You’re planning a bridal shower and want something elegant, sweet, and utterly memorable. Bridal Shower Macarons fit the bill — they’re dainty, colorful, and feel special without fuss. These little almond meringue sandwiches bring a touch of Paris to your celebration.
This list of 11 Beautiful Bridal Shower Macarons That Steal Hearts gives you flavors, textures, and presentation ideas. You’ll find classic shells, floral fillings, fruity jams, velvety ganaches, and tips for perfect feet and glossy tops. Whether you’re a seasoned baker or trying macarons for the first time, these Bridal Shower Macarons recipes are designed to be clear and friendly.
Pin your favorites, mix and match flavors, and pick recipes that match your shower palette. Each recipe includes precise ingredients, step-by-step instructions, and serving ideas so you can create a showstopping macaron display.
1. Rose Pistachio Bridal Shower Macarons
Prep time: 45 minutes (plus 45–60 minutes resting)
Cook time: 12–14 minutes
This Rose Pistachio macaron blends floral rosewater with nutty pistachio. The shells are pale pink and glossy. The pistachio buttercream is slightly grainy and rich. These Bridal Shower Macarons look romantic on a tiered tray. Anyone who loves floral desserts will adore the aroma and balanced sweetness.
Ingredients
- 120 g almond flour (finely ground)
- 200 g powdered sugar
- 90 g egg whites (room temperature, about 3 large)
- 30 g granulated sugar
- Pinch fine salt
- 3 drops pink gel food coloring
- 100 g unsalted butter (soft, room temperature)
- 80 g powdered sugar (for buttercream)
- 60 g pistachio paste
- 1 tsp rosewater
- 10 g finely chopped shelled pistachios (for garnish)
Instructions
- Sift 120 g almond flour and 200 g powdered sugar together twice into a bowl.
- Whip 90 g room-temp egg whites with a pinch of salt until foamy. Gradually add 30 g granulated sugar and beat to glossy medium peaks.
- Add 3 drops pink gel food coloring to the meringue and beat briefly.
- Fold dry mix into meringue with a spatula. Use gentle strokes until batter flows like lava. Stop when it ribbons back in 10–15 seconds.
- Transfer batter to a piping bag fitted with a 1 cm round tip. Pipe 3.5–4 cm rounds onto a parchment-lined baking sheet.
- Tap trays firmly on counter twice to release air. Let shells rest 45–60 minutes, until a skin forms and surface is dry to the touch.
- Preheat oven to 150°C (300°F). Bake one tray at a time for 12–14 minutes. Shells should have feet and be set. Remove and cool completely.
- Make buttercream: Beat 100 g soft butter with 80 g powdered sugar until pale. Mix in 60 g pistachio paste and 1 tsp rosewater. Adjust texture with a teaspoon of milk if needed.
- Pair shells by size. Pipe ~12–14 g buttercream onto half the shells and sandwich. Press lightly.
- Garnish with 10 g chopped pistachios and a tiny edible rose petal on each macaron. Chill 30 minutes before serving.
How to Serve It
Present on a tiered dessert stand with fresh rose sprigs. Garnish each macaron with a sprinkling of crushed pistachio. Pair with chilled champagne or rose tea. Store in an airtight container in the fridge up to 4 days. Bring to room temperature 20–30 minutes before serving. Make shells a day ahead; fill the day of for best texture.
2. Lavender Lemon French Macarons
Prep time: 40 minutes (plus 30–45 minutes resting)
Cook time: 12–13 minutes
These Lavender Lemon macarons pair floral lavender with bright lemon curd. Shells are a soft lavender hue and slightly crisp. The lemon curd is tangy, cutting the sweetness. These Bridal Shower Macarons fit spring showers and brunches. If you love citrus brightness with a perfume finish, these will please.
Ingredients
- 115 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- 1/2 tsp dried culinary lavender (finely crushed)
- Purple gel food coloring, 2 drops
- 2 large lemons (zest and juice)
- 100 g granulated sugar (for curd)
- 2 eggs + 1 egg yolk
- 60 g unsalted butter (cold, cubed)
- Pinch of salt
Instructions
- Sift 115 g almond flour and 200 g powdered sugar together.
- Whip 90 g room-temp egg whites until foamy. Add 30 g granulated sugar gradually. Beat to glossy medium-firm peaks.
- Fold in the dry mix with 2 drops purple gel until batter flows in ribbons.
- Pipe 3.5 cm rounds on parchment. Tap tray and rest 30–45 minutes until shells are dry to the touch.
- Preheat oven to 150°C (300°F). Bake for 12–13 minutes. Look for defined feet and smooth tops.
- For lemon curd: Whisk 2 eggs + 1 yolk with 100 g sugar, lemon zest, and juice of 2 lemons in a heatproof bowl. Cook over simmering water, stirring, until thick (~8–10 minutes). Remove from heat and whisk in 60 g cold butter until smooth. Chill.
- Pair shells and pipe ~10–12 g curd on half the shells. Sandwich and refrigerate 30 minutes to set.
- Let macarons sit at room temp 20 minutes before serving for best texture.
- If shells crack, they were likely under-rested. Next batch, lengthen resting time.
How to Serve It
Arrange on a white ceramic platter with lemon slices and lavender sprigs. Garnish with a few dried lavender buds. Serve with Earl Grey tea or a light Prosecco. Keep in the fridge up to 4 days. Make curd 2–3 days ahead and fill the day of.
3. Champagne Raspberry Macarons
Prep time: 40 minutes (plus 45 minutes resting)
Cook time: 12–14 minutes
These Champagne Raspberry macarons are fizzy and fruity. The shells are light blush with a faint shimmer. Raspberry jam with a splash of champagne adds brightness and subtle adult flavor. These Bridal Shower Macarons are festive and elegant. People who like fruity desserts and bubbly will reach for seconds.
Ingredients
- 120 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- 1/4 tsp cream of tartar
- 2 drops blush pink gel food coloring
- 120 g raspberry jam (seeded or smooth)
- 1 tbsp champagne or sparkling wine
- 50 g unsalted butter (soft)
- 60 g powdered sugar (for buttercream)
- Edible gold dust (optional)
Instructions
- Sift 120 g almond flour and 200 g powdered sugar twice.
- Whip 90 g room-temp egg whites with 1/4 tsp cream of tartar until foamy. Add 30 g granulated sugar and beat to firm peaks.
- Add 2 drops blush pink coloring and fold.
- Fold dry mix into meringue until the batter flows in ribbons.
- Pipe 3.5–4 cm rounds. Tap trays and rest 45 minutes until skins form.
- Preheat oven to 150°C (300°F). Bake 12–14 minutes. Shells should lift easily from parchment.
- Make filling: Beat 50 g soft butter with 60 g powdered sugar. Stir 120 g raspberry jam and 1 tbsp champagne into buttercream until smooth.
- Pair shells. Pipe ~12 g filling onto each and sandwich. Dust lightly with edible gold if desired.
- Chill 30 minutes to set, then rest at room temp 15 minutes before serving.
How to Serve It
Place on a mirrored tray for sparkle. Garnish with a raspberry and light gold dust. Pair with chilled champagne or rosé. Store in fridge up to 4 days. Macarons often taste better after a day in the fridge; make up to 48 hours ahead and let them mellow.
4. Vanilla Bean Bridal Shower Macarons
Prep time: 35 minutes (plus 30–45 minutes resting)
Cook time: 12–13 minutes
Classic Vanilla Bean Bridal Shower Macarons showcase pure vanilla flavor. The shells are creamy with tiny black specks of vanilla. The vanilla buttercream is silky and not too sweet. These macarons are timeless for bridal showers with neutral palettes. Anyone who prefers classic, understated sweets will adore them.
Ingredients
- 115 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- 1 vanilla bean (seeds scraped)
- 2 drops ivory gel coloring (optional)
- 120 g unsalted butter (soft)
- 140 g powdered sugar (for buttercream)
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- 1 tbsp heavy cream (if needed)
Instructions
- Sift 115 g almond flour and 200 g powdered sugar together.
- Whip 90 g egg whites with 30 g granulated sugar to stiff glossy peaks.
- Fold in vanilla bean seeds and 2 drops ivory gel into meringue.
- Add dry mix and fold until batter ribbons in 12 seconds.
- Pipe 3.5 cm rounds onto parchment. Tap and rest 30–45 minutes until tops are matte and dry.
- Preheat oven 150°C (300°F). Bake 12–13 minutes. Shells should be firm with small feet.
- For buttercream: Beat 120 g soft butter until creamy. Add 140 g powdered sugar, 1 tsp vanilla extract, and a pinch of salt. Add 1 tbsp cream if too thick.
- Pair shells; pipe ~12 g buttercream and assemble. Chill 30 minutes.
- Let rest at room temp 15–20 minutes before serving.
How to Serve It
Serve on white porcelain plates with a vanilla pod as decoration. Pair with coffee or champagne. Store in an airtight container in the fridge 3–4 days. Shells can be baked a day ahead; fill the morning of.
5. Earl Grey Honey Macarons
Prep time: 40 minutes (plus 40 minutes resting)
Cook time: 12–14 minutes
Earl Grey Honey macarons combine bergamot tea notes with warm honey. The filling is a silky honey-infused buttercream that pairs well with the tea-scented shell. These Bridal Shower Macarons are refined and perfect for a tea-themed shower. Anyone who loves tea-flavored desserts will enjoy the mellow citrus aroma.
Ingredients
- 120 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- 2 tsp finely ground Earl Grey leaves
- 1/4 tsp vanilla extract
- 100 g unsalted butter (soft)
- 80 g powdered sugar (for buttercream)
- 2 tbsp honey
- 1 tbsp heavy cream
- Zest of 1 lemon (optional)
Instructions
- Sift 120 g almond flour and 200 g powdered sugar.
- Whip 90 g egg whites until foamy. Add 30 g sugar, beat to glossy peaks.
- Stir 2 tsp ground Earl Grey into dry mix.
- Fold dry mix into meringue until batter ribbons smoothly.
- Pipe 3.5 cm rounds, tap, and rest 40 minutes until skins form.
- Preheat oven to 150°C (300°F). Bake 12–14 minutes. Check for feet and firm tops.
- Make honey buttercream: Beat 100 g butter with 80 g powdered sugar. Add 2 tbsp honey, 1 tbsp cream, and 1/4 tsp vanilla. Mix until smooth.
- Pair shells, pipe ~10–12 g buttercream, and sandwich. Chill 20–30 minutes to set.
- Let come to room temperature 15 minutes before serving for best texture.
How to Serve It
Serve on small plates with teacups of Earl Grey. Garnish with a thin lemon zest curl. Store in fridge up to 4 days. Make buttercream a day ahead and fill the day of. For stronger tea flavor, steep extra tea in a tablespoon of cream and reduce before adding.
6. Salted Caramel Macarons
Prep time: 50 minutes (plus 30–45 minutes resting)
Cook time: 12–14 minutes
Salted Caramel macarons deliver deep caramel flavor and a pleasing sweet-salty contrast. Shells are a warm camel color and the filling is thick, glossy caramel ganache. These Bridal Shower Macarons are indulgent and crowd-pleasing. If you enjoy rich, buttery sweets with a hint of salt, these will steal hearts.
Ingredients
- 120 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- Pinch cream of tartar
- 150 g granulated sugar (for caramel)
- 60 g unsalted butter (cubed, room temperature)
- 120 ml heavy cream (warmed)
- 1 tsp vanilla extract
- Sea salt flakes (to finish)
- 2 drops caramel gel coloring (optional)
Instructions
- Sift 120 g almond flour and 200 g powdered sugar.
- Whip 90 g egg whites with a pinch of cream of tartar. Add 30 g granulated sugar gradually and beat to glossy peaks.
- Fold in dry mix and 2 drops caramel coloring until batter flows in ribbons.
- Pipe 3.5 cm rounds, tap trays, and rest 30–45 minutes until skins form.
- Preheat oven to 150°C (300°F). Bake 12–14 minutes until set.
- Make caramel: Heat 150 g sugar in a saucepan over medium heat, swirling until amber. Remove from heat and stir in 60 g butter until melted. Slowly whisk in 120 ml warmed cream (caution: steam). Stir in 1 tsp vanilla. Cool to room temperature.
- If caramel is too thin, chill briefly to thicken. If too hard, warm gently.
- Pair shells. Pipe ~12 g caramel onto shells and sprinkle a tiny pinch of sea salt on each. Sandwich and chill 30 minutes.
- Allow to sit 15 minutes at room temp before serving to soften.
How to Serve It
Present on a dark tray for contrast and sprinkle extra sea salt flakes. Pair with coffee or dark rum cocktails. Store in fridge up to 4 days. Make caramel 2–3 days ahead and refrigerate; rewarm to pipe. If caramel hardens, gently warm in a bowl over simmering water.
7. Strawberry Champagne Bridal Shower Macarons
Prep time: 45 minutes (plus 45 minutes resting)
Cook time: 12–14 minutes
Strawberry Champagne Bridal Shower Macarons are bright, slightly boozy, and romantic. The filling blends freeze-dried strawberry powder with champagne buttercream for a soft fruit flavor. These Bridal Shower Macarons are perfect for toasts and pastel color themes. Fans of fruity, slightly grown-up sweets will love them.
Ingredients
- 120 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- Freeze-dried strawberry powder, 12 g
- 3 drops pale pink gel coloring
- 100 g unsalted butter (soft)
- 100 g powdered sugar (for buttercream)
- 2 tbsp champagne
- 10 g freeze-dried strawberry pieces (for garnish)
- Pinch of salt
Instructions
- Sift 120 g almond flour and 200 g powdered sugar.
- Whip 90 g egg whites to soft peaks, then add 30 g granulated sugar and beat to glossy peaks.
- Fold freeze-dried strawberry powder and 3 drops pink coloring into the meringue.
- Fold in dry mix until ribbons form in 10–15 seconds.
- Pipe 3.5 cm rounds onto parchment. Tap and rest 45 minutes until dry to touch.
- Preheat oven 150°C (300°F). Bake 12–14 minutes. Shells should have feet and come off parchment cleanly.
- Make buttercream: Beat 100 g butter with 100 g powdered sugar. Add 2 tbsp champagne and a pinch of salt. Beat until creamy.
- Pipe ~12 g buttercream on half the shells, sprinkle with freeze-dried strawberry pieces, and sandwich.
- Chill 30 minutes and then let sit 10 minutes at room temp before serving.
How to Serve It
Display on a pastel tray with fresh strawberries. Garnish each with a tiny piece of freeze-dried strawberry. Pair with a glass of chilled rosé or champagne. Store in fridge up to 4 days. Fill the day before and let flavors meld overnight for a softer filling.
8. Coconut Lime Bridal Shower Macarons
Prep time: 40 minutes (plus 30–45 minutes resting)
Cook time: 12–13 minutes
Coconut Lime Bridal Shower Macarons are tropical and refreshing. The shells are ivory and tender, while the lime curd or buttercream adds zesty lift. Toasted coconut gives texture and aroma. These Bridal Shower Macarons suit summer showers or destination themes. If you like citrus with tropical notes, this is a winner.
Ingredients
- 115 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- Zest of 2 limes
- 1 tbsp lime juice
- 2 drops pale green gel coloring (optional)
- 100 g unsalted butter (soft)
- 80 g powdered sugar (for buttercream)
- 40 g sweetened shredded coconut (toasted)
- Pinch of salt
Instructions
- Toast 40 g shredded coconut in a dry pan over medium heat until golden. Cool.
- Sift 115 g almond flour and 200 g powdered sugar.
- Whip 90 g egg whites with 30 g granulated sugar to glossy peaks.
- Fold in lime zest, 1 tbsp lime juice, and 2 drops green gel.
- Add dry mix and fold until batter ribbons.
- Pipe 3.5 cm rounds, tap trays, and rest 30–45 minutes until skins form.
- Preheat oven 150°C (300°F); bake 12–13 minutes until set.
- Make buttercream: Beat 100 g butter with 80 g powdered sugar. Add lime zest and juice. Fold in half the toasted coconut for texture.
- Pipe ~10–12 g filling, sandwich, and press a few coconut flakes on the edge. Chill 20–30 minutes.
How to Serve It
Arrange on a wooden board with lime slices and extra toasted coconut. Pair with tropical cocktails or iced tea. Store in fridge for 3–4 days. Make shells a day ahead and fill before serving to keep coconut crisp.
9. Matcha White Chocolate Macarons
Prep time: 45 minutes (plus 30–45 minutes resting)
Cook time: 12–14 minutes
Matcha White Chocolate macarons balance bitter green tea with sweet white chocolate. The shells are pale green and slightly earthy. The white chocolate ganache is smooth and creamy. These macaron flavors are elegant and modern. Fans of tea-based desserts or subtle bitterness will love them.
Ingredients
- 120 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- 2 tsp culinary matcha powder (sifted)
- 1–2 drops green gel coloring (optional)
- 120 g white chocolate (chopped)
- 60 ml heavy cream
- 10 g unsalted butter (optional, for sheen)
- Pinch fine salt
- Extra matcha for dusting
Instructions
- Sift 120 g almond flour, 200 g powdered sugar, and 2 tsp matcha together.
- Whip 90 g egg whites with 30 g sugar to glossy peaks.
- Fold dry mix into meringue until batter ribbons in 10–15 seconds.
- Pipe 3.5 cm rounds and rest 30–45 minutes until skins form.
- Preheat oven 150°C (300°F) and bake 12–14 minutes until set with feet.
- Make ganache: Heat 60 ml cream until steaming. Pour over 120 g chopped white chocolate. Let sit 2 minutes, whisk until smooth. Stir in 10 g butter and a pinch of salt for shine. Cool until pipeable.
- Pair shells and pipe ~10–12 g ganache. Sandwich and refrigerate 20–30 minutes.
- Dust lightly with extra matcha before serving.
- If ganache is too soft, chill briefly until piping consistency.
How to Serve It
Serve on a dark plate to highlight the green. Pair with green tea or a dry sparkling wine. Store in fridge up to 4 days. Let sit at room temperature 20 minutes before serving.
10. Blueberry Lemonade Macarons
Prep time: 45 minutes (plus 40 minutes resting)
Cook time: 12–13 minutes
Blueberry Lemonade macarons combine bright lemon curd with sweet blueberry buttercream. Shells alternate blue and yellow for a playful look. The filling is fruity with a hint of tartness. These Bridal Shower Macarons are cheerful and perfect for daytime showers. Fans of fruit-forward sweets will find them refreshing.
Ingredients
- 115 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- Blue gel food coloring, a few drops
- Yellow gel food coloring, a few drops
- 2 lemons (zest and juice)
- 100 g blueberry purée (strained)
- 100 g powdered sugar (for buttercream)
- 100 g unsalted butter (soft)
- Pinch salt
Instructions
- Make blueberry purée: Blend 100 g blueberries and strain to remove seeds. Chill.
- Sift 115 g almond flour and 200 g powdered sugar.
- Whip 90 g egg whites with 30 g sugar to glossy peaks.
- Divide meringue into two bowls. Tint one with blue gel, one with yellow gel.
- Fold dry mix into each meringue bowl separately until ribbon stage.
- Pipe 3.5 cm rounds in alternating colors. Tap and rest 40 minutes until skins form.
- Preheat oven 150°C (300°F) and bake 12–13 minutes.
- Make fillings: Lemon curd: whisk eggs, zest, and juice of 2 lemons with 50 g sugar, cook until thick, then whisk in 20 g butter. Blueberry buttercream: beat 100 g butter with 100 g powdered sugar and 2–3 tbsp blueberry purée until smooth.
- Pipe lemon curd on yellow shells and blueberry buttercream on blue shells. Sandwich with matching pairings.
- Chill 30 minutes before serving.
How to Serve It
Arrange in a checkerboard pattern on a white platter. Garnish with lemon twists and fresh blueberries. Pair with iced tea or sparkling lemonade. Store in fridge up to 4 days. Make curd and purée a day ahead for easier assembly.
11. Pink Velvet Macarons
Prep time: 50 minutes (plus 45 minutes resting)
Cook time: 12–14 minutes
Pink Velvet macarons mimic red velvet cake in a dainty form. The shells are rosy and tender. The filling is a tangy cream cheese buttercream that balances sweetness. These Bridal Shower Macarons are festive and nostalgic. Anyone who loves cake flavors in miniature will enjoy them.
Ingredients
- 120 g almond flour
- 200 g powdered sugar
- 90 g egg whites (room temperature)
- 30 g granulated sugar
- 1 tbsp unsweetened cocoa powder
- 3 drops pink gel food coloring
- 120 g full-fat cream cheese (soft)
- 80 g unsalted butter (soft)
- 160 g powdered sugar (for buttercream)
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Sift 120 g almond flour, 200 g powdered sugar, and 1 tbsp cocoa powder together.
- Whip 90 g egg whites with 30 g granulated sugar to glossy peaks.
- Add 3 drops pink gel and fold gently.
- Fold in dry mix until batter flows like lava.
- Pipe 3.5 cm rounds, tap, and rest 45 minutes until skins form.
- Preheat oven to 150°C (300°F) and bake 12–14 minutes. Shells should lift cleanly with feet.
- Make cream cheese buttercream: Beat 120 g soft cream cheese and 80 g butter until smooth. Gradually add 160 g powdered sugar and 1 tsp vanilla, beating until fluffy. Add a pinch of salt.
- Pipe ~12 g buttercream onto shells and sandwich. Chill 30 minutes to set.
- Dust lightly with cocoa before serving. Let sit 15 minutes at room temp for best texture.
How to Serve It
Display on a pale rose marble board with red velvet crumbs. Pair with coffee or a milk punch. Store in fridge up to 4 days. Make buttercream the day before and fill before serving for best stability.
You now have eleven beautiful macaron recipes suited for bridal showers, each with clear steps and flavor ideas. Try a few complementary flavors and build a pastel tray that matches your theme. Pin the favorites to save combinations for later, and share the list with friends helping you plan the shower.
Which flavor are you most excited to make for your shower? Tell a friend or family member who’s baking with you — these Bridal Shower Macarons are meant to be shared and enjoyed together.