Coconut Chocolate Ganache

Say hello to these Pastel Pink Macarons with Coconut Chocolate Ganache! Light, bright, crispy, pleasantly chewy, made to impress, bursting with flavor and have the cutest pink color with the love from Suncore Foods® Red Beet Powder. These dainty, delicate, and delicious macarons will float right into your mouth and disappear. Make this a very special treat to give your friends & family and enjoy these little bites of heaven.


Pink Macaron Shell:
65 grams almond meal
65 grams icing sugar
40 grams aquafaba
40 grams caster sugar
1/8 tsp cream of tartar
1/2 tsp Suncore Foods® Red Beet Powder

Coconut Chocolate Ganache:
120 grams chocolate of choice
80 grams coconut cream
10 grams dairy free butter
Pinch of salt
Pinch of instant coffee powder



1. To Make Macaroon — Start by placing aquafaba in a small saucepan. Simmer it for 10 minutes. Measure out 40 grams. Set aside to let it cool. Blend almond meal with icing sugar in a food processor, shift the mixture. Do not press the lumps thru the shift; discard them. Set aside until ready to be used. Clean a large bowl and wire whisk with white vinegar. Place Aquafaba, beat on medium speed until foamy, add in cream of tartar and 1/3 of sugar then beat until well incorporated. Add in another 1/3 of sugar, beat for 30 seconds then add in the remaining sugar and Suncore Foods® Red Beet Powder. Beat until meringue reaches stiff peak form. Shift in half of the almond mixture to meringue, using a spatula, gently fold until everything just comes together. Then add in another half of the mixture. Fold until everything just comes together. Continue to fold the batter until you get a batter that falls in thick ribbon consistency. Batter is done when you can draw an 8 figure without breaking (this is crucial to get perfect macarons). Transfer batter to a piping bag filled with a large round tip, pipe horizontally on baking tray lined with parchment paper. Once done, let them rest on the counter for around 30 minutes. Preheat oven at 145 degrees Celsius for 20 minutes. Gently tap the surface of the macaroon with your finger. You will know they are ready to go in the oven when the surface is dry to touch. Bake them for 13 minutes.

2. To Make Chocolate Ganache — Melt everything in a double boiler; whisk to combine until well incorporated. Refrigerate until ready to be used. Once macaroons are completely cooled, sandwich them with chocolate ganache. Enjoy!