Description
These Rose Macarons are delicate French-inspired treats featuring a soft pink almond meringue shell and a fragrant rose-flavored buttercream filling. Perfect for special occasions or any time you want to impress with an elegant dessert.
Ingredients
Scale
Macaron Shells
- 70 g egg whites (from 2 eggs, at room temperature)
- 55 g caster sugar
- 90 g almond meal
- 100 g powdered (icing) sugar
- 4-5 drops pink gel colouring
Rose Buttercream Filling
- 75 g unsalted softened butter (⅓ cup)
- 1 cup powdered sugar
- 1 ½ tsp rose water
- 4-5 drops pink gel coloring
Instructions
- Measure Ingredients: Accurately weigh all ingredients using a kitchen scale and sift the almond meal and powdered sugar together to ensure a fine texture.
- Whisk Egg Whites: Place egg whites in a clean bowl and whisk on medium speed until foamy using an electric hand mixer or stand mixer.
- Add Sugar: Gradually add caster sugar while continuing to beat the egg whites until glossy stiff peaks form; this will take several minutes.
- Colour Meringue: Add pink gel colouring drops and whisk until evenly incorporated, achieving a delicate pink hue.
- Combine Dry Ingredients: Sift the almond meal and powdered sugar again directly into the meringue bowl to avoid lumps.
- Fold Batter: Gently fold the dry ingredients into the meringue using a spatula until the batter flows like lava and you can form a figure 8 without breaking.
- Pipe Macarons: Transfer batter to a piping bag fitted with a 1cm round tip and pipe 1.5 inch (3.5 cm) rounds onto baking paper or a silicone mat lined baking tray.
- Rest Macarons: Let the piped shells rest for 15 to 60 minutes until a skin forms and the surface is no longer sticky to the touch.
- Preheat Oven: Heat the oven to 150°C (300°F) ensuring even temperature.
- Bake Shells: Bake macarons for 20 minutes, flipping the tray every 5 minutes if your oven has hot spots to bake evenly.
- Cool Shells: Remove from oven once they no longer move when lightly pressed on the feet and allow to cool completely on the tray.
- Prepare Buttercream: Beat softened butter until smooth, then add powdered sugar, rose water, and pink gel coloring; beat until thick and creamy.
- Assemble Macarons: Match shells of similar size and pipe a dollop of rose buttercream onto one shell, then sandwich with the other shell gently pressing together.
Notes
- Ensure egg whites are at room temperature for better volume.
- Use a clean, grease-free bowl to whisk egg whites properly.
- Resting time affects the development of the skin; longer resting helps prevent cracking during baking.
- If your oven has uneven heat, flipping the tray every 5 minutes prevents uneven baking.
- For a stronger rose flavor, adjust rose water to taste but do not overdo as it can overpower the delicate shell.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
- Allow macarons to come to room temperature before serving for optimal texture and flavor.
Nutrition
- Serving Size: 1 macaron
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
