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Easy and Quick Rose Flavored Macarons

If you're looking for a delightful and fragrant treat, rose-flavored macarons are the perfect choice! These elegant, delicate, and delicious treats are infused with the subtle yet captivating essence of rose, offering a wonderful balance of sweetness and floral notes. Whether you're hosting a special event, preparing for a tea party, or simply craving a unique dessert, these rose macarons will elevate your culinary experience and impress your guests.

Equipment

  • Electric Mixer or Hand Mixer: For whipping the egg whites to stiff peaks.
  • Sifter: To sift the almond flour and powdered sugar, ensuring a smooth, lump-free batter.
  • Piping Bags: For piping the macaron batter onto the baking sheet.
  • Piping Tip: A round piping tip, size 1A or 2A, for perfectly round macaron shells.
  • Baking Sheet: To bake the macarons on; lining it with parchment paper is essential to prevent sticking.
  • Oven Thermometer: Macarons require precise oven temperatures, so using an oven thermometer can ensure the perfect bake.
  • Cooling Rack: For cooling the macarons once they're baked, allowing them to set properly.

Ingredients

  • 1 cup 100g almond flour
  • 1 ¾ cups 200g powdered sugar
  • 3 large egg whites at room temperature
  • ¼ cup 50g granulated sugar
  • 1 tsp rosewater or a few drops of rose extract
  • A pinch of salt
  • Pink food coloring optional
  • For the rose buttercream filling:
  • ½ cup 115g unsalted butter, softened
  • 1 ½ cups 180g powdered sugar
  • 1 ½ tsp rosewater or a few drops of rose extract
  • 1-2 tsp heavy cream or milk
  • A pinch of salt

Instructions

  • Prepare the Macaron Batter:
  • Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
  • Sift the almond flour and powdered sugar together into a large bowl. This helps eliminate lumps and creates a smoother macaron batter.
  • Whip the Egg Whites:
  • In a clean, dry mixing bowl, beat the egg whites on medium speed using an electric mixer until foamy.
  • Gradually add the granulated sugar and increase the speed to high. Continue whipping until the egg whites form stiff peaks, about 3-5 minutes.
  • Incorporate Rose Flavor:
  • Add the rosewater (or rose extract) to the whipped egg whites and gently fold it in. Add a few drops of pink food coloring if you prefer a light pink hue for the shells.
  • Fold in Dry Ingredients:
  • Gradually fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Use a spatula and fold carefully to avoid deflating the batter. The batter should flow smoothly and form a ribbon when lifted with a spatula.
  • Pipe the Macarons:
  • Transfer the batter into a piping bag fitted with a round piping tip.
  • Pipe small rounds, about 1 ½ inches (4 cm) in diameter, onto the prepared baking sheets, leaving space between each one.
  • Tap the baking sheet gently on the counter to release any air bubbles.
  • Rest the Macarons:
  • Let the piped macaron shells sit at room temperature for 30-60 minutes until a thin skin forms on the surface. This helps create the signature macaron "feet."
  • Bake the Macarons:
  • Bake the macarons in the preheated oven for 15-20 minutes, rotating the sheet halfway through to ensure even baking. The macarons are done when they have a smooth, slightly crisp surface, and they should lift off the parchment paper easily.
  • Cool the Macarons:
  • Let the macarons cool completely on the baking sheets before removing them.
  • Prepare the Rose Buttercream:
  • In a mixing bowl, beat the softened butter on medium speed until light and fluffy.
  • Gradually add the powdered sugar and beat until smooth.
  • Add the rosewater and a pinch of salt, followed by heavy cream to reach the desired consistency.
  • Assemble the Macarons:
  • Once the macaron shells are completely cool, pair them up based on size.
  • Pipe a generous amount of rose buttercream onto the flat side of one macaron shell and top with another shell to form a sandwich.
  • Store and Serve:
  • Store the assembled macarons in an airtight container in the fridge for 24 hours before serving. This allows the flavors to meld and the shells to soften, achieving the perfect texture.